STUFFED PORTOBELLO MUSHROOMS
In this satisfying centerpiece dish from Chloe Coscarelli, the vegan chef and cookbook author, portobello mushroom caps are filled with savory lentil cashew stuffing, topped with a slice of tomato and fresh thyme leaves then baked until golden brown and bubbly. It is hearty fare that will surprise and delight everyone at your table.
Provided by Tara Parker-Pope
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 16 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams
GRILLED STUFFED PORTOBELLO MUSHROOMS
A good dish that goes with almost anything year round. You can double this recipe and serve as a main dish with rice. Enjoy!
Provided by Michael
Categories Everyday Cooking Vegetarian
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat grill for medium heat.
- In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
- Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 7.3 g, Fat 13.8 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 589.4 mg, Sugar 2.8 g
SHRIMP STUFFED PORTABELLA MUSHROOMS
Delicious, and often requested, Stuffed Mushroom recipe. I usually serve as a side dish with grilled sirloin steaks.
Provided by thepitclub
Categories Vegetable
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F.
- Remove stems from mushroom caps and dice stems, set aside.
- Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
- Melt butter in a large skillet over medium heat.
- Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
- Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
- Add cream cheese to mixture and stir well.
- Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
- Spray an 8x11 glass baking dish with non-stick cooking spray.
- Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
- Evenly spread remaining half cup of cheddar cheese over stuffed caps.
- Place dish into preheated oven, and bake for apx. 45 minutes to one hour.
PORTOBELLO AND CHICKPEA SHEET-PAN SUPPER
This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or squash in the summer, and you can also change up the herbs in the dressing. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Toss chickpeas with 2 tablespoons oil mixture. Transfer to a 15x10x1-in. baking pan. Bake 20 minutes., Brush mushrooms with 1 tablespoon oil mixture; add to pan. Toss asparagus and tomatoes with remaining oil mixture; arrange around mushrooms. Bake until vegetables are tender, 15-20 minutes longer.
Nutrition Facts : Calories 279 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 448mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
STUFFED PORTABELLA MUSHROOMS WITH SWISS CHARD
Portabella (a.k.a. portobello) mushrooms are just grown-up cremini mushrooms. Huge portabellas are great for grilling, and the smaller ones are perfect for stuffing. You'll be amazed by how much filling you can pack into a medium-size portabella. Serve these as a starter or a side dish.
Provided by Martha Rose Shulman
Categories dinner, appetizer, side dish
Time 45m
Yield 12 stuffed mushrooms
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch two minutes until tender, and transfer to the ice water. Drain and squeeze out excess water. Chop fine, and set aside.
- Set aside 1/2 garlic clove, and mince the rest. Heat 1 tablespoon of the olive oil in a large, heavy skillet, and add the pine nuts or almonds. Cook, stirring, until the nuts begin to color, and add the minced garlic. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the chard and salt and pepper to taste. Stir together for a minute or two, and remove from the heat. Taste and adjust seasonings. Transfer to a bowl, add 1/4 cup of the Parmesan and stir together.
- Preheat the oven to 350 degrees. Oil a baking sheet or baking dish that will accommodate all the mushrooms. Gently twist the stems off the mushrooms, if they are still there, and set aside for another purpose. Heat the remaining olive oil over medium heat in the skillet, and add the half clove of garlic that you set aside. Cook the garlic in the olive oil until it turns golden, then remove it from the oil and discard. Add the mushrooms to the oil, season with salt and pepper, and cook, shaking them in the pan, just until they begin to soften, no longer than three minutes. Using tongs, remove from the oil and place on a lightly oiled baking sheet or in a baking dish, rounded side down.
- Fill the mushroom caps with the chard mixture, packing it in tight. Sprinkle the remaining Parmesan over the top. If any oil remains in the pan, drizzle it over the mushrooms. Place in the oven for 15 to 20 minutes, until the mushrooms are moist and tender.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 151 milligrams, Sugar 1 gram
PORTOBELLO MUSHROOMS STUFFED WITH CHICKEN
Steps:
- Heat barbecue grill until very hot. Prepare garlic for roasting be removing outer, papery layer. Slice off top of garlic so that cloves are exposed. Drizzle with 1/2 teaspoon of olive oil, wrap tightly in double thick square of foil and place directly on rack of hot grill. Repeat this same procedure with onions (warp individually).
- Rub portobello caps, stems, criminis with olive oil, salt and pepper, add to grill with onions and garlic. Remove portobello caps, stems, and criminis from grille after lightly browned (do not overcook, approximately 3 to 5 minutes on each side). Cut portobello stems and criminis into 1/4-inch strips, set aside, keep warm while cooking chicken.
- On the stove (or in a pan on the barbecue grill), heat a saute pan until hot, add 1 tablespoon of olive oil, add the roasted garlic and saute for 15 seconds (do not brown). Reduce heat to medium high, toss chicken strips in flour, and add to garlic mixture. Season with salt and pepper, add red pepper flakes and saute quickly until lightly golden browned and chicken begins to stick to pan. Add wine, butter and reduce heat to medium. Continue cooking until light sauce develops (approximately 5 minutes), toss in herbs and continue cooking for 1 to 2 minutes then remove from heat.
- To assemble, place mushroom caps on plates, sprinkle with shredded Parmesan cheese. Gently toss together chicken strips, pepper strips, onion strips, and mushroom strips and pile on portobello cap. Add 2 to 3 Parmesan curls, decorate with a basil sprig and serve warm.
MARINATED AND STUFFED PORTOBELLO MUSHROOMS WITH PARMESAN-HERB BREADCRUMBS
Sauteed summer squash and tomatoes fill grilled balsamic-mustard marinated portobello caps and topped with seasoned breadcrumbs before broiling until crispy.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Position an oven rack 4 inches from the broiler and preheat the broiler to high.
- Whisk together 1/4 cup of the oil, the vinegar and mustard in a 9- by 13-inch baking dish. Season with salt and pepper. Dip each mushroom cap in the marinade, turning to coat on all sides. Let the mushrooms sit in the marinade for 15 to 20 minutes.
- Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shallots and saute until just beginning to soften, about 2 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the squash, zucchini and tomatoes, sprinkle with salt and pepper and saute until beginning to soften, 4 minutes.
- Mix together the panko, Parmesan and parsley in a small bowl. Season with salt and pepper and set aside.
- Heat a grill pan over medium-high heat. Grill the mushrooms, cap-side down, until slightly charred, about 3 minutes per side. Wipe out the baking dish with a paper towel and return the mushrooms to the baking dish, cap-side down. Divide the sauteed vegetables among the mushroom caps. Cover the vegetables with the panko mixture, drizzle with a bit of olive oil and place under the broiler until browned, about 2 minutes. Serve hot or at room temperature.
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.
STUFFED PORTABELLA MUSHROOMS
I learned this recipe in a cooking class. Very nice flavor. There should be 3-4 mushrooms per person, if cooking as an appetizer. Because humidity and type of breadcrumbs can affect moisture, the wine amount is an approximation, you may need to add more if stuffing seems dry.
Provided by Scarlett516
Categories Vegetable
Time 40m
Yield 6 large mushrooms
Number Of Ingredients 13
Steps:
- Heat oil in a saute pan, add onions and cook until translucent.
- While the onions are cooking, chop mushroom stems and slice caps.
- Add chopped mushroom stems and caps and saute until tender, or about 10 minutes. Use the wine to deglaze the pan and simmer for 3 minutes to burn off the alcohol.
- In a small bowl, combine the bread crumbs, cream, seasonings, and parsley. Add to pan with cream.
- Simmer until thick. Cool.
- Preheat the oven to 400°F.
- Once cool, spoon onto Portobello mushroom caps and add cheeses on each cap. Bake in oven until mushrooms are tender and cheese is lightly browned, about 20 minutes.
- Slice each cap into four pieces and serve.
Nutrition Facts : Calories 713.1, Fat 41.6, SaturatedFat 17.6, Cholesterol 85.4, Sodium 599.6, Carbohydrate 42, Fiber 7.8, Sugar 11.3, Protein 32.3
FETA-STUFFED PORTOBELLO MUSHROOMS
My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. -Amy Martell, Canton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.
Nutrition Facts : Calories 273 calories, Fat 22g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 783mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.
STUFFED MARINATED PORTABELLA MUSHROOMS
Steps:
- Make vinaigrette:
- In a very small saucepan boil Sherry until reduced by about half and let cool. In a bowl whisk together Sherry, balsamic vinegar, garlic, shallot, sugar, and salt and pepper to taste and add oils in a stream, whisking until emulsified. Whisk in herbs and reserve 1/4 cup vinaigrette for dressing mesclun. Transfer remaining vinaigrette to a large sealable plastic bag.
- Discard stems from mushrooms. Add mushrooms to bag and seal, pressing out excess air. Put bag in a bowl. Marinate mushrooms, chilled, turning bag once or twice, at least 30 minutes and up to 2 hours.
- Preheat oven to 350°F.
- Make stuffing:
- Finely chop onion and cut prosciutto into julienne strips. In a skillet cook onion in butter over moderately low heat, stirring, until soft and transfer to a bowl. Stir in prosciutto and remaining stuffing ingredients and salt and pepper to taste until combined well.
- Remove mushrooms from bag, letting excess vinaigrette drip off, and arrange mushrooms, gill sides up, in a 13- by 9- by 2-inch baking pan. Divide stuffing among mushrooms and press gently and evenly into caps. Pour water and Sherry around mushrooms and bake in middle of oven 20 to 25 minutes, or until stuffing is golden brown.
- In a bowl toss mesclun with reserved vinaigrette and salt and pepper to taste and divide among 4 plates. Transfer mushrooms with a slotted spatula to a cutting board and cut each crosswise into 4 or 5 pieces. Transfer a sliced mushroom to each plate and garnish with Parmesan curls.
