PORTOBELLO STEAKS
These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!
Provided by Plant Based Life
Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Remove stems and clean the mushrooms; set aside.
- Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
- Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
- Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g
PORTOBELLO POLENTA STACKS
My friends and I have recently started growing portobello mushrooms from kits we found at a farmers market. We love to try new recipes-like this one-with our harvest. -Breanne Heath, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 1-2 minutes (do not allow to brown). Stir in vinegar; remove from heat., Place mushrooms in a 13x9-in. baking dish, gill side up. Brush with vinegar mixture; sprinkle with salt and pepper. Top with polenta and tomato slices; sprinkle with cheese., Bake, uncovered, until mushrooms are tender, 20-25 minutes. Sprinkle with basil.
Nutrition Facts : Calories 219 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 764mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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
GRILLED STEAK AND PORTOBELLO STACKS
You don't need a special panini maker for these bistro-style sandwiches. They make take some time to prepare, but it's well worth it! -Judy Murphy, Coeur d' Alene, Idaho
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 4-8 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, combine 2 tablespoons oil and herbes de Provence. Rub over tenderloin; cover and refrigerate for 2 hours. Place mushrooms in a small bowl; toss with vinegar and remaining oil. Cover and refrigerate until grilling., In a large skillet, cook the onion, sugar, salt and pepper in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Remove from the heat; stir in vinegar. Set aside. , In a small bowl, combine the sauce ingredients. Cover and refrigerate until serving., Grill tenderloin and mushrooms, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and mushrooms are tender. Let tenderloin stand for 10 minutes. , Meanwhile, brush both sides of bread with butter. Grill over medium heat for 1 minute on each side or until browned. Toss salad greens with vinaigrette. Cut tenderloin and mushrooms into thin slices. , Divide mushrooms among four slices of bread. Layer with roasted peppers, greens and another slice of bread. Top each with onion mixture and beef. Spread sauce over remaining slices of bread; place over beef. Cut each sandwich diagonally in half.
Nutrition Facts : Calories 460 calories, Fat 26g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 554mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 3g fiber), Protein 21g protein.
PORTABELLA STACKS
This is so delicious. Ingredients are approximate because everyone likes something different. Thin to me is too thin for others. So please just use your judgment according to your own taste. You are going to love this!
Provided by luvmybge
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Scrape out the dark gills on the underside of each mushroom.
- Rinse lightly under water and wipe with paper towel.
- Thinly slice the eggplant and sprinkle with garlic salt.
- Put the mushrooms in an oiled baking dish.
- Drizzle with a few sprinkles of olive oil and balsamic vinegar.
- Top with a couple eggplant slices.
- Add a basil leaf.
- Add mozzarella slice.
- Add a slice of red onion.
- Add a basil leaf.
- Add a slice of tomato.
- Add a basil leaf.
- Repeat layers and top with Asiago cheese.
- At this point I cut a wooden skewer in half and poke it down the center of each mushroom stack to hold them in place.
- Drizzle a bit of olive oil and balsamic vinegar (not a lot or it will sweat too much).
- Bake in 400° for 20 minutes.
GRILLED PORTOBELLO MUSHROOMS STACKED WITH FRESH SPINACH AND SHAVED MANCHEGO CHEESE
Provided by Bobby Flay
Categories main-dish
Time 40m
Yield 4 entree servings
Number Of Ingredients 8
Steps:
- Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.
- Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.
- 1 small shallot, finely chopped
- 1/4 cup sherry vinegar or balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
- 1 small shallot, finely chopped
- 1/4 cup sherry vinegar or balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
PORTOBELLO BREAKFAST STACKS (OR BISCUIT SANDWICHES)
This makes a lovely breakfast, served with biscuits on the side. Adapted from Ellie Krieger's Grilled Portobello Benedict. She used a grill pan for the mushrooms and ham, so you may want to try that (just brush the mushrooms with oil before grilling). I didn't have one available at the time, so I used a regular skillet and changed the recipe accordingly, as well as other minor changes. I have also made these without the mushrooms, by stacking the ingredients into split freshly baked biscuits, making breakfast biscuit sandwiches. Delicious!
Provided by Recipe Reader
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat a skillet with half of the butter over medium heat.
- With a spoon, gently scrape out the dark inside of the mushrooms caps, being careful not to break the cap.
- Add the mushrooms to the skillet, and sprinkle with salt. Cook for about 10 minutes depending on the size, turning once. (I covered them for about half the cooking time to be sure they cooked through.).
- When they are tender and their juices begin to release, tansfer to a plate.
- In the same pan, cook the Canadian bacon or ham over medium-high heat for about 1 to 2 minutes on each side, until they are lightly browned.
- Place each slice over each of the mushroom caps.
- Meanwhile, in a separate skillet, heat the butter over medium heat.
- Wisk the eggs with the water and add the eggs to the skillet, stirring and cooking the eggs until done, about 3 or 4 minutes. Season with salt and pepper to taste.
- Spoon 1/2 of the scrambled eggs on top of each mushroom stack.
- Spoon 1 teaspoon of pesto over each and top with some basil ribbons and 1 teaspoon of Parmesan cheese.
Nutrition Facts : Calories 292.5, Fat 21.6, SaturatedFat 10.6, Cholesterol 363.5, Sodium 764.8, Carbohydrate 5.7, Fiber 1.4, Sugar 2.2, Protein 18.2
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PORTOBELLO STACKS - SEDUCTION IN THE KITCHEN
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- Soak the eggplant in milk with a little bit of salt. This helps tenderize the eggplant, but also helps take out the bitterness of it. Also in another bowl, soak the portobellas and onions in the vinegar. Let them soak for a minimum of 1/2 hour, the longer the better.
- The preference is up to you what you like, balsamic or red wine. Personally I like the balsamic taste, so I use it. Also I find the sliced portobellas, stack better, so it was why I use them in this recipe, but whole caps are just as good.
- When you are ready to start stacking, put a thin layer of olive oil down on the bottom of your pan, about 1 tablespoon. Then let it glaze over the bottom by moving the pan around till it looks like the bottom is well covered. I use a truffle infused olive oil, I like how it gives the oil a burst of flavor. That is just again a preference I have. Regular extra virgin olive oil is fine. Place the eggplant on top the oil covered bottom.
- Next layer will be the mushrooms, take them out the vinegar and place them on top of the eggplant slices.
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