Portabella Breakfast Casserole Recipes

PORTOBELLO PENNE PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
• Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

BRUNCH-STYLE PORTOBELLO MUSHROOMS

Steps:

• Place mushrooms, stem side up, in an ungreased 15x10x1-in. baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon., Bake at 375° for 18-20 minutes or until eggs are set. Sprinkle with salt and pepper if desired.

ORZO & PORTABELLA CASSEROLE

Steps:

• Combine the tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until tomatoes soften, drain.
• Heat olive oil in large nonstick skillet over medium heat.
• Add the tomatoes, leek, mushrooms, and garlic; saute 2 minutes.
• Combine the mushroom mixture, orzo, and next 6 ingredients (orzo through pepper) in a large bowl; stir well.
• Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
• Bake, uncovered, at 400 degrees for 25 minutes.
• Sprinkle provolone and parmesan cheeses over casserole, and bake an additional 5 minutes; garnish with basil sprigs, if desired.

PORTABELLA BREAKFAST CASSEROLE

Steps:

• Spray a 10" frying pan and place over medium heat. Add mushrooms, garlic, onion, and rosemary. Cook until tender but not completely done.
• Spray a 1 qt., 6 1/2" round casserole dish. Place half of the bread evenly in dish. Layer in half of the cheese, and then half of the vegetable mixture. Repeat.
• In a large bowl, mix egg substitute, milk, salt and pepper. Pour over bread, cheese, and veggies and cover casserole with plastic wrap. Refrigerate for at least 2 hours or up to overnight.
• Remove plastic wrap and bake the casserole at 350*F. for 45 to 55 minutes or until set in the center. Let stand for 5 minutes. Serve hot.