GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare the barbecue (medium-high heat).
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
- Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
- Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.
ROASTED PORTOBELLO CAPS
Think of a jumbo stuffed mushroom without all the high-fat ingredients but with all the flavor. Serve these alongside grilled chicken breasts or a juicy steak.
Provided by EatingWell Test Kitchen
Categories Healthy Portobello Mushroom Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F. Coat a rimmed baking sheet or roasting pan with cooking spray.
- Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
- Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 9.7 g, Cholesterol 2.2 mg, Fat 5 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 1 g, Sodium 250.6 mg, Sugar 3.3 g
TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS
Portobello caps make excellent mini casseroles. Here, they hold a tomato, cheese and olive stuffing that grills up to a smoky perfection.
Provided by Malinda Coletta
Categories Vegetables
Time 25m
Number Of Ingredients 10
Steps:
- 1. Combine olive oil, rosemary, garlic powder, soy sauce, lemon Juice and pepper in a small bowl. Mix.
- 2. Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills.
- 3. Place tomato on mushroom caps, drizzle with some marinate. Then add mozzarella, olives drizzle with the remaing marinade
- 4. Place in 400F oven for 15 minutes.
STUFFED PORTOBELLO MUSHROOMS WITH TOMATO AND BASIL
Quick, easy, and so delicious! I like to serve mine with farfalle and pesto, but you can serve with any pasta of your choice.
Provided by Jennifer
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Remove mushroom stems and reserve caps. Chop stems finely and place in a bowl.
- Add 1/2 cup olive oil, basil, garlic, salt, and pepper to mushroom stems and mix well.
- Brush mushroom caps with 1 teaspoon olive oil. Place in a large baking dish with undersides of caps facing up. Spread 1 tablespoon basil mixture over caps. Place 1 tomato slice on top of each cap.
- Bake in the preheated oven for 20 minutes.
- Remove from the oven, leaving oven on. Top mushrooms with mozzarella cheese slices. Return to the oven and bake until cheese is completely melted over mushroom caps, about 5 minutes more.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 4.4 g, Cholesterol 35.8 mg, Fat 27.9 g, Fiber 0.8 g, Protein 14.3 g, SaturatedFat 8.3 g, Sodium 544.2 mg, Sugar 2.2 g
STUFFED MUSHROOM WITH TOMATO, BASIL, AND SAUSAGE
Provided by Oh Snap! Let's Eat!
Number Of Ingredients 7
Steps:
- Remove the stems from the portobello mushroom. You can either throw these away or chop them up and use them as part of the stuffing. Cook your sausage with chopped garlic and also the chopped mushroom stem if you decided to go that route. Once done, put aside. Preheat your oven at 400°F. Chop up your tomatoes and basil. Mix your sausage with the tomato basil in a large bowl. Rub each portobello mushroom with olive oil.7. Scoop your tomato basil sausage mixture in to each of the caps. Try to cram it all in there, but if it doesn't work you can still cook it on the side. Place on baking pan and bake for 15-20 minutes.
Nutrition Facts : Calories 440 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 39 grams fat, Fiber 2 grams fiber, Protein 16 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1095 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
TOMATO AND OLIVE-STUFFED PORTOBELLO CAPS
Provided by aim2meus
Time 40m
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
- Preheat grill to medium.
- Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
- Oil a grill rack. Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.
GREEK STUFFED MUSHROOMS
A meaty portobello filled with spinach, tomato, kalamata olives, and feta cheese.
Provided by Shelby Law Ruttan
Categories Main Course
Time 28m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400° F. Combine 2 tablespoons of the olive oil, and garlic.
- Place the mushroom cap side up on a baking sheet. Brush the mushrooms using a silicone pastry brush with the olive oil mixture. Bake the mushrooms for 8 minutes.
- Combine the spinach, tomatoes, feta, olives, oregano, and the remaining olive oil in a medium bowl. Fill the mushrooms with the spinach mixture. Bake 10 minutes, or until the tomatoes begin to wilt.
Nutrition Facts : Calories 258 kcal, Carbohydrate 12 g, Protein 8 g, Fat 21 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 22 mg, Sodium 1017 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 14 g, ServingSize 1 serving
TOMATO & OLIVE-STUFFED PORTOBELLO CAPS
Provided by tpogue
Time 29m
Yield 4
Number Of Ingredients 10
Steps:
- Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl. Preheat grill to medium. Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps. Oil a grill rack. Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.
