Portobello Toasts Recipes

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

PORTOBELLO STEAKS



Portobello Steaks image

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

4 large portobello mushrooms
3 tablespoons balsamic vinegar
3 tablespoons vegan Worcestershire sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon onion powder
salt and ground black pepper to taste
cooking spray

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 MELTS



Portobello Melts image

We're always looking for satisfying vegetarian meals, and this one tops the list. These melts are especially delicious in the summer when we have tons of homegrown tomatoes. -Amy Smalley, Morehead, Kentucky

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

2 large portobello mushrooms (4 ounces each), stems removed
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon dried basil
4 tomato slices
2 slices mozzarella cheese
2 slices Italian bread (1 inch thick)
Chopped fresh basil

Steps:

  • Preheat broiler. Place mushrooms in a shallow bowl. Mix oil, vinegar, salt and dried basil; brush onto both sides of mushrooms. Let stand 5 minutes. Reserve remaining marinade., Place mushrooms on a greased rack of a broiler pan, stem side down. Broil mushrooms 4 in. from heat until tender, 3-4 minutes per side. Top stem sides with tomato and cheese. Broil until cheese is melted, about 1 minute., Place bread on a baking sheet; brush with reserved marinade. Broil 4 in. from heat until lightly toasted, 45-60 seconds. Top with mushrooms. Sprinkle with chopped basil.

Nutrition Facts : Calories 460 calories, Fat 35g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 934mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.

PORTOBELLO POCKETS



Portobello Pockets image

"This savory recipe is one of my fall favorites," raves Elissa Armbruster in Medford, New Jersey. "It's quick, easy and so loaded with fresh veggies...no one misses the meat. I vary the produce and spices so I can enjoy it all year!" MAKE IT EASY. For fuss-free late-autumn hikes or picnics, Elissa bundles up her yummy Portobello Pockets in foil, then takes them along to toss on a hot grill.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 17

1/4 cup water
3 tablespoons lime juice
2 tablespoons canola oil
1 tablespoon Italian seasoning
1 teaspoon dried minced garlic
1/2 teaspoon dried celery flakes
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 pound sliced baby portobello mushrooms
1 each medium sweet yellow and red pepper, thinly sliced
1 medium red onion, thinly sliced
2 small zucchini, cut into 1/4-inch slices
1 cup shredded reduced-fat Mexican cheese blend
8 pita breads (6 inches), cut in half

Steps:

  • In a large resealable bag, combine the first 11 ingredients. Add the mushrooms, peppers, onion and zucchini; seal bag and turn to coat. Refrigerate overnight. , In a large nonstick skillet coated with cooking spray, cook and stir the vegetable mixture over medium-high heat for 6-8 minutes or until crisp-tender. Stir in cheese; cook 2-3 minutes longer or until cheese is melted. Stuff each pita half with 1/2 cup vegetable-cheese mixture.

Nutrition Facts : Calories 272 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 500mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

PORTOBELLO SANDWICHES



Portobello Sandwiches image

Quick, juicy burgers. My friends and I eat them at least once a week!

Provided by CHOLLE

Categories     Main Dish Recipes     Sandwich Recipes

Time 20m

Yield 4

Number Of Ingredients 12

2 cloves garlic, minced
6 tablespoons olive oil
½ teaspoon dried thyme
2 tablespoons balsamic vinegar
salt and pepper to taste
4 large portobello mushroom caps
4 hamburger buns
1 tablespoon capers
¼ cup mayonnaise
1 tablespoon capers, drained
1 large tomato, sliced
4 leaves lettuce

Steps:

  • Turn on broiler, and adjust rack so it is as close to heat source as possible.
  • In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
  • Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
  • Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
  • In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.

