Italian Seafood Portobellos Recipes

ITALIAN STUFFED PORTOBELLOS

Steps:

• In a large skillet over medium heat, cook pancetta in 1 tablespoon oil until crisp. Remove to paper towels with a slotted spoon; set aside., In the same skillet, cook and stir onions until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Stir in the sun-dried tomatoes, salt, pepper and pancetta. Remove from the heat; keep warm., Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with remaining oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; stir in goat cheese and onions. , Brush mushrooms with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Fill mushrooms with onion mixture. Sprinkle with cheeses., Place on a greased baking sheet. Bake at 375° for 8-10 minutes or until cheese is melted. Sprinkle with basil.

CRAB STUFFED PORTOBELLOS

Steps:

• Preheat the oven to 350 degrees F.
• Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
• Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.

PORTILLO'S ITALIAN BEEF (COPYCAT)

Steps:

• Preheat the oven to 400 degrees F.
• Render the beef fat by chopping it into small bits (about the size of peas) with a food processor. Be sure the fat is very cold--it will chop better. If you don't have a food processor, you can chop the fat by hand. Use a sharp knife and cut it as small as you can. Heat up the fat in a sauté pan over medium heat until the bits are browned. Strain the solids from the fat and measure 1/4 cup of fat for the gravy.
• Make the beef gravy by combining all of the ingredients, including the beef fat, in a medium saucepan over medium heat. When the mixture begins to boil reduce the heat and simmer for 5 minutes, then turn the heat to low.
• Make the sandwiches by heating up the rolls in the hot oven for 3 minutes.
• For each sandwich, drop 1/4 pound of sliced beef (separate the slices) into the gravy for 2 minutes. Make sure the gravy isn't boiling. It should be around 180 degrees F. After the beef has soaked in the gravy, use tongs to arrange the beef on a warmed sandwich roll and top with your choice of hot giardiniera or sweet peppers. Or both. Spoon on some extra gravy just before serving.

CRAB CAKE-STUFFED PORTOBELLOS

Steps:

• Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion., Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.

GRILLED PORTOBELLO MUSHROOMS -ITALIAN STYLE

Steps:

• Arrange mushrooms in a shallow glass dish. In a bowl whisk together lemon juice, vinegar, garlic and salt and pepper to taste. Add the oil, a little at a time, whisking until combined well. Stir in the herbs. Pour dressing over mushrooms, turning to coat, and marinate for 15 minutes. Heat grill pan until hot. Add mushrooms and grill for 3 minutes on each side, basting with marinade, or until just firm.
• Recommended Wine: 1994 Coturri Albarello, Sonoma

PORTOBELLOS WITH ARUGULA AND PARMIGIANO

Steps:

• Preheat a gas grill or prepare a fire in a charcoal grill.
• Place the portobellos on the grill and cook, turning two or three times, until slightly soft-ended, 5 to 8 minutes. Transfer to a platter, arranging the mushrooms grill side up.
• In a small bowl, whisk together 1/4 cup of the olive oil, the anchovy paste, vinegar, and thyme. Spoon the mixture evenly over the portobellos and let stand for 30 minutes.
• In a large bowl, toss the arugula with the remaining 2 tablespoons olive oil and the lemon juice. Season with coarse sea salt and pepper.
• Divide the arugula among six plates and top each with a mushroom. Using a vegetable peeler, shave the Parmigiano over the salads. Serve immediately.

ITALIAN SEAFOOD PORTOBELLOS

Steps:

• Remove stems from mushrooms; chop stems and set aside. Place mushroom caps on waxed paper, bottom side up. Mist or brush caps with oil; sprinkle with salt, pepper and garlic powder.
• In a food processor, combine the crabmeat, shrimp, cheeses, garlic, pepper, and mushroom stems. Pulse for 10-15 seconds until coarsely chopped. Transfer to a large bowl. Crumble sausage over crabmeat mixture. Add egg; mix just until combined. Spoon into mushroom caps.
• Place in greased shallow baking pans. Bake at 350 degrees F for 20-25 minutes or until a thermometer inserted into filling reads 160 degrees F.

ITALIAN SEAFOOD PORTOBELLOS

Steps:

• Remove stems from mushrooms; chop stems and set aside. Place mushroom caps on waxed paper, bottom side up. Mist or brush caps with oil; sprinkle with salt, pepper and garlic powder.
• In a food processor, combine the crabmeat, shrimp, cheeses, garlic, pepper, and mushroom stems. Pulse for 10-15 seconds until coarsely chopped. Transfer to a large bowl. Crumble sausage over crabmeat mixture. Add egg; mix just until combined. Spoon into mushroom caps.
• Place in greased shallow baking pans. Bake at 350 degrees F for 20-25 minutes or until a thermometer inserted into filling reads 160 degrees F.