MOZZARELLA STUFFED PORTOBELLOS
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 26m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
- While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
- Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.
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.
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
PORTABELLA NAPOLEONS
Created for RSC #6. The ingredients of the contest just called out for this recipe. Makes a great appetizer, very impressive. If you don't have parchment paper you can use silver foil that has been sprayed with a bit of olive oil.
Provided by Mirj2338
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the 3/4 cup olive oil, balsamic vinegar, white wine and garlic in a large bowl.
- Add the mushroom caps, chicken breasts and tomato slices, tossing to coat.
- Cover and marinate for 30 minutes.
- Preheat the grill to medium heat.
- Remove the mushrooms, chicken breasts and tomatoes, and discard the marinade.
- Place the mushrooms on a tray covered in parchment paper.
- Grill until tender.
- Remove to a plate.
- Place the tomatoes on a tray covered in parchment paper (can used the same tray).
- Grill for only 1 minute on each side or the tomatoes will fall apart.
- Remove to a plate.
- Place the chicken breasts on the tray.
- Grill for two minutes on each side.
- Preheat the oven to 375 degrees F.
- Layer one mushroom cap (stem side up), one chicken breast, one slice of tomato, one 2 basil leaves, another tomato slice on top, and them cover with one mushroom cap, stem side down.
- Take one sheet of phyllo dough, brush with olive oil, repeat with two more sheets.
- Wrap the 3 sheets of dough (all three at once) around the mushroom "sandwich.
- "
- Place this seam side down on a baking sheet covered in parchment paper, making sure the ends are tucked underneath.
- Brush the top and sides with olive oil.
- Repeat this with the other 3 sandwiches, using three sheets of phyllo dough per sandwich.
- Bake for 20 minutes or until golden brown.
Nutrition Facts : Calories 983.3, Fat 71.3, SaturatedFat 12.2, Cholesterol 92.8, Sodium 383.2, Carbohydrate 43.2, Fiber 4.5, Sugar 5.1, Protein 39.4
MUSHROOM NAPOLEON
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place mushrooms, onion and vinaigrette in a large resealable plastic bag. Seal bag; toss well to coat. Refrigerate 30 minutes. Drain and reserve marinade., For grill, coat grill rack with cooking spray before starting the grill. Wrap marinated onion slices in heavy-duty foil and place on medium-hot grill. Place mushrooms, gill side down, on grate. Grill both for 5-7 minutes; turn. Grill 5-7 minutes longer or until juices accumulate in the mushroom caps. Remove onions and mushrooms from grill; drain and reserve any juices from onions and mushrooms., For microwave, place onion slices and mushrooms, gill side up, on a microwave-safe plate. Cover and microwave for 3 minutes. Let stand for 30 seconds. Drain and reserve any juices., To serve, place each mushroom cap, gill side up, on a serving plate. Layer each with tomato, onion slices and basil. Sprinkle each stack with cheese and thyme. Combine reserved vinaigrette and cooking juices; drizzle over each stack. Season with salt and pepper. Serve warm.
Nutrition Facts :
PORTABELLA NIRVANA
Roasted portobello mushrooms are stuffed with a savory crab stuffing like a gigantic appetizer. If this isn't Heaven, your taste buds will be there anyway!
Provided by LJALEXSTADT
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat your oven's broiler. Clean mushrooms, and remove stems, reserving them for later. Marinate the mushroom caps in Italian dressing for 15 minutes. Remove from marinade, and place into a baking dish.
- Broil at least 6 inches from heat for about 10 minutes. Check occasionally to make sure they do not burn. Turn off the broiler, and preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a skillet over medium-high heat. Chop reserved mushroom stems. Sautee onion, garlic, mushroom stems and celery until tender. Add the crabmeat, and heat until cooked through, about 5 minutes. Transfer the skillet mixture to a medium bowl, and mix in crackers, 1/3 cup of the cheese blend, and mix until well blended. Use some of the Italian dressing marinade to hold the mixture together if necessary. Pack the crab mixture into the cavities of the mushrooms. Season with salt and pepper to taste.
- Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle remaining cheese over the tops, then return to the oven for 3 minutes, or until cheese has melted.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 20.6 g, Cholesterol 60.3 mg, Fat 37.6 g, Fiber 1.4 g, Protein 10.9 g, SaturatedFat 14.1 g, Sodium 1387.4 mg, Sugar 7 g
BABY POTATO AND MOZZARELLA PAPILLOTE
Great to accompany brunch or as a side dish with grilled salmon.
Provided by Stuart
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mix potatoes with pesto in a bowl. Season with salt and pepper and transfer to a large square of aluminum foil. Cover with a second square of foil and seal the potatoes by pressing the edges together to form a packet (une papillote).
- Place the packet on the preheated grill, close the lid, and cook until potatoes are tender, about 20 minutes. Carefully remove the top piece of foil and add mozzarella cheese. Close the grill and cook until cheese is slightly browned, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 174.2 calories, Carbohydrate 20.9 g, Cholesterol 14.6 mg, Fat 6.7 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 2.9 g, Sodium 209.1 mg, Sugar 1.1 g
BABY PORTABELLA NAPOLEONS WITH FRESH MOZZARELLA
I haven't tried this yet; the recipe is from Costco. It sounds pretty good. It's listed as an appetizer, but I'd think it would probably be a nice, light lunch for two, as well. Times are estimated.
Provided by Halcyon Eve
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put vinegar into a small saucepan, bring to a boil over high heat, and cook until reduced to 1/2 the original volume. Set aside to cool to room temperature.
- Preheat a grill pan over medium high heat. Brush mushroom caps with olive oil, sprinkle with salt and pepper, and grill 2-3 minutes per side or until tender.
- Remove mushrooms from grill. Top with a slice of mozzarella, then place a slice of tomato over the cheese. Place a leaf of basil on top of tomato and sprinkle with pine nuts. Drizzle with reduced balsamic vinegar glaze.
Nutrition Facts : Calories 145.7, Fat 12.5, SaturatedFat 4.3, Cholesterol 22.4, Sodium 469.3, Carbohydrate 2, Fiber 0.4, Sugar 0.8, Protein 7.2
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