Bison Stuffed Portabellas Recipes

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BISON STUFFED PORTABELLAS



Bison Stuffed Portabellas image

Bison and mushrooms come together in this earthy, grain-free dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 13

4 portabella mushrooms, stemmed, gills removed (5 to 5 1/2 inches diameter)
1 tablespoon extra-virgin olive oil
12 oz ground bison
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 teaspoon salt
1 teaspoon finely chopped garlic
4 cups packed baby greens (such as spinach or kale)
1 egg
1 tablespoon Dijon mustard
2 tablespoons fresh thyme leaves
1 teaspoon low-sodium tamari soy sauce
Fresh chopped basil leaves or Italian (flat-leaf) parsley, if desired

Steps:

  • Heat oven to 400°F. Line baking pan with sides with cooking parchment paper.
  • Rub mushrooms with 1 teaspoon of the olive oil. Place on pan. Roast with tops down 20 minutes; remove from oven. Drain off any liquid that has accumulated on the pan, then pat mushrooms dry with paper towel.
  • Meanwhile, in 10-inch skillet, heat 1 teaspoon of the oil over medium heat until hot. Add the bison, and cook 4 to 6 minutes or until browned. Transfer to small bowl, and set aside.
  • Add remaining 1 teaspoon oil to the pan, and heat until hot. Add onion, bell pepper and salt. Cook 3 to 5 minutes or until softened. Add the garlic and greens, and cook until greens wilt. Remove from heat; cool 5 minutes.
  • Beat egg in large bowl. Set aside.
  • Stir bison, mustard, thyme and soy sauce into greens mixture in pan; transfer to bowl with egg, and stir to combine. Divide evenly among the mushrooms (about 3/4 cup each).
  • Bake 15 to 20 minutes or until mushrooms are tender. Sprinkle with chopped fresh basil.

Nutrition Facts : Calories 220, Carbohydrate 8 g, Cholesterol 95 mg, Fat 2, Fiber 3 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 4 g, TransFat 0 g

ASIAN STUFFED PORTABELLAS



Asian Stuffed Portabellas image

Large portabellas stuffed with rice and sautéed veggies give you a tasty dinner. Perfect if you love Asian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 12

3/4 cup uncooked regular brown rice
1 1/2 cups water
4 large portabella mushrooms (4 to 5 inches in diameter), stems removed
1 tablespoon canola oil
1 1/2 cups shredded coleslaw mix
1/2 cup cut-up snow pea pods
1/4 cup sliced green onions (4 medium)
1 tablespoon finely chopped gingerroot
1 clove garlic, finely chopped
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
4 teaspoons sesame seed

Steps:

  • Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In 1 1/2 quart saucepan, heat brown rice and water to boiling; reduce heat. Cover and simmer 45 to 50 minutes or until water is absorbed.
  • Meanwhile, place mushrooms in pan, gill side down. Bake 5 minutes or until tender and beginning to brown.
  • In 10-inch nonstick skillet, heat canola oil over medium-high heat. Add coleslaw mix, snow pea pods, green onions, gingerroot and garlic to oil. Cook 2 to 3 minutes, stirring frequently, until coleslaw mix is wilted and vegetables are crisp-tender. Stir in cooked rice; sprinkle with soy sauce and sesame oil. Cook rice mixture, tossing gently with soy sauce and oil, until thoroughly heated; remove from heat.
  • In pan, turn mushrooms gill side up. For each serving, spoon about 3/4 cup rice mixture onto mushroom and sprinkle with 1 teaspoon sesame seed. Bake 13 to 15 minutes or until sesame seed begins to turn brown.

Nutrition Facts : Calories 250, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 5 g, TransFat 0 g

PORTOBELLO BISON BURGERS



Portobello Bison Burgers image

I like to add chopped mushrooms to lean meats, such as bison, when making burgers - it helps keep the patties moist and delicious. For even more flavor, I add some onions, Cheddar cheese, and a touch of smoky spice to make these burgers complete.

Provided by ChristineM

Categories     Meat and Poultry Recipes     Game Meats     Buffalo and Bison

Time 16m

Yield 4

Number Of Ingredients 10

1 pound ground bison
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground thyme
¼ teaspoon ground dried chipotle pepper
¾ cup portobello mushrooms
½ cup shredded Cheddar cheese
¼ cup finely chopped onion
salt and ground black pepper to taste
4 whole wheat hamburger buns, split and toasted

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Combine bison, cumin, oregano, thyme, and chipotle in a bowl. Add mushrooms, Cheddar cheese, and onion; mix until well distributed. Season with salt and pepper. Divide mixture evenly into 4 sections and shape into patties.
  • Place patties on grill and reduce heat slightly. Grill until browned, 3 to 4 minutes. Flip over and grill until other side is browned, 3 to 4 minutes more. Serve on toasted whole wheat buns.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 21.7 g, Cholesterol 72.8 mg, Fat 9.2 g, Fiber 2.3 g, Protein 28.4 g, SaturatedFat 4.3 g, Sodium 366.1 mg, Sugar 3.5 g

ITALIAN STUFFED PORTOBELLOS



Italian Stuffed Portobellos image

"Golden caramelized onions and creamy roasted garlic are an ideal match for the flavors in this recipe. It's like a quick transport to a ristorante in Rome. For a bit of heat, add red pepper flakes while sauteeing the onions."-Jeanne Holt, Saint Paul, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 4 servings.

