Four Cheese Portabello Mushrooms Recipes

20 WAYS TO COOK WITH PORTOBELLO MUSHROOMS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mushroom recipe in 30 minutes or less!

FOUR CHEESE PORTABELLO MUSHROOMS

Steps:

• in a bowl mix ricotta cheese,cream cheese parmesan cheese,garlic salt and scallions.mix together well
• then in your rinsed mushrooms fill with the mixture then sprinkle the mozzarella over them and parsley flakes bake on 375 until the mozzarella is nicely melted it`s a quick easy way to love mushrooms!

CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS

Steps:

• Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
• Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
• Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
• Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
• Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
• Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
• Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
• Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.

STUFFED PORTOBELLO MUSHROOMS WITH GROUND CHICKEN AND CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a casserole dish large enough to hold the mushrooms with cooking spray.
• Remove mushroom stems; chop and set aside in a medium bowl. Use a spoon to carefully remove gills, making sure you don't tear the mushroom caps; discard gills. Invert the mushroom caps and place in the prepared dish.
• Heat oil in a large frying pan over medium heat. Add onion and garlic; saute for 5 minutes. Add ground chicken and cook, breaking it apart with a wooden spoon, until crumbly and no longer pink, about 10 minutes.
• Add chicken mixture to the chopped mushroom stems. Stir in 1 cup Gouda cheese, tomato, goat cheese, parsley, rosemary, and basil. Fill the cavity of each mushroom with the mixture, mounding it slightly.
• Bake in the preheated oven for 20 minutes. Sprinkle remaining 1/2 cup Gouda over the mushrooms and bake until cheese melts, about 5 more minutes. Serve hot.

PORTOBELLO MUSHROOMS WITH THYME AND PARMESAN CHEESE

Steps:

• Place the oil and butter in a large skillet. Saute the mushrooms, garlic and thyme for 3-5 minutes. Season with salt and pepper.
• Mix in the onion and saute for 3-4 more minutes, or till done to your liking.
• Pour over the balsamic vinegar and remove from heat.
• Sprinkle with the dill and parmesan cheese. Add some freshly ground black pepper to taste (a few twists of the pepper mill).
• Serve and enjoy!

ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
• Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.

FOUR CHEESE STUFFED MUSHROOMS

Steps:

• Remove the stems from the mushrooms.
• Mince them and set aside.
• Heat the oil in a skillet.
• Add the onions, garlic and minced mushroom stems.
• Cook until soft (about 5 minutes over medium heat).
• Add the basil and wine.
• Simmer until almost dry (about 7 minutes).
• Cool slightly.
• Blend in the cheese.
• Preheat the oven to 350.
• Place the mushroom caps in a lightly greased baking pan.
• Fill the caps with the mixture and bake for 15 minutes (or until lightly browned).
• Serve warm.

PORTOBELLO MUSHROOM CHEESEBURGERS

Steps:

• Whisk together the vinegar, salt, pepper, garlic and olive oil. Toss with the mushroom caps in a wide bowl. Rub the marinade over the tops of the mushroom caps and place them on a baking sheet, rounded side up. Let sit for 15 minutes. Don't rinse the bowl, because you'll use any oil and vinegar residue to dress the spinach.
• Bring a large pot of water to a boil, salt generously and blanch the spinach for 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Chop coarsely and toss in the bowl with the residue of the marinade. Set aside.
• Prepare a medium-hot grill, heat a heavy skillet over medium-high heat, or preheat an electric grill or panini pan on medium-high. Season the mushrooms as desired with salt and pepper. Place the mushrooms on the hot grill or pan, rounded side down. Cook them for about 6 to 8 minutes, depending on the thickness, until lightly browned, and moist. Turn over and cook for another 6 minutes. Turn over for a minute to reheat the top, then flip back over and place the cheese on top. Continue to cook until the cheese melts. If using a panini grill, cook 6 to 8 minutes. Open the grill and place the cheese on top. Wait for it to melt. Place a mound of spinach on the bottom half of each hamburger bun and place the mushrooms, rounded side up, on top of the spinach. Top with your choice of condiments and serve.