Portobello Mushrooms Stuffed With Gratineed Potatoes Recipes

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STUFFED PORTOBELLO MUSHROOMS WITH MASHED POTATOES



Stuffed Portobello Mushrooms With Mashed Potatoes image

Resers Fine Foods entered it in Costco's Smart Cooking book. I modified it as I don't care for goat cheese.

Provided by Ambervim

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

6 portabella mushrooms
5 teaspoons garlic, chopped
4 tablespoons butter, melted
1 tablespoon olive oil
2 cups potatoes, mashed
1/2 teaspoon thyme
1/2 cup chives, chopped
1/2 cup parmesan cheese (or another)
2 tablespoons romano cheese, shredded
8 slices bacon, crumbled
2 cups breadcrumbs
1/2 cup gruyere cheese, grated
1/4 cup parsley, fresh chopped
salt
pepper

Steps:

  • Preheat oven to 400°F.
  • Remove stems from mushrooms and set caps aside. Chop stems finely.
  • Saute stems and garlic in 1 tbs butter over medium high heat until tender.
  • Rub mushroom caps with oil and set in silpat lined pan or greased baking dish.
  • In a bowl, combine potatoes, salt, pepper, thyme, chives, Gruyere, Romano, bacon, and stem mix until well combined. Stuff firmly into the caps.
  • In another bowl, combine the rest of the melted butter, bread crumbs, parsley and Parmesan. Sprinkle on top of filled caps.
  • Bake 25 minutes or until heated through.

POTATO-STUFFED PORTOBELLO MUSHROOMS



Potato-Stuffed Portobello Mushrooms image

To save time saute the mushroom stems with onions with the parsley, salt and pepper ahead of time or even a day ahead, these are very good!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb sweet potatoes or 1 lb yam, peeled and chopped
1 lb white potato, peeled and chopped
6 large garlic cloves, skin removed and left whole
1 extra large bay leaf (or 2 small bay leaves)
1/2 cup grated parmesan cheese
3 large eggs, slightly beaten
salt & freshly ground black pepper (I use seasoned salt)
1 egg yolk
8 portabella mushrooms (about 4-5 inches in diameter)
1/4 cup oil (more if needed)
1 cup finely chopped onion
1/4 cup chopped fresh parsley
1 teaspoon minced fresh rosemary (or a pinch of dry)

Steps:

  • Cook all the potatoes, garlic and the bay leaf in a large saucepan until very tender, about 12-13 minutes; drain and discard the bay leaf, leave the cooked garlic.
  • Return the cooked potatoes and the garlic cloves to the pot.
  • Mash until very smooth; cool slightly.
  • Add in 6 tablespoons cheese; mix well to combine.
  • Season with salt and pepper.
  • Add/whisk in the 3 eggs and 1 egg yolk.
  • Remove mushroom stems and chop finely.
  • Heat oil in a large skillet over medium-high heat.
  • Add in the mushroom stems and onion; saute for 5 minutes.
  • Stir in parsley, rosemary, salt and pepper.
  • Set oven 400 degrees F.
  • Prepare a lightly greased baking dish.
  • Brush the rounded sides of the mushrooms with oil.
  • Place on the baking sheet (fan sides upwards).
  • Bake for 10 minutes, then remove from oven.
  • Reduce oven temperature to 350 degrees F.
  • Divide the onion mixture between mushroom caps.
  • Mound potato mixture on top of the onion mixture.
  • Sprinkle with remaining 2 tablespoons Parmesan cheese.
  • Return to oven and bake for about 25 minutes, or until heated through.
  • Delicious!

Nutrition Facts : Calories 254.1, Fat 11.3, SaturatedFat 2.9, Cholesterol 108.4, Sodium 297.3, Carbohydrate 30.6, Fiber 4.5, Sugar 5.5, Protein 9.5

PORTOBELLO MUSHROOMS STUFFED WITH GRATINEED POTATOES



Portobello Mushrooms Stuffed with Gratineed Potatoes image

These portobellos are stuffed with garlic-and-Parmesan-infused mashed potatoes, making a hearty vegetarian dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 10

8 medium cloves garlic, unpeeled
3 large Yukon Gold potatoes (about 1 1/2 pounds)
1/2 cup milk
3 tablespoons freshly grated Parmesan
2 tablespoons unsalted butter
5 teaspoons salt
1/2 teaspoon freshly ground pepper
6 portobello mushrooms (about 1 1/2 pounds), 4 inches in diameter
3 tablespoons olive oil
1 tablespoon fresh thyme leaves

Steps:

