Portobello Mushroom Pasta With Basil Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PASTA WITH PORTOBELLO MUSHROOMS



Pasta With Portobello Mushrooms image

The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

8 ounces portobello mushrooms
3 cloves garlic
2 or 3 thyme sprigs
1/2 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup dried porcini mushrooms, optional
3 cups tomatoes, peeled, seeded and chopped (canned are fine)
1 pound penne or other cut pasta
Freshly grated Parmesan cheese

Steps:

  • Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
  • Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
  • Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.

PASTA WITH PORTOBELLO MUSHROOMS



Pasta With Portobello Mushrooms image

Provided by Marian Burros

Categories     dinner, lunch, quick, pastas, appetizer, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 pound pappardelle or fettuccine, fresh or dried
2 tablespoons olive oil
6 large shallots, finely minced
1/4 cup coarsely grated ginger
1 pound portobello mushrooms or any assortment of wild and common white mushrooms (champignons de Paris), cleaned, trimmed and sliced
1 1/4 cups reduced-fat ricotta cheese
1 1/4 cups nonfat plain yogurt
1 tablespoon cornstarch
1/4 teaspoon salt
Freshly ground black pepper to taste
1/4 cup chopped parsley
1/2 cup coarsely grated Parmigiano Reggiano

Steps:

  • Cook the pasta in boiling water.
  • Heat the oil in a large skillet, and saute the shallots, ginger and mushrooms until the mushrooms soften and release their liquid.
  • Blend the ricotta and yogurt thoroughly. Then, thoroughly blend a little of the yogurt mixture with the cornstarch to form a smooth paste. Spoon the cornstarch mixture into the remaining yogurt-ricotta mixture, and blend thoroughly.
  • Reduce the heat under the mushrooms to very low. Stir in the yogurt mixture, and cook until the sauce is warmed, but not hot. If it gets hot, it will separate.
  • Season with salt and pepper, and spoon over the pasta. Sprinkle with parsley. Serve with cheese.

Nutrition Facts : @context http, Calories 843, UnsaturatedFat 11 grams, Carbohydrate 121 grams, Fat 23 grams, Fiber 9 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 494 milligrams, Sugar 21 grams

HERBED PORTOBELLO PASTA



Herbed Portobello Pasta image

Meaty mushrooms make this light pasta taste hearty and filling. It's my fast and fresh go-to weeknight dinner. -Laurie Trombley, Stonyford, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

1/2 pound uncooked multigrain angel hair pasta
4 large portobello mushrooms (3/4 pound), stems removed
1 tablespoon olive oil
2 garlic cloves, minced
4 plum tomatoes, chopped
1/4 cup pitted Greek olives
1/4 cup minced fresh basil
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
2/3 cup crumbled feta cheese
1/4 cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions for al dente. Meanwhile, cut mushrooms in half and thinly slice. In a large skillet, heat oil over medium heat. Add mushrooms; saute until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes and olives. Reduce heat to low; cook, uncovered, until slightly thickened, about 5 minutes. Stir in herbs, salt and pepper., Drain pasta, reserving 1/4 cup pasta water. Toss pasta with mushroom mixture, adjusting consistency with reserved pasta water. Sprinkle with cheeses.

Nutrition Facts : Calories 375 calories, Fat 12g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 585mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 7g fiber), Protein 18g protein. Diabetic Exchanges

WILD MUSHROOM AND BASIL PASTA



Wild Mushroom and Basil Pasta image

A really easy, fast, and addictive pasta inspired by Bergy's Mushroom Pasta for 2. Go wild with your ingredients; the result is best when the basil is right out of your herb garden!

