STUFFED BALSAMIC PORTOBELLO MUSHROOMS
These savory mushrooms are baked with balsamic vinegar and tamari and stuffed with creamy gorgonzola and roasted red peppers. They're a feast for the senses!
Provided by Tracey Hatch-Rizzi
Categories Main Courses
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F and line a baking sheet with parchment. Or you can cook these in a covered baking pan.
- Cut out the stems and rub the outside of the mushrooms with a few drops of olive oil.
- Then add one tablespoon of olive oil, balsamic vinegar and tamari to each mushroom.
- Sprinkle each with a pinch of black pepper.
- Cover with foil (or the baking pan lid) and bake for about 20 minutes. Cooking time may slightly vary with mushroom size.
- While the mushrooms are baking, fry the rosemary sprigs in oil, lard or bacon grease (if using).
- After 20 minutes of cooking time the portobellos should have released liquid in the mushroom cups and be fork tender.
- Reserve liquid for a later use (you definitely want to do this!).
- Add 1 tablespoon of gorgonzola and roasted red pepper to each mushroom.
- Add the fried rosemary, if using.
- Turn off the oven and return these to the oven for about 5 minutes to melt the cheese and heat through.
- Grab a knife and fork and indulge!
Nutrition Facts : ServingSize 1 mushroom, Calories 194 calories, Sugar 5 g, Sodium 1113 mg, Fat 16 g, Carbohydrate 7 g, Fiber 2 g, Protein 5 g, Cholesterol 6 mg
BALSAMIC GLAZED STUFFED MUSHROOMS
Make a delicious party food with these Balsamic Glazed Stuffed Mushrooms!
Provided by Kristy Still
Categories Appetizer
Number Of Ingredients 7
Steps:
- Preheat the oven to 400*.
- Begin by washing the mushrooms and taking the stems out. Place the stems in the food processor.
- Add the cooked and drained sausage, cream cheese, and garlic to the food processor.
- Finely chop this until it's a nice consistency to stuff the mushrooms.
- Spray a baking sheet with the olive oil spray.
- Stuff each mushroom cap and place on the baking sheet.
- Drizzle with balsamic vinegar over the mushrooms and sprinkle with parsley.
- Bake for 15 minutes, carefully remove and serve.
Nutrition Facts : ServingSize 8 Servings
BALSAMIC-MARINATED STUFFED PORTOBELLO MUSHROOMS
These Balsamic-Marinated Stuffed Portobello Mushrooms are easy to prep in advance for a quick weeknight meal. Plus, they're packed with flavor!
Provided by CaliGirl Cooking
Categories Appetizer Main Course Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- Combine the minced garlic, olive oil and balsamic in a small bowl. Divide the Portobello mushrooms between two gallon-sized resealable bags (two per bag) and pour half of the marinade into each. Toss to coat the mushrooms in the marinade and then place in the refrigerator for at least 30 minutes, or up to a couple of hours.
- Once mushrooms are done marinating, preheat the oven to 350 degrees Fahrenheit and begin to make the stuffing. Melt the butter in a medium sauté pan over medium-high heat. Once the butter has melted most of the way, add the sage leaves. Let the butter finish melting and continue to cook until brown specks begin to appear. Remove the sage leaves and reserve for later.
- Add the breadcrumbs and panko to the butter on the stove. Chop up the reserved sage leaves and add those back in as well. Cook over medium heat until the breadcrumb mixture begins to turn light golden brown. Pour into a large mixing bowl and set aside.
- Spray the same sauté pan with some nonstick cooking spray and then add the bacon. Cook until golden and just crispy. It is important not to overcook the bacon in this step. Once cooked, remove from pan and set on a plate lined with a paper towel to drain.
- Next, in the same sauté pan and using the grease from the bacon, add the sausage. Cook until lightly browned, then add to the mixing bowl with the breadcrumbs. Chop up the bacon and add that as well. Finally, add the cheese.
- Remove the mushrooms from their plastic bags and place on a baking sheet lined with aluminum foil. Pour any remaining marinade into the stuffing mixture and stir to coat. Divide the stuffing up amongst the four Portobellos and place in the oven. Bake for 15 minutes.
- Remove from oven and let cool slightly before serving. Perfect when paired with a light green salad.
Nutrition Facts : Carbohydrate 40 g, Protein 16 g, Fat 49 g, SaturatedFat 15 g, Cholesterol 48 mg, Sodium 637 mg, Fiber 3 g, Sugar 7 g, Calories 659 kcal, ServingSize 1 serving
GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC
Provided by Alex Guarnaschelli
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the grill. Preheat the oven to 350 degrees F.
- In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
- In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
- In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
- Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.
STUFFED PORTOBELLO MUSHROOMS
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
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
MOZZARELLA-STUFFED GRILLED PORTOBELLOS WITH BALSAMIC MARINADE
Provided by Rick Browne
Categories Cheese Dairy Garlic Herb Mushroom Onion Appetizer Marinate Vegetarian Summer Grill/Barbecue Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Kosher
Yield Makes 6
Number Of Ingredients 11
Steps:
- Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.
- Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.
- *Panko can be used in any recipe calling for dry (not fresh) breadcrumbs - such as eggplant parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets.
CHEESE STUFFED PORTOBELLO MUSHROOMS WITH A BALSAMIC GLAZE
Simple but elegant! Glazed with balsamic vinegar and soy. I came up with this when portobellos's FINALLY were on special at my grocer.
Provided by BakinBaby
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Wipe mushroooms ( do not wash) and coat with olive oil (using your hands or brush ).
- Place mushrooms in a baking dish that has been wiped with olive oil.
- Sprinkle mushrooms with sea salt and fresh ground black pepper and Italian Seasoning.
- Pile mozzarella cheese and parmesan cheese on top of each mushroom.
- Combine olive oil, vinegar, soy, garlic and black pepper in a small skillet, cook on medium about 2 minute.
- Brush glaze on stuffed mushrooms, bake at 350 for about 20-25 minutes. Continue to baste through out cooking time, if any glaze is left, offer at serving time.
Nutrition Facts : Calories 881.8, Fat 80.2, SaturatedFat 22.9, Cholesterol 88.4, Sodium 1424.8, Carbohydrate 10.8, Fiber 1.3, Sugar 5.8, Protein 31.3
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