Number Of Ingredients 14

4 ounces sliced pancetta or bacon strips, finely chopped
1 tablespoon plus 1 teaspoon olive oil, divided
4 cups sliced onions
2 tablespoons finely chopped oil-packed sun-dried tomatoes
1/4 teaspoon salt
1/8 teaspoon pepper
1 whole garlic bulb
3 tablespoons crumbled goat cheese
PIZZAS:
4 large portobello mushrooms
2 tablespoons olive oil
1/3 cup shredded part-skim mozzarella cheese
3 tablespoons shredded Parmesan cheese
1 tablespoon minced fresh basil or 1 teaspoon dried basil

Steps:

  • In a large skillet over medium heat, cook pancetta in 1 tablespoon oil until crisp. Remove to paper towels with a slotted spoon; set aside., In the same skillet, cook and stir onions until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Stir in the sun-dried tomatoes, salt, pepper and pancetta. Remove from the heat; keep warm., Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with remaining oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; stir in goat cheese and onions. , Brush mushrooms with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Fill mushrooms with onion mixture. Sprinkle with cheeses., Place on a greased baking sheet. Bake at 375° for 8-10 minutes or until cheese is melted. Sprinkle with basil.

Nutrition Facts : Calories 349 calories, Fat 25g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 828mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 14g protein.

MOOSEWOOD ITALIAN STUFFED PORTABELLAS



Moosewood Italian Stuffed Portabellas image

These are good for an everyday supper since they're so easily prepared, yet look no further of you want something elegant enough to present at a dinner party. This dish is nice served on a bed of pasta topped with Tomato Sauce.

Provided by TishT

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

4 large portabella mushrooms (4 1/2 to 5 inches)
3 tablespoons olive oil
1 cup minced onion
3 garlic cloves, minced or pressed
2/3 cup minced red bell pepper
3 tablespoons chopped fresh basil
2/3 cup ricotta cheese
1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
1/4 teaspoon salt
2 tablespoons breadcrumbs

Steps:

  • Preheat the oven to 400 degrees F.
  • Lightly oil a baking dish.
  • Carefully brush or wipe off any soil from the mushrooms.
  • Twist off the stems and discard.
  • Rinse the mushroom caps and pat dry with a towel.
  • In a skillet, warm 2 Tbs of the olive oil and sauté the onions for about 5 minutes, until they begin to soften.
  • Add the garlic and peppers and sauté for 5 minutes more.
  • Remove from the heat and set aside.
  • In a bowl, mix together the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs.
  • Stir the sautéed vegetables into the cheese mixture.
  • Brush the portabellos with the remaining Tbs of oil and place them gill side up in the prepared baking dish.
  • Mound cheese mixture in each.
  • Bake uncovered for 20-25 minutes, until the mushrooms release their juices and the cheese is melted.
  • Serve hot.

STUFFED PORTABELLAS



Stuffed Portabellas image

I got this one from Light & Tasty. The first time I made this I thought the raisins sounded a little wierd, but after tasting it, the flavors just came together in the most delightful way. My fiance could eat this every night! Vegetable broth can be used instead of the chicken broth for a vegetarian dish.

Provided by hollyberry117

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 large portabella mushrooms (about 5 inches)
3/4 cup shredded part-skim mozzarella cheese, divided
1/3 cup dry breadcrumbs
1/3 cup chopped walnuts
1/3 cup finely chopped onion
1/3 cup golden raisin (optional)
3 tablespoons grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten
2 tablespoons chicken broth

Steps:

  • Remove stems from mushrooms and chop into small pieces; set caps aside. In a small bowl, combine chopped mushroom stems, 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins, Parmesan cheese, salt and pepper. stir in egg and broth until blended.
  • Spoon mixture into the mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15-in. x 10-in. x 1 inches baking pan coated with cooking spray. Bake, uncovered, at 350 degrees for 20-25 muniutes or until the mushrooms are tender.