Provided by Izzy Knight

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

fresh pasta, enough for 4
2 medium portabella mushrooms, in 1/4 inch thick slices
2 cups cremini mushrooms, capped and quartered (button mushroom works too, go wild with your choice :-)
1/2 cup of packed fresh basil leaf
2 cloves garlic, peeled
extra virgin olive oil (use the good quality one you've been saving)
1/2 cup sherry wine or 1/2 cup dry white wine
1 -2 teaspoon soy sauce
shredded parmesan cheese
salt & freshly ground black pepper, to taste

Steps:

  • For sauce, heat heavy skillet.
  • Saute garlic cloves in 1-2 tablespoons of olive oil until coated and beginning to brown (about 1 minute).
  • Add mushrooms and sautee until juices begin to emerge.
  • Add wine or sherry (more or less depending on how juicy you want it to be) and soy sauce.
  • Coat mushrooms and cook for another minute or so.
  • Add basil and cook until leaves are slightly wilted.
  • Remove garlic cloves.
  • Add salt and pepper to taste.
  • Toss cooked noodles with a little bit of olive oil (the amount depends on how juicy your mushroom mix is).
  • Transfer to plates and top with mushrooms and grated parmesan.

PORTOBELLO MUSHROOM PASTA WITH BASIL



Portobello Mushroom Pasta with Basil image

Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms. Toss the mixture with bow-tie pasta and serve with shaved Pecorino Romano cheese and fresh chopped basil.

Provided by Phil Smith

Categories     Pasta Main Dishes

Time 35m

Yield 4

Number Of Ingredients 8

1 (16 ounce) package farfalle (bow-tie) pasta
2 tablespoons olive oil
1 pound portobello mushrooms, chopped
3 cloves garlic, minced
¼ cup balsamic vinegar
1 teaspoon ground black pepper
½ cup shaved Pecorino Romano cheese
½ cup chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to the pot.
  • While the pasta boils, heat olive oil in a large non-stick skillet over medium heat; cook and stir mushrooms and garlic in hot oil until the mushrooms are softened, about 10 minutes. Drizzle balsamic vinegar into the mushroom mixture while stirring.
  • Stir mushroom mixture into the pasta in the pot; season with pepper and stir. Top with Pecorino Romano cheese and basil.

Nutrition Facts : Calories 563.8 calories, Carbohydrate 91.4 g, Cholesterol 15.5 mg, Fat 13.7 g, Fiber 5.8 g, Protein 22.9 g, SaturatedFat 4.1 g, Sodium 195.9 mg, Sugar 8.1 g

PORTOBELLO MUSHROOM BURGERS WITH BASIL-MUSTARD SAUCE



Portobello Mushroom Burgers with Basil-Mustard Sauce image

Categories     Mushroom     Mustard     Vegetarian     Basil     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

1 cup mayonnaise
1/3 cup shopped fresh basil
2 tablespoons Dijon mustard
1 teaspoon fresh lemon juice
1/3 cup olive oil
1 tablespoon minced garlic
1 1/2 cups mesquite wood chips, soaked in cold water 1 hour (optional)
6 4- to 5-inch-diameter portobello mushrooms, stems removed
6 3 1/2- to 4-inch-diameter whole-grain hamburger buns, split
6 large romaine lettuce leaves
6 large tomato slices

Steps:

  • Mix first 4 ingredients in small bowl. Season with salt and pepper. Whisk olive oil and garlic in another small bowl.
  • Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When wood chips begin to smoke, brush mushroom caps on both sides with garlic oil. Season with salt and pepper. Grill mushrooms until tender and golden brown, about 4 minutes per side. Transfer to platter; cover with foil to keep warm. Grill cut side of hamburger buns until light golden, about 2 minutes.
  • Place bottom half of hamburger bun on each plate. Top each with 1 mushroom, then 1 lettuce leaf and 1 tomato slice. Spoon some basil-mustard sauce over tomato and top with bun. Pass remaining basil-mustard sauce separately.

PORTABELLA MUSHROOM SANDWICHES WITH ROASTED GARLIC BASIL MAYO



Portabella Mushroom Sandwiches With Roasted Garlic Basil Mayo image

This sounds sooooo good. I found it in the bon appetit magazine and can't wait to try it. If you get to it first, let me know what you think. The preparation time has not been added because I've yet to make this, and I've guesstimated the time needed to cook.

