PORTOBELLO MUSHROOM CAPS AND VEGGIES
Vegetarian steak! Delicious and fills ya up. Wonderful for company, too! Serve with rice and soy sauce.
Provided by GEORGIANA HOFFMAN
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.
- Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.
Nutrition Facts : Calories 79 calories, Carbohydrate 10.3 g, Fat 3.7 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 154.5 mg, Sugar 3.9 g
BROILED PORTOBELLO MUSHROOMS WITH SAUTEED VEGETABLES
There's quite a bit more than mushrooms and bell peppers in this dish. It's a hearty and substantial dish, using whole portobello mushroom caps and a generous topping of vegetables.
Provided by Chef AidF
Time 1h10m
Yield 2
Number Of Ingredients 15
Steps:
- Mix balsamic vinegar, ¼ cup olive oil, and thyme together in a measuring cup. Pour lemon juice through a strainer (to keep seeds out) into the marinade. Whisk the marinade until the olive oil and balsamic vinegar are one even mixture.
- Place mushroom caps in a glass dish that can be used for marinating. Pour the balsamic marinade over them, cover the dish, and let them sit for 15 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a metal baking dish with foil.
- Transfer mushrooms to the prepared baking dish, gills up, and cover with some of the marinade and salt and pepper.
- Bake in the preheated oven for 30 minutes.
- While mushrooms bake, heat 2 tablespoons oil in a skillet over medium heat. Saute zucchini and bell pepper in the hot oil for 10 minutes. Add tomato, artichoke hearts, garlic, and basil; saute for 5 minutes more. Turn the heat off and mix in panko bread crumbs and 1/4 cup Parmesan cheese.
- Once the mushrooms are done baking, take them out of the oven and add the sauteed mixture on top. Sprinkle with remaining Parmesan cheese. Turn on the oven's broiler.
- Broil with the oven door open until Parmesan cheese on top is bubbly, about 2 minutes. Take the pan out and use a spatula to place the mushrooms onto a serving plate with sauteed vegetables. Serve immediately.
Nutrition Facts : Calories 755.2 calories, Carbohydrate 72.3 g, Cholesterol 17.6 mg, Fat 49.5 g, Fiber 22.7 g, Protein 28.2 g, SaturatedFat 9.7 g, Sodium 516.2 mg, Sugar 18.5 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 :
GINGER-LEMONGRASS PORTOBELLO MUSHROOM CAPS
Steps:
- Baste the mushrooms with Asian Baste on the gill side of the mushroom. Then, spread 1 tablespoon of Ginger-Lemongrass Puree over the Asian Baste.
- In a saucepot, boil water. Place asparagus into the water for 1 minute, then put the asparagus into cold water to stop the cooking process. They should still be crisp.
- On an oiled griddle on medium high heat place 6 Coconut Rice Cakes, and 6 mushroom caps basted side up. Brown the coconut cakes on both sides. Cook mushrooms on 1 side, then transfer to a sheet pan and brown under the broiler until the ginger-lemongrass is golden brown and bubbly.
- In a hot saute pan over high heat saute the leeks, carrots, red onion and celery for 2 minutes. Add the soy sauce and the mirin rice wine and cook for 30 seconds. Then remove from the heat.
- On your plate, take the Cilantro Pesto in the squeeze bottle and make some zig zag designs for garnish. Fan out 6 asparagus on the plate. Then place the rice cake on the top of the asparagus, the vegetables on top of the rice. Then the mushroom on top of the vegetables and finally a dollop of tomato jam to create a layered effect.
- Place all the ingredients into a blender and puree until smooth.
- Place all the ingredients into a blender and puree until smooth. Then put the pesto into a plastic squeeze bottle and make patterns on your serving plate for a fun garnish.
- In a saucepan over medium high heat, saute onions for 2 minutes. Add the chile flakes, tomato, ginger, water, sugar, vinegar, and lemon juice. Reduce the heat to a low simmer for about 20 minutes, until the sauce reaches a jam consistency. Chill in refrigerator before serving.
- Preheat the oven to 350 degrees F.
- In an oven safe sauce pot over medium high heat combine the rice, coconut milk, water, 1/4 cup coconut flakes, salt and pepper. Bring to a boil, cover, place in the oven, and cook for 20 to 30 minutes.
- In an oiled half sheet pan, spread the cooked rice on the bottom about 1-inch thick. You may need to leave some open space in the pan. Sprinkle with remaining coconut flakes and sesame seeds. Cover with parchment paper and take another half sheet pan and press down on the rice to squeeze out any air bubbles.
- Chill and then cut into squares.
- Place all the ingredients into a blender and puree until smooth.
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