PORTABELLA MUFFULETTA SANDWICHES
Portabella mushrooms are wonderful large, earthy-flavored flat mushrooms that are perfect for sandwiches. Look for ones with firm, fresh-looking caps. (Calorie Smart, Fast)
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- In small bowl, mix olive salad ingredients; set aside.
- Spray broiler pan with cooking spray. Place mushroom slices on pan. In small bowl, mix oil and garlic powder. Brush half of oil mixture on mushrooms. Broil 4 to 6 inches from heat 5 to 6 minutes or until mushrooms are tender, turning and brushing with remaining oil mixture halfway through cooking. Remove mushrooms from pan.
- Place rolls, cut side up, on broiler pan. Broil 4 to 6 inches from heat 30 to 60 seconds or until golden brown. Place cheese on roll bottoms. Top with mushrooms, olive salad and tomato slices. Cover with roll tops.
Nutrition Facts : Calories 330, Carbohydrate 33 g, Cholesterol 15 mg, Fat 2, Fiber 3 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 780 mg, Sugar 7 g, TransFat 0 g
PORTOBELLO PENNE PASTA CASSEROLE
Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.
Provided by chmadden
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 45m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 32.1 g, Cholesterol 23 mg, Fat 21.3 g, Fiber 2.9 g, Protein 16 g, SaturatedFat 6.3 g, Sodium 811.1 mg, Sugar 4.6 g
PORTABELLA MUSHROOMS WITH HERBS
Marinating with fresh herbs and garlic is the secret to flavor-packed grilled portabellas.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- In large glass or plastic bowl or resealable food-storage plastic bag, mix oil, vinegar, oregano, thyme, salt and garlic. Add mushrooms; turn to coat. Cover dish or seal bag; refrigerate 1 hour.
- Heat coals or gas grill for direct heat. Remove mushrooms from marinade (mushrooms will absorb most of the marinade). Cover and grill mushrooms over medium heat 8 to 10 minutes or until tender. Sprinkle with cheese.
Nutrition Facts : Calories 110, Carbohydrate 4 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 1 g, TransFat 0 g
20 WAYS TO COOK WITH PORTOBELLO MUSHROOMS
These portobello mushroom recipes are ideal for plant-based diets. From tacos to burgers, you won't believe how versatile these mushrooms can be!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a mushroom recipe in 30 minutes or less!
Nutrition Facts :
12 EASY PORTOBELLO MUSHROOM RECIPES (+PORTOBELLO MUSHROOM PIZZAS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course Side Dish
Time 34m
Number Of Ingredients 5
Steps:
- Heat Oven 375°F
- Place Mushrooms top down on wire cooling rack on rimmed baking sheet
- Layer pesto over mushrooms
- Mix other ingredients
- Put mixture on mushrooms
- Bake 20-25 minutes
Nutrition Facts : Calories 375 kcal, ServingSize 1 serving
PORTABELLA PASTILLA
Pastilla is a North African pie. Traditionally the main ingredient is chicken, but I've developed a vegetarian version that keeps the unusual combination of savoury and sweet flavours. The recipe incorporated other adjustments to fit RSC 2005, but these are still be within the origins of this dish. Soaking time for the dried fruit is not included. I've edited this to read better for for Zaar World Tour 2005!
Provided by Mrs B
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Soak the dried apricots and raisins in the red wine until they plump up, or at least for 1 hour.
- Heat the olive oil in a large lidded frying pan, stir the cumin seeds and 1 tsp dried coriander into the oil and allow spices to sizzle for a few seconds before adding the onion; fry gently until the onion just begins to soften.
- Add the mushrooms to the pan, stir, then place the lid on the pan; leave the mixture to cook on a low heat for 3 to 5 minutes until the mushroom slices soften and start to absorb the oil.
- Remove pan from heat, then pour the fruity wine mixture over the contents of the frying pan; return the pan to the heat, replace lid and leave to simmer for 5 minutes.