Provided by Happy Hippie

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

2 garlic cloves, unpeeled
olive oil (for drizzling)
1 cup mayonnaise
1/3 cup basil leaves, fresh minced
1 teaspoon balsamic vinegar
3 tablespoons balsamic vinegar
6 tablespoons butter, divided (3/4 stick)
1 lb portabella mushroom, stems trimmed and cut into 1/4-inch slices (about 5 large)
1 lb bread, halved horizontally (pain rustique, ciabatta or facaccia)
1/3 cup parmesan cheese, freshly grated
1 large tomatoes, thinly sliced

Steps:

  • Preheat oven to 400 degrees.
  • Place garlic in small ovenproof dish and drizzle with olive oil and sprinkle with salt and pepper.
  • Cover tightly with foil and roast until tender, about 30 minutes.
  • Cool, peel and mash garlic.
  • Mix mayonnaise, basil, 1 teaspoon balsamic vinegar and mashed roasted garlic in small bowl. Do ahead Can be made1 day ahead. Cover and chill.
  • Melt 4 tablespoons butter in large skillet over medium-high heat.
  • Add mushrooms and toss to coat.
  • Drizzle remaining 3 tablespoons balsamic vinegar over and cook until tender, stirring often, about 5 minutes.
  • Season with salt and pepper. This step can be made 2 hours ahead of time. Let stand at room temperature.
  • Rewarm over low heat before continuing.
  • Preheat broiler.
  • Spread remaining 2 tablespoons butter over cut sides of bread.
  • Broil bread, buttered side up, until golden brown, about 2 minutes. Watch closelyto prevent burning.
  • Spread desired amount of garlic-basil mayonnaise over toasted sides of bread.
  • Arrange mushrooms in even layer over bottom half of bread.
  • Springles Parmesan cheese over.
  • Arrange tomato slices in single layer over cheese.
  • Cover with top half of bread.
  • Cut into 6 sandwiches and serve.

Nutrition Facts : Calories 512.1, Fat 29, SaturatedFat 10.8, Cholesterol 45.6, Sodium 861.8, Carbohydrate 53.9, Fiber 3.3, Sugar 9.9, Protein 10.5

PORTOBELLO MUSHROOM PASTA WITH BASIL



Portobello Mushroom Pasta with Basil image

Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms. Toss the mixture with bow-tie pasta and serve with shaved Pecorino Romano cheese and fresh chopped basil.

Provided by Phil Smith

Categories     Pasta Main Dishes

Time 35m

Yield 4

Number Of Ingredients 8

1 (16 ounce) package farfalle (bow-tie) pasta
2 tablespoons olive oil
1 pound portobello mushrooms, chopped
3 cloves garlic, minced
¼ cup balsamic vinegar
1 teaspoon ground black pepper
½ cup shaved Pecorino Romano cheese
½ cup chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to the pot.
  • While the pasta boils, heat olive oil in a large non-stick skillet over medium heat; cook and stir mushrooms and garlic in hot oil until the mushrooms are softened, about 10 minutes. Drizzle balsamic vinegar into the mushroom mixture while stirring.
  • Stir mushroom mixture into the pasta in the pot; season with pepper and stir. Top with Pecorino Romano cheese and basil.

Nutrition Facts : Calories 563.8 calories, Carbohydrate 91.4 g, Cholesterol 15.5 mg, Fat 13.7 g, Fiber 5.8 g, Protein 22.9 g, SaturatedFat 4.1 g, Sodium 195.9 mg, Sugar 8.1 g

HEARTY PORTOBELLO LINGUINE



Hearty Portobello Linguine image

If you love Mediterranean cuisine, you'll love this entree! It turns any night into a special occasion. I like to serve it with fresh bread and a crisp white wine. -Tre Balchowsky, Sausalito, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 package (9 ounces) refrigerated linguine
1/4 cup olive oil
4 large portobello mushroom caps (about 3/4 pound), halved and thinly sliced
3 garlic cloves, minced
3 plum tomatoes, chopped
1/3 cup pitted Greek olives, halved
1 teaspoon Greek seasoning
3/4 cup crumbled tomato and basil feta cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, olives and Greek seasoning; cook and stir 2 minutes., Drain linguine; add to pan and toss to coat. Serve with cheese.

Nutrition Facts : Calories 422 calories, Fat 21g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 763mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein.

