Grilled Portabellas With Soppressata Stuffing Recipes

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GRILLED PORTABELLAS WITH SOPPRESSATA STUFFING



Grilled Portabellas with Soppressata Stuffing image

To minimize untended grill time, bring the stuffing and reserved cheese to the grill along with the mushrooms.

Provided by Chris Schlesinger

Yield Makes 6 first-course servings

Number Of Ingredients 10

2 oz thinly sliced soppressata or other cured Italian salami, finely chopped (1/2 cup)
1 large garlic clove, minced
1/4 cup plus 2 tablespoons olive oil
1 cup fine fresh bread crumbs (from 3 slices firm white sandwich bread)
1 tablespoon finely chopped fresh oregano
3/4 oz finely grated Parmigiano-Reggiano (1/3 cup)
1/4 cup mayonnaise
6 portabella mushrooms (3 to 3 1/2 inches wide; 1 1/4 lb total), stems discarded
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook soppressata and garlic in 2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, 3 minutes. Add bread crumbs and oregano and cook, stirring, until soppressata begins to brown, 1 to 2 minutes. Transfer stuffing to a bowl and cool to room temperature, about 10 minutes. Reserve 2 tablespoons cheese, then add remaining cheese, mayonnaise, and salt and pepper to taste to stuffing and stir to combine.
  • While stuffing cools, prepare grill for cooking over low-heat charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
  • While coals are lighting, brush mushrooms on both sides with remaining 1/4 cup oil, then sprinkle with salt and pepper on stemmed sides only. Grill mushrooms, stemmed sides down, on lightly oiled grill rack, covered only if using a gas grill, 5 minutes. Turn mushrooms over and grill 2 minutes more, then transfer with tongs to a tray, keeping mushrooms stemmed sides up. Divide stuffing among mushrooms and sprinkle with reserved cheese. Carefully return mushrooms (stuffing sides up) with a large metal spatula to grill rack and grill until mushrooms are tender, 4 to 7 minutes.

GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA



Grilled and Stuffed Portobello Mushrooms with Gorgonzola image

Provided by Giada De Laurentiis

Categories     appetizer

Time 42m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons olive oil, plus 1/4 cup
12 ounces turkey sausage, casings removed
2 cloves garlic, minced
1/2 cup mascarpone cheese, at room temperature
2 tablespoons fresh thyme
2 tablespoons fresh oregano
3/4 cup plain breadcrumbs
1 cup (4 ounces) Gorgonzola, crumbled
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
6 large portobello mushrooms, stems removed

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 of the Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
  • Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes.
  • Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

STUFFED PORTABELLA MUSHROOMS WITH SWISS CHARD



Stuffed Portabella Mushrooms With Swiss Chard image

Portabella (a.k.a. portobello) mushrooms are just grown-up cremini mushrooms. Huge portabellas are great for grilling, and the smaller ones are perfect for stuffing. You'll be amazed by how much filling you can pack into a medium-size portabella. Serve these as a starter or a side dish.

Provided by Martha Rose Shulman

Categories     dinner, appetizer, side dish

Time 45m

Yield 12 stuffed mushrooms

Number Of Ingredients 8

1 pound Swiss chard, stemmed and cleaned
Salt to taste
2 tablespoons extra virgin olive oil
2 garlic cloves, halved, green shoots removed
2 tablespoons pine nuts or finely chopped almonds
Freshly ground pepper
1/4 cup plus 2 tablespoons freshly grated Parmesan
12 medium-size portabella stuffing mushrooms, about 3/4 pound

Steps:

  • Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch two minutes until tender, and transfer to the ice water. Drain and squeeze out excess water. Chop fine, and set aside.
  • Set aside 1/2 garlic clove, and mince the rest. Heat 1 tablespoon of the olive oil in a large, heavy skillet, and add the pine nuts or almonds. Cook, stirring, until the nuts begin to color, and add the minced garlic. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the chard and salt and pepper to taste. Stir together for a minute or two, and remove from the heat. Taste and adjust seasonings. Transfer to a bowl, add 1/4 cup of the Parmesan and stir together.
  • Preheat the oven to 350 degrees. Oil a baking sheet or baking dish that will accommodate all the mushrooms. Gently twist the stems off the mushrooms, if they are still there, and set aside for another purpose. Heat the remaining olive oil over medium heat in the skillet, and add the half clove of garlic that you set aside. Cook the garlic in the olive oil until it turns golden, then remove it from the oil and discard. Add the mushrooms to the oil, season with salt and pepper, and cook, shaking them in the pan, just until they begin to soften, no longer than three minutes. Using tongs, remove from the oil and place on a lightly oiled baking sheet or in a baking dish, rounded side down.
  • Fill the mushroom caps with the chard mixture, packing it in tight. Sprinkle the remaining Parmesan over the top. If any oil remains in the pan, drizzle it over the mushrooms. Place in the oven for 15 to 20 minutes, until the mushrooms are moist and tender.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 151 milligrams, Sugar 1 gram

