PORTOBELLO STUFFED WITH SAUSAGE, SPINACH AND SMOKED MOZZARELLA
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat grill to medium-high heat.
- Brush sausages and onion slices with olive oil and place on the grill. Cook until browned on all sides.
- Put the sausage and onion into a saute pan, add the wine and cook until the wine is completely reduced. While the wine is reducing, break up the sausage into small pieces. Add the spinach, 1/2 cup of water and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from the heat and stir in the 2 tablespoons of the basil, 2 tablespoons of the parsley and the cheese and let cool slightly.
- Heat the grill to high.
- Brush the mushroom caps on both sides with the remaining oil and season with salt and pepper. Place the mushrooms on the grill, top side down and cook until golden brown, about 4 minutes. Remove the mushrooms from the grill and place on a flat surface, cap side down. Fill the mushrooms with the sausage mixture and top each with a few slices of tomato. Season the tomatoes with salt and pepper and place on the grill, cap side down, close the cover and cook until the mushroom and filling have heated through, the cheese has melted and the tomatoes are soft, about 5 minutes. Remove to a platter and sprinkle tops with the remaining parsley and basil.
SPINACH STUFFED PORTOBELLO MUSHROOMS
Mix together spinach, pepperoni, and cheese for delicious easy appetizer.
Provided by jen22
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
- Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
- Beat egg, garlic, salt, and black pepper together in a large bowl.
- Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
- Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
- Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 7.5 g, Cholesterol 70.4 mg, Fat 10.7 g, Fiber 1.9 g, Protein 11.3 g, SaturatedFat 4.2 g, Sodium 590.5 mg, Sugar 0.9 g
STUFFED PORTOBELLOS
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
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
SAUSAGE-STUFFED PORTABELLA MUSHROOMS WITH MOZZARELLA CHEESE
This is a killer recipe for stuffed portobellas! Make certain that the croutons are processed to very fine and adjust the cayenne or hot sauce to taste.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Lightly brush olive oil on both sides of the potobello mushroom caps then sprinkle the inside lightly with salt (this is optional but I most always do!).
- In a skillet brown the sausage meat with green onions crumbling into very small pieces until browned; drain any fat then cool.
- In a medium bowl beat eggs with milk, fresh parsley, basil, fresh garlic, cayenne pepper or hot sauce until well combined.
- Add in the Parmesan cheese and the ground croutons starting with about 1-1/2 cups ground croutons, you might have to add in more later; mix with a wooden spoon until combined.
- Add in the cooked sausage/onion mixture; mix well (the mixture should be wet but still firm enough to hold together if the mixture is too soft add in a small amount more of the croutons at a time just until the mixture binds together).
- Season mixture with black pepper to taste.
- Spoon the sausage mixture evenly between the portobella mushroom tops.
- Place on a lightly greased baking sheet.
- Bake in a 350 degree oven for about 15-20 minutes.
- Sprinkle the tops with grated mozzeralla cheese.
- Delicious!
Nutrition Facts : Calories 517.5, Fat 36.6, SaturatedFat 13.2, Cholesterol 125.9, Sodium 1620.6, Carbohydrate 17.3, Fiber 2.1, Sugar 3.2, Protein 29.5
MOZZARELLA-STUFFED GRILLED PORTOBELLOS WITH BALSAMIC MARINADE
Provided by Rick Browne
Categories Cheese Dairy Garlic Herb Mushroom Onion Appetizer Marinate Vegetarian Summer Grill/Barbecue Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Kosher
Yield Makes 6
Number Of Ingredients 11
Steps:
- Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.
- Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.
- *Panko can be used in any recipe calling for dry (not fresh) breadcrumbs - such as eggplant parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets.
BROILED CHEESE STUFFED PORTOBELLOS
My vegetarian friends do the happy dance for my mushroom caps with spinach and cream cheese, mozzarella and Parmesan. As a twist, use button mushrooms and make appetizers. -Jennifer Bender, Baldwin, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. In a large bowl, combine mushrooms and salad dressing; turn to coat. Let stand 15 minutes. Meanwhile, in another large bowl, combine spinach, cream cheese, Parmesan cheese, garlic, salt and pepper., Drain mushrooms, discarding salad dressing. Place mushrooms in a foil-lined 15x10x1-in. baking pan. Broil 3-4 in. from heat until tender, 2-3 minutes on each side. Fill with spinach mixture; top with mozzarella cheese. Broil until cheese is melted, 2-4 minutes longer.
Nutrition Facts : Calories 314 calories, Fat 24g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 710mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.
BACON AND CHEESE STUFFED PORTOBELLO MUSHROOMS
This is my own version of stuffed mushrooms. It is full of cheesy goodness and of course bacon! I hope you all enjoy!
Provided by angeldawn89
Categories < 60 Mins
Time 35m
Yield 2 stuffed mushrooms, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Wash the portobellos then scrape out the gills and remove the stems.
- Place them cap down in a pan then drizzle 2 tbsp of olive oil over them.
- Roast in the oven for 12 minutes.
- While they are roasting, in a skillet over medium heat add a tbsp of olive oil.
- Chop the onions up and put them to the skillet. Cook until they start to brown, about 5 minutes.
- Add the bacon and cook for an additional 2 minutes.
- Remove from heat and stir in the cream cheese.
- Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again.
- Spread the mixture onto the mushrooms.
- Distribute the Parmesan cheese over each mushroom.
- Distribute the Mozzarella Cheese on each mushroom.
- Place back into the oven for 5 minutes.
- Take out and enjoy!
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