More about "portobello mushroom pasta with basil recipes"

10 BEST PASTA WITH PORTOBELLO MUSHROOMS RECIPES | YUMMLY
10-best-pasta-with-portobello-mushrooms-recipes-yummly image
2022-06-18 ground turkey, garlic powder, portobello mushrooms, fresh basil and 4 more Chinese Chicken Salad with Roasted Portobello Mushrooms Today peanuts, ramen noodles, olive oil, rice wine vinegar, freshly ground black …
From yummly.com


12 EASY PORTOBELLO MUSHROOM RECIPES - THE KITCHEN COMMUNITY
11. Caprese Stuffed Portobello Mushroom. A Caprese salad is treasured in Italy and this grilled portobello mushroom recipe is a great way to get that same taste. Grilling your mushrooms instead of cooking them in the oven gives this portobello recipe an extra smoky flavor without making it too hard to eat!
From thekitchencommunity.org


DELICIOUS PORTOBELLO MUSHROOM RECIPES - FAMILYSTYLE FOOD
2021-10-01 Bring a large pot of salted water to a boil. Place a large (12-inch) pan over medium heat. Add the olive oil and shallots to the pan along with ½ teaspoon kosher salt. Cook until the shallots are softened, stirring frequently, about 5 minutes. …
From familystylefood.com


EASY GARLIC MUSHROOM PASTA - INSPIRED TASTE
2022-01-20 Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes. Cook Pasta. Bring a large pot of water to a boil. Add 1/2 tablespoon of salt and the pasta. Cook, stirring once or twice, for 1 minute …
From inspiredtaste.net


PENNE PASTA WITH PORTOBELLO MUSHROOM SAUCE - MY COLOMBIAN …
2015-08-24 Cook pasta in boiling salted water until al dente; drain well and keep warm. Heat oil in a large saucepan over medium heat. Add the mushrooms and cook for 5 minutes or until soft, stirring occasionally. Add onions, garlic, salt, pepper and thyme; cook 4 minutes, stirring occasionally. Add the cream, increase the heat to high and bring to a boil ...
From mycolombianrecipes.com


PENNE PASTA RECIPE ( WITH MUSHROOMS & GARLIC )
preheat oven to 350F. Cook pasta al dente, according to package directions. Drain. Saute the sliced mushrooms in the vegetable oil until tender and most liquid has evaporated from the pan. In a large pot, melt the butter or margarine and saute the minced garlic. Add the flour and dried basil, and cook for a minute.
From 100krecipes.com


BEEF SIRLOIN PASTA PORTOBELLO - WASHINGTON STATE BEEF COMMISSION
Keep warm. Meanwhile trim fat from beef Top Sirloin Steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. In wok or large nonstick skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink.
From wabeef.org


MUSHROOM PIZZA | MUSHROOM RECIPES | SA MUSHROOMS
4 large Portobello mushrooms, stem removed 8 tbsp pizza sauce 1/2 cup mozzarella cheese 10 sliced cherry tomato A handful of basil leaves 1/4 cup olives, pitted 1/2 Red capsicum, diced. Optional to also use salami, ham or any cold meat of choice. Method. Gently cut the stem out of the mushroom and spray with olive oil, salt & pepper. Place into ...
From samushrooms.com.au


20 PORTOBELLO MUSHROOM RECIPES TO TRY - INSANELY GOOD
2022-05-30 10. Portobello Mushroom Stir Fry. This 30-minute stir-fry is tailor-made for rushed mid-week meals. Healthy and satisfying, it’s so simple to throw together and is incredibly versatile. Mushrooms, bell peppers, broccolini, and onion are sauteed in a …
From insanelygoodrecipes.com


10 BEST PASTA WITH PORTOBELLO MUSHROOMS RECIPES | YUMMLY
Stuffed Shells with Ricotta, Spinach, and Portobello Mushrooms Two Peas and Their Pod. onion, ricotta cheese, marinara sauce, jumbo pasta shells, red pepper and 10 more.
From yummly.com


GRILLED PORTOBELLO MUSHROOMS | EAT WELL ENJOY LIFE
2022-06-27 Preheat a grill to medium-high heat. It should be at least 400°. Clean your grates and use a paper towel to oil them. Dip both sides of the mushrooms in the marinade again. Place on half the grill top side down. Turn the mushroom …
From eatwellenjoylife.com


