Brunch Portabella Stuffed Mushrooms Recipes

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STUFFED PORTABELLA CAPS



Stuffed Portabella Caps image

The flavors in the layers of this stuffed portabella are amazing. The beefy mushroom topped with Canadian bacon makes this recipe very hearty. Stuffed with wilted spinach, savory cheese, and Italian seasoning, the combination of flavors is heavenly. Our favorite part was the egg on top. We cooked ours to have a runny yolk that...

Provided by Kathy Williams

Categories     Other Breakfast

Time 35m

Number Of Ingredients 11

2 large portabella mushroom caps
2 slice Canadian bacon
2 handfuls of fresh baby spinach
1/2 tsp garlic powder
1 tsp olive oil
1/2 tsp onion powder
2-3 Tbsp mozzarella cheese, low-fat, shredded
2-3 Tbsp Parmigiano-Reggiano, grated
1/2 tsp Italian seasoning
2 large eggs
salt and pepper

Steps:

  • 1. Preheat over to 450 F. With a spoon scrape out the gills of each cap. Sprinkle with salt and pepper.
  • 2. Bake caps side up, in a dish sprayed with cooking spray. Bake for 20 minutes or until tender.
  • 3. Remove the larger stems from the baby spinach leaves.
  • 4. In a non-stick pan heat 1 teaspoon of olive oil and cook spinach until wilted.
  • 5. Sprinkle garlic and onion powder and stir. Set aside.
  • 6. Mix the cheeses and Italian seasonings together.
  • 7. Place one piece of Canadian bacon inside each cap.
  • 8. Add spinach mixture and finally the cheese blend.
  • 9. Return to oven and cook until the cheese has melted.
  • 10. Meanwhile, cook egg sunny side up or poached.
  • 11. Place each egg on top of each cap. Season with salt and pepper.

BRUNCH: PORTABELLA STUFFED MUSHROOMS



Brunch: Portabella Stuffed Mushrooms image

Looks great on a brunch buffet table. Use Parmesan instead of cheddar if you prefer. I just threw this together this morn and thought I would share it. For the faint of heart omit the garlic but it won't be the same! I served these with ham omeletts, browned canned potatoes sliced tomatoes and whole wheat toast. For aditional flavor add two tbsp of your favorite BBq Sauce to the pepper mixture before filling the mushrooms.

Provided by Bergy

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

2 portabella mushrooms, whole, stems & gills removed, chop stems
1 jalapeno pepper, chopped
1 garlic clove, minced
2 tablespoons yellow sweet peppers, chopped
2 tablespoons red peppers, minced
2 tablespoons onions, chopped
2 tablespoons butter
4 tablespoons cheddar cheese, grated

Steps:

  • Heat the butter in a skillet.
  • Brown Mushroom caps, both sides, remove and drain on a paper towel.
  • Add Onion, chopped stems & garlic to the pan cook until softened.
  • Add peppers cook 1 minute.
  • Place mushroon caps in an oven proof dish.
  • (you can do the recipe up to this point and 10 minutes before serving finish cooking).
  • Sprinkle cheese over the mushrooms.
  • Bake in 375F degrees oven for 8 minutes.
  • Broil for 2 minutes or until the cheese is bubbly.
  • Serve.

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

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

1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
2 cups shredded Italian cheese blend, divided
½ cup ricotta cheese
2 green onions, thinly sliced
3 tablespoons finely chopped sun-dried tomatoes, rehydrated
12 medium portobello mushroom caps
2 tablespoons olive oil
3 tablespoons balsamic vinegar

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

BRUNCH-STYLE PORTOBELLO MUSHROOMS



Brunch-Style Portobello Mushrooms image

I've always loved portobellos for their "stuffability." I combined my favorite ingredients for this rich, savory main dish that's wonderful for breakfast, brunch or even dinner! -Sylvia Waldsmith, Rockton, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 6

4 large portobello mushrooms, stems removed
2 packages (10 ounces each) frozen creamed spinach, thawed
4 large eggs
1/4 cup shredded Gouda cheese
1/2 cup crumbled cooked bacon
Salt and pepper, optional

Steps:

  • Place mushrooms, stem side up, in an ungreased 15x10x1-in. baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon., Bake at 375° for 18-20 minutes or until eggs are set. Sprinkle with salt and pepper if desired.

Nutrition Facts :

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.

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