STUFFED MARINATED PORTABELLA MUSHROOMS



Stuffed Marinated Portabella Mushrooms image

Categories     Herb     Mushroom     Appetizer     Bake     Marinate     Lunch     Parmesan     Fall     Prosciutto     Lettuce     Gourmet

Yield Serves 4 as a hearty first course or light main course

Number Of Ingredients 22

For Sherry vinaigrette
1/3 cup medium-dry Sherry
3 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 tablespoon minced shallot
1 tablespoon sugar
1/2 cup olive oil
1/2 cup vegetable oil
3 tablespoons finely chopped mixed fresh herbs such as basil, parsley, thyme, sage, and chives
4 large portabella mushrooms (each 5 to 6 inches in diameter; about 1 pound total)
For stuffing
1 medium white onion
2 ounces thinly sliced prosciutto
1/2 stick (1/4 cup) unsalted butter
1 tablespoon finely chopped fresh basil leaves
1/4 cup finely chopped fresh parsley leaves
1 1/2 cups fine fresh bread crumbs
1 cup freshly grated Parmesan (about 3 ounces)
1/2 cup warm water
1/4 cup medium-dry Sherry
6 ounces mesclun (about 2 quarts loosely packed)
Garnish: Parmesan curls, shaved with a vegetable peeler from a piece of Parmesan at room temperature

Steps:

  • Make vinaigrette:
  • In a very small saucepan boil Sherry until reduced by about half and let cool. In a bowl whisk together Sherry, balsamic vinegar, garlic, shallot, sugar, and salt and pepper to taste and add oils in a stream, whisking until emulsified. Whisk in herbs and reserve 1/4 cup vinaigrette for dressing mesclun. Transfer remaining vinaigrette to a large sealable plastic bag.
  • Discard stems from mushrooms. Add mushrooms to bag and seal, pressing out excess air. Put bag in a bowl. Marinate mushrooms, chilled, turning bag once or twice, at least 30 minutes and up to 2 hours.
  • Preheat oven to 350°F.
  • Make stuffing:
  • Finely chop onion and cut prosciutto into julienne strips. In a skillet cook onion in butter over moderately low heat, stirring, until soft and transfer to a bowl. Stir in prosciutto and remaining stuffing ingredients and salt and pepper to taste until combined well.
  • Remove mushrooms from bag, letting excess vinaigrette drip off, and arrange mushrooms, gill sides up, in a 13- by 9- by 2-inch baking pan. Divide stuffing among mushrooms and press gently and evenly into caps. Pour water and Sherry around mushrooms and bake in middle of oven 20 to 25 minutes, or until stuffing is golden brown.
  • In a bowl toss mesclun with reserved vinaigrette and salt and pepper to taste and divide among 4 plates. Transfer mushrooms with a slotted spatula to a cutting board and cut each crosswise into 4 or 5 pieces. Transfer a sliced mushroom to each plate and garnish with Parmesan curls.

GRILLED STUFFED PORTOBELLO MUSHROOM CAPS



Grilled Stuffed Portobello Mushroom Caps image

Large portobello mushroom caps, grilled with a creamy herb and garlic sauce, grape tomatoes, and cheese, make a delicious main course and can be served atop torn salad greens for a complete meal.

Provided by Philadelphia Cooking Creme

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 25m

Yield 4

Number Of Ingredients 6

4 large portobello mushrooms
2 teaspoons olive oil
½ cup PHILADELPHIA Herb & Garlic Cooking Creme
½ cup grape tomatoes, quartered
2 tablespoons Kraft 100% Parmesan Shredded Cheese
1 green onion, thinly sliced

Steps:

  • Heat barbecue to medium heat.
  • Discard stems from mushrooms; scrape out gills with small spoon. Brush mushrooms with oil; grill 2 min. on each side or just until mushrooms start to soften. Place, rounded-sides down, on foil-covered baking sheet. Dab insides of caps with paper towels to remove excess moisture.
  • Fill caps with remaining ingredients.
  • Grill 6 to 8 min. or until filling is heated through. Serve warm.

Nutrition Facts : Calories 102.7 calories, Carbohydrate 4.1 g, Cholesterol 19.6 mg, Fat 8 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 316.2 mg, Sugar 0.1 g

GRILLED STUFFED PORTOBELLO MUSHROOMS



Grilled Stuffed Portobello Mushrooms image

A good dish that goes with almost anything year round. You can double this recipe and serve as a main dish with rice. Enjoy!

