Vegetable Stuffed Portabella Mushrooms Food

VEGETARIAN STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400°F.
• Scrape black gills out of mushrooms with a spoon and remove stem.
• Brush outsides (tops) of mushroom caps lightly with olive oil. Place mushrooms on a parchment paper lined baking sheet, gill side up; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
• In a small bowl, mix together ricotta, tomatoes, mozzarella, Parmesan, basil, and ⅛ teaspoon black pepper. Fill mushroom caps with cheese mixture.
• In a small skillet over medium heat, melt butter. Add garlic, stirring constantly for one minute. Remove from heat. Stir in panko, parsley, oregano, and salt until combined.
• Spread panko mixture evenly over cheese filling.
• Bake mushrooms in the preheated oven until tender and cheese is melted, about 15 to 17 minutes.

VEGETABLE STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat your oven to 375 degrees. Line a sided baking sheet with parchment paper.
• Using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the stalk.
• Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up.
• In a 12 inch sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach.
• Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, up to and including the Parmesan. Stir to combine.
• Divide the mixture in four; I spread the mixture out evenly in the pan and using my spoon, just slice through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture.
• Bake in the oven for about 35 to 40 minutes. Top each mushroom with about 1 tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Remove mushroom stems and chop.
• In a medium skillet, sauté mushroom stems, bell peppers, green onions, garlic and basil in butter until tender.
• Cool and add cheese; add salt and pepper to taste.
• Bake mushrooms, smooth side down, in a buttered dish for 15 minutes at 425º.
• Spoon filling into mushrooms and bake for 10 minutes more.

GRILLED STUFFED PORTABELLA MUSHROOMS (VEGETARIAN)

Steps:

• In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper to taste.
• Cover and chill until ready to use if not using right away.
• Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
• Sprinkle with tops of the caps lightly with salt and pepper.
• Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
• Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
• Carefully brush the tomatoes with olive oil then season with a pinch of salt and black pepper, then sprinkle with grated Parmesan cheese or mozza cheese.
• Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place the mushroom caps on it, upside down. Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt and ¼ teaspoon black pepper. Brush the mushrooms with the mixture and bake for 10 to 15 minutes, until tender.
• In a large skillet over medium-high heat, heat remaining olive oil and cook the shallots for 5 minutes, until beginning to brown. Add the garlic and rosemary and cook for another minute or two. Stir in the spinach and broth. Remove from heat as soon as the spinach begins to wilt.
• In a large bowl, mix together the shallot-spinach mixture, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper. Divide the mixture among the mushrooms. Sprinkle the tops with some extra breadcrumbs and nutritional yeast for more crunch, if desired. Bake for another 10 to 15 minutes, until heated throughout. Serve hot.

VEGETARIAN STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
• Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
• Cook on the preheated grill until tender, 7 to 8 minutes.
• While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
• Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!