Portabella Paprikash Recipes

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PORTABELLA PAPRIKASH



PORTABELLA PAPRIKASH image

Categories     Mushroom     Pasta     Sauté     Vegetarian

Yield 4 servings

Number Of Ingredients 8

1 tablespoon olive oil
1/2 sweet onion, sliced
1 large garlic clove, minced
1 lb (3 to 4 medium-size portabellas), stems and gills removed, sliced 1/2 inch thick
1/2 cup dry champagne or white wine
1/2 cup low-fat sour cream
1/2 teaspoon Hungarian hot paprika or more to taste
4 cups hot cooked whole wheat egg noodles, or regular

Steps:

  • Heat olive oil over medium-high heat in a heavy skillet. Add onions and garlic and saute until they begin to soften, about 4 minutes. Do not allow to brown. Add portabellas. Stir or turn til they begin to soften and glisten, about 4 more minutes. Add champagne or wine. Simmer til liquid is reduced by 1/2, about 4 minutes. Turn heat to low. Stir in low fat sour cream and paprika. Taste for seasoning and add more paprika, and salt if desired. Serve over hot noodles.

PORTABELLA NIRVANA



Portabella Nirvana image

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

2 large portobello mushrooms
1 (8 ounce) bottle Italian-style salad dressing
1 tablespoon minced onion
1 ½ teaspoons minced garlic
¼ cup butter
1 stalk celery, diced
½ cup crab meat, fresh or canned
20 buttery round crackers, crushed
⅔ cup Italian blend shredded cheese, divided

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

MUSHROOMS PAPRIKASH



Mushrooms Paprikash image

Enjoy this delicious mushroom and noodles recipe that's ready in 20 minutes - perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 11

4 cups uncooked egg noodles (8 ounces)
1 tablespoon margarine or butter
2 packages (8 ounces each) sliced mushrooms
2 cloves garlic, finely chopped
4 teaspoons paprika
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup sour cream
1/4 cup milk
2 teaspoons chopped fresh or 1/4 teaspoon dried dill weed
1/2 cup shredded Cheddar cheese (2 ounces)

Steps:

  • Cook and drain noodles as directed on package.
  • While noodles are cooking, melt margarine in 10-inch nonstick skillet over medium heat. Cook mushrooms, garlic, paprika, salt and pepper in margarine, stirring occasionally, until mushrooms are tender and most of liquid has evaporated.

Nutrition Facts : Calories 255, Carbohydrate 25 g, Cholesterol 60 mg, Fiber 2 g, Protein 9 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg

GARLICKY PORTABELLA MUSHROOMS



Garlicky Portabella Mushrooms image

Make and share this Garlicky Portabella Mushrooms recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

4 portabella mushrooms, sliced
4 tablespoons extra virgin olive oil
6 garlic cloves, sliced thinly
2 tablespoons fresh parsley, chopped
salt & freshly ground black pepper
parsley, for garnish

Steps:

  • Sauté the mushrooms in olive oil until browned on one side, 4-6 minutes.
  • Turn and add the garlic, salt and pepper.
  • Sauté for another 2 minutes, add the parsley and cover the pan.
  • Turn off the heat and serve immediately Garnished with a little chopped fresh parsley, if desired.

Nutrition Facts : Calories 145.2, Fat 13.8, SaturatedFat 1.9, Sodium 9.7, Carbohydrate 4.9, Fiber 1.2, Sugar 2.2, Protein 2.1

PORTABELLA BASIL SUB



Portabella Basil Sub image

Portabella mushrooms are cooked in butter with spinach, yellow pepper, garlic, basil, and shallots, and served on a roll.

Provided by Dave Espionage

Categories     Heroes, Hoagies and Subs

Time 30m

Yield 1

Number Of Ingredients 13

1 tablespoon butter
¼ cup chopped red shallots
2 tablespoons chopped fresh basil leaves
1 tablespoon minced fresh garlic
1 teaspoon hot paprika
1 teaspoon freshly ground black pepper
salt to taste
1 cup fresh spinach leaves
¼ cup diced portabella mushroom caps
¼ cup diced yellow bell pepper
1 tablespoon sweet Jamaican pepper sauce (such as Pickapeppa Sauce ®)
1 tablespoon balsamic vinegar
1 (8 inch) hoagie roll, split lengthwise

Steps:

  • Melt butter in a skillet with a lid over medium heat. Add shallots, basil, and garlic; cook and stir until fragrant, about 1 minute. Stir in paprika and black pepper; season with salt. Add spinach, mushrooms, and bell pepper, stir a few times, cover with lid, and reduce the heat to medium-low. Cook until spinach and mushrooms give up their liquid and peppers are softened, about 4 minutes.
  • Uncover the skillet. Add pepper sauce and balsamic vinegar. Increase the heat to medium, and let mixture cook down and thicken slightly, about 2 minutes.
  • Spoon hot mushroom mixture onto split hoagie roll. Serve immediately.

Nutrition Facts : Calories 483.3 calories, Carbohydrate 71.2 g, Cholesterol 30.5 mg, Fat 17.1 g, Fiber 5.2 g, Protein 12.4 g, SaturatedFat 8.6 g, Sodium 828.8 mg

PORTABELLA MUSHROOM AND SPINACH WRAPS



Portabella Mushroom and Spinach Wraps image

Make and share this Portabella Mushroom and Spinach Wraps recipe from Food.com.

Provided by semichee

Categories     Lunch/Snacks

Time 20m

Yield 2 wraps, 2 serving(s)

Number Of Ingredients 9

2 large portabella mushrooms, stems removed
3 cups fresh spinach leaves
1 medium tomatoes, cut into wedges
1 1/2 ounces cranberry-walnut goat cheese, cubed
1 tablespoon olive oil
1 dash salt
1 dash pepper
1 dash paprika
2 medium flour tortillas

Steps:

  • Sprinkle mushrooms with dash of pepper, salt and paprika. Heat a medium size pan with olive oil. Add the mushrooms, with the underside of the cap down and cover on medium heat for 4 minutes. Flip the mushrooms and cook for another minute or two. Remove mushrooms onto a plate and put the sliced tomatoes into the already heated pan. Sprinkle with salt, pepper and paprika as well, then cover and cook for 2-3 minutes on low heat. Set aside.
  • Place a tortilla on each plate and layer a quarter of the spinach on each. Then layer the portobello mushrooms and goat cheese cubes. Slop the stewed tomatoes on and layer the rest of the spinach, half on each plate.
  • Fold up the wrap and enjoy!

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