CHEESE-STUFFED PORTOBELLOS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.
- Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
- Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
- Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.
CEDAR-PLANK STUFFED PORTOBELLOS
When we were newlyweds, my father-in-law made us stuffed portobello mushrooms. I've tweaked the recipe for our tastes. I like to serve it with salad and potato wedges. -Katie Stemp, Tacoma, Washington
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Soak planks in water at least 1 hour. In a large skillet, cook chorizo and bacon over medium heat 10-12 minutes or until chorizo is fully cooked and bacon is crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add pepper and onion to drippings; cook and stir over medium-high heat 3-4 minutes or until tender. Add garlic, pepper flakes and cayenne; cook 30 seconds longer. In a large bowl, combine meat mixture, vegetable mixture and cheese; set aside., Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with meat mixture., Place planks on grill rack over direct medium heat. Cover and heat 3-4 minutes or until light to medium smoke comes from the plank and the wood begins to crackle. (This indicates the plank is ready.) Turn planks over; place mushroom caps on planks. Grill, covered, over medium heat 8-10 minutes or until mushrooms are tender.
Nutrition Facts :
ROASTED STUFFED PORTOBELLOS
Provided by Robin Miller : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
- In a medium bowl, combine chicken, broccoli (with liquid from package), sun-dried tomatoes with oil from jar, and bread crumbs. Toss to combine.
- Arrange mushroom caps, stem side up, on prepared baking sheet. Fill each mushroom cap with chicken mixture. Roast 20 minutes, until filling is golden brown and mushrooms are tender.
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
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