Hearty Portobello Stuffing Recipes

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HEARTY PORTOBELLO STUFFING



Hearty Portobello Stuffing image

Provided by Molly O'Neill

Categories     dips and spreads, side dish

Time 15m

Yield Four servings

Number Of Ingredients 8

2 teaspoons olive oil
1 small onion, peeled and finely chopped
4 medium portobello mushrooms, stemmed and cut into 1/2-inch dice
1/4 cup red wine
1/4 cup beef broth, homemade or low-sodium canned
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon coarsely chopped Italian parsley

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

ROASTED STUFFED PORTOBELLOS



Roasted Stuffed Portobellos image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

Cooking spray
2 cooked chicken breast halves, diced
10-ounce package frozen chopped broccoli, thawed and undrained
1/2 cup diced oil-packed sun-dried tomatoes, with 1 tablespoon oil from jar
2 tablespoons seasoned dry bread crumbs
4 large portobello mushroom caps, stems removed

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



Portobello, Sausage, and Fennel Dressing image

In a hearty play on Thanksgiving stuffing, portobello caps and dried bread cubes absorb flavor from the sweet sausage and fennel, which give the classic side a surprising depth. Make it ahead and refrigerate, then bake just before dinner to check a major dish off your turkey morning to-do list.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h5m

Yield Serves 8 to 10

Number Of Ingredients 14

6 tablespoons unsalted butter, plus more for dish
14 ounces potato sandwich bread (14 slices)
5 tablespoons extra-virgin olive oil
10 ounces sweet Italian sausage, removed from casings
1 large yellow onion, coarsely chopped (2 cups)
2 celery stalks, coarsely chopped (1 cup), plus inner leaves for serving
1 small fennel bulb, cored and coarsely chopped (2 cups), tender fronds reserved for serving
1 pound portobello-mushroom caps (about 4), halved and cut crosswise into 1/2-inch-thick slices
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh sage leaves
2 teaspoons fresh thyme leaves
1/2 cup chopped fresh parsley leaves
1 1/2 cups turkey stock, preferably homemade, or low-sodium chicken broth
2 large eggs

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



Hearty Stuffed Portobello's image

Recipe for stuffed mushrooms using bulgur, basil and lemon zest. Includes how to make your bulgur. Great recipe for whole grain stuffed mushrooms.

Provided by palousebrand

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup hard red winter wheat berries
2 cups water
4 portabella mushrooms
2 garlic cloves, minced
16 ounces Baby Spinach
1 shallot, minced
1 lemon, zest and juiced
1/2 ounce basil, torn
1 1/2 ounces sun-dried tomatoes, chopped
1/4 cup parmesan cheese, finely shredded
3 tablespoons extra-virgin olive oil
10 -12 cherry tomatoes, sliced in half

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.

Nutrition Facts : Calories 207.2, Fat 13.1, SaturatedFat 2.7, Cholesterol 5.5, Sodium 424.5, Carbohydrate 18, Fiber 5.9, Sugar 8.2, Protein 9.8

STUFFED PORTOBELLO MUSHROOM RECIPE



Stuffed Portobello Mushroom Recipe image

Serve a hearty, easy dish with our Stuffed Portobello Mushroom Recipe. Our Stuffed Portobello Mushroom Recipe has roast beef and melted Provolone.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 2 servings, 1 topped mushroom each

Number Of Ingredients 8

2 whole portobello mushroom caps
1 Tbsp. butter
1 tsp. minced fresh garlic
2 slices tomato
4 large fresh basil leaves
12 slices OSCAR MAYER Deli Fresh Slow Roasted Roast Beef
1 Tbsp. water
2 slices KRAFT Provolone Cheese

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.

Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 790 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 0 g, Protein 21 g

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.

CHERRY & FONTINA STUFFED PORTOBELLOS



Cherry & Fontina Stuffed Portobellos image

I developed this hearty appetizer for my mushroom-lovin' kids. They're grown now with families of their own, but they still request these when they come home. -Wendy Rusch, Trego, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 10

6 large portobello mushrooms
1/2 cup butter, cubed
1 medium onion, chopped
1 cup pecan halves, toasted
1 package (5 ounces) dried tart cherries, coarsely chopped
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme
7 ounces (about 4-1/2 cups) seasoned stuffing cubes
1-1/2 to 2 cups chicken broth
1-1/2 cups shredded fontina cheese, divided

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.

