VEGETARIAN STUFFED PORTOBELLO MUSHROOMS
Vegetarian stuffed portobello mushrooms, overflowing with a creamy blend of three cheeses and crowned with crisp savory breadcrumbs.
Provided by Rachel Gurk
Categories Sides & Vegetables
Time 35m
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Scrape black gills out of mushrooms with a spoon and remove stem.
- Brush outsides (tops) of mushroom caps lightly with olive oil. Place mushrooms on a parchment paper lined baking sheet, gill side up; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
- In a small bowl, mix together ricotta, tomatoes, mozzarella, Parmesan, basil, and ⅛ teaspoon black pepper. Fill mushroom caps with cheese mixture.
- In a small skillet over medium heat, melt butter. Add garlic, stirring constantly for one minute. Remove from heat. Stir in panko, parsley, oregano, and salt until combined.
- Spread panko mixture evenly over cheese filling.
- Bake mushrooms in the preheated oven until tender and cheese is melted, about 15 to 17 minutes.
Nutrition Facts : Calories 255 kcal, Carbohydrate 18 g, Protein 14 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 520 mg, Fiber 2 g, Sugar 6 g, TransFat 0.1 g, UnsaturatedFat 7 g, ServingSize 1 serving
CURRIED VEGETABLE STUFFED PORTABELLAS
Meaty portabella mushrooms meet up with a spicy curry filling in this tasty dinner that is ready to eat in minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill. With small metal spoon, scrape underside of mushroom caps to remove dark gills. Spray mushroom caps with cooking spray. Place mushroom caps, underside down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes or until mushroom caps are tender, turning occasionally. Remove from grill; turn underside up.
- Meanwhile, cook spinach as directed on box. Squeeze to drain well.
- In 2-quart saucepan, heat oil. Add onion; cook and stir 1 minute. Stir in broth, curry powder and salt. Heat to boiling. Stir in rice; reduce heat to medium-low. Cover and cook 3 minutes. Stir in spinach and carrot; cover and cook 4 to 6 minutes longer or until rice and vegetables are tender. Remove from heat; let stand 3 to 4 minutes or until liquid is absorbed; fluff with fork.
- Carefully spoon about 1/2 cup rice mixture onto each cap. Serve with yogurt and green onion.
Nutrition Facts : Calories 240, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 4 g, TransFat 0 g
VEGETARIAN STUFFED PORTOBELLO MUSHROOMS
I created this stuffed portobello recipe based on a culmination of several recipes I searched for on the internet. I was looking for something different that I could do with my favorite vegetables. This may be my new favorite food--I hope you enjoy!
Provided by Aimee Dorrell
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
- Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
- Cook on the preheated grill until tender, 7 to 8 minutes.
- While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
- Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!
Nutrition Facts : Calories 354.7 calories, Carbohydrate 14.5 g, Cholesterol 38.5 mg, Fat 24.1 g, Fiber 3.5 g, Protein 21 g, SaturatedFat 10.6 g, Sodium 672 mg, Sugar 5.6 g
VEGETARIAN STUFFED PORTOBELLO MUSHROOMS
I love stuffed mushrooms and these vegetarian stuffed portobellos are packed with flavor.
Provided by Nikki Finger
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 5 to 7 minutes.
- Heat 1 teaspoon oil in a skillet over medium-high heat. Saute mushrooms in the hot oil until softened and liquid starts to cook out, 5 to 10 minutes. Remove from heat and place into a baking dish, cap-side down.
- Heat remaining oil in a small pan over medium-high heat. Add onion and garlic and cook until onion is transparent and garlic fragrant, about 5 minutes.
- Combine lentils, onion-garlic mixture, 1/4 cup Cheddar cheese, feta cheese, Parmesan cheese, parsley, salt, and pepper in a bowl. Stir until well mixed.
- Fill mushroom caps evenly with mixture and top with remaining Cheddar cheese.
- Bake in the preheated oven until cheese is melted, 15 to 20 minutes. Serve.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 10 g, Cholesterol 43 mg, Fat 16.2 g, Fiber 3.1 g, Protein 12.9 g, SaturatedFat 8.7 g, Sodium 423.5 mg, Sugar 2.8 g
GRILLED STUFFED PORTABELLA MUSHROOMS (VEGETARIAN)
Make these lower fat by using reduced fat sour cream and cream cheese ---to save time and to blend the flavors even more, prepare the filling in advance and chill for 8 hours or overnight --- You may use about 1/2 teaspoon dried basil or oregano in place of fresh, or just omit the herbs completely --- these are *very* good I have made them many times in the past :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 28m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper to taste.
- Cover and chill until ready to use if not using right away.
- Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
- Sprinkle with tops of the caps lightly with salt and pepper.
- Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
- Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
- Carefully brush the tomatoes with olive oil then season with a pinch of salt and black pepper, then sprinkle with grated Parmesan cheese or mozza cheese.
- Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.
Nutrition Facts : Calories 176.2, Fat 11.9, SaturatedFat 5.1, Cholesterol 24.4, Sodium 176.3, Carbohydrate 13.5, Fiber 6.2, Sugar 5.2, Protein 7
PORTABELLA VEGETARIAN GRAVY
Categories Mushroom Vegetable Side Vegetarian Fall Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over moderate heat, then whisk in flour and cook roux, stirring, until pale golden, 2 to 3 minutes. Add stock in a fast stream, whisking constantly to prevent lumps, and bring to a boil, whisking. Reduce heat and simmer, whisking frequently, until thickened to desired consistency, 6 to 8 minutes. Stir in cream, salt, and pepper.
