ROASTED PORTOBELLOS WITH PESTO
Homemade or storebought pesto can be used in this 30-minute recipe that's perfect for meatless Monday (or any day for that matter). Just scrape away the gills of the mushroom with a spoon, toss the caps with a little olive oil, salt and pepper and roast gill-side down for about 10 minutes. Remove from the oven, fill with pesto and pop them back into the oven for about 10 more minutes. Serve with a pile of rice or a tangle of noodles slicked with butter. There you have it: Satisfying and simple.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 444 milligrams, Sugar 4 grams
PESTO HALIBUT
The mildness of halibut contrasts perfectly with the robust flavor of pesto in this recipe. It takes only minutes to get the fish ready for the oven, leaving you plenty of time to get started on your side dishes. Nearly anything goes well with this entree. -April Showalter, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 450°. In a small bowl, combine oil, sauce mix and lemon juice; brush over both sides of fillets. Place in a greased 13x9-in. baking dish. , Bake, uncovered, until fish just begins to flake easily with a fork, 12-15 minutes.
Nutrition Facts : Calories 188 calories, Fat 7g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 481mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
PESTO-STUFFED GRILLED PORTOBELLOS
Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.
Provided by Larry Short
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 3
Number Of Ingredients 8
Steps:
- Remove stems from mushrooms and finely chop stems.
- Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
- Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.
Nutrition Facts : Calories 282.3 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 4.1 g, Protein 14.5 g, SaturatedFat 6.4 g, Sodium 296.8 mg, Sugar 4.5 g
HALIBUT STEAKS WITH PESTO SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Wipe the steaks dry with paper towels. Spread the pesto on both sides of the steaks and allow them to sit for an hour at room temperature.
- Heat coals or broiler and grill the steaks on both sides until cooked. Remove from heat, season with salt and pepper and serve, garnished with lemon or lime, cut in half.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 1 gram, Sodium 583 milligrams, Sugar 1 gram
EASY PESTO HALIBUT
From "Simple and Delicious." We love this with green beans and a simple almond rice pilaf.
Provided by Lisa1
Categories Halibut
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, combine the oil, sauce mix and lemon juice.
- Brush over both sides of fillets.
- Place in a greased 13" x 9" baking dish.
- Bake, uncovered, at 450 degrees for 12 to 15 minutes or until fish flakes easily with a fork.
SEARED HALIBUT WITH PORTOBELLO MUSHROOM VINAIGRETTE
Portobellos make this simple dish shine. It's from Alfred Portale's 12 Seasons Cookbook written with Andrew Friedman (Broadway Books). Active time: 30 min Start to finish: 45 min
Provided by Alfred Portale
Time 45m
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Cook mushrooms in 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add broth and simmer until mushrooms are tender, about 5 minutes.
- Transfer mushrooms with a slotted spoon to a plate and keep warm, covered. Boil liquid in skillet until reduced to about 1/3 cup. Transfer to a bowl and cool. Whisk in remaining oil, remaining vinaigrette ingredients, and pepper to taste.
- Bring water to a boil in a large saucepan. Add half of spinach and cook, covered, until leaves are wilted, 1 to 2 minutes. Stir in remaining spinach and cook, covered, until tender, about 2 minutes more. Drain well in a colander, pressing on spinach with a large spoon. Return spinach to pan and stir in butter and salt and pepper to taste. Keep warm, covered.
- Pat halibut dry and season with salt and pepper.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook fish until golden, about 3 to 4 minutes on each side.
- Arrange halibut, spinach, and mushrooms on 4 large plates or bowls. Spoon vinaigrette over each serving.
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