Asparagus Stuffed Portabella Mushrooms Recipes

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ASPARAGUS PEPPER STUFFED PORTOBELLO MUSHROOMS



Asparagus Pepper Stuffed Portobello Mushrooms image

These fresh portobello mushrooms are stuffed with a tasty mixture of bacon peppers and Panko bread crumbs as well as fresh asparagus.

Provided by Carol

Categories     Side Dishes

Time 25m

Number Of Ingredients 13

2 Portabello mushrooms, fresh, 2 large
Onions, raw, 1 small
Bacon, pork, 2 medium slices, cooked
Garlic, 2 clove
Olive Oil, 1 1tsp
Sweet peppers (bell), .25 medium
Panko Bread crumbs, 0.25 cup
Parmesan Cheese, grated, 2 tbsp
champagne vinegar, 1 tbsp
Salt, .5 tsp
Pepper, black, .25 tsp
Asparagus, fresh, 6 spear, small (5" long or less)
Cheddar Cheese, 0.33 cup, diced

Steps:

  • Heat the oven to 350 degrees.
  • Remove the gills from the mushrooms. Chop the stem.
  • Add the olive oil to a pan and cook the stem of the mushrooms with the bacon, onions, garlic, asparagus and peppers until lightly cooked.
  • Stir in the champagne vinegar. Add the panko bread crumbs and parmesan cheese.
  • Season to taste with salt and pepper.
  • Top with grated cheddar cheese. Cook in a 350 degree oven for about 10-15 minutes until the cheese has melted.

Nutrition Facts : Calories 240 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 14.5 grams fat, Fiber 2.1 grams fiber, Protein 14.1 grams protein, Sodium 985 grams sodium

ASPARAGUS-STUFFED PORTABELLA MUSHROOMS



Asparagus-Stuffed Portabella Mushrooms image

Always very well received. =) I usually only use a little over 2/3 of the bread crumb mixture, but that just depends on your taste. I hope you enjoy it as much as I do! :-)

Provided by kerrysdancin

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 -1 1/4 lb portabella mushroom (4 large)
1 tablespoon virgin olive oil
2 teaspoons virgin olive oil
1 1/2 cups fresh asparagus, cut (about 5 ounces spears)
1/3 cup shallots or 1/3 cup sweet onion, chopped
2 fresh garlic cloves, minced
1 large roma tomato, diced (1/2 cup)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup fresh breadcrumb (Italian or multi-grain)
1/4 cup romano cheese or 1/4 cup parmesan cheese, grated
parsley flakes

Steps:

  • Preheat oven to 400 degrees F.
  • Gently gut gills from mushroom caps with a spoon and cut off stems; rinse each cap thoroughly under cold water and pat tops dry with paper towel. Coarsely chop stems and set aside. Brush 2 teaspoons of the oil over mushroom caps; place oiled sides down on a 15"x10" jelly roll pan or baking sheet.
  • Heat remaining 1 tablespoon oil in a non-stick skillet over medium-high heat. Add asparagus, shallots, garlic and chopped mushroom stems. Cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
  • Remove from heat; stir in tomato, salt and pepper. Spoon mixture into mushroom caps. Combine bread crumbs and cheese; sprinkle evenly over mushrooms. Sprinkle parsley flakes and a bit of olive oil over bread crumbs. Bake 10 to 12 minutes or until hot and crumbs are golden brown.

Nutrition Facts : Calories 227.5, Fat 9, SaturatedFat 2.1, Cholesterol 5.5, Sodium 421, Carbohydrate 29.5, Fiber 4, Sugar 6, Protein 9.4

SAUSAGE-STUFFED PORTOBELLO MUSHROOMS



Sausage-Stuffed Portobello Mushrooms image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 6 mushrooms

Number Of Ingredients 22

6 portobello mushrooms, stemmed (reserve 1 cup minced stems)
3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
12 ounces hot Italian sausage
12 ounces sweet Italian sausage
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
1/2 cup plain bread crumbs
1/2 cup freshly grated Parmesan
1/4 cup plus 1 tablespoon minced fresh parsley leaves
2 teaspoons Essence, recipe follows
1 egg, lightly beaten
Balsamic vinegar, for drizzling
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
  • Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
  • Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
  • Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William and Morrow, 1993.

CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS



Cheesy, Stuffed Portobello Mushroom Burgers image

Mushrooms are wonderful and, these days, they are getting called upon to play so many different parts. One of the most popular things is to use mushrooms as a substitute for meat. It works well because they have such wonderful texture and heartiness. The portobello is the top dog of the cultivated mushroom world because it's large and can be a meal unto itself. They are cultivated mushrooms (as opposed to wild, foraged kinds) and are earthy and meaty. Regarding mushrooms in general: Wash them just before cooking (if they are dirty) so they are clean but don't sit around, waterlogged, in your fridge. Many people scrape the brown "ribs" out of the insides of the portobello and peel the outer skin. Why? I say leave everything on the mushroom (except dirt). Make sure you cook mushrooms long enough-they take longer than you think to reach full flavor.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h

Yield 2 burgers

Number Of Ingredients 14

4 large portobello mushrooms, wiped of any dirt
1 medium yellow onion, thinly sliced
6 large garlic cloves
1/2 cup extra-virgin olive oil, divided use
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
2 cups panko breadcrumbs
2 teaspoons granulated garlic
3/4 cup shredded Monterey Jack cheese
8 basil leaves, torn
2 to 4 iceberg lettuce leaves
Sliced dill pickles and pickle juice, for serving
Red wine vinegar, to drizzle
2 burger buns, buttered and toasted

Steps:

  • Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
  • Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
  • Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
  • Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
  • Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
  • Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
  • Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
  • Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.

STUFFED PORTABELLA MUSHROOMS



Stuffed Portabella Mushrooms image

Categories     Mushroom     Side     Sauté     Vegetarian     Quick & Easy     Fall     Gourmet

Yield Makes 2 servings (4 as a side dish)

Number Of Ingredients 8

3 tablespoons olive oil
1 cup coarse fresh bread crumbs
1 medium onion, finely chopped
1 tablespoon minced garlic
4 medium portabella mushrooms (3/4 lb), stems finely chopped
3 canned plum tomatoes, chopped
1/2 teaspoon chopped fresh sage
1/2 cup dry white wine

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot but not smoking and lightly brown bread crumbs, stirring occasionally. Transfer to a large bowl.
  • Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and sauté onion, stirring, until tender. Add garlic and sauté, stirring, 1 minute. Add chopped mushroom stems and salt and pepper to taste and sauté, stirring, until tender, about 3 minutes. Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until almost all of liquid is evaporated. Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs.
  • Heat remaining tablespoon oil over moderately low heat until hot but not smoking and cook mushroom caps, gill sides down, covered, 5 minutes. Turn mushroom caps over and add remaining 1/4 cup wine and salt and pepper to taste. Cook, covered, until just tender but still juicy and mound filling in caps. Heat mushrooms until hot, about 3 minutes.
  • Serve sprinkled with remaining bread crumbs.

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.

Provided by JimmyDean

Categories     Trusted Brands: Recipes and Tips     Jimmy Dean

Time 30m

Yield 12

Number Of Ingredients 8

1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
2 cups shredded Italian cheese blend, divided
½ cup ricotta cheese
2 green onions, thinly sliced
3 tablespoons finely chopped sun-dried tomatoes, rehydrated
12 medium portobello mushroom caps
2 tablespoons olive oil
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
  • Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
  • Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
  • Bake 10-12 minutes or until mushrooms are tender.

Nutrition Facts : Calories 202 calories, Carbohydrate 8.2 g, Cholesterol 30.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.3 g, Sodium 286.7 mg, Sugar 3 g

PORTOBELLO AND CHICKPEA SHEET-PAN SUPPER



Portobello and Chickpea Sheet-Pan Supper image

This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or squash in the summer, and you can also change up the herbs in the dressing. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon minced fresh oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
8 ounces cherry tomatoes

Steps:

  • Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Toss chickpeas with 2 tablespoons oil mixture. Transfer to a 15x10x1-in. baking pan. Bake 20 minutes., Brush mushrooms with 1 tablespoon oil mixture; add to pan. Toss asparagus and tomatoes with remaining oil mixture; arrange around mushrooms. Bake until vegetables are tender, 15-20 minutes longer.

