Individual Stuffed Portobello Mushroom Quiches Recipes

INDIVIDUAL STUFFED PORTOBELLO MUSHROOM "QUICHES"

Steps:

• Chop the spinach coarsely and place in a bowl. Whisk in the eggs one at a time. Stir in the lemon juice, thyme, nutmeg, and the cheese. Add salt and pepper to taste. Set aside.
• Heat the olive oil in an appropriately sized ovenproof sauté pan over medium heat.
• Add the mushrooms, cap side down and cook them for 2 or 3 minutes, covered. Remove from heat and fill each mushroom cap with half of the spinach and cheese mixture.
• Cover the pan(s) and bake for 20 to 30 minutes. Uncover the pan(s) and continue cooking until the filling is hot, and the cheese is bubbly. Serve hot.

SAUSAGE, ONION AND PORTABELLA MUSHROOM QUICHE

Steps:

• Preheat oven to 350*. Lightly spray a 9" deep dish pie plate with cooking oil and set aside.
• Mix the corn flake crumbs with the melted butter. Using the back of a spoon, press into the bottom (not the sides) of the pie plate and bake for 5 minutes. Set aside.
• In a medium sized non-stick skillet, fry sausage until cooked and browned. (Mashing with a fork while cooking, will make it crumble nicely.) Drain the sausage on several paper towels, and set aside.
• Wipe the skillet dry using paper towels. Add the mushrooms and onions, and fry until the onions begin to soften. Dry frying will bring out the flavour in both the onions and the mushrooms. Toss with 3/4 cup reserved sausage and sprinkle over the cornflake crust. Top with shredded cheese.
• Mix together eggs, cream, thyme, salt and pepper. Carefully pour this mixture into the pie plate, so as not to disturb the crust. Sprinkle with chives.
• Bake at 350* for 35 minutes or until set and beginning to brown around the edge. Cool for 5 minutes before cutting.

PORTABELLA MUSHROOM QUICHE

Steps:

• Saute mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes; stir in the tomatoes and set aside.
• Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly.
• Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary.
• Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white.
• Or, if you don't want to make pastry, use a prepared crust and paint edges as above.
• Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil.
• Now fill unbaked pie shell with mushroom mix, then pour custard over.
• Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned.
• Let set 5 minutes before cutting.

STUFFED BABY PORTABELLA MUSHROOMS

Steps:

• Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
• In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
• Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
• Bake uncovered 12 to 15 minutes or until filling is light golden brown.

STUFFED MINI PORTOBELLO MUSHROOMS

Steps:

• 1. Remove stems from the Mushrooms, clean each mushroom with a damp paper towel.
• 2. In a small skillet, add butter, olive oil, onions, garlic...sauté about 5 mins...then add in the panko, parmesan, salt, pepper & parsley...stir together 5 mins
• 3. stuff each mushroom with the filling, bake at 350 degrees on a cookie sheet for 30 mins.
• 4. drizzle warm mushrooms with the white truffle oil.