PIZZA STUFFED PORTABELLA MUSHROOMS
If you're mad about mushrooms, especially on your pizza, this is for you! You'll get rich Portobello flavor in every bite, because the mushroom itself is your pizza. Stuffed with savory pizza toppings like cheese and pepperoni, these make terrific appetizers, or served with a salad, a meal in themselves. The mushrooms are baked and then set on toasted slices of crusty French bread for stability and crunch. Courtesy of Mr.Food.
Provided by Christmas Carol
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- If mushrooms have stems, slice them off close to the caps.
- Brush caps with olive oil and place stem side up on a baking sheet.
- Sprinkle each with salt and pepper to taste.
- Spread each mushroom cap with 3 tablespoons spaghetti sauce and top each with 3 tablespoons of Mozzarella cheese.
- Scatter pepperoni pieces evenly over the Mozzarella and sprinkle with Parmesan cheese and oregano.
- Bake for 10 to 12 minutes or until mushrooms are hot and cheese is lightly browned.
- Place stuffed Portobellos on toasted French bread slices and serve immediately.
- Note- You may also brown about 1/4 lb of Italian sausage to add to your pizzas if you'd like, or substitute whatever toppings are your favorites!
Nutrition Facts : Calories 753.1, Fat 32.9, SaturatedFat 10.1, Cholesterol 43.8, Sodium 1667.9, Carbohydrate 87, Fiber 7, Sugar 12.2, Protein 28.9
PORTOBELLO MUSHROOM PIZZA BITES
We've reimagined and super-sized stuffed mushrooms with this flavor-packed Portobello version. Sun-dried tomatoes (we especially love the ones packed in oil), add perfect pizza flavor. And like the mushrooms, they're high in umami, giving this vegetarian dish a satisfying meaty savoriness.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 to 12 servings (2 to 3 wedges per person)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Scrape out the gills of the mushrooms with a spoon, being careful not to break the cap. Rub the mushrooms with 2 tablespoons of the oil and half the garlic. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon oregano. Place the mushrooms, gill-side up, on the prepared baking sheet, and roast until tender, 15 to 25 minutes. (If the mushrooms are thicker than 1 inch, they will take longer to cook.)
- Meanwhile, toss the bread pieces in a medium bowl with the remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano, 1/4 teaspoon salt and the red pepper flakes. Transfer them to a medium skillet over medium heat, and stir until they turn golden and crisp on the edges, 5 to 6 minutes. Return the croutons to the bowl.
- While the mushrooms are still hot, pat them dry with a paper towel. Top each with 1 teaspoon tomato paste, spread evenly, and slices of mozzarella to cover. Divide the sun-dried tomatoes and croutons between the 4 mushrooms, and place in the oven to melt the cheese, 4 to 5 minutes. Sprinkle with basil leaves.
- Cut each mushroom into 4 to 8 pieces, depending on the size of the mushroom.
PIZZA-STUFFED MUSHROOMS
Your favorite pizza ingredients-sausage, cheese, and pepperoni-team up in delicious harmony in these pizza-stuffed mushrooms that are a perfect appetizer for your next party.
Provided by mybwriter
Categories Stuffed Mushrooms
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
- Cook sausage, 1/2 cup pepperoni, onion, and garlic in a large skillet over medium heat until sausage is no longer pink, 5 to 6 minutes. Add cream cheese, pizza sauce, and oregano; cook and stir until cream cheese has melted. Stir in Parmesan cheese and remove from the heat.
- Wipe mushrooms clean and remove and discard stems. Spoon a heaping tablespoon of the stuffing mixture into each mushroom cap and place on the prepared baking sheet.
- Bake in the preheated oven until mushrooms are tender, about 15 minutes.
- Remove from the oven and top mushrooms with mozzarella and remaining 2 tablespoons pepperoni. Return to the oven until cheese is melted, 2 to 4 minutes.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 4.2 g, Cholesterol 46.3 mg, Fat 17 g, Fiber 0.7 g, Protein 10.3 g, SaturatedFat 8.1 g, Sodium 533.5 mg, Sugar 1.4 g
PORTOBELLO PIZZAS
Portobello mushroom caps are the creative "crust" in this upscale spin on pizza. I also cut the caps into wedges and serve them as an appetizer.-Lisa Scheevel, LeRoy, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place mushrooms, stem side down, on a greased baking sheet; drizzle with oil. Bake at 350° for 20-25 minutes or until tender, turning once., Meanwhile, cook sausage over medium heat until no longer pink; drain. Stir in the pizza sauce, pepper, onion, mushrooms, Parmesan cheese and garlic. Divide among mushrooms; sprinkle with mozzarella cheese. Broil 2-3 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with basil if desired.
Nutrition Facts : Calories 274 calories, Fat 16g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 699mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 18g protein.
STUFFED BABY PORTABELLA MUSHROOMS
Party with portabellas! You'll love them because they can be made ahead; party goers will find them delicious.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 26
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
- In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
- Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
- Bake uncovered 12 to 15 minutes or until filling is light golden brown.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Stuffed Mushroom, Sodium 65 mg, Sugar 0 g, TransFat 0 g
PORTOBELLO MUSHROOM PIZZA CUPS
Making stuffed portobellos for guys watching a hockey game was quite an endeavor. I made two dozen for six guys, and as the game got more exciting, they screamed for more. Scraping the gills from the underside of the mushroom is easy if you use a small teaspoon, gently, so as not to crack the cap. The amount of cheese, pepperoni and spices is entirely up to whatever satisfies your team. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Remove and discard stems and gills from mushrooms; brush caps with oil. Place rounded sides down on an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 5 minutes., Meanwhile, in a small bowl, combine the pizza sauce, pepperoni, green pepper and 1-1/4 teaspoons Italian seasoning; spoon onto mushrooms. Sprinkle with cheese and remaining Italian seasoning. Bake for 8-12 minutes or until mushrooms are tender and cheese is bubbly.
Nutrition Facts : Calories 233 calories, Fat 15g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 572mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.
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