AWARD WINNING STUFFED BABY PORTABELLA MUSHROOMS (CREMINI)
These mushrooms took the grand prize at the Gilroy Garlic Festival. They are stuffed with feta, rosemary, 5 heads of roasted garlic and wrapped in prosciutto. Recipe by Jennifer Malfas
Provided by cookiedog
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- STUFFING: Preheat oven to 400 degrees.
- Cut the top off the heads of garlic,and place on a sheet of aluminum foil. Drizzle with olive oil and season with salt and pepper. Place the 2 sprigs of rosemary on top and wrap the foil around tightly.Roast in the oven for 1 hour.
- Squeeze the pulp from the garlic heads into a bowl. Mix in 1/4 cup olive oil, chopped rosemary, lemon zest, juice from half the lemon, feta cheese, and garlic toast crumbs. Sprinkle with salt and pepper.
- Note:Stuffing can be made a day ahead. However, do not mix toast crumbs into the mixture until ready to stuff.
- MUSHROOMS: Preheat oven to 400 degrees.
- Fill mushroom caps with stuffing, and wrap with a prosciutto slice. Place in a greased baking pan, drizzle with olive oil, and season with salt and pepper.
- Put chicken stock in the dish to just cover the bottom. Cover with foil and bake 15 minutes.
- Spoon pan juices over the mushrooms, re-cover and bake 10-15 minutes more. Baste again, then broil uncovered for 2-3 minutes until prosciutto is brown and crisp.
STUFFED BABY BELLAS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.
- Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.
STUFFED BABY PORTABELLA MUSHROOMS
Party with portabellas! You'll love them because they can be made ahead; party goers will find them delicious.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 26
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
- In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
- Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
- Bake uncovered 12 to 15 minutes or until filling is light golden brown.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Stuffed Mushroom, Sodium 65 mg, Sugar 0 g, TransFat 0 g
MOUTH-WATERING STUFFED MUSHROOMS
These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite.
Provided by Angie Gorkoff
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
- When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 1.5 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 4.5 g, Sodium 81.8 mg, Sugar 0.4 g
BROCCOLI STUFFED BABY PORTABELLA MUSHROOMS
The broccoli in the stuffing is a nice change from the usual crab or sausage you find in many recipes. Do make the effort to add roasted bell pepper to the tops as it makes the finished mushrooms look really special. I found this recipe a few years ago in a magazine, but only tried it recently. Now it's my favorite mushroom recipe.
Provided by Kathy
Categories Vegetable
Time 45m
Yield 12 Mushrooms, 1 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Remove mushroom stems and chop 1/2 cup mushroom stems, discard extra stems.
- Melt butter in a 10" skillet over medium heat.
- Cook onion and broccoli 2 minutes, stirring occasionally.
- Stir in mushroom stems.
- Cook 2 minutes, stirring occasionally.
- Cool slightly.
- Stir in bread crumbs and cheese.
- Spoon vegetable mixture into mushroom caps.
- Place on ungreased baking pan.
- Garnish with bell pepper pieces.
- Bake 15 minutes.
Nutrition Facts : Calories 458.3, Fat 25.7, SaturatedFat 15.1, Cholesterol 61.4, Sodium 858.2, Carbohydrate 49.4, Fiber 9.3, Sugar 11.8, Protein 14.9
STUFFED PORTABELLA MUSHROOMS WITH SWISS CHARD
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
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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