STUFFED CAPRESE TOMATOES
Steps:
- Preheat the broiler on your oven
- Cut the tops off of the tomatoes and with a spoon scoop out the seeds and the insides.
- Spoon 1 -1 1/2 TBSP fresh Mozzarella cheese into each tomato and place them in a baking dish.
- Place under broiler for about 5 minutes until cheese is melted and bubbly.
- Remove and drizzle with balsamic Vinegar and top with a sprig of basil.
- Serve immediately!
TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS
Portobello caps make excellent mini casseroles. Here, they hold a tomato, cheese and olive stuffing that grills up to a smoky perfection. Serve them with whole-wheat couscous and a mixed green salad for an easy meal.
Categories Dinner
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
- Preheat grill to medium.
- Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
- Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.
Nutrition Facts : Calories 118 calories, Carbohydrate 7 g, Fat 8 g, SaturatedFat 2 g, Protein 7 g, Cholesterol 9 mg, Sodium 338 mg, Sugar 3 g
TOMATO OLIVE SALAD
This salad from Dona Hoffman, of Addison, IL is amazingly simple and surprisingly sweet with a little brown sugar in the dressing. And as an addition, she suggests topping it with either fresh mozzarella or feta cheese.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the lettuce, tomatoes, onion and olives. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
More about "tomato olive stuffed portobello caps food"
STUFFED PORTOBELLO MUSHROOMS WITH ROAST TOMATOES AND GOAT ...
From afoodcentriclife.com
Reviews 35Category Appetizer, Mushrooms, Side DishCuisine AmericanEstimated Reading Time 4 mins
- If you have not made the oven roasted tomatoes ahead, do them first. They take just a few minutes of prep time and 20-25 minutes in the oven.
- While the tomatoes are roasting, clean the mushrooms by gently wiping the outside of the caps with a damp paper towel or brushing any dirt off with a soft brush. Next, pop out the stems by pushing them from side to side until the snap out. Then with a teaspoon, scrape the gills out until the underside is mostly clean. Place them on a foil lined rimmed baking sheet.
- Whisk together the olive oil, lemon juice, shallot and garlic. Brush mushroom caps inside and out with the olive oil mixture (or plain olive oil). Sprinkle each cap with salt and pepper.
- Pre-heat the broiler. With the oven rack on the second to the top level, broil the mushrooms for 3-5 minutes until they are hot and the edges are starting to brown. They will start to release moisture and get juicy. Remove from the oven.
CAPRESE STUFFED PORTOBELLO MUSHROOMS - RUNNING IN A SKIRT
From runninginaskirt.com
5/5 (6)Total Time 20 minsCategory Appetizer, BreadCalories 223 per serving
- Prep the mushrooms by removing the stem and scooping out the gills with a spoon. Wipe the mushroom off with a wet paper towel and allow to dry again.
- Mix the olive oil and garlic together. Put the mushrooms caps on a baking sheet and brush the caps with the olive oil and garlic mixture.
STUFFED PORTOBELLO MUSHROOMS WITH TOMATO RAGù | RECIPE AND ...
From kitchenstories.com
5/5 (6)Calories 563 per servingCategory Main
- Peel and mince onion and garlic. Dice tomatoes. Heat olive oil in a small pot, then add onions and garlic, and let briefly sweat. Add diced tomatoes, vinegar, lemon juice, sugar, salt, and pepper. Let the chutney cook for another minute, then take off the heat and set aside.
- Clean the mushrooms by removing the stem and scooping out the gills underneath the mushroom cap. Roughly chop the gills and stems, then add to a frying pan and sauté.
- Add olives, basil, parsley, half the Parmesan, walnuts, and the egg to a blender and blend until smooth. Then add breadcrumbs, lemon zest, and sautéed mushrooms. Season to taste with salt and pepper.
- Preheat the oven to 200°C/400°F. Drizzle the mushroom caps with olive oil, then stuff them with the olive-mushroom mixture, and sprinkle with remaining Parmesan. Spread them on a parchment-lined baking sheet and let bake for 15 min. Serve with the tomato ragù. Enjoy!
STUFFED PORTOBELLO MUSHROOM RECIPE - COOKING LIGHT
From cookinglight.com
Total Time 15 minsCalories 410 per serving
7 EASY STUFFED MUSHROOM RECIPES THAT WILL WOW YOU
From delishably.com
Author Peggy WoodsPublished 2021-07-23
- Crispy Crab Stuffed Mushrooms. After reading many stuffed mushroom recipes, I decided to use one from the Food Network, one of our favorite channels on television.