- Take the lid off the pan and continue cooking the mushroom mixture, taking care not to let the contents of the pan dry out completely (but feel free to add a drop of water - or more wine - if it does look too dry!); remove pan from the heat when the juices and wine have reduced down to a sauce that coats the mushroom mixture; replace pan lid and set the mixture aside.
- Melt the 1/4 cup of butter and brush some over the surface of a straight sided round baking tin, measuring 2 inches deep and 7 inches across.
- Reserving a few sheets of phyllo for the top of the pie (keep them covered until you are ready to close up the pie) line the tin with the phyllo, brushing each sheet with the melted butter (but remembering to save some for the top of the pies) and placing sheets evenly round the tin and so that they overhang the edges; the base and sides of the pie should be leak-proof.
- Spoon the mushroom mixture into the pie shell.
- Beat the eggs, heat the remaining 1 tbsp butter in a pan, add the eggs and scramble them lightly; remove from the heat while they are still slightly runny and stir in a good 'grind' of black pepper; pour the scrambled eggs over the mushroom mixture in the pie shell.
- Mix the powdered sugar and toasted flaked almonds together with the remaining 1tsp of dried coriander; sprinkle it evenly over the scrambled egg.
- Now finish constructing the pie by bringing the edges of the phyllo sheets up over the top of the pie, brushing them with the melted butter as you work; tuck the last sheets of phyllo over the top of the pie, score a diamond pattern with a sharp knife then brush with last drops of melted butter.
- Cook the pie in a preheated oven at 375°F/190°C for about 20 minutes until the top is is golden.
- Remove from the tin carefully and dust lightly with powdered sugar.
- NB: This recipe measures in Australian cups, which at 250 ml per cup, are a bit bigger than American cup sizes; there shouldn't be a noticeable difference, especially for the 1/4 cup measurements, but if you are using an American cup you might like to be slightly generous in your measuring.
Nutrition Facts : Calories 584.6, Fat 34, SaturatedFat 12.7, Cholesterol 249.6, Sodium 422.8, Carbohydrate 55.9, Fiber 4.5, Sugar 20.8, Protein 14.5
GARLIC PORTABELLA MUSHROOM PASTA
This is a delicious pasta that I've been preparing for years. It is simple, delicious, and better than any restaurant pasta I've had (and I've had a lot of restaurant pasta)!
Provided by Dee Licious
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta per directions on box (al dente).
- heat olive oil in skillet.
- add garlic and onion and saute for 5 minutes (until light brown).
- Add chopped mushrooms, basil, oregano, salt & pepper.
- add butter and saute until mushrooms are almost tender.
- add vermouth and saute for 2-5 minutes or until liquid is almost completely absorbed.
- Add cream and cook until slightly thickened.
- when pasta is done drain and mix with pasta over low heat until coated.
- Add parmesan cheese to taste and serve.
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
PORTABELLA MUSHROOM BURGERS FROM REYNOLDS WRAP®
Grilled portabella mushrooms and provolone cheese are served on buns with a creamy mustard sauce.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 6m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Aluminum Foil with a large fork; set aside.
- Combine butter and garlic. Baste mushroom caps with mixture. Place foil on grill grate with non-stick (dull) side facing up. Immediately place mushrooms on foil.
- Grill uncovered 6 to 8 minutes, turning once, until mushrooms are browned and tender. Place 1 slice of cheese on each mushroom during the last minute of grilling.
- Combine sour cream, vinegar, mustard, sugar and pepper in small microwave-safe bowl to make sauce. Microwave on HIGH power 30 seconds or until warm. Serve sauce over burgers in buns. Add lettuce and tomato, if desired.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 31.7 g, Cholesterol 41.4 mg, Fat 15.5 g, Fiber 1.2 g, Protein 13.7 g, SaturatedFat 9 g, Sodium 846.4 mg, Sugar 5.5 g
PENNE PORTABELLA (COPYCAT OF PASTA POMODORO'S DISH)
I saw one of the owners of Pasta Pomodoro make this on a local tv show. The measurements are approximate as he only demonstrated the ingredients used, no measurements. But this dish is easy and pretty hard to mess up. Mine tasted just as good as the one from the restaurant (I just tried this dish about a couple of weeks ago). A couple of pointers to make it tasty: Be sure to salt your water for pasta, this gives your pasta some flavor. After adding the pasta to the sauce, cook it for a minute of two so the pasta soaks up the sauce. After this step, you can taste and adjust flavor, adding parmesan cheese to give it more flavor (optional). Note: I actually didn't use the entire package of porchini mushrooms, only a little more than 1/2 of the package because it's expensive, also I used baby spinach instead of arugula because my kids do not appreciate the "bite" of the arugula.
Provided by JMigs0
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Soak the dried porchini mushrooms in the hot water (about 10 minutes), then squeeze the liquid out of the mushrooms and chop it up. Be sure to reserve the tasty soaking water for the sauce!
- Prepare the sausage according to package directions (cooked throughly and browned), drain.
- Cook the pasta according to package directions as well, however, minus one to two minutes to finsh "cooking" in the sauce. Meanwhile start the sauce:.
- Heat up a large pan (large enough to fit the pasta in), add a tablespoon of extra virgin olive oil, sautee garlic just until fragrant, add in cooked sausage, portobello mushrooms and porchini mushrooms, and (first add 1/4 cup) of the reserved porchini soaking water as well as the wine. Let this cook for a few minutes. If the portobello mushroom is still dry, add more of the reserved soaking water (add all if possible), cook until the portobello is browned and tender.
- Add cream and heat through, stirring to incorporate the flavors together. Next add the cooked pasta and arugula or spinach leaves, cook for a minute or two to let the pasta soak up the sauce and wilt the arugula or spinach.
- Taste and adjust seasoning, adding parmesan cheese then salt and pepper if desired.
Nutrition Facts : Calories 430.3, Fat 27.6, SaturatedFat 10.2, Cholesterol 57.9, Sodium 921.4, Carbohydrate 26.5, Fiber 4.1, Sugar 1.2, Protein 17.4
PORTABELLA PIZZETTAS
Love mushrooms, especially Portabello!! These could be done in countless variations, vegetarian or not.
Provided by Derf2440
Categories Lunch/Snacks
Time 22m
Yield 24 appetizers
Number Of Ingredients 8
Steps:
- Thaw spinach and press out liquid, finely chop.
- Combine spinach, cheese basil, and pepper in a mixing bowl.
- Heat oven to 350 degrees.
- Clean mushrooms, remove stems.
- Place mushroom caps top side down on a lightly greased cookie sheet, brush with butter or margarine.
- Spoon about 2 tablespoons of spinach mixture into each cap.
- Sprinkle with tomato and salt.
- Bake for 12 minutes or till heated through OR place on the unheated rack of a broiler pan.
- Broil 4 inches from the heat for 3 to 4 minutes.
- Cut into quarters and serve.
PORTABELLA RELLENO
This is a nice little recipe I found in a Mexican magazine. After translating the recipe I added a few additional ingredients on my own. The original recipe called for the mushrooms to be steamed but I think baking works just as well.
Provided by Sgt. Pepper
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Carefully remove stems from mushrooms being careful not to split the mushroom caps.
- Chop the stems and place in large mixing bowl.
- Add avacado, tomato, serrano pepper, breadcrumbs, garlic, lemon juice, onion salt, and salt.
- Mix until well combined.
- Fill mushrooms with the mixture packing it firmly.
- Bake in pre-heated oven @ 350 for 7 minutes.
- Remove from oven and sprinkle each mushroom with cheese.
- Return to oven and bake for about 5 minutes or until cheese is melted.
- garnish with Cilantro and serve.
Nutrition Facts : Calories 385.4, Fat 25.2, SaturatedFat 7.9, Cholesterol 33.2, Sodium 674.3, Carbohydrate 28.7, Fiber 9.6, Sugar 5.5, Protein 16.2
PORTABELLA BASIL SUB
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
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
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