Portabella Paprikash Recipes

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PORTOBELLO SPINACH EGGS BENEDICT



Portobello Spinach Eggs Benedict image

Spinach and poached eggs are served atop tender portobello mushroom caps and blanketed with a reduced-fat 'Hollandaise' in this low-carb rendition of eggs Benedict. Garnish with Cajun seasoning.

Provided by EatAndRun

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 35m

Yield 4

Number Of Ingredients 15

4 portobello mushroom caps (3 1/2- to 4-inch), stems and gills removed
2 tablespoons olive oil, divided
1 ¼ teaspoons salt , divided
¼ teaspoon ground black pepper
2 tablespoons plain fat-free Greek yogurt
4 teaspoons light mayonnaise
2 teaspoons snipped fresh thyme
1 teaspoon Dijon mustard
1 teaspoon lemon juice
¼ teaspoon bottled hot pepper sauce, or more to taste
4 cloves garlic, minced
4 cups fresh baby spinach, chopped
½ teaspoon salt-free Cajun seasoning
1 teaspoon white vinegar
4 eggs

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with foil.
  • Brush mushrooms with 1 tablespoon oil. Sprinkle 1/4 teaspoon salt and pepper inside. Put in the prepared pan, stem sides down.
  • Bake in the preheated oven until tender, about 12 minutes.
  • Meanwhile, whisk yogurt, mayonnaise, thyme, mustard, lemon juice, and hot sauce in a small bowl to make a smooth sauce.
  • Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add garlic; cook for 1 minute. Add spinach and Cajun seasoning; cook, stirring, until spinach is just wilted, about 1 minute.
  • Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Stir in remaining salt until dissolved. Crack 1 egg into a small bowl, then gently slip egg into simmering water, holding bowl just above the surface. Repeat with remaining eggs. Poach until whites are firm and yolks are thickened but not hard, 3 to 5 minutes. Remove eggs with a slotted spoon.
  • Microwave sauce until heated through, 30 to 45 seconds. Top mushrooms with spinach mixture, eggs, and warm sauce.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.7 g, Cholesterol 187.8 mg, Fat 13.7 g, Fiber 2.5 g, Protein 10.8 g, SaturatedFat 2.8 g, Sodium 903.1 mg, Sugar 3.1 g

HUNGARIAN PORTOBELLO PAPRIKASH



Hungarian Portobello Paprikash image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

2 large red mild frying peppers or red bell peppers
1/4 cup extra-virgin olive oil
8 large portabella mushroom caps, gills scraped, wiped clean and chopped into bite-size pieces
2 Fresno chile peppers, thinly sliced
1 large onion, chopped
1 carrot, peeled and chopped or grated
4 large cloves garlic, sliced
2 tablespoons sweet paprika or smoked sweet paprika
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
2 cups chicken or vegetable stock
1 cup dry white wine
1 tablespoon Worcestershire sauce
8 ounces wide egg noodles or 1 pound egg tagliatelle
2 tablespoons butter
1/4 cup chopped fresh chives, parsley, or dill
Sour cream, as needed

Steps:

  • Char the peppers on the stovetop or under the broiler with the oven door cracked for the steam to escape. Place the charred peppers in a bowl and cover with plastic wrap to cool. Scrape or peel the skin from the peppers, then seed, and thinly slice.
  • Heat 1/4 cup extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the mushrooms and brown 12 to 15 minutes until darkened and tender. Add the Fresno peppers, onion, carrot, garlic, paprika, salt, and pepper, and cook to soften, 10 minutes more.
  • Add the tomato paste to the vegetables and stir 1 minute. Add the stock, wine, Worcestershire sauce, and roasted red peppers. Simmer a few minutes for the flavors to combine, then cool completely and store for make-ahead meal.
  • Reheat the mushrooms and sauce over medium heat, stirring occasionally.
  • In boiling salted water, cook the egg noodles or egg pasta to al dente and toss with butter and herbs.
  • Stir a few spoonfuls of sour cream into the paprikash and serve in shallow bowls on a bed of noodles or pasta.

Nutrition Facts : Calories 552 calorie, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 63 milligrams, Sodium 681 milligrams, Carbohydrate 66 grams, Fiber 8.5 grams, Protein 16 grams, Sugar 12 grams

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.

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