PORTOBELLO MUSHROOM SANDWICH - THE LAST FOOD BLOG
2019-03-29 Preheat the oven to 392F / 200C Brush both sides of the mushrooms with the oil then with the balsamic vinegar. Season with salt and pepper. Place the mushrooms stem side up on a small baking tray. Bake in the oven for 10 to 15 minutes. Split the ciabattas in half, brush a little oil over each one then toast the inside of both pieces on a hot ...
From thelastfoodblog.com


PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU
2018-02-08 Put the oil, shallots and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned. Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add 1/2 teaspoon salt.
From familystylefood.com


PORTOBELLO MUSHROOM PASTA WITH CREAM SAUCE - THE COOKIE WRITER
2022-03-18 Heat a frying pan with 1 tbsp, of olive oil and place over medium-high heat. Add the mushrooms and cook until nicely caramelized (about 8-10 minutes.) Deglaze the pan with white wine. Stir in the portobello mushrooms and cook for a couple of minutes. Stir in the vegetable broth and mustard and bring to a simmer.
From thecookiewriter.com


PORTOBELLO MUSHROOM PASTA WITH BASIL | RECIPESTY
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about …
From recipesty.com


PORTOBELLO MUSHROOM PASTA WITH BASIL THE BEST RECIPES
While the pasta boils, heat olive oil in a large non-stick skillet over medium heat; cook and stir mushrooms and garlic in hot oil until the mushrooms are softened, about 10 minutes. Drizzle balsamic vinegar into the mushroom mixture while stirring. Stir mushroom mixture into the pasta in the pot; season with pepper and stir. Top with Pecorino ...
From bestastyrecipes.blogspot.com


PORTOBELLO MUSHROOM PASTA WITH BASIL | RECIPE | BASIL PASTA RECIPES ...
Jan 19, 2015 - Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms, which is tossed bow-tie pasta and topped with Pecorino Romano cheese and basil.
From pinterest.ca


15+ BEST PORTOBELLO MUSHROOM RECIPES - FOOD NETWORK
Portobello Mushroom Lasagna. Hundreds of five-star reviews don’t lie — Ina’s recipe is a keeper. She layers meaty portobello mushrooms with pasta, creamy sauce and grated Parmesan for an ...
From foodnetwork.com


PORTOBELLO MUSHROOMS WITH PARMESAN AND BASIL - WILLIAMS SONOMA
Preheat an oven to 450°F (230°C). Lightly oil a rimmed baking sheet. In a small bowl, whisk 2 Tbs. of the oil with the garlic. Brush the mushrooms all over with the garlic oil and sprinkle them with salt and pepper. Arrange the mushroom caps, gill side down, on the prepared baking sheet. Roast for 10 minutes.
From williams-sonoma.com


PORTOBELLO MUSHROOM AND PASTA RECIPES - RECIPESCHOICE
While the pasta boils, heat olive oil in a large non-stick skillet over medium heat; cook and stir mushrooms and garlic in hot oil until the mushrooms are softened, about 10 minutes. Drizzle balsamic vinegar into the mushroom mixture while stirring. Step 3. Stir mushroom mixture into the pasta in the pot; season with pepper and stir.
From recipeschoice.com


SIMPLE PORTOBELLA PASTA - BUDGET BYTES
2013-04-02 Instructions. Preheat the oven to 400 degrees. Line a baking sheet with foil and then spritz lightly with non-stick spray. Lightly brush off any dirt or debris from the portobella mushrooms and then drizzle each cap with 1/2 tablespoon of olive oil, 1/2 tablespoon of red wine vinegar, and a slight sprinkle of salt and pepper (both sides).
From budgetbytes.com


PORTOBELLO MUSHROOM PASTA WITH BASIL RECIPE | MUSHROOM PASTA, …
Feb 17, 2018 - Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms, which is tossed bow-tie pasta and topped with Pecorino Romano cheese and basil.
From pinterest.com


