GABE'S FAVORITE PORTOBELLO MUSHROOMS
Try Gabe's Favorite Portobello Mushrooms. Balsamic vinegar, olive oil and Parmesan give these stuffed portobello mushrooms their distinctive flavor.
Provided by My Food and Family
Categories Home
Time 9m
Yield 4 servings, 1 mushroom each
Number Of Ingredients 5
Steps:
- Place mushroom caps, top sides down, in microwaveable 9-inch square dish; top each with 3 tomatoes.
- Drizzle with oil and vinegar; sprinkle with cheese.
- Microwave on HIGH 4 min. or until heated through.
Nutrition Facts : Calories 120, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
PORTABELLA MUSHROOM AND DRIED TOMATO BRUSCHETTA
Categories Mushroom Tomato Appetizer Vegetarian Quick & Easy Spring Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 as a first course
Number Of Ingredients 7
Steps:
- In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes. In a blender purée tomatoes, cooking liquid, and vinegar until smooth (use caution when blending hot liquids) and season with salt and pepper.
- Cut mushrooms into 1/4-inch-thick slices and mince garlic. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms and garlic with salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat and toss mushrooms with remaining tablespoon oil. Keep mushrooms warm, covered.
- Toast bread and spread with tomato purée. Top purée with mushrooms.
PORTABELLA NIRVANA
Roasted portobello mushrooms are stuffed with a savory crab stuffing like a gigantic appetizer. If this isn't Heaven, your taste buds will be there anyway!
Provided by LJALEXSTADT
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat your oven's broiler. Clean mushrooms, and remove stems, reserving them for later. Marinate the mushroom caps in Italian dressing for 15 minutes. Remove from marinade, and place into a baking dish.
- Broil at least 6 inches from heat for about 10 minutes. Check occasionally to make sure they do not burn. Turn off the broiler, and preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a skillet over medium-high heat. Chop reserved mushroom stems. Sautee onion, garlic, mushroom stems and celery until tender. Add the crabmeat, and heat until cooked through, about 5 minutes. Transfer the skillet mixture to a medium bowl, and mix in crackers, 1/3 cup of the cheese blend, and mix until well blended. Use some of the Italian dressing marinade to hold the mixture together if necessary. Pack the crab mixture into the cavities of the mushrooms. Season with salt and pepper to taste.
- Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle remaining cheese over the tops, then return to the oven for 3 minutes, or until cheese has melted.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 20.6 g, Cholesterol 60.3 mg, Fat 37.6 g, Fiber 1.4 g, Protein 10.9 g, SaturatedFat 14.1 g, Sodium 1387.4 mg, Sugar 7 g
SAVORY STUFFED PORTABELLA MUSHROOMS
Make and share this Savory Stuffed Portabella Mushrooms recipe from Food.com.
Provided by JelsMom
Categories Pork
Time 30m
Yield 16 mushroons, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In large skillet, cook sausage over medium heat, stirring frequently until thoroughly cooked; drain well.
- In mixing bowl, combine sausage, cottage cheese, 1/2 cup of Italian cheese blend, tomatoes, basil, garlic and onions. Mix well.
- Brush smooth side of washed mushroom caps with oil & place on baking sheet.
- Spread each with 2 tablespoons sausage mixture & drizzle with 1/2 teaspoon vinegar.
- Top each with 1/2 tablespoon cheese.
- Bake 10-15 minutes until cheese begins to brown.
- Place mushrooms on plate lined with paper towel for about 3 minutes. Once drained, remove paper towel & sprinkle with paprika.
Nutrition Facts : Calories 196.1, Fat 12.5, SaturatedFat 4, Cholesterol 31.8, Sodium 364.6, Carbohydrate 10.2, Fiber 2.8, Sugar 3.6, Protein 12.8
STUFFED PORTABELLA MUSHROOMS
Categories Mushroom Appetizer Side Broil Vegetarian Quick & Easy Oscars Parmesan Spring Anniversary Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 5
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.
PORTABELLA MUSHROOMS FILLED WITH ALMONDS AND DRY TOMATOES
A recipe from the Coup de Pouce, june 2006. Posted for ZWT4 Italy. This is done on the barbecue and requires 8 minutes of cooking.
Provided by Boomette
Categories Cheese
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove the stems from the mushrooms (keep them for a future use) Brush the top of the mushrooms with the oil. In a bowl, mix remaining ingredients and set aside.
- Set the barbecue to medium-high heat. Put the mushrooms, top side up on an oiled grill. Close the cover and cook for about 4 minutes or until mushrooms begin to release their juice. Flip the mushrooms and filled them with the cheese mixture you set aside. Close the cover and keep cooking for about 4 minutes or until cheese has melted and mushrooms are tender.
Nutrition Facts : Calories 200, Fat 13.3, SaturatedFat 1.6, Sodium 156.1, Carbohydrate 16.8, Fiber 3.2, Sugar 3.4, Protein 5.9
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