Nutrition Facts : Calories 279 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 448mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges

STUFFED PORTABELLA MUSHROOMS



Stuffed Portabella Mushrooms image

Categories     Mushroom     Appetizer     Side     Broil     Vegetarian     Quick & Easy     Oscars     Parmesan     Spring     Anniversary     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 5

1/4 cup coarse fresh bread crumbs
3/4 ounce freshly grated Parmesan (about 1/4 cup)
1 tablespoon chopped fresh flat-leafed parsley leaves
2 portabella mushrooms (each about 4 inches in diameter)
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat broiler.
  • In a small bowl stir together bread crumbs, Parmesan, parsley, and salt and pepper to taste. Cut off and discard mushroom stems. Put mushrooms, gill sides down, on a baking sheet and brush tops with 1/2 tablespoon oil. Broil mushrooms 2 to 3 inches from heat until golden, about 3 minutes. Turn mushrooms over and season with salt and pepper. Broil mushrooms 3 minutes more. Mound bread-crumb mixture onto mushroom centers and drizzle with remaining 1/2 tablespoon oil. Broil stuffed mushrooms until stuffing is golden brown, 1 to 2 minutes.

RICOTTA-STUFFED PORTOBELLO MUSHROOMS



Ricotta-Stuffed Portobello Mushrooms image

These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. -Tre Balchowsky, Sausalito, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

3/4 cup reduced-fat ricotta cheese
3/4 cup grated Parmesan cheese, divided
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons minced fresh parsley
1/8 teaspoon pepper
6 large portobello mushrooms
6 slices large tomato
3/4 cup fresh basil leaves
3 tablespoons slivered almonds or pine nuts, toasted
1 small garlic clove
2 tablespoons olive oil
2 to 3 teaspoons water

Steps:

  • In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices., Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula., Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.

Nutrition Facts : Calories 201 calories, Fat 13g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 238mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

STUFFED PORTABELLA MUSHROOMS WITH SWISS CHARD



Stuffed Portabella Mushrooms With Swiss Chard image

Portabella (a.k.a. portobello) mushrooms are just grown-up cremini mushrooms. Huge portabellas are great for grilling, and the smaller ones are perfect for stuffing. You'll be amazed by how much filling you can pack into a medium-size portabella. Serve these as a starter or a side dish.

Provided by Martha Rose Shulman

Categories     dinner, appetizer, side dish

Time 45m

Yield 12 stuffed mushrooms

Number Of Ingredients 8

1 pound Swiss chard, stemmed and cleaned
Salt to taste
2 tablespoons extra virgin olive oil
2 garlic cloves, halved, green shoots removed
2 tablespoons pine nuts or finely chopped almonds
Freshly ground pepper
1/4 cup plus 2 tablespoons freshly grated Parmesan
12 medium-size portabella stuffing mushrooms, about 3/4 pound

Steps:

  • Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch two minutes until tender, and transfer to the ice water. Drain and squeeze out excess water. Chop fine, and set aside.
  • Set aside 1/2 garlic clove, and mince the rest. Heat 1 tablespoon of the olive oil in a large, heavy skillet, and add the pine nuts or almonds. Cook, stirring, until the nuts begin to color, and add the minced garlic. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the chard and salt and pepper to taste. Stir together for a minute or two, and remove from the heat. Taste and adjust seasonings. Transfer to a bowl, add 1/4 cup of the Parmesan and stir together.
  • Preheat the oven to 350 degrees. Oil a baking sheet or baking dish that will accommodate all the mushrooms. Gently twist the stems off the mushrooms, if they are still there, and set aside for another purpose. Heat the remaining olive oil over medium heat in the skillet, and add the half clove of garlic that you set aside. Cook the garlic in the olive oil until it turns golden, then remove it from the oil and discard. Add the mushrooms to the oil, season with salt and pepper, and cook, shaking them in the pan, just until they begin to soften, no longer than three minutes. Using tongs, remove from the oil and place on a lightly oiled baking sheet or in a baking dish, rounded side down.
  • Fill the mushroom caps with the chard mixture, packing it in tight. Sprinkle the remaining Parmesan over the top. If any oil remains in the pan, drizzle it over the mushrooms. Place in the oven for 15 to 20 minutes, until the mushrooms are moist and tender.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 151 milligrams, Sugar 1 gram

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From closetcooking.com


CAPRESE STUFFED PORTOBELLO MUSHROOMS RECIPE | EATINGWELL
Preheat oven to 400 degrees F. Advertisement. Step 2. Combine 2 tablespoons oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
From eatingwell.com


STUFFED PORTOBELLO MUSHROOMS RECIPE - HOW TO MAKE STUFFED
Preheat oven to 200°C (180ºC fan) and grease a large baking tray with cooking spray. Place mushrooms, stem side down on pan and brush with oil. …
From delish.com


STUFFED PORTOBELLO MUSHROOM PARMIGIANA | CHATELAINE
Place, gill-side down, on rack. Bake until fork-tender, about 8 min. Finely chop reserved mushroom stems and 1/4 cup mixed greens. Heat a large …
From chatelaine.com