Nutrition Facts : Calories 445.1 calories, Carbohydrate 31.4 g, Cholesterol 5.2 mg, Fat 33.4 g, Fiber 3.5 g, Protein 7.8 g, SaturatedFat 5 g, Sodium 426 mg, Sugar 7.3 g

ROASTED STUFFED PORTOBELLOS



Roasted Stuffed Portobellos image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

Cooking spray
2 cooked chicken breast halves, diced
10-ounce package frozen chopped broccoli, thawed and undrained
1/2 cup diced oil-packed sun-dried tomatoes, with 1 tablespoon oil from jar
2 tablespoons seasoned dry bread crumbs
4 large portobello mushroom caps, stems removed

Steps:

  • Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
  • In a medium bowl, combine chicken, broccoli (with liquid from package), sun-dried tomatoes with oil from jar, and bread crumbs. Toss to combine.
  • Arrange mushroom caps, stem side up, on prepared baking sheet. Fill each mushroom cap with chicken mixture. Roast 20 minutes, until filling is golden brown and mushrooms are tender.

PORTOBELLO MUSHROOM TOAST



Portobello Mushroom Toast image

For a plant-based twist on the traditional garlic bread, sprinkle portobello with chopped garlic or garlic powder, then finish with parsley and a squeeze of lemon.

Provided by maryjjohnson34

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons becel with avocado oil margarine
4 large portabella mushrooms, about 4 inches (10 cm)
1/3 cup chopped sun-dried tomato packed in oil
1 tablespoon finely chopped fresh thyme
1/4 cup finely chopped fresh basil

Steps:

  • Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
  • Scoop out gills from the portobello mushrooms and discard. Spread margarine over each mushroom. Mix sundried tomatoes with thyme and sprinkle over top. Place on prepared baking sheet.
  • Bake 15 minutes or until tender and browned around the edges.
  • Sprinkle with basil before serving.

Nutrition Facts : Calories 89.9, Fat 7.3, SaturatedFat 1.4, Sodium 98.6, Carbohydrate 5.7, Fiber 1.8, Sugar 2.1, Protein 2.4

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 BRUSCHETTA WITH ROSEMARY AIOLI



Portobello Bruschetta with Rosemary Aioli image

Caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs adds dimensions of flavor you won't find in a store-bough bruschetta. -Stephanie Kalina-Metzger, Camp Hill, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 1h35m

Yield 2 dozen.

Number Of Ingredients 24

AIOLI:
1/3 cup mayonnaise
1 garlic clove, minced
1-1/2 teaspoons lemon juice
1-1/2 teaspoons balsamic vinegar
1 teaspoon minced fresh rosemary
1 teaspoon Dijon mustard
MARINADE:
1/4 cup packed brown sugar
1/4 cup balsamic vinegar
1/4 cup honey
4 teaspoons minced fresh thyme or 1 teaspoon dried thyme
BRUSCHETTA:
6 large portobello mushrooms, stems and gills removed
1/2 cup olive oil, divided
3 medium red onions, halved and thinly sliced
2 large sweet red peppers
3 tablespoons thinly sliced green onions
3 tablespoons minced fresh basil
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
24 slices French bread baguette (1/4-inch thick)
1 cup fresh arugula

Steps:

  • In a small bowl, mix aioli ingredients. Refrigerate, covered, until serving. , Preheat oven to 375°. In a small bowl, whisk marinade ingredients until blended. Place mushrooms in a 13x9-in. baking dish; drizzle with 1/4 cup marinade. Bake, covered, 35-40 minutes or until tender. Remove from baking dish; cool slightly. Cut into 1/2-in. strips., In a large skillet, heat 2 tablespoons oil over medium heat. Add red onions; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Add remaining marinade; cook 4-6 minutes or until onions are glazed, stirring occasionally., Place red peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; let stand, covered, 20 minutes., Peel off and discard charred skin from peppers. Remove stems and seeds. Chop peppers; return to bowl. Add green onions, basil, garlic, salt, pepper and 1 tablespoon oil. Toss to combine., Place baguette slices on ungreased baking sheets; brush with remaining oil. Bake at 375° for 4-6 minutes on each side or until golden brown., To serve, top toasts with mushrooms, arugula, onions and pepper mixture. Bake 5-8 minutes longer or until heated through. Drizzle with aioli.

Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 75mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

PORTOBELLO STACKS



Portobello Stacks image

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

4 portobello mushrooms
1 large onion, sliced 1/4 inch thick
¼ cup balsamic vinegar
1 eggplant, sliced into 1/2 inch rounds
1 tomato, sliced 1/2 inch thick
4 slices provolone cheese

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

ROASTED PORTOBELLOS WITH ROSEMARY



Roasted Portobellos with Rosemary image

For a veggie burger, place these in toasted buns. Top with sauteed onion, cheese, and arugula.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 6

8 trimmed portobello mushrooms
1/4 cup extra-virgin olive oil
1 garlic clove, thinly sliced
1 sprig rosemary, torn into pieces
Coarse salt and ground pepper
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 450 degrees. Place trimmed mushrooms, stem side up, on a rimmed baking sheet. In a bowl, combine the extra-virgin olive oil and fresh lemon juice. Pour over mushrooms and top with garlic slices, and rosemary. Season with coarse salt and ground pepper. Roast until tender, 10 to 15 minutes.

Nutrition Facts : Calories 92 g, Fat 7 g, Fiber 1 g, Protein 2 g

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

PORTOBELLO ROAST BEEF HOAGIES



Portobello Roast Beef Hoagies image

It doesn't get much easier than this delicious sandwich which features Portobello mushrooms, roast beef and provolone cheese. My sister and I love this gourmet-tasting sandwich.-Tabitha Freeman of Middletown, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

4 whole wheat hoagie buns, split
4 tablespoons butter, softened, divided
1 teaspoon Italian seasoning
1/4 teaspoon garlic salt
3/4 pound sliced deli roast beef, julienned
1/2 pound sliced baby portobello mushrooms
1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/2 pound sliced provolone cheese
1/2 cup sour cream
1 tablespoon prepared horseradish

Steps:

  • Spread cut sides of buns with 2 tablespoons butter; sprinkle with Italian seasoning and garlic salt. Set aside. , In a large skillet, saute the beef, mushrooms, rosemary and pepper in remaining butter until mushrooms are tender. Spoon onto buns; top with cheese. , Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted. In a small bowl, combine sour cream and horseradish; serve with sandwiches.

Nutrition Facts : Calories 722 calories, Fat 39g fat (22g saturated fat), Cholesterol 136mg cholesterol, Sodium 1637mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 8g fiber), Protein 43g protein.

BAKED PORTOBELLO CAPS WITH MELTED GOAT CHEESE



Baked Portobello Caps With Melted Goat Cheese image

Make and share this Baked Portobello Caps With Melted Goat Cheese recipe from Food.com.

Provided by Sharon123

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup no-sugar-added spaghetti sauce
4 large portabella mushroom caps
1 (4 ounce) package reduced-fat goat cheese, cut into 4 pieces
2 tablespoons pine nuts, finely chopped
1 tablespoon chopped fresh basil
1 sprig fresh basil (to garnish) (optional)

Steps:

  • Preheat the oven to 375*F.
  • Spread the sauce in the bottom of a 9"x9" baking dish.
  • Arrange the mushroom caps, gill side up, on top.
  • Place a piece of goat cheese on each mushroom.
  • Sprinkle evenly with the pine nuts.
  • Bake for 30 minutes, or until hot and bubbly.
  • Top with the chopped basil.
  • Garnish with the basil sprig, if using.
  • Makes 4 servings.
  • Enjoy!