Provided by Michael

Categories     Everyday Cooking     Vegetarian

Time 35m

Yield 4

Number Of Ingredients 7

½ cup finely chopped red bell pepper
1 clove garlic, minced
¼ cup olive oil
¼ teaspoon onion powder
1 teaspoon salt
½ teaspoon ground black pepper
4 portobello mushroom caps

Steps:

  • Preheat grill for medium heat.
  • In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
  • Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 7.3 g, Fat 13.8 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 589.4 mg, Sugar 2.8 g

MARINATED STUFFED PORTABELLA MUSHROOMS



Marinated Stuffed Portabella Mushrooms image

Great company fare but simple and quick enough for everyday! It's a side dish. It's an appetizer. It's a main dish. It's excellent anytime and anyway you serve it! (Well I guess some might argue that, since this really might not be a good breakfast but....to each his or her own!)

Provided by Malriah

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 20

6 portabella mushrooms, stems removed and reserved for stuffing
1/2 cup chicken broth
1/2 cup honey
1 cup red wine
3 tablespoons balsamic vinegar
1 clove garlic, minced
1 cup olive oil
2 tablespoons chopped fresh herbs (sage and thyme worked well)
1 pinch salt
1 pinch black pepper
1 tablespoon olive oil
1/2 lb ground chicken (or Turkey)
1 1/2 cups hot cooked brown rice
1 tablespoon chopped sage
1/2 cup diced celery
1 small onion, diced
2 cloves garlic, minced
6 tablespoons parmesan cheese
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • With a damp cloth or paper towel, wipe the portabellas to clean them.
  • Remove the stems, chop and set aside.
  • Mix all of the marinade ingredients together and place into a Ziplock bag.
  • Add the mushroom caps and seal.
  • Arrange the bag so that all of the portabellas are in contact with the marinade;marinate for at least 10 minutes but closer to 20.
  • To make the stuffing, begin heating olive oil in a large skillet.
  • Add reserved mushroom stems, onions, celery and garlic.
  • Cook until veggies start to soften a bit.
  • Add chicken and cook until done, about 5 or 6 minutes.
  • Stir in rice, sage, 1/4 cup parmesan, salt and pepper and mix well.
  • If it is a little dry, you can mix in a tablespoon or so of broth or wine.
  • Remove portabellas from the Ziplock bag and discard remaining marinade.
  • With a paper towel, pat the portabellas to remove excess moisture.
  • Turn them over so that the gill sides are facing up and place in an oven safe pan.
  • Stuff each mushroom with about 1/2 to 3/4 cup of the stuffing.
  • Sprinkle the remaining 2 tablespoons of Parmesan on top.
  • Pour the chicken broth in the bottom of pan.
  • Bake uncovered in a 375 degree oven for 10-15 minutes or until the portabellas are done.

RICOTTA-STUFFED PORTOBELLO MUSHROOMS



Ricotta-Stuffed Portobello Mushrooms image

These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. -Tre Balchowsky, Sausalito, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

3/4 cup reduced-fat ricotta cheese
3/4 cup grated Parmesan cheese, divided
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons minced fresh parsley
1/8 teaspoon pepper
6 large portobello mushrooms
6 slices large tomato
3/4 cup fresh basil leaves
3 tablespoons slivered almonds or pine nuts, toasted
1 small garlic clove
2 tablespoons olive oil
2 to 3 teaspoons water

Steps:

  • In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices., Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula., Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.

Nutrition Facts : Calories 201 calories, Fat 13g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 238mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

GRILLED STUFFED PORTABELLA MUSHROOMS (VEGETARIAN)



Grilled Stuffed Portabella Mushrooms (Vegetarian) image

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

8 large portabella mushrooms, stems removed (about 8x3-inch round)
8 small firm plum tomatoes (sliced into thin slices)
2 tablespoons olive oil (or to taste)
salt and pepper
1/3 cup grated parmesan cheese or 1/3 cup finely grated mozzarella cheese
1 (14 ounce) jar artichoke hearts (drained, tough leaves removed then coarsely chopped)
1/2 cup cream cheese, room temperature
1/4 cup sour cream
2 tablespoons grated parmesan cheese
2 tablespoons lemon juice
1 tablespoon minced fresh garlic
2 tablespoons fresh basil or 2 tablespoons fresh oregano
1 large green onion (very finely chopped)
hot sauce, to taste
seasoned salt & freshly ground black pepper

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

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