  • Heat oven to 400 degrees. Wrap garlic cloves in aluminum foil and bake until garlic is tender, 25 to 30 minutes. Remove from oven and set aside. When cool enough to handle, squeeze roasted garlic from skins and set aside. Leave oven at 400 degrees.
  • Scrub potatoes and place in a large pot of cold water. Bring water to a boil, add 3 teaspoons salt, and reduce heat. Gently boil until potatoes are tender, about 40 to 50 minutes. Remove from heat and drain. Hold hot potatoes in a clean dish towel and peel.
  • While potatoes are boiling, warm milk in a small saucepan over medium-low heat until bubbles form around the edges.
  • Bring a large pot of water to a simmer. Using a ricer or a food mill, puree potatoes into a large metal bowl, then place bowl over the pot of simmering water. Add the roasted garlic, warm milk, Parmesan, butter, 1 teaspoon salt, and 1/4 teaspoon pepper to potatoes and stir until smooth and creamy. Cover bowl with aluminum foil and keep warm over the barely simmering water until ready to use.
  • Meanwhile, wipe mushrooms with a cloth or soft brush to remove dirt. Remove and discard mushroom stems. Place mushroom caps in a large roasting pan, stem side down, and drizzle with 1 1/2 teaspoons olive oil. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Turn and drizzle with remaining 1 1/2 teaspoons olive oil, and sprinkle with remaining 1/2 teaspoon salt, 1/8 teaspoon pepper, and thyme leaves. Place pan in oven and bake mushrooms until tender, about 15 to 20 minutes.
  • Remove mushrooms from oven and heat broiler. Spoon about 1/2 cup potato puree onto each mushroom.
  • Place under broiler until potatoes are golden brown, about 2 to 3 minutes and serve immediately.

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

Provided by Martie Duncan, Food Network Star Season 8 Finalist

Categories     appetizer

Time 50m

Yield 2 servings

Number Of Ingredients 13

2 tablespoons olive oil, plus more for drizzling
1/4 cup sauerkraut
3 cloves garlic, minced
1/2 shallot, minced
8 ounces ground beef
1/2 cup beef stock
1 cup mixed mushrooms, chopped
Salt and freshly ground black pepper
Pinch cayenne
2 tablespoons sauerkraut brine
2 portobello mushrooms, stemmed
1/2 cup breadcrumbs
4 ounces cream cheese

Steps:

  • Heat a skillet over medium heat and add the olive oil. Add the garlic and shallots to the skillet and saute until softened. Add the ground beef and cook until browned, stirring occasionally. Add the stock and simmer until the liquid is reduced. Add the chopped mushrooms and cook until softened. Add 1 tablespoon salt, 1/2 teaspoon pepper, cayenne, sauerkraut and brine. Cook until all liquid is absorbed. Stir in all the cream cheese except 1 tablespoon.
  • Preheat the broiler.
  • Drizzle the mushroom caps with olive oil and stuff with the beef mixture.
  • In a small bowl, combine the breadcrumbs, the remaining cream cheese and some salt and pepper. Divide the breadcrumb topping over the stuffed mushrooms and broil until bubbly, 3 to 4 minutes.

STUFFED PORTOBELLO MUSHROOMS WITH EGG AND PESTO



Stuffed Portobello Mushrooms with Egg and Pesto image

Switch up your breakfast routine with these savory, low-carb, stuffed portobellos. This fun way to serve eggs will also impress guests at your next brunch.

Provided by France C

Categories     Stuffed Mushrooms

Time 35m

Yield 4

Number Of Ingredients 7

4 large portobello mushrooms
2 tablespoons olive oil, or as needed
¼ cup pesto
4 large eggs
salt and freshly ground black pepper to taste
4 teaspoons finely shredded Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Use a damp cloth to remove any dirt from mushrooms. Cut stems off and use a spoon to remove gills, being careful not to break sides of the mushrooms. If there is not enough room for an egg, scrape out a bit of the mushroom flesh. Brush mushroom tops with olive oil and place, top-sides down, on the prepared baking sheet.
  • Broil in the preheated oven until mushrooms start to release liquid, 5 to 6 minutes. Remove from oven and reduce heat to 400 degrees F (200 degrees C).
  • Pour out any accumulated liquid from the mushrooms and pat the insides dry with a paper towel. Return mushrooms to the baking sheet. Lightly brush the foil with additional oil to prevent sticking.
  • Spread 1 tablespoon pesto into each mushroom. Gently crack an egg into each mushroom and season with salt and pepper. Sprinkle with Parmesan cheese.
  • Bake in the preheated oven until whites are set and egg yolks are done to your liking, 12 to 15 minutes. Garnish with parsley.