DREAMY STUFFED PORTABELLAS (VEGETARIAN)
Make and share this Dreamy Stuffed Portabellas (Vegetarian) recipe from Food.com.
Provided by WeazelChef
Categories Vegetable
Time 10m
Yield 4 mushrooms, 4 serving(s)
Number Of Ingredients 12
Steps:
- Get a casserole dish and place the shrooms down face up. Take out the stems and place them inside the casserole dish also.
- Drizzle the shrooms including the stems with olive oil and balsamic vinegar. Sprinkle them with salt and pepper.
- Keep drizzling with olive oil and some juice from the roasted peppers' jar until soft like a cooked shroom.
- In a seperate bowl mix the cream cheese, peppers, cilantro, green onions, garlic,and pinch of salt.
- Fill the shroom cups. Chop up the stems and garnish on top.
Nutrition Facts : Calories 227.1, Fat 20, SaturatedFat 12.5, Cholesterol 62.4, Sodium 217.8, Carbohydrate 7.4, Fiber 1.8, Sugar 2, Protein 6.8
More about "dreamy stuffed portabellas vegetarian recipes"
QUINOA & VEGGIE STUFFED PORTABELLAS - FAMILY MEALS IN …
From familymealsinheels.com
MEXICAN QUINOA STUFFED PORTABELLA MUSHROOMS - COOK …
From cooknourishbliss.com
VEGGIE LASAGNA STUFFED PORTOBELLO MUSHROOMS
From skinnytaste.com
STUFFED PORTABELLA MUSHROOMS - VEGETARIAN RECIPE …
From savoryexperiments.com
10 BEST VEGETARIAN STUFFED PORTOBELLO MUSHROOMS …
From yummly.com
VEGETARIAN STUFFED PORTABELLA MUSHROOMS | HY-VEE
From hy-vee.com
15+ VEGETARIAN PORTOBELLO MUSHROOM RECIPES | EATINGWELL
From eatingwell.com
10 BEST VEGAN STUFFED PORTOBELLO MUSHROOMS RECIPES
From yummly.com
STUFFED PORTOBELLO MUSHROOMS (VEGETARIAN) - BOWL OF …
From bowlofdelicious.com
VEGGIE-STUFFED PORTOBELLO MUSHROOMS - BETTER HOMES …
From bhg.com
STUFFED PORTABELLA MUSHROOMS | DINNER IDEAS
From charlottefashionplate.com
STUFFED PORTOBELLO MUSHROOMS (VEGETARIAN) - WELL SEASONED
From wellseasonedstudio.com
VEGAN STUFFED PORTOBELLO MUSHROOMS - PAPA VINCE
From papavince.com
PORTABELLA STUFFED WITH HASH BROWNS. VEGAN GLUTENFREE RECIPE
From veganricha.com
VEGETABLE STUFFED PORTABELLA MUSHROOMS - TASTE LOVE AND NOURISH
From tasteloveandnourish.com
CREAMY STUFFED PORTABELLA MUSHROOMS - CLOSET COOKING
From closetcooking.com
120 PERFECT PORTABELLA RECIPES IDEAS | RECIPES, STUFFED ... - PINTEREST
From pinterest.com
VEGETARIAN STUFFED PORTOBELLO MUSHROOMS - CANADIAN COOKING …
From canadiancookingadventures.com
GRILLED STUFFED PORTOBELLO MUSHROOMS - BAD TO THE BOWL
From badtothebowl.com
STROGANOFF STUFFED PORTABELLAS RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
3 VEGAN STUFFED PORTOBELLO MUSHROOM RECIPES TO STEAL …
From foodnetwork.ca
STUFFED PORTABELLAS AND PORTABELLA AND VEGGIE PANINIS | HEINEN'S ...
From heinens.com
STUFFED VEGETARIAN PORTOBELLO MUSHROOMS | RD-LICIOUS
From carolinegreennutrition.com
VEGETABLE STUFFED PORTABELLA MUSHROOM - THERESCIPES.INFO
From therecipes.info
GRILLED HERB AND TOMATO STUFFED PORTABELLA MUSHROOMS
From wholefully.com
STUFFED PORTOBELLO VEGETARIAN: EASY SAVORY DINNER - FOODJOYA
From foodjoya.com
QUINOA & VEGETABLE STUFFED MUSHROOMS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
VEGETABLE STUFFED PORTABELLA MUSHROOMS - TASTE LOVE AND NOURISH
From pinterest.com
EASY STUFFED PORTOBELLA MUSHROOMS RECIPE - KITCHEN DIVAS
From kitchendivas.com
VEGETARIAN STUFFED PORTOBELLO MUSHROOMS RECIPE - YOUTUBE
From youtube.com
VEGGIE STUFFED PORTABELLA MUSHROOMS | MEATLESS MONDAY
From naturallyhooked.com.au
BEST SPINACH STUFFED PORTABELLA MUSHROOMS - SAVORY EXPERIMENTS
From savoryexperiments.com
PORTABELLAS STUFFED WITH CABERNET ONIONS AND GORGONZOLA
From thewimpyvegetarian.com
STUFFED PORTABELLA MUSHROOMS RECIPE - WHAT'S FOR DINNER
From whatsfordinner.com
VEGAN STUFFED PORTABELLA MUSHROOMS - SARISTOTLE
From saristotle.com
MEDITERRANEAN STUFFED PORTABELLAS + MORE HEALTHY STUFFED …
From hungry-girl.com
FETA STUFFED PORTABELLA MUSHROOMS - HEALTHY WORLD CUISINE
From hwcmagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love