Nutrition Facts : Calories 301 calories, Fat 19g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 531mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 6g fiber), Protein 8g protein.

KICKIN' PORTOBELLO DRESSING



Kickin' Portobello Dressing image

Thanksgiving dressing is made special with portobello mushrooms, caramelized onions, bacon and cranberries.

Provided by STORMIN32

Categories     Side Dish     Casseroles

Time 1h25m

Yield 12

Number Of Ingredients 16

1 (1 pound) loaf French bread, cubed
1 (8 ounce) loaf Italian bread, cubed
1 pound sliced bacon, diced
3 sweet onions, chopped
2 ¼ cups chicken stock
12 ounces portobello mushroom caps, chopped
4 stalks celery with leaves, chopped
¼ cup dried cranberries
¼ cup raisins
¼ cup golden raisins
2 teaspoons dried sage
1 teaspoon dried rosemary
3 eggs, beaten
1 teaspoon ground black pepper
2 teaspoons salt
1 cup butter, melted

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.

Nutrition Facts : Calories 432 calories, Carbohydrate 43.2 g, Cholesterol 101 mg, Fat 23.4 g, Fiber 3 g, Protein 13.9 g, SaturatedFat 12.3 g, Sodium 1298.5 mg, Sugar 8.9 g

STUFFED PORTOBELLOS



Stuffed Portobellos image

Malcolm Lewis of Freeville, New York turns hearty portobellos into a flavorful meal. His addition of walnuts adds crunch to the savory topping. If you'd like, add raisins for a bit of sweetness.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

4 large portobello mushrooms (about 5 inches)
3/4 cup shredded part-skim mozzarella cheese, divided
1/3 cup dry bread crumbs
1/3 cup chopped walnuts
1/3 cup finely chopped onion
1/3 cup golden raisins, optional
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1large egg, lightly beaten
2 tablespoons vegetable broth

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.

Nutrition Facts : Calories 221 calories, Fat 12g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 435mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

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STUFFED PORTOBELLO MUSHROOMS - MAY I HAVE THAT RECIPE?
2021-03-29 Arrange the mushrooms on the baking sheet and fill each one with a heaping pile of mashed potatoes ( the amount will depend on the size of the mushrooms). Pour the marinara …
From mayihavethatrecipe.com
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Top Asked Questions

What are the best Italian stuffed portobello mushrooms recipes?
The best Italian stuffed portobello mushroom recipes are stuffed with ricotta, pepperoni, and mozzarella cheese. Serve stuffed mushrooms with pasta, or top them with spinach and feta cheese. Serve stuffed mushrooms with pizza, or serve them with a salad for a complete meal. Read to know more! You know how much I love portobello mushrooms.
How do you clean portobello mushrooms before cooking?
To clean the portobello mushrooms, remove and discard the stems from each mushroom. Then, using a spoon, scrape the black gills from the underside of each mushroom and discard gills. Place each mushroom cap onto a large foil-lined baking sheet. Bake mushrooms in oven until soft, about 20 minutes.
How to bake Stuffed mushrooms?
Once the mushrooms have been stuffed, it’s time to bake them. To do this, preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the mushrooms in a baking dish and bake them for about 15 minutes. 5. Serve the Mushrooms This is the final step of making these delicious stuffed mushrooms. Serve them with your favorite dipping sauce.
What do you put on a portobello mushroom tea sandwich?
A marinade of fresh thyme, parsley, garlic and balsamic infuses portobellos with aroma, and is then reduced to make an intense dressing for the grilled mushrooms scattered across charred polenta. 10of 12 View All 11of 12 PinMore FacebookTweetEmailSend Text Message Vegan Mushroom Tea Sandwiches mushroom tea sandwich Credit: Bryan Gardner

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