Nutrition Facts : Calories 270.7, Fat 16.1, SaturatedFat 6.1, Cholesterol 83.4, Sodium 577.8, Carbohydrate 14.9, Fiber 2.5, Sugar 3.5, Protein 18.4

STUFFED PORTABELLA MUSHROOMS



Stuffed Portabella Mushrooms image

Categories     Mushroom     Appetizer     Side     Broil     Vegetarian     Quick & Easy     Oscars     Parmesan     Spring     Anniversary     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 5

1/4 cup coarse fresh bread crumbs
3/4 ounce freshly grated Parmesan (about 1/4 cup)
1 tablespoon chopped fresh flat-leafed parsley leaves
2 portabella mushrooms (each about 4 inches in diameter)
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat broiler.
  • In a small bowl stir together bread crumbs, Parmesan, parsley, and salt and pepper to taste. Cut off and discard mushroom stems. Put mushrooms, gill sides down, on a baking sheet and brush tops with 1/2 tablespoon oil. Broil mushrooms 2 to 3 inches from heat until golden, about 3 minutes. Turn mushrooms over and season with salt and pepper. Broil mushrooms 3 minutes more. Mound bread-crumb mixture onto mushroom centers and drizzle with remaining 1/2 tablespoon oil. Broil stuffed mushrooms until stuffing is golden brown, 1 to 2 minutes.

STUFFED PORTOBELLOS



Stuffed Portobellos image

Malcolm Lewis of Freeville, New York turns hearty portobellos into a flavorful meal. His addition of walnuts adds crunch to the savory topping. If you'd like, add raisins for a bit of sweetness.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

4 large portobello mushrooms (about 5 inches)
3/4 cup shredded part-skim mozzarella cheese, divided
1/3 cup dry bread crumbs
1/3 cup chopped walnuts
1/3 cup finely chopped onion
1/3 cup golden raisins, optional
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1large egg, lightly beaten
2 tablespoons vegetable broth

Steps:

  • Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended. , Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.

Nutrition Facts : Calories 221 calories, Fat 12g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 435mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

STUFFED MARINATED PORTABELLA MUSHROOMS



Stuffed Marinated Portabella Mushrooms image

Categories     Herb     Mushroom     Appetizer     Bake     Marinate     Lunch     Parmesan     Fall     Prosciutto     Lettuce     Gourmet

Yield Serves 4 as a hearty first course or light main course

Number Of Ingredients 22

For Sherry vinaigrette
1/3 cup medium-dry Sherry
3 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 tablespoon minced shallot
1 tablespoon sugar
1/2 cup olive oil
1/2 cup vegetable oil
3 tablespoons finely chopped mixed fresh herbs such as basil, parsley, thyme, sage, and chives
4 large portabella mushrooms (each 5 to 6 inches in diameter; about 1 pound total)
For stuffing
1 medium white onion
2 ounces thinly sliced prosciutto
1/2 stick (1/4 cup) unsalted butter
1 tablespoon finely chopped fresh basil leaves
1/4 cup finely chopped fresh parsley leaves
1 1/2 cups fine fresh bread crumbs
1 cup freshly grated Parmesan (about 3 ounces)
1/2 cup warm water
1/4 cup medium-dry Sherry
6 ounces mesclun (about 2 quarts loosely packed)
Garnish: Parmesan curls, shaved with a vegetable peeler from a piece of Parmesan at room temperature

Steps:

  • Make vinaigrette:
  • In a very small saucepan boil Sherry until reduced by about half and let cool. In a bowl whisk together Sherry, balsamic vinegar, garlic, shallot, sugar, and salt and pepper to taste and add oils in a stream, whisking until emulsified. Whisk in herbs and reserve 1/4 cup vinaigrette for dressing mesclun. Transfer remaining vinaigrette to a large sealable plastic bag.
  • Discard stems from mushrooms. Add mushrooms to bag and seal, pressing out excess air. Put bag in a bowl. Marinate mushrooms, chilled, turning bag once or twice, at least 30 minutes and up to 2 hours.
  • Preheat oven to 350°F.
  • Make stuffing:
  • Finely chop onion and cut prosciutto into julienne strips. In a skillet cook onion in butter over moderately low heat, stirring, until soft and transfer to a bowl. Stir in prosciutto and remaining stuffing ingredients and salt and pepper to taste until combined well.
  • Remove mushrooms from bag, letting excess vinaigrette drip off, and arrange mushrooms, gill sides up, in a 13- by 9- by 2-inch baking pan. Divide stuffing among mushrooms and press gently and evenly into caps. Pour water and Sherry around mushrooms and bake in middle of oven 20 to 25 minutes, or until stuffing is golden brown.
  • In a bowl toss mesclun with reserved vinaigrette and salt and pepper to taste and divide among 4 plates. Transfer mushrooms with a slotted spatula to a cutting board and cut each crosswise into 4 or 5 pieces. Transfer a sliced mushroom to each plate and garnish with Parmesan curls.

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