HEARTY PORTOBELLO LINGUINE
If you love Mediterranean cuisine, you'll love this entree! It turns any night into a special occasion. I like to serve it with fresh bread and a crisp white wine. -Tre Balchowsky, Sausalito, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, olives and Greek seasoning; cook and stir 2 minutes., Drain linguine; add to pan and toss to coat. Serve with cheese.
Nutrition Facts : Calories 422 calories, Fat 21g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 763mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein.
HEART SHAPED PORTOBELLO PANINI
Steps:
- Reconstitute the sun-dried tomatoes by soaking them in boiling water for 10 minutes. Remove the tomatoes from the water and chop them.
- Slice the stems off of the mushrooms so they can lay completely flat. Slice each cap in half so you have 8 round mushroom slices. Carefully cut each slice into a heart shape with a cookie cutter.
- Top half of the heart shaped mushrooms with 1 tablespoon of tomatoes and 1 tablespoon of cheese. Top with remaining mushroom slices. Brush the top side of each "sandwich" with olive oil.
- Preheat a large, nonstick skillet or grill pan. Place the mushroom sandwiches in the pan carefully, oil side down, and cook for 2 minutes. Brush the top half with oil, flip, and cook for 2 minutes more. Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 188 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 13 milligrams, Sodium 399 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 7 grams, Sugar 5 grams
LINGUINE WITH PORTOBELLO MUSHROOMS
Portobello mushrooms are a really good meat substitute, especially when they are grilled. If possible, use fresh herbs in this recipe.
Provided by Maryanne
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven broiler.
- Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
- Brush the mushrooms with 1/2 the olive oil, and arrange on a medium baking sheet. Broil in the prepared oven 6 to 8 minutes, turning frequently, until browned and tender.
- Cut the mushrooms into 1/4 inch slices, and place in a medium bowl. Mix with the remaining olive oil, red wine vinegar, oregano, basil, rosemary, garlic, and lemon juice. Season with salt and pepper.
- In a large bowl, toss together cooked linguine and the mushroom mixture.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 44.6 g, Fat 4.8 g, Fiber 2.8 g, Protein 9 g, SaturatedFat 0.8 g, Sodium 151.8 mg, Sugar 2.9 g
PORTOBELLO PENNE PASTA CASSEROLE
Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.
Provided by chmadden
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
- Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 32.1 g, Cholesterol 23 mg, Fat 21.3 g, Fiber 2.9 g, Protein 16 g, SaturatedFat 6.3 g, Sodium 811.1 mg, Sugar 4.6 g
HEARTY PORTOBELLO STUFFING
Provided by Molly O'Neill
Categories dips and spreads, side dish
Time 15m
Yield Four servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and cook for 2 minutes. Add the mushrooms and cook, stirring often, until the onions are soft and the mushrooms have released their juices, about 8 minutes.
- Stir in the wine and broth, increase the heat to medium and cook until syrupy, about 5 minutes. Stir in the salt, pepper and parsley.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 312 milligrams, Sugar 3 grams, TransFat 0 grams
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