Baked Portobello Mushroom Recipes

AMAZING PORTOBELLO MUSHROOM RECIPE

Amazing Portobello Mushroom Recipe image

Stuffed Portobello Mushrooms are QUICK and EASY to prepare in less than 30 minutes, and are full of flavor from butter, thyme, and a cheese topping!

Provided by Isabel Laessig

Time 25m

Number Of Ingredients 8

Ingredients

¾ lb. Portobello mushrooms
1 clove garlic (minced)
2 Tbsp. olive oil
salt and pepper (to taste)
½ tsp. dried thyme
½ Tbsp. butter
1 Tbsp. Parmesan (grated)
3 Tbsp. mozzarella (shredded)

Steps:

Preheat oven to 400°F. Wipe ¾ lb. Portobello mushrooms clean and remove the stems. Finely mince 1 clove garlic.Lightly oil a baking sheet and place the mushrooms on top in a single layer, open side facing up.
In a small bowl, mix together 2 Tbsp. olive oil, garlic, ½ tsp. dried thyme, and a little salt and pepper to taste.
Drizzle over the inside of each mushroom evenly. Top each with a thin slice of butter from ½ a Tbsp. Bake the mushrooms for around 15 minutes until tender. While they are cooking, mix together the 1 Tbsp. grated Parmesan and 3 Tbsp. shredded Mozzarella.
After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes. Once the cheese is golden and bubbly, remove the mushrooms from the oven, serve, and enjoy!

Nutrition Facts : Calories 177 kcal, Carbohydrate 5 g, Protein 6 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 146 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

MOZZARELLA STUFFED PORTOBELLOS

Mozzarella Stuffed Portobellos image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 26m

Yield 12 servings

Number Of Ingredients 9

Ingredients

12 large portobello mushrooms, stemmed and gills removed
6 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, divided
Sea salt, preferably gray salt and freshly ground black pepper
1 cup fresh bread crumbs
1 cup grated Parmesan
4 tablespoons freshly chopped parsley leaves
4 tablespoons freshly chopped basil leaves
12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slice

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.

BAKED PORTOBELLO MUSHROOMS

Baked Portobello Mushrooms image

Make and share this Baked Portobello Mushrooms recipe from Food.com.

Provided by CJAY8248

Categories Vegetable

Time 25m

Yield 4 mushrooms, 4 serving(s)

Number Of Ingredients 2

Ingredients

4 medium portabella mushrooms
2 tablespoons olive oil

Steps:

Clean mushrooms and brush with olive oil. Place on baking sheet, cap side up. Bake at 425* for 20 minutes. Can be frozen for later use.

Nutrition Facts : Calories 81.5, Fat 6.9, SaturatedFat 0.9, Sodium 5.2, Carbohydrate 4.3, Fiber 1.3, Sugar 1.5, Protein 2.1

SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS

Savannah's Best Marinated Portobello Mushrooms image

This is simple and tasty with some rice or couscous and a colorful vegetable; I made a bell pepper, garbanzo, sesame salad. Mmmm, good as a burger too.

Provided by MOTTSBELA

Categories World Cuisine Recipes Asian

Time 1h

Yield 2

Number Of Ingredients 6

Ingredients

½ cup cooking wine
1 tablespoon olive oil
2 tablespoons dark soy sauce
2 tablespoons balsamic vinegar
2 cloves garlic, minced
2 large portobello mushroom caps

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

Nutrition Facts : Calories 112.4 calories, Carbohydrate 4.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 1286.4 mg, Sugar 2.5 g

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