More about "portabella mushrooms stuffed with harvest chickpeas recipes"
VEGAN CHICKPEA STUFFED PORTOBELLO MUSHROOMS RECIPE
From veganricha.com
Cuisine AmericanTotal Time 1 hrCategory AppetizerCalories 122 per serving
CAPRESE STUFFED PORTOBELLO MUSHROOMS - CAFE DELITES
From cafedelites.com
STUFFED PORTOBELLO MUSHROOMS - JO COOKS
From jocooks.com
STUFFED PORTABELLA MUSHROOMS - VEGETARIAN RECIPE …
From savoryexperiments.com
CAPRESE STUFFED PORTOBELLO MUSHROOMS RECIPE
From eatingwell.com
10 BEST STUFFED PORTOBELLO MUSHROOMS RECIPES - YUMMLY
From yummly.com
CHICKPEA AND SPINACH STUFFED PORTOBELLO MUSHROOMS …
From fakefoodfree.com
STUFFED PORTOBELLO MUSHROOMS RECIPE WITH GARLIC HERB …
From eatwell101.com
CHICKPEA-STUFFED PORTOBELLO MUSHROOMS - CANS GET YOU …
From cansgetyoucooking.com
CRAB-STUFFED PORTOBELLO MUSHROOMS - HEALTHY RECIPES …
From healthyrecipesblogs.com
CHICKPEA STUFFED PORTOBELLO MUSHROOMS - HEALTHY …
From healthyeating101.com
10 BEST STUFFED PORTABELLA MUSHROOM CAPS RECIPES
From yummly.com
STUFFED PORTABELLA MUSHROOMS | DINNER IDEAS
From charlottefashionplate.com
HARVEST-STUFFED PORTOBELLO MUSHROOMS RECIPE BY …
From thedailymeal.com
STUFFED PORTOBELLO MUSHROOMS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
PORTABELLA MUSHROOMS STUFFED WITH HARVEST CHICKPEAS
From simplywholebydevi.com
Servings 5Estimated Reading Time 1 min
PORTOBELLO MUSHROOMS STUFFED WITH HARVEST CHICKPEAS
From dherbs.com
4/5 (2)Total Time 55 minsCuisine AmericanCalories 214 per serving
MUSHROOM RECIPES: FOR PORTOBELLO MUSHROOM RECIPES, MUSHROOM …
From amazon.ca
Reviews 1Format Kindle EditionAuthor Elisabetta Parisi
HEALTHY PORTOBELLO MUSHROOM RECIPES - EATINGWELL
From eatingwell.com
VEGAN CHICKPEA STUFFED PORTOBELLO MUSHROOMS RECIPE | RECIPE
From pinterest.ca
STUFFED PORTABELLA MUSHROOMS - THE MAD SCIENTISTS KITCHEN
From themadscientistskitchen.com
CHICKPEA STUFFED PORTABELLA MUSHROOM - NUTRIFORMANCE
From nutriformance.com
STUFFED PORTOBELLO MUSHROOMS (VEGETARIAN) - BOWL OF DELICIOUS
From bowlofdelicious.com
CRAB-STUFFED PORTOBELLO MUSHROOMS RECIPE
From mygourmetconnection.com
VEGETABLE STUFFED PORTABELLA MUSHROOMS - TASTE LOVE AND NOURISH
From tasteloveandnourish.com
BAKED VEGAN STUFFED PORTOBELLO MUSHROOMS - EAT FRESH GLOW
From eatfreshglow.com
PORTABELLA MUSHROOMS STUFFED WITH HARVEST CHICKPEAS - SIMPLY …
From pinterest.com
STUFFED PORTABELLA MUSHROOMS - COOKING WITH RUTHIE
From cookingwithruthie.com
VEGAN STUFFED MUSHROOMS | QUICK, EASY, TASTY! - DELICIOUS EVERYDAY
From deliciouseveryday.com
STUFFED PORTABELLA MUSHROOM CAPS - VERMONT HARVEST
From vtharvest.com
KALE-STUFFED PORTOBELLO MUSHROOMS RECIPE - OH MY VEGGIES
From ohmyveggies.com
QUINOA & VEGETABLE STUFFED MUSHROOMS - MINIMALIST BAKER
From minimalistbaker.com
PORTABELLA STUFFED MUSHROOMS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
PORTABELLA MUSHROOMS STUFFED WITH HARVEST CHICKPEAS RECIPES
From completerecipes.com
PORTABELLA MUSHROOMS STUFFED WITH HERBED CHICKPEAS. VEGAN …
From pinterest.ca
STUFFED PORTABELLA MUSHROOMS RECIPE - WHAT'S FOR DINNER
From whatsfordinner.com
MOROCCAN-STUFFED PORTOBELLO MUSHROOMS - ZESTFUL KITCHEN
From zestfulkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love