Mozzarella Portabellas American Heart Association Recipes

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MOZZARELLA PORTOBELLOS (AMERICAN HEART ASSOCIATION)



Mozzarella Portobellos (American Heart Association) image

Portobello mushrooms serve as edible plates on which you stack mouthwatering vegetables and gooey mozzarella cheese (try smoked). This recipe is thanks to the American Heart Association.

Provided by Debbwl

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 portabella mushrooms, about 3 . 5 ounces each, stems removed
1 medium zucchini, thinly sliced
1 green bell pepper, chopped
1 medium onion, chopped, yell preferred
2 teaspoons dried basil
8 ounces tomato sauce, with out salt
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2/3 cup shredded part-skim mozzarella cheese or 2/3 cup smoked mozzarella cheese
2 teaspoons parmesan cheese, shredded

Steps:

  • Preheat the oven to 400*F. Lightly spray a nonstick baking sheet with vegetable oil spray. Lightly spray both sides of the mushrooms with vegetable oil spray; place with the stem side up on the baking sheet.
  • Bake for 12 minutes, or until fork tender. Set aside.
  • Meanwhile, heat a large nonstick skillet over medium-high heat. Remove from heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the zucchini, bell peppers, onion, and basil for 5 minutes, or until the zucchini is tender. Stir in the tomato sauce, sugar, salt, and red pepper flakes; cook for 4 minutes, or until thickened, stirring frequently.
  • Spoon 1/2 cup zucchini mixture over each mushroom; top with the mozzarella cheese.
  • Bake for 5 minutes, or until the mozzarella has melted. Remove frome oven. Sprinkle with the Parmesan.

Nutrition Facts : Calories 160.2, Fat 6.9, SaturatedFat 4.1, Cholesterol 25, Sodium 705.8, Carbohydrate 13.6, Fiber 3.5, Sugar 8.6, Protein 13.3

MOZZARELLA STUFFED PORTOBELLOS



Mozzarella Stuffed Portobellos image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 26m

Yield 12 servings

Number Of Ingredients 9

12 large portobello mushrooms, stemmed and gills removed
6 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, divided
Sea salt, preferably gray salt and freshly ground black pepper
1 cup fresh bread crumbs
1 cup grated Parmesan
4 tablespoons freshly chopped parsley leaves
4 tablespoons freshly chopped basil leaves
12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slice

Steps:

  • Preheat oven to 425 degrees F.
  • Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
  • While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
  • Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.

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