STUFFED PORTOBELLO MUSHROOMS
Provided by Martie Duncan, Food Network Star Season 8 Finalist
Categories appetizer
Time 50m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat a skillet over medium heat and add the olive oil. Add the garlic and shallots to the skillet and saute until softened. Add the ground beef and cook until browned, stirring occasionally. Add the stock and simmer until the liquid is reduced. Add the chopped mushrooms and cook until softened. Add 1 tablespoon salt, 1/2 teaspoon pepper, cayenne, sauerkraut and brine. Cook until all liquid is absorbed. Stir in all the cream cheese except 1 tablespoon.
- Preheat the broiler.
- Drizzle the mushroom caps with olive oil and stuff with the beef mixture.
- In a small bowl, combine the breadcrumbs, the remaining cream cheese and some salt and pepper. Divide the breadcrumb topping over the stuffed mushrooms and broil until bubbly, 3 to 4 minutes.
CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS
Mushrooms are wonderful and, these days, they are getting called upon to play so many different parts. One of the most popular things is to use mushrooms as a substitute for meat. It works well because they have such wonderful texture and heartiness. The portobello is the top dog of the cultivated mushroom world because it's large and can be a meal unto itself. They are cultivated mushrooms (as opposed to wild, foraged kinds) and are earthy and meaty. Regarding mushrooms in general: Wash them just before cooking (if they are dirty) so they are clean but don't sit around, waterlogged, in your fridge. Many people scrape the brown "ribs" out of the insides of the portobello and peel the outer skin. Why? I say leave everything on the mushroom (except dirt). Make sure you cook mushrooms long enough-they take longer than you think to reach full flavor.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h
Yield 2 burgers
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
- Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
- Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
- Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
- Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
- Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
- Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
- Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.
LOBSTER STUFFED MUSHROOMS
Make and share this Lobster Stuffed Mushrooms recipe from Food.com.
Provided by Island Dude
Categories Lobster
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Clean and dry mushrooms, remove stems.
- Mix all ingredients together and stuff mushrooms.
- Place small pieces of sharp cheddar cheese on top of each mushroom.
- Bake at 350 degrees for 20 minutes, uncovered.
STUFFED PORTOBELLO MUSHROOMS
This meaty mushroom creates a perfect marriage with creamy goat cheese. For a savory variation, try feta or herbed cream cheese. Mike Bass, Alvin, Texas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Remove stems from mushrooms (discard or save for another use). Place mushroom caps on a rack in a shallow roasting pan; fill each with a rounded teaspoonful of goat cheese. Top each with 1 tablespoon red pepper strips. Sprinkle with pepper; drizzle with oil. , Bake at 350° for 15-20 minutes or until mushrooms are tender and cheese is melted.
Nutrition Facts : Calories 86 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 110mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
STUFFED PORTOBELLO MUSHROOMS
Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
- Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
- Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
- Bake 10-12 minutes or until mushrooms are tender.
Nutrition Facts : Calories 202 calories, Carbohydrate 8.2 g, Cholesterol 30.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.3 g, Sodium 286.7 mg, Sugar 3 g
STUFFED PORTOBELLO MUSHROOMS
Provided by Molly O'Neill
Categories weekday, appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Cut the carrots, turnip and onion into tiny dice. In a large skillet, heat the olive oil over medium heat and add the diced vegetables, the tomato and the garlic. Cook, covered, stirring occasionally, until the vegetables are very soft, about 10 minutes. Remove from the heat, season with salt and pepper and add 1 tablespoon of the lemon juice.
- Set aside to cool.
- Meanwhile, place the portobellos gill side up on a greased baking sheet. Season with salt and pepper and sprinkle each with 1/2 teaspoon of the remaining lemon juice. Stir the egg into the cooled vegetables and divide the mixture among the mushrooms, mounding it neatly over the gills. Sprinkle the mushrooms with bread crumbs and dot each with butter. Bake for 15 minutes, or until the mushrooms are soft and the bread crumbs are lightly browned. (If the bread crumbs do not brown quickly enough, run the mushrooms briefly under a broiler.) Serve hot.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 448 milligrams, Sugar 5 grams, TransFat 0 grams
CRAB AND LOBSTER STUFFED MUSHROOMS
This is the result of trying to duplicate a seafood chain's recipe. Comes close enough, they're gone the minute they hit the table!
Provided by MINNESOTAMOM
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
- In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
- Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!
Nutrition Facts : Calories 309.7 calories, Carbohydrate 6.9 g, Cholesterol 130 mg, Fat 22 g, Fiber 0.9 g, Protein 21.9 g, SaturatedFat 13.2 g, Sodium 535.1 mg, Sugar 1.4 g
OYSTER STUFFING PORTABELLA MUSHROOMS
I couldn't find what I wanted anywhere on line so I made it up myself! It is a compilation of several recipes.
Provided by Dixie in Orlando
Categories Vegetable
Time 55m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Gently scrap brown gills from inside of each mushroom cap. Lightly wipe with damp papertowel. Rub each cap with a little olive oil and set aside.
- Toast bread cubes until golden brown on baking sheet, and remove to a large bowl.
- Heat butter over medium high heat in a large skillet, add onions and celery and cook, stirring, about 5 minutes until tender.
- Remove from heat and stir in parsley and other spices. Stir in stock and eggs.
- Stir in bread cubes, and chopped oysters and toss well until stuffing is moist but not packed together.
- Remove approximately 4 cups stuffing and place in food processor. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Repeat if necessary so you have about 3 cups of chopped stuffing.
- Reserve remaining stuffing and place in small casserole dish. Refrigerate for later use.
- Divide the stuffing among the mushroom caps, and 1/2 cup for each mushroom. Place filled mushrooms on a baking sheet.
- Bake until golden brown on top and mushrooms are tender, about 15 to 18 minutes. Garnish with remaining 2 tablespoons minced parsley.
Nutrition Facts : Calories 279.3, Fat 11, SaturatedFat 4.2, Cholesterol 77.2, Sodium 561, Carbohydrate 34.1, Fiber 3.5, Sugar 3.3, Protein 12.2
LOBSTER STUFFED PORTABELLA MUSHROOMS RECIPE
Provided by KennyB07
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 300* 2. Using a tablespoon, clean out the gills of portobello mushrooms, leaving only the caps. Chop up the stems and place aside to be later added to the stuffing. 3. Heat a medium saucepan, when hot add saffron, and toast quickly for only a few seconds. 4. Immediately add the wine, and stir gently with a wooden spoon. 5. Let wine and saffron mixture cook for about 2 to 5 minutes or until it begins to steam. 6. Add lobster meat and let simmer about 5 minutes; the meat will acquire an orange tint from the saffron. 7. Stir in bread crumbs, mushroom stems, Parmesan and pecorino Romano, until thick. 8. Add heavy cream and mix well. 9. Spoon stuffing into the mushroom caps and cover with a slice of mozzarella. 10. Place on a baking sheet lined with aluminum foil and sprayed with non-stick spray. 11. Bake for 10 to 15 minutes or until lightly browned. Servings: 4 Cooking Times Cooking Time: 30 minutes Nutrition Facts Serving size: 1/4 of a recipe (9.1 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data. Amount Per Serving Calories 575.12 Calories From Fat (45%) 257.41 % Daily Value Total Fat 29.41g 45% Saturated Fat 17.3g 87% Cholesterol 100.18mg 33% Sodium 1127.47mg 47% Potassium 273.49mg 8% Total Carbohydrates 41.47g 14% Fiber 2.57g 10% Sugar 4.53g Protein 15.6g 31%
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