Portobello Mushroom Ketchup Recipes
PORTOBELLO BURGER
Steps:
- Put the olive oil and balsamic vinegar in a pitcher. Add the basil, parsley, thyme, salt and pepper and whisk together. Pour the mixture into a resealable plastic bag. Add the mushrooms, seal the bag and toss around to coat. Grill immediately, or leave the mushrooms in the marinade for up to 2 hours.
- When ready to cook, heat a grill or grill pan to medium high. Cook the mushrooms until lightly charred and tender, 4 to 5 minutes per side. Toast the buns cut-side down until golden, a couple of minutes.
- Serve the mushrooms in the buns with sliced tomato, red onion, butter lettuce, mustard, mayonnaise and ketchup.
STUFFED PORTOBELLO MUSHROOMS (& MORE RECIPES)
This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs!
Provided by Sonja Overhiser
Categories Main Dish
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees Fahrenheit.
- Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.
- Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.
- Stuff the mushrooms: Turn down the oven heat to 425 degrees Fahrenheit. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.
- Bake 10 minutes until the breadcrumbs are golden. Serve immediately.
Nutrition Facts : Calories 184 calories, Sugar 4.4 g, Sodium 316.3 mg, Fat 11.3 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 12.6 g, Fiber 3.1 g, Protein 9.7 g, Cholesterol 13.3 mg
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 :
PORTOBELLO STACKS
We saw these at a deli on a trip to North Carolina and copied it when we got home. It has become one of our favorite additions to any meal with beef, pork or chicken.
Provided by JOHN KARST
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
- Bake in preheated oven for 30 minutes, or until cheese is golden brown.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 21.5 g, Cholesterol 19.6 mg, Fat 8.2 g, Fiber 6 g, Protein 12.2 g, SaturatedFat 4.9 g, Sodium 267.4 mg, Sugar 12.3 g
PORTOBELLO MUSHROOM KETCHUP
Steps:
- In a large mixing bowl, combine mushrooms, ginger root, shallot slices and salt (which draws liquid from the mushrooms). Toss lightly to mix. Cover and marinate at room temperature for 2 days.
- In a medium, 3-quart to 4-quart saucepan, combine the mushroom mixture and liquid, vinegar, peppercorns, allspice, mace, ground ginger and nutmeg. Place over high heat and boil until the mushroom liquid evaporates; do not let mushrooms brown.
- Add chicken or beef broth to mushrooms. Bring to a boil, then reduce heat to medium-low. Cook at a lively simmer for an hour. With a blender or food processor, process the mixture in batches until it has a medium-fine texture, similar to a tapenade.
- Transfer to jars or other covered containers and allow to cool. Store, refrigerated, for as long as two weeks or, frozen, for as long as three months. Serve chilled or at room temperature, as a condiment with fish, poultry or meats.
Nutrition Facts : @context http, Calories 20, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 231 milligrams, Sugar 1 gram, TransFat 0 grams
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