Portobello Mushrooms With Taleggio And Pesto Panini Recipes

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PESTO-STUFFED GRILLED PORTOBELLOS



Pesto-Stuffed Grilled Portobellos image

Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.

Provided by Larry Short

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 3

Number Of Ingredients 8

6 portobello mushrooms
1 tablespoon olive oil
1 small shallot, minced
1 clove garlic, minced
1 splash Chardonnay wine, or as desired
3 tablespoons pesto
2 tablespoons pine nuts
½ cup shredded Italian 3-cheese blend

Steps:

  • Remove stems from mushrooms and finely chop stems.
  • Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
  • Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

Nutrition Facts : Calories 282.3 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 4.1 g, Protein 14.5 g, SaturatedFat 6.4 g, Sodium 296.8 mg, Sugar 4.5 g

GRILLED PORTOBELLO PANINI



Grilled Portobello Panini image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12

2 large portobello mushrooms, stems removed, gills scraped out, sliced horizontally into 2 thin pieces
1 small red pepper, seeds and ribs removed, quartered
Olive oil
Kosher salt and freshly ground black pepper
1/2 cup baby arugula
Herbed Cream Cheese Spread, recipe follows
1 loaf ciabatta
4 ounces low-fat cream cheese, at room temperature
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
1 clove garlic, peeled and smashed
Kosher salt and freshly ground black pepper

Steps:

  • Heat a grill pan to medium-high heat.
  • Add the mushrooms and red peppers to a sheet tray, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Grill the portobellos for 3 minutes per side, 6 minutes total. Grill the red peppers for 5 minutes per side, 10 minutes total. Remove from the grill and set aside until cool enough to handle.
  • Cut two 4-inch pieces of bread, then slice in half lengthwise. Spread the Herbed Cream Cheese Spread on each piece of bread. Pile on the grilled portobellos, red peppers and arugula on 2 slices of the bread and close the sandwiches.
  • Place the sandwiches on top of the hot grill pan and place a cast-iron skillet on top to press. Cook for 3 to 4 minutes, and then flip and cook 3 to 4 more minutes on the remaining side. Slice on a diagonal and serve.
  • Add the cream cheese, basil, chives and garlic to a bowl of a food processor and pulse until smooth and combined. Season with salt and pepper.

ROASTED PORTOBELLOS WITH PESTO



Roasted Portobellos With Pesto image

Homemade or storebought pesto can be used in this 30-minute recipe that's perfect for meatless Monday (or any day for that matter). Just scrape away the gills of the mushroom with a spoon, toss the caps with a little olive oil, salt and pepper and roast gill-side down for about 10 minutes. Remove from the oven, fill with pesto and pop them back into the oven for about 10 more minutes. Serve with a pile of rice or a tangle of noodles slicked with butter. There you have it: Satisfying and simple.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 5

8 medium (roasting size) portobellos
1 tablespoon extra virgin olive oil
Salt
freshly ground pepper
1/4 cup pesto (see recipe)

Steps:

  • Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 444 milligrams, Sugar 4 grams

PORTOBELLO MUSHROOMS WITH TALEGGIO AND PESTO PANINI



Portobello Mushrooms With Taleggio and Pesto Panini image

Make and share this Portobello Mushrooms With Taleggio and Pesto Panini recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 23m

Yield 2 serving(s)

Number Of Ingredients 8

2 ciabatta rolls
2 tablespoons basil pesto
4 large portabella mushrooms, stems removed
2 tablespoons balsamic vinegar
3 1/2 ounces taleggio cheese
sea salt
fresh ground black pepper
vegetable oil, for sauting and brushing

Steps:

  • Preheat a Panini grill.
  • Trim the top and bottom off the ciabatta rolls so that they are about 1 inch thick.
  • Slice open lengthwise.
  • Spread the pesto on the inside of each roll.
  • Brush the mushrooms with oil and drizzle with balsamic vinegar; season with salt and pepper and grill for 1-2 minutes in the preheated Panini press.
  • Place the mushrooms on roll bottoms and top with the cheese; cover with roll tops.
  • Brush both sides of the Panini with a little oil and grill in the preheated Panini grill for 2-3 minutes or according to the manufacturer's instructions.
  • The bread should be golden brown and the filling warmed through.
  • Serve with a dollop of grainy mustard on the side for dipping.

Nutrition Facts : Calories 226, Fat 12.9, SaturatedFat 7.8, Cholesterol 31.8, Sodium 502.3, Carbohydrate 15.5, Fiber 3.9, Sugar 6.7, Protein 14.4

PORTOBELLO PANINI



Portobello Panini image

Provided by Ellie Krieger

Categories     side-dish

Yield 4 servings

Number Of Ingredients 6

4 portobello mushroom caps (about 2 ounces each)
Vegetable cooking spray
4 sun-dried tomatoes (not oil-packed), chopped
1/4 cup crumbled gorgonzola cheese
1 tablespoon plus one teaspoon olive oil
Salt and freshly ground black pepper

Steps:

  • Slice the stems off the mushrooms so they can lay completely flat. Slice each cap in half to form 8 round slices.
  • Spray a large nonstick grill pan with cooking spray and preheat over medium high heat.
  • Top the bottom half of the mushrooms with tomatoes and cheese. Cap with remaining mushroom rounds. Brush the top sides of each sandwich with oil. Place mushroom sandwiches in the pan oil side down and cook for 2 minutes. Brush the top with oil, flip and cook for 2 minutes more. Season with salt and pepper and serve.

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.

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

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