Portabella Relleno Recipes

20 WAYS TO COOK WITH PORTOBELLO MUSHROOMS

20 Ways To Cook With Portobello Mushrooms image

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

Number Of Ingredients 20

Ingredients

Baked Portobello Mushrooms
Spinach Stuffed Portobello Mushrooms
Portobello Mushroom Tacos
Portobello Mushroom Burger
Tuscan Portobello Melt
Baked Portobello Mushroom Alfredo
Flatbread Goat Cheese Portobello Pizza
Balsamic Portobello Mushroom Wraps
Portobello Mushroom Soup
Portobello Mushroom Stir Fry
Portobello Mushroom Gravy
Portobello Fajitas
Mushroom Ramen Soup
Grilled Portobello Salad with Avocado, Lime and Grilled Corn
Caprese Stuffed Mushrooms
Garlic Butter Portobello Mushroom
Scalloped Portobello Mushrooms
Black Beans u0026amp; Corn Stuffed Portobello Mushrooms
Portobello and Poblano Enchiladas
Portobello California Burrito

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a mushroom recipe in 30 minutes or less!

Nutrition Facts :

PORTABELLA RELLENO

Portabella Relleno image

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

Ingredients

2 large portabella mushrooms
1 avocado
1 tomatoes (seeded & Peeled)
1 serrano pepper (seeded & chopped)
2 tablespoons breadcrumbs
3 garlic cloves (minced)
1 tablespoon lemon juice
1 teaspoon onion salt
1/4 teaspoon salt
3/4 cup mozzarella cheese (shredded)
1 tablespoon chopped fresh cilantro (for Garnish)

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

ROASTED PORTOBELLOS WITH KALE

Roasted Portobellos with Kale image

The flavor of the meaty portobello is enhanced with the garlicky kale.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 9

Ingredients

1/4 cup apple cider vinegar
1 tablespoon honey
4 cloves garlic, divided
2 tablespoon extra-virgin olive oil, divided
Coarse salt and freshly ground black pepper
4 stemmed portobello mushrooms
1/2 thinly sliced red onion
Pinch red pepper flakes
6 cups thinly sliced kale

Steps:

Combine vinegar, honey, 2 chopped cloves garlic, and 1 tablespoon olive oil in a bowl. Season with salt and pepper. Arrange mushrooms in a baking dish. Drizzle with vinaigrette, cover, and marinate, turning occasionally, at room temperature for at least 30 minutes (or overnight in the refrigerator).
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion, 2 thinly sliced cloves garlic, and a pinch red pepper flakes and cook, stirring, until softened, about 5 minutes. Add kale, season with salt, and cook, covered, until bright green and soft, about 4 minutes.
Heat oven to 400 degrees. Roast mushrooms, flipping once, until tender, about 30 minutes. Serve topped with kale.

Nutrition Facts : Calories 334 g, Fat 16 g, Fiber 7 g, Protein 12 g, SaturatedFat 2 g, Sodium 246 g

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

Ingredients

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

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