Hearty Portobello Stuffing Recipes

HEARTY PORTOBELLO STUFFING

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.

ROASTED STUFFED PORTOBELLOS

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.

PORTOBELLO, SAUSAGE, AND FENNEL DRESSING

Steps:

• Preheat oven to 350°F. Brush a 2 1/2-to-3-quart baking dish or 9-by-13-inch casserole dish with butter. Shingle bread on a rimmed baking sheet, then bake, flipping once, until golden and very dry, about 15 minutes. When cool enough to handle, cut into approximately 1 1/4-inch pieces. Transfer to a large bowl.
• Heat 1 tablespoon oil in a large skillet over medium-high. Add sausage and cook, breaking into bite-size pieces, until browned in places but not cooked through, 4 to 5 minutes. Transfer to bowl with bread.
• Heat butter and remaining 1/4 cup oil in skillet over medium. When butter melts and foam subsides, add onion, celery, fennel, and mushrooms; season generously with salt and pepper. Cook, stirring occasionally, until vegetables are tender but no color has developed, 10 to 12 minutes.
• Transfer to bowl with bread mixture along with sage, thyme, parsley, and 1 cup stock; season with salt and pepper and gently toss to combine. Whisk eggs with remaining 1/2 cup stock. Pour over bread mixture and gently stir to combine. Transfer to prepared dish. Cover with buttered parchment, then foil.
• Bake 35 minutes. Uncover and continue baking until top is crisp and golden brown, 35 to 45 minutes more. Let cool 10 minutes, then serve, topped with fennel fronds and celery leaves.

HEARTY STUFFED PORTOBELLO'S

Steps:

• Place water in large bowl.
• Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour.
• Thoroughly drain and pat wheat berries dry.
• Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200° until dry enough to crack easily, usually about an hour. Crack wheat in a grain mill, blender or with a zip lock bag and a rolling pin.
• Sift out the smallest flour-like bits (they will form a paste you don't want in your recipe.
• Preheat oven to 400 degrees.
• In a sauce pan bring 2 cups water to a boil. Add the bulgur and a pinch of salt. Cover, turn heat off and let the bulgur steam for 20 minutes. When bulgur is soft, fluff with a fork or drain if necessary and return to sauce pan, fluff with a fork, set aside and cover until ready to use (see below).
• Chop the sun-dried tomatoes, mince the shallot and garlic, zest and juice the lemon, and tear the basil leaves - set each individually aside.
• Coat mushroom caps with olive oil, season with salt and pepper, place on baking sheet and bake for 5-6 minutes. Turn mushrooms over and bake for another 5-6 minutes.
• In a small pan heat 1 tablespoons olive oil over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the sun-dried tomatoes, basil, a large pinch of lemon zest-about 1 ½ tbsp., and juice from one lemon. Cook for 1 minute, then fluff into prepared bulgur. Season with salt and pepper.
• Fill the mushroom caps with the bulgur filling and top with finely grated parmesan cheese. Place back in the oven and cook until the cheese is golden brown, about 5 minutes.
• Meanwhile, in a very large pan heat 2 tablespoons olive oil over medium heat, add minced garlic and cook for about 30 seconds, stirring continually. Add spinach and wilt it, about 5 minutes. Season with salt and pepper if you desire.
• Serve by placing a layer of wilted spinach on each plate, set the bulgur filled mushroom on top of the spinach, and dot with cherry tomatoes.
• Our stuffed mushroom recipe is really a pretty balanced meal, not to mention, a very filling meal.

STUFFED PORTOBELLO MUSHROOM RECIPE

Steps:

• Remove and discard stems from mushrooms. Clean mushroom caps by wiping with a clean, damp kitchen towel.
• Melt butter in medium skillet on medium heat. Add garlic; cook and stir 1 min. or until tender. Add mushroom caps, with top-sides down, to skillet; top evenly with tomatoes, basil and meat. Add water to skillet; cover. Reduce heat to medium-low. Cook 8 min. or until mushrooms are tender
• Place 1 cheese slice on each topped mushroom; cover. Remove from heat. Let stand 1 min. or until cheese begins to melt.

STUFFED MARINATED PORTABELLA MUSHROOMS

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.

CHERRY & FONTINA STUFFED PORTOBELLOS

Steps:

• Preheat oven to 375°. Wipe mushroom caps clean with a damp paper towel; remove stems and gills and discard. Place caps on a foil-lined 15x10x1-in. baking pan., In a large skillet, melt butter over medium heat until it begins to brown and smell nutty. Add onion; saute until translucent, stirring occasionally. Stir in pecans, cherries and seasonings; cook and stir 3 minutes. Remove from heat., Combine onion mixture and stuffing cubes, tossing to coat evenly. Add 1-1/2 cups broth to onion-stuffing mixture, stirring until well mixed. Add remaining broth as needed. Stir in 1 cup cheese., Fill mushroom caps with stuffing until mounded, about 1 cup each. Sprinkle with remaining cheese. Bake until mushrooms are heated through and cheese is melted, 15-20 minutes. Cut in half; serve warm.

KICKIN' PORTOBELLO DRESSING

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Spread the bread cubes out in a single layer on rimmed baking sheets. Toast in the oven for 20 minutes, or until dry. Cool, and transfer to a large bowl.
• Fry the bacon pieces in a large skillet over medium heat until crisp. Remove from the pan to drain on paper towels. Add onions to the pan with the bacon grease: cook and stir over medium heat until starting to turn deep brown, about 15 minutes.
• Pour in 1/4 cup of the chicken stock, stirring to remove any bits that are stuck to the bottom of the skillet. Add the celery and mushrooms and season with sage, rosemary, salt and pepper. Drizzle this over the bread cubes, and toss to coat.
• Pour the rest of the chicken broth over the bread and add the bacon, cranberries, raisins and golden raisins. The stuffing can be made up to this point up to 3 days in advance.
• Preheat the oven to 350 degrees F (175 degrees C). Whisk the salt and pepper in with the eggs and stir into the bread cubes. Transfer to a disposable roasting pan, or a large baking dish. Drizzle melted butter over the top and cover with aluminum foil. If stuffing a turkey, mix in the eggs and melted butter; stuff in to the cavity right before roasting.
• Bake for 30 minutes in the preheated oven, then remove the aluminum foil and continue to bake for an additional 10 to 15 minutes, until the top is browned.

STUFFED PORTOBELLOS

Steps:

• Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended. , Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.