ROASTED PORTOBELLO AND POTATO GRATIN



Roasted Portobello And Potato Gratin image

"People dismiss gratins as being old- fashioned, but that's exactly what I like about them," the chef Eric Ripert told The Times in 2002. "They're not fancy but they can be rich, and best of all, at home they're put on the table to share." This recipe layers potatoes with meaty portobello mushrooms and tops that with bread crumbs and cream, but no cheese.

Provided by Florence Fabricant

Categories     casseroles, side dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

4 large portobello mushrooms, stems discarded, caps peeled
4 large garlic cloves
4 sprigs thyme
1/4 cup extra virgin olive oil
Sea salt and ground white pepper
2 tablespoons unsalted butter
1 large onion, chopped
1 1/2 cups heavy cream
1/2 cup whole milk
4 Idaho potatoes, about 2 pounds
1/4 teaspoon freshly grated nutmeg
1/4 cup dry bread crumbs

Steps:

  • Heat oven to 400 degrees. Line a baking sheet with sides with a sheet of parchment. Place mushrooms gill side up on parchment. Thinly slice 3 garlic cloves, and scatter over mushrooms. Place a thyme sprig on each mushroom, drizzle caps with olive oil, salt and pepper, and place in oven until soft and releasing liquid, 10 to 15 minutes. Remove, and allow to cool. Keep oven on.
  • Heat 1 tablespoon butter in a skillet, add onions, and sauté over medium-low heat until soft and beginning to color. Add cream and milk, scald, and remove from heat. Use remaining butter to grease a 9-inch gratin dish about 2 inches deep. Rub dish with remaining garlic clove.
  • Remove and reserve garlic from mushrooms. Discard thyme. Slice mushrooms 1/2 inch thick.
  • Peel and thinly slice potatoes. Place 1/3 of the potatoes in gratin dish, season with salt, pepper and nutmeg, scatter with half the reserved sliced garlic. Arrange half the mushroom slices on top. Repeat layers. Layer last third of potatoes on top. Season with salt and pepper. Pour scalded milk and cream with onions on top. Strew bread crumbs on top.
  • Place gratin dish on a baking sheet, and place in oven. Bake about 1 hour, until potatoes are tender and liquid has thickened. If top browns too fast, tent with foil. Allow to stand 10 minutes, then serve.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 12 grams, Carbohydrate 25 grams, Fat 27 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 627 milligrams, Sugar 5 grams, TransFat 0 grams

PORTOBELLO TOASTS



Portobello Toasts image

For a plant-based twist on the traditional garlic bread, sprinkle portobello with chopped garlic or garlic powder, then finish with parsley and a squeeze of lemon.

Provided by maryjjohnson34

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons becel with avocado oil margarine
4 large portabella mushrooms, about 4 inches (10 cm)
1/3 cup chopped sun-dried tomato packed in oil
1 tablespoon finely chopped fresh thyme
1/4 cup finely chopped fresh basil

Steps:

  • Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
  • Scoop out gills from the portobello mushrooms and discard. Spread margarine over each mushroom. Mix sundried tomatoes with thyme and sprinkle over top. Place on prepared baking sheet.
  • Bake 15 minutes or until tender and browned around the edges.
  • Sprinkle with basil before serving.

Nutrition Facts : Calories 89.9, Fat 7.3, SaturatedFat 1.4, Sodium 98.6, Carbohydrate 5.7, Fiber 1.8, Sugar 2.1, Protein 2.4

PORTOBELLO TOASTS



Portobello Toasts image

Make and share this Portobello Toasts recipe from Food.com.

Provided by maryjjohnson34

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons becel with avocado oil margarine
4 large portabella mushrooms, about 4 inches (10 cm)
1/3 cup chopped sun-dried tomato packed in oil
1 tablespoon finely chopped fresh thyme
1/4 cup finely chopped fresh basil

Steps:

  • Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
  • Scoop out gills from the portobello mushrooms and discard. Spread margarine over each mushroom. Mix sundried tomatoes with thyme and sprinkle over top. Place on prepared baking sheet.
  • Bake 15 minutes or until tender and browned around the edges.
  • Sprinkle with basil before serving.
  • Tip: For a plant-based twist on the traditional garlic bread, sprinkle portobello with chopped garlic or garlic powder, then finish with parsley and a squeeze of lemon.