Nutrition Facts : Calories 218.4 calories, Carbohydrate 1.6 g, Cholesterol 192.8 mg, Fat 19.4 g, Fiber 0.5 g, Protein 10 g, SaturatedFat 4.8 g, Sodium 222.3 mg, Sugar 0.4 g

PORTOBELLO MUSHROOMS STUFFED WITH PARMESAN WHIPPED POTATOES



Portobello Mushrooms Stuffed with Parmesan Whipped Potatoes image

Categories     Mushroom     Potato     Side     Bake     Vegetarian     Spinach     Sweet Potato/Yam     Fall     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings; can be doubled

Number Of Ingredients 12

8 ounces red-skinned sweet potatoes (yams), peeled, chopped
8 ounces white-skinned potatoes, peeled, chopped
6 garlic cloves, peeled, left whole
1 bay leaf
4 tablespoons freshly grated Parmesan cheese
2 large eggs, beaten to blend
4 4- to 5-inch-diameter portobello mushrooms
6 teaspoons olive oil
1/2 cup chopped onion
2 tablespoons chopped fresh parsley
1 teaspoon minced fresh rosemary
2 6-ounce bags fresh baby spinach

Steps:

  • Cook all potatoes, garlic, and bay leaf in large saucepan of boiling salted water until very tender, about 12 minutes. Drain; discard bay leaf. Return potatoes to pot. Mash until smooth; cool slightly. Mix in 3 tablespoons cheese. Season with salt and pepper. Whisk in eggs.
  • Remove mushroom stems and chop finely. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add mushroom stems and onion; sauté 5 minutes. Stir in parsley and rosemary. Season with salt and pepper.
  • Preheat oven to 400°F. Brush rounded sides of mushrooms with 3 teaspoons oil. Place on baking sheet, gill sides up. Bake 10 minutes. Reduce oven temperature to 350°F. Divide onion mixture among mushroom caps. Mound potato mixture in caps. Sprinkle with 1 tablespoon cheese. Bake until heated through, about 25 minutes.
  • Heat 1 teaspoon oil in large pot over medium heat. Add spinach; sauté 2 minutes. Season with salt and pepper. Divide among 4 plates. Top each serving with 1 stuffed mushroom.

STUFFED PORTOBELLOS



Stuffed Portobellos image

Malcolm Lewis of Freeville, New York turns hearty portobellos into a flavorful meal. His addition of walnuts adds crunch to the savory topping. If you'd like, add raisins for a bit of sweetness.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

4 large portobello mushrooms (about 5 inches)
3/4 cup shredded part-skim mozzarella cheese, divided
1/3 cup dry bread crumbs
1/3 cup chopped walnuts
1/3 cup finely chopped onion
1/3 cup golden raisins, optional
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1large egg, lightly beaten
2 tablespoons vegetable broth

Steps:

  • Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended. , Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.

Nutrition Facts : Calories 221 calories, Fat 12g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 435mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

This meaty mushroom creates a perfect marriage with creamy goat cheese. For a savory variation, try feta or herbed cream cheese. Mike Bass, Alvin, Texas

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 6 servings.

Number Of Ingredients 5

6 medium portobello mushrooms
1/2 cup crumbled goat cheese
6 tablespoons roasted sweet red peppers strips
Pepper to taste
1 tablespoon olive oil

Steps:

  • Remove stems from mushrooms (discard or save for another use). Place mushroom caps on a rack in a shallow roasting pan; fill each with a rounded teaspoonful of goat cheese. Top each with 1 tablespoon red pepper strips. Sprinkle with pepper; drizzle with oil. , Bake at 350° for 15-20 minutes or until mushrooms are tender and cheese is melted.

Nutrition Facts : Calories 86 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 110mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

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2019-04-09 Heat olive oil in a frying pan over medium high heat. Add thyme and mushrooms stirring just to mix. Cook mushrooms 4-5 minutes without stirring or until caramelized one one side. Stir and continue cooking until mushrooms are cooked. Add in 1 tablespoon butter, garlic and salt & pepper to taste. Cook 1 minute more.
From spendwithpennies.com


AN ORIGINAL RECIPE FOR STUFFED PORTOBELLO MUSHROOMS.
Step 1 – Clean and roast the mushrooms. Portobello mushrooms caps, cleaned and ready to go. Preheat the oven to 400 degrees. Using a damp towel to clean the mushroom caps. Then remove the stems and scoop out the gills. A grapefruit spoon is the perfect tool for this. Brush the caps and the insides of the mushrooms with olive oil.
From incrediblemushrooms.com


PHILLY CHEESESTEAK STUFFED PORTOBELLO MUSHROOMS - SKINNYTASTE
2017-09-28 Instructions. Preheat the oven to 400F. Spray a baking sheet with oil. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper. Season steak with salt and pepper on both sides.
From skinnytaste.com


STUFFED PORTOBELLO MUSHROOMS (VEGETARIAN) - BOWL OF DELICIOUS
2020-01-09 Add the chopped garlic and sauté until fragrant (about 1 minute). Add the marinara sauce (1 cup) and stir together. Turn off heat. In a small bowl, mix together the breadcrumbs (1/4 cup), remaining 1 tablespoon of olive oil, dried oregano (1 teaspoon), and a pinch of salt and pepper. Remove mushrooms from oven.
From bowlofdelicious.com


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