Parmesan Crusted Portobello Mushrooms With White Truffle Oil Recipes

PORTOBELLO PARMESAN

Steps:

• Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
• Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
• Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
• Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
• Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY

Steps:

• Preheat oven to 350° F (180°C).
• Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
• Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
• In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
• Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
• Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
• Garnish with a sprinkle of parsley, then serve!
• Enjoy!

PASTA WITH PORTOBELLO MUSHROOMS

Steps:

• Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
• Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
• Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.

EASY PORTOBELLO MUSHROOM SAUTE

Steps:

• Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

PORTOBELLO MUSHROOMS WITH THYME AND PARMESAN CHEESE

Steps:

• Place the oil and butter in a large skillet. Saute the mushrooms, garlic and thyme for 3-5 minutes. Season with salt and pepper.
• Mix in the onion and saute for 3-4 more minutes, or till done to your liking.
• Pour over the balsamic vinegar and remove from heat.
• Sprinkle with the dill and parmesan cheese. Add some freshly ground black pepper to taste (a few twists of the pepper mill).
• Serve and enjoy!

NUT CRUSTED PORTOBELLO MUSHROOM STRIPS

Steps:

• Remove and discard the mushroom stems(I put in freezer to make Recipe #397862-The End of All Things Vegetable Broth) and wipe the caps clean with a damp paper towel. Cut them into long slices about 1/2 " thick and set aside.
• Place the nuts and cheese in a blender or food processor, and turn the machine on and off a few times until the nuts are ground to the consistency of cornmeal. Move the mixture to a plate, and stir in the salt, pepper, and garlic powder. Mix until thoroughly blended.
• Break the eggs into a shallow dish(such as a pie pan), and beat until smooth.
• Dip both sides of each mushroom strip in the beaten egg, then press the wet surfaces firmly into the nut mixture. Really push it in there, so a lot of the coating can stick to the mushrooms. Thick is good in this case! Move the coated mushrooms to another plate.
• Place a skillet or saute pan over medium heat and wait several minutes. Add a tbls. of the oil, and wait about 30 seconds, then swirl to coat the pan. When it is hot enough to sizzle a bread crumb, arrange the coated mushroom slices in the pan. They can be touching but should not overlap.
• Saute them about 5 minutes on each side, adding more oil if necessary. If some of the coating falls off, save and include it, it's delicious! When the mushrooms are golden all over, move to a wire rack over a tray to cool. This will retain their crispy texture.
• Serve hot, warm, or at room temperature, with a nice salsa on the side, if desired.
• Note:.
• Milk or soy milk can replace some of the beaten egg, or use egg substitute.
• You can prepare the coated mushroom slices in the evening and store them overnight in a tightly covered container in the refrigerator. Frying them in the morning will then take less than 15 minutes.
• Alternative cooking method: Instead of sauteing them, spread the coated mushroom slices on a foil lined baking tray brushed or sprayed lightly with olive oil, and bake in a preheated 425*F. oven for 12-15 minutes. Turn the mushrooms over halfway through the baking.

PARMESAN CRUSTED PORTABELLO MUSHROOMS WITH WHITE TRUFFLE OIL

Steps:

• Heat grill to medium-low. Combine Parmesan, thyme and salt and pepper in a small bowl. Brush mushrooms with oil on both sides and season with salt and pepper to taste. Place the mushrooms, cap side down and cook until golden, about 4 to 5 minutes. Turn over and continue grilling until soft, about 5 to 6 minutes longer. When the mushrooms are cooked through, carefully divide the cheese mixture over the top of the mushrooms. Close the cover of the grill and cook until the cheese has melted. Remove from the grill and drizzle each mushroom with a teaspoon of white truffle oil. In a saute pan, drizzle olive oil and saute the oyster mushrooms until golden brown and tender. Season with salt and pepper.