Oyster Stuffing Portabella Mushrooms Recipes

OYSTER STUFFING PORTABELLA MUSHROOMS

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.

LOBSTER STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven for 300 degrees F.
• 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.
• Heat a medium saucepan, when hot add saffron, and toast quickly for only a few seconds. Immediately add the wine, and stir gently with a wooden spoon. Let wine and saffron mixture cook for about 2 to 5 minutes or until it begins to steam.
• Add lobster meat and let simmer about 5 minutes; the meat will acquire an orange tint from the saffron. Stir in bread crumbs, mushroom stems, Parmesan and pecorino Romano, until thick. Add heavy cream and mix well. Spoon stuffing into the mushroom caps and cover with a slice of mozzarella.
• Place on a baking sheet lined with aluminum foil and sprayed with non-stick spray. Bake for 10 to 15 minutes or until lightly browned.

STUFFED PORTOBELLO MUSHROOM

Steps:

• Preheat oven to 375 degrees F.
• Whisk olive oil, balsamic vinegar, and salt and pepper together. Brush portobello with vinaigrette. Bake portobello on wire rack for 20 minutes.
• Saute pancetta until crispy, then drain fat from skillet.
• Add a little olive oil, onion, diced mushroom stem, thyme, rosemary, and saute until there is no more juice in skillet, and onions are getting some color.
• Transfer this mixture into a bowl and add bread crumbs, parsley, 1/2 the cheese, a pinch of salt and pepper, to your taste. Mix well. Spoon onto mushroom cap pressing lightly. Put the remaining cheese on stuffing and bake for 16 to 20 minutes until cheese is golden.
• This can also be broiled to desired color.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot but not smoking and lightly brown bread crumbs, stirring occasionally. Transfer to a large bowl.
• Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and sauté onion, stirring, until tender. Add garlic and sauté, stirring, 1 minute. Add chopped mushroom stems and salt and pepper to taste and sauté, stirring, until tender, about 3 minutes. Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until almost all of liquid is evaporated. Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs.
• Heat remaining tablespoon oil over moderately low heat until hot but not smoking and cook mushroom caps, gill sides down, covered, 5 minutes. Turn mushroom caps over and add remaining 1/4 cup wine and salt and pepper to taste. Cook, covered, until just tender but still juicy and mound filling in caps. Heat mushrooms until hot, about 3 minutes.
• Serve sprinkled with remaining bread crumbs.

THE BEST SEAFOOD STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
• Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

SPINACH STUFFED PORTOBELLO MUSHROOMS

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.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat broiler.
• In a small bowl stir together bread crumbs, Parmesan, parsley, and salt and pepper to taste. Cut off and discard mushroom stems. Put mushrooms, gill sides down, on a baking sheet and brush tops with 1/2 tablespoon oil. Broil mushrooms 2 to 3 inches from heat until golden, about 3 minutes. Turn mushrooms over and season with salt and pepper. Broil mushrooms 3 minutes more. Mound bread-crumb mixture onto mushroom centers and drizzle with remaining 1/2 tablespoon oil. Broil stuffed mushrooms until stuffing is golden brown, 1 to 2 minutes.

STUFFED PORTOBELLO MUSHROOMS

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.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.
• In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)
• Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)
• Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.

MEDITERRANEAN STUFFED PORTABELLA MUSHROOMS

Steps:

• Heat oven to 350°F.
• Remove stems from mushrooms and chop finely. I'm not a chopped so at this time I pull out the electric processor. If you are using the bell peppers, you should only use 1/4 cup of the mushroom stems. I use all of them. Combine the onion through the garlic.
• Heat a skillet over medium, coat the pan with cooking spray. Add the chopped veggie mix to the pan and cook 10 minutes until they are tender.
• Toss the veggie mix and the bread in a separate bowl. Add the broth slowly, tossing to coat. Add feta and toss gently.
• Coat a baking sheet with cooking spray.
• Brush cleaned mushrooms with 1 tablespoon of the vinaigrette, sprinkle with parmesan and black pepper, top each mushroom with 1/2 cup of bread mixture.
• Bake for 25 minutes or until mushrooms are tender.
• Combine remaining 2 tablespoons of dressing and salad greens.
• Serve 1 cup of greens with 1 mushroom cap.