- Stuffed Portobello Mushrooms. Here is another online recipe that sounded good to my husband and me. It is an Italian-inspired creation using two portobello mushroom caps.
- Italian Sausage Stuffed Mushrooms. Italian sausage stuffed mushrooms are a mishmash of ideas coming from several recipes. I started using parts of a recipe from Ina Garten.
- Sun-Dried Tomato and Olive Stuffed Mushrooms. Kelly Neil is the author of this recipe. I found her recipe online and followed it exactly with one exception.
- Champignons Farcis. This recipe comes from volume one of Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck. I did use the listed ingredients.
- Stuffed Mushrooms Provençal. This is a recipe that my husband created decades ago. It has been gracing our dining table over the years and is always a favorite.
- Spinach Stuffed Mushrooms. This recipe comes from the Junior League of Jackson, Mississippi, with the cookbook title Southern Sideboards. Mrs. F. John Wade, III is the person credited with this recipe.
STUFFED PORTOBELLO CAPS - MAGIC SKILLET
STUFFED PORTOBELLO CAPS | BODYBUILDING.COM
From bodybuilding.com
Servings 4Total Time 35 minsCategory BBQ & Grilling,VegetablesCalories 78 per serving
STUFFED AUBERGINES WITH MOZZARELLA & TOMATO - IZY HOSSACK ...
From topwithcinnamon.com
4.5/5 (4)Category Salads & Sides, Savoury, SummerCuisine ItalianTotal Time 1 hr 20 mins
TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS
From mealplannerpro.com
Servings 1Calories 365 per servingTotal Time 35 mins
STUFFED TOMATOES: BEST RECIPES & TIPS - CHOWHOUND
From chowhound.com
Author Jen WheelerEstimated Reading Time 9 mins
COPYCAT OLIVE GARDEN JUMBO STUFFED SHELLS - 12 TOMATOES
From 12tomatoes.com
5/5 (17)Servings 4Cuisine ItalianCategory Dinner
STUFFED PORTOBELLO MUSHROOMS WITH ... - DASHOFDELIGHT.RECIPES
From dashofdelight.recipes
Cuisine MediterraneanCategory Appetizer, Side DishServings 6Total Time 45 mins
TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS | UBIQUINOL.ORG
From ubiquinol.org
Cuisine MediterraneanCategory Main Dish, VegetarianServings 4Calories 118 per serving
TOMATO AND OLIVE-STUFFED PORTOBELLO MUSHROOMS ...
From mybpmatters-caribbean.com
TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS | L.A. EASY MEALS
From runtolive.wordpress.com
BRUSCHETTA STUFFED PORTABELLO MUSHROOMS - RECTEQ
From recteq.com
TOMATO OLIVE STUFFED PORTOBELLO CAPS RECIPES
WALNUT STUFFED PORTOBELLO MUSHROOMS – VEGALICIOUS RECIPES
From vegalicious.recipes
TOMATO & OLIVE STUFFED PORTOBELLO CAPS RECIPE | COOKBOOK ...
From cookbookcreate.com
TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS | RECIPE IN 2021 ...
From pinterest.com
TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS | RECIPE | RECIPES ...
From pinterest.ca
VEGETARIAN STUFFED PORTOBELLO MUSHROOM CAPS RECIPES - YUMMLY
From yummly.com
TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS | PUNCHFORK
From punchfork.com
STUFFED PORTOBELLO MUSHROOMS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
TOMATO STUFFED PORTOBELLO MUSHROOM – STARK PERSONAL ...
From starklife.us
EASY STUFFED PORTOBELLO MUSHROOM RECIPE | OUR PLANT-BASED ...
TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS - MASTERCOOK
From mastercook.com
GOAT CHEESE STUFFED PORTOBELLO BURGERS - RED GOLD
From redgoldtomatoes.com
TOMATO AND OLIVE STUFFED PORTOBELLO CAPS | HEART HEALTHY ...
From pedroncelli.com
ACE FIT | TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS
From acefitness.org
ROASTED PORTOBELLO PEPPER CAPS WITH GOAT CHEESE - FOOD NEWS
From foodnewsnews.com
FIT & EASY RECIPES: TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS
From fiteasyrecipes.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love