Bakedportobellomushrooms Recipes

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

BAKED PORTOBELLO MUSHROOMS

Baked portobello mushrooms image

These baked portobello mushrooms are easy to prepare and full of earthy flavors, cheesiness and a touch of garlic. So comforting and tasty.

Provided by Caroline's Cooking

Categories Main Course Side Dish

Time 25m

Number Of Ingredients 8

Ingredients

3/4 lb portobello mushrooms (340g, approx)
1 clove garlic
2 tbsp olive oil
salt and pepper to taste
1/2 tsp dried thyme
1/2 tbsp butter
1 tbsp parmesan (grated)
3 tbsp mozzarella (grated)

Steps:

Preheat oven to 400°F/200C.
Wipe the portobello mushrooms clean and remove the stems. Finely chop or mince the garlic.
Lightly oil a baking dish or baking sheet and put the mushrooms on top in a single layer, open side up.
In a small bowl, mix together the oil, garlic, thyme, and a little salt and pepper. Divide the mixture between the mushrooms, drizzling over the inside. Top each with a thin slice of butter.
Bake the mushrooms for around 15 minutes until tender.
While they are cooking, mix together the cheeses. After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes until the cheese is melted and gently golden.

Nutrition Facts : Calories 196 kcal, Carbohydrate 6 g, Protein 8 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 200 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

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

BAKED, CHICKEN-STUFFED PORTABELLA MUSHROOMS

Baked, Chicken-Stuffed Portabella Mushrooms image

I found this one on the net, and thought I would give it a try. After thoroughly enjoying this recipe, I decided to post it. What a great hearty, lunch/dinner... or an appetizer.

Provided by VickyJ

Categories Lunch/Snacks

Time 40m

Yield 4 entrees, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup marinara sauce (prepared or homemade)
1/2 cup finely snipped fresh basil leaf
8 portabella mushrooms, each about 4 to 5 inches in diameter
1 lb cooked chicken, cubed (2 average-sized chicken breasts)
1 -2 garlic clove, peeled and minced
1/3 cup chopped green onion
2 tablespoons chopped green peppers, and sweet red and yellow peppers
1 -2 tablespoon minced Italian parsley (no stems)
1 teaspoon dried Italian herb seasoning (optional)
salt, and freshly ground black (optional) or white pepper (optional)
shredded mozzarella cheese (as desired) or cheese, of choice (as desired)
grated parmesan cheese (optional) or romano cheese, as desired (optional)
1 sprig fresh basil (to garnish)

Steps:

Preheat oven to 350°F.
In a small bowl, combine marinara sauce and basil, blending well; set aside.
With a sharp knife, remove stems from mushrooms; coarsely chop stems and set aside.
Arrange mushrooms, rounded-side-down in a 12 x 8 x 2-inch baking dish and set aside. In a medium bowl, combine chicken, marinara/basil sauce, garlic, green onion, peppers, Italian parsley, and Italian herbs, if desired, mixing well. May add salt and pepper to taste, if desired.
Press mixture onto mushrooms, dividing evenly and fitting each mushroom.
Bake, loosely covered with aluminum foil, in a preheated moderate oven (350 degrees F.) for 20 to 25 minutes.
Uncover and sprinkle each mushroom with shredded mozzarella cheese or cheese of choice and continue baking, uncovered, for 6 to 7 minutes, or until cheese is melted.
Sprinkle each lightly with Parmesan or Romano cheese, if desired, and continue baking for 6 to 8 minutes or until cheese becomes lightly browned.

Nutrition Facts : Calories 286.1, Fat 9.4, SaturatedFat 2.3, Cholesterol 85.1, Sodium 398.2, Carbohydrate 16.9, Fiber 3.3, Sugar 8.9, Protein 34.2

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