STUFFED PORTOBELLO MUSHROOMS | RICARDO
Filling. Fry the bacon in a skillet over medium heat until browned. Add the chopped mushroom stems, asparagus, bell pepper and onion. Season with salt and pepper. Sauté over medium-high heat for about 2 minutes. Add the broth. Bring to a boil and reduce until almost dry. Add the croutons and mix well. Set aside.
From ricardocuisine.com


STUFFED PORTABELLA MUSHROOMS - COOKING WITH RUTHIE
2019-12-02 1/4-1/2 C parmesan cheese, shredded. 4 large or 10-12 baby portabella mushroom caps. parmesan cheese flakes for garnish. Instructions. Preheat oven to 400 degrees. Wash and remove mushroom stems. In a mixing bowl combine combine boursin and cream cheese; stir to combine. Add egg; stir in.
From cookingwithruthie.com


STUFFED PORTOBELLO MUSHROOMS - KITCHN
2020-01-03 Place the mushrooms on a rimmed baking sheet stem-side down and roast until just beginning to soften, about 10 minutes. Meanwhile, make the filling. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add the shallot and sauté until softened and translucent, 1 to 2 minutes.
From thekitchn.com


BABY PORTABELLA MUSHROOM RECIPES - THERESCIPES.INFO
Great Grilled Mushroom Recipes Savory Portobello Mushroom Burgers 70 59 Southern comfort food at its easiest. Pork chops smothered in onion, garlic, baby bella mushrooms, and a brown gravy sauce. Tastes great as gravy on mashed potatoes too! Sauteed Mushrooms (Quick and Simple) 36 Sauteed Spinach and Mushrooms 2 Cream Cheese Alfredo Sauce 123 904
From therecipes.info


VEGAN STUFFED PORTOBELLO MUSHROOMS - LEMONSFORLULU.COM
2021-09-23 Add corn kernels, fresh spinach, and sauté for 2 minutes cook the spinach through. Remove from heat, add cooked quinoa, smoked paprika, dried oregano, and salt. Stir to combine. Set aside. Remove portobello’s stalks, and place them down-side into a baking tray. Bake them for 3-5 minutes, to slightly soften at 375F.
From lemonsforlulu.com


STUFFED PORTOBELLA MUSHROOMS - LOVE BAKES GOOD CAKES
2020-10-18 Time needed: 1 day, 1 hour and 20 minutes. How to make Stuffed Mushrooms. Preheat oven. Preheat the oven to 400°F. Bake mushrooms. Place mushrooms stem side down on a baking pan. Bake for 10-15 minutes or until the water leaks out of them. Remove from the oven and soak up the excess water then set aside.
From lovebakesgoodcakes.com


COUSCOUS-STUFFED PORTOBELLO MUSHROOM CAPS WITH MOZZARELLA
1 1/2 tablespoon canola oil. 1 tablespoon balsamic vinegar. 1 1/4 cups boiling water. 3 ounces shredded, fat-free mozzarella. Directions. Tip: Click on step to mark as complete. Preheat oven to 400 degrees F. To clean the portobello mushrooms, remove and discard the stems from each mushroom. Then, using a spoon, scrape the black gills from the ...
From recipes.heart.org


STUFFED PORTOBELLO MUSHROOMS - CULINARY HILL
2018-03-19 Finely chop the 2 reserved mushroom caps. In a large skillet over medium-high heat, heat oil in remaining 2 tablespoons oil. Add onion and cook until softened, about 3 minutes. Stir in chopped mushrooms and cook until they release most of their liquid, about 4 minutes. Stir in garlic until fragrant, about 30 seconds.
From culinaryhill.com


QUINOA & VEGETABLE STUFFED MUSHROOMS | MINIMALIST BAKER RECIPES
2017-08-23 Set aside. Transfer vegetables from skillet to a large mixing bowl and set aside. Then, to the same skillet over medium heat, add the mushrooms and sauté for 2 minutes on both sides to brown and soften. Cover to lightly steam for the final minute. Then transfer to a baking sheet face up and set aside.
From minimalistbaker.com


5 DELICIOUS MUSHROOM RECIPES | HEALTH.COM
2010-03-09 Asparagus-and-Mushroom Frittata. Asparagus-and-Mushroom Frittata. Use this egg-based dish to sneak in plenty of iron-rich mushrooms and tender asparagus. The recipe calls for an exotic blend, and ...
From health.com


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