Portobello Mushrooms With Thyme And Parmesan Cheese Recipes

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AMAZING PORTOBELLO MUSHROOM RECIPE



Amazing Portobello Mushroom Recipe image

Stuffed Portobello Mushrooms are QUICK and EASY to prepare in less than 30 minutes, and are full of flavor from butter, thyme, and a cheese topping!

Provided by Isabel Laessig

Categories     Appetizer or main

Time 25m

Number Of Ingredients 8

¾ lb. Portobello mushrooms
1 clove garlic (minced)
2 Tbsp. olive oil
salt and pepper (to taste)
½ tsp. dried thyme
½ Tbsp. butter
1 Tbsp. Parmesan (grated)
3 Tbsp. mozzarella (shredded)

Steps:

  • Preheat oven to 400°F. Wipe ¾ lb. Portobello mushrooms clean and remove the stems. Finely mince 1 clove garlic.Lightly oil a baking sheet and place the mushrooms on top in a single layer, open side facing up.
  • In a small bowl, mix together 2 Tbsp. olive oil, garlic, ½ tsp. dried thyme, and a little salt and pepper to taste.
  • Drizzle over the inside of each mushroom evenly. Top each with a thin slice of butter from ½ a Tbsp. Bake the mushrooms for around 15 minutes until tender. While they are cooking, mix together the 1 Tbsp. grated Parmesan and 3 Tbsp. shredded Mozzarella.
  • After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes. Once the cheese is golden and bubbly, remove the mushrooms from the oven, serve, and enjoy!

Nutrition Facts : Calories 177 kcal, Carbohydrate 5 g, Protein 6 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 146 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

PORTOBELLO MUSHROOMS WITH THYME AND PARMESAN CHEESE



Portobello Mushrooms With Thyme and Parmesan Cheese image

This is a Scandinavian recipe adapted from Tina Nordstrom's recipes in New Scandinavian Cooking. I love mushrooms and this is so good with the thyme and parmesan! Great as a side dish and it's also good on toast or with pasta. Enjoy!

Provided by Sharon123

Categories     Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

8 large portabella mushrooms, sliced thin
1 tablespoon olive oil
1 tablespoon butter (or margarine)
3 garlic cloves, peeled and coarsely chopped
salt and pepper
1 teaspoon dried thyme
4 green onions, coarsely chopped
1/2 tablespoon balsamic vinegar
parmesan cheese, freshly shaved (or grated to taste)
fresh ground black pepper
1/2-3/4 cup fresh dill, finely chopped

Steps:

  • Place the oil and butter in a large skillet. Saute the mushrooms, garlic and thyme for 3-5 minutes. Season with salt and pepper.
  • Mix in the onion and saute for 3-4 more minutes, or till done to your liking.
  • Pour over the balsamic vinegar and remove from heat.
  • Sprinkle with the dill and parmesan cheese. Add some freshly ground black pepper to taste (a few twists of the pepper mill).
  • Serve and enjoy!

Nutrition Facts : Calories 103.6, Fat 6.9, SaturatedFat 2.4, Cholesterol 7.6, Sodium 44.6, Carbohydrate 9, Fiber 2.8, Sugar 4.9, Protein 4.1

PARMESAN CRUSTED PORTOBELLO MUSHROOMS WITH WHITE TRUFFLE OIL



Parmesan Crusted Portobello Mushrooms with White Truffle Oil image

Provided by Bobby Flay

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/3 cup grated Parmesan
2 tablespoons chopped fresh thyme
Salt and coarsely ground black pepper
4 portobello mushrooms, cleaned and stems removed
Olive oil, for brushing
4 teaspoons white truffle oil
1 cup oyster mushrooms
Olive oil, for cooking

Steps:

  • Heat grill to medium-low. Combine Parmesan, thyme and salt and pepper in a small bowl.
  • Brush mushrooms with oil on both sides and season with salt and pepper to taste. Place the mushrooms, cap side down and cook until golden, about 4 to 5 minutes. Turn over and continue grilling until soft, about 5 to 6 minutes longer. When the mushrooms are cooked through, carefully divide the cheese mixture over the top of the mushrooms. Close the cover of the grill and cook until the cheese has melted. Remove from the grill and drizzle each mushroom with a teaspoon of white truffle oil.
  • In a saute pan, drizzle olive oil and saute the oyster mushrooms until golden brown and tender. Season with salt and pepper.
  • Place on top of portobellos and serve.

BROILED PORTOBELLO MUSHROOMS WITH SAUTEED VEGETABLES



Broiled Portobello Mushrooms with Sauteed Vegetables image

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

¼ cup balsamic vinegar
¼ cup olive oil
5 sprigs fresh thyme, leaves stripped
1 medium lemon, juiced
2 large portobello mushroom caps
salt and ground black pepper to taste
2 tablespoons olive oil
1 zucchini, chopped
1 red bell pepper, chopped
1 medium beefsteak tomato, diced
2 piece (blank)s artichoke hearts, drained and chopped
2 cloves garlic, minced
10 leaves fresh basil, chopped
¼ cup panko bread crumbs
½ cup grated Parmesan cheese, divided

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

RICOTTA-STUFFED PORTOBELLO MUSHROOMS



Ricotta-Stuffed Portobello Mushrooms image

These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. -Tre Balchowsky, Sausalito, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

3/4 cup reduced-fat ricotta cheese
3/4 cup grated Parmesan cheese, divided
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons minced fresh parsley
1/8 teaspoon pepper
6 large portobello mushrooms
6 slices large tomato
3/4 cup fresh basil leaves
3 tablespoons slivered almonds or pine nuts, toasted
1 small garlic clove
2 tablespoons olive oil
2 to 3 teaspoons water

Steps:

  • In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices., Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula., Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.

Nutrition Facts : Calories 201 calories, Fat 13g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 238mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

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Top Asked Questions

How to cook portobello mushrooms?
Preheat oven to 400°F. Wipe ¾ lb. Portobello mushrooms clean and remove the stems. Finely mince 1 clove garlic. Lightly oil a baking sheet and place the mushrooms on top in a single layer, open side facing up. In a small bowl, mix together 2 Tbsp. olive oil, garlic, ½ tsp. dried thyme, and a little salt and pepper to taste.
Are stuffed portobello mushrooms keto friendly?
Read the Privacy Policy. Cream Cheese Stuffed Portobello Mushrooms are a perfect side dish, appetizer, or quite honestly, so filling that you can eat them for dinner! In fact, while these mushrooms are, in fact, keto and low carb friendly that isn’t the best part of the recipe.
How to cook portobello mushrooms in air fryer?
Preheat air fryer to 400°F. Wip the Portobello mushrooms clean and remove the stems. Finely mince 1 garlic clove. Lightly oil the air fryer rack and place the mushrooms on top in a single layer, open side facing up. In a small bowl, mix together olive oil, garlic, dried thyme and salt and pepper. Drizzle over the inside of each mushroom evently.
What are portobellos and what do they taste like?
Portobellos may look very different from white mushrooms, but they’re just a more mature version of the fungi. These mushrooms are healthy superstars! They’re full of disease-fighting antioxidants and essential nutrients like vitamins B and D, potassium, and selenium. Their size and thick texture make portobellos a very versatile ingredient.

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