PORTOBELLO MUSHROOM PASTA WITH BASIL - ALL INFORMATION ABOUT …
Portobello Mushroom Pasta with Basil tip www.crecipe.com. Portobello Mushroom Pasta with Basil . Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms, which is tossed bow-tie pasta and topped with Pecorino Romano cheese and basil. Visit original page with recipe. Bookmark this recipe to cookbook online.
From therecipes.info


30-MINUTE PORTOBELLO MUSHROOM CHICKEN ALFREDO PASTA - THE …
2017-11-07 Heat 1 tablespoon of butter in 12-15 inch large saucepan over medium heat. Season chicken with salt and pepper, and cook until juicer are clear and exterior is nicely browned. Once chicken has cooked through, set aside. Add remaining tablespoon of butter and cook the Portobello mushrooms until softened. Set aside with chicken.
From theinspiredhome.com


ITALIAN-STYLE TAGLIATELLE WITH PORTOBELLO MUSHROOMS
2019-11-05 Tagliatelle with portobello mushrooms: the recipe Ingredients for 4 servings. 14 oz. egg tagliatelle, 1 lb. fresh portobello mushrooms, 1 clove garlic, Extra-virgin olive oil, Salt, Parsley. Instructions. Cut off the end of the stems and brush the mushrooms gently to remove any traces of soil. Cut the mushrooms into thin slices or chunks ...
From lacucinaitaliana.com


GRILLED PORTOBELLO MUSHROOMS & POLENTA – GIGI IMPORTING
Cook polenta as per directions. Spread out hot polenta to about 3/4 inches (2cm) thickness on a platter. Let cool and cut out pieces with a 3.5 inches (9cm) cookie cutter, or use a glass with a similar diameter as a guide and a sharp knife to cut into 6 disks.
From gigiimporting.com


SHRIMP AND PORTOBELLO MUSHROOM PASTA RECIPE - HOME CHEF
Prepare The Ingredients and Roast The Vegetables. Core tomato and cut into 1/2" dice. Mince garlic. Coarsely chop spinach. Halve garlic. Place garlic halves and 1 tsp olive oil on a piece of foil and form a foil pouch around garlic. Place on prepared baking sheet, opening side up, and roast in hot oven until garlic is tender, 18-20 minutes.
From homechef.com


BEEF SIRLOIN PASTA PORTOBELLO - IT'S WHAT'S FOR DINNER
In wok or large nonstick skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm. In same pan, heat 1 tablespoon oil until hot.
From beefitswhatsfordinner.com


PORTOBELLO MUSHROOM PASTA WITH BASIL | RECIPE | BASIL RECIPES, …
Jul 24, 2020 - Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms, which is tossed bow-tie pasta and topped with Pecorino Romano cheese and basil.
From pinterest.com


PORTOBELLO MUSHROOM PASTA WITH BASIL | RECIPE | MUSHROOM PASTA, …
Jul 24, 2020 - Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms, which is tossed bow-tie pasta and topped with Pecorino Romano cheese and basil.
From pinterest.co.uk


BEST COOKING CHEESE RECIPES: PORTOBELLO MUSHROOM PASTA WITH BASIL
1/2 cup chopped fresh basil ; Recipe. Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins bring a large pot of lightly salted water to a boil. cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to the pot.
From worldbestcheeserecipes.blogspot.com


PORTOBELLO MUSHROOM CAPS WITH BASIL PESTO, MOZZARELLA ... - STARTER …
2021-12-12 5. Meanwhile, make the basil pesto. Toss a handful of basil leaves, handful of toasted walnuts, handful of grated parm, squeeze of lemon, and clove of garlic into a food processor. Season with salt and pepper. Process while slowly adding about 1/4 cup olive oil. (Since this only makes a small portion, a food processor may not blend everything ...
From startermenu.com


RECIPE: PESTO PASTA WITH PORTOBELLO MUSHROOMS
Add the olive oil to coat the bottom. Sauté the onion until translucent. Add the garlic and sauté for another minute. Add the sliced Portobello mushrooms and sauté until slightly wilted. Add the sundried tomatoes to the frying pan or wok and sauté lightly. Turn off the stove and add the contents of the pan to the pot of noodles.
From thequietguidingcompany.com


Related Search