Nutrition Facts : Calories 89.9, Fat 7.3, SaturatedFat 1.4, Sodium 98.6, Carbohydrate 5.7, Fiber 1.8, Sugar 2.1, Protein 2.4

More about "portobello toasts recipes"

SAUTEED PORTOBELLO MUSHROOM TOAST RECIPE
sauteed-portobello-mushroom-toast image
2018-10-24 Add the shallot and sauté until softened, about 2 minutes. Add the mushrooms, thyme, and garlic and sauté until mushrooms are softened, about …
From livestrong.com
Servings 1
Calories 316 per serving
Total Time 18 mins


PORTABELLA PESTO TOASTS RECIPE | LAND O’LAKES
portabella-pesto-toasts-recipe-land-olakes image
2022-05-19 STEP 1. Heat broiler. STEP 2. Melt 2 tablespoons butter in skillet until sizzling; add mushrooms and garlic powder. Cook over …
From landolakes.com
5/5 (1)
Category Vegetable, Pesto, Appetizer, Side Dish
Servings 12
Calories 220 per serving


PORTOBELLO MUSHROOM RECIPES | ALLRECIPES
portobello-mushroom-recipes-allrecipes image
93. Great Grilled Mushroom Recipes. Savory Portobello Mushroom Burgers. 71. Vegetarian Gnocchi with Spinach and Mushroom-Butter Sauce. 21. Spinach and mushrooms sauteed in butter make a cheesy sauce that coats every nook and …
From allrecipes.com


EGGY PORTOBELLO TOAST TOPPED WITH GOAT’S CHEESE
eggy-portobello-toast-topped-with-goats-cheese image
2016-05-30 The book’s Portobello Toast recipe were the inspiration for this brunch recipe. Free range eggs baked on Portobello mushrooms topped with tangy goat’s cheese sitting of a bed of fresh spinach and plump plum tomato …
From thebloodsugardiet.com


PORTOBELLO MUSHROOM SANDWICH (EASY TOASTER OVEN …
portobello-mushroom-sandwich-easy-toaster-oven image
2022-03-31 While the toaster oven preheats, place the sandwich rolls inside to warm and toast. Rub a rimmed sheet pan with 1 teaspoon of the oil. In a large bowl, whisk together the remaining 1 teaspoon olive oil, balsamic vinegar, soy …
From toasterovenlove.com


27 DELICIOUS PORTOBELLO MUSHROOM RECIPES FOR DINNER
27-delicious-portobello-mushroom-recipes-for-dinner image
2017-11-20 Peruse the sizzling portobello mushroom recipes we’ve put together below. Choose just one to try, or etch a few into your dinner calendar over the next few weeks—feel free to use these meal planning and prepping …
From theinspiredhome.com


ROASTED PORTOBELLO TACOS | GIMME SOME OVEN
roasted-portobello-tacos-gimme-some-oven image
2016-02-12 Instructions. How To Make The Roasted Portobello Tacos: Heat oven to 400°F. Line a large baking pan with parchment paper. Slice the portobello mushroom caps into long, thin strips. Place in a medium mixing …
From gimmesomeoven.com


FRENCH ONION SOUP WITH PORTOBELLO CHEESE "TOAST" …
french-onion-soup-with-portobello-cheese-toast image
Add sweet and red onions and stir to coat. Cover, reduce heat to medium and cook, stirring often and scraping up any browned bits, until golden brown, 25 to 30 minutes. Step 3. Meanwhile, place mushrooms caps, gill …
From eatingwell.com


WHOLE30 PAN ROASTED PORTOBELLO EGG TOAST - PALEO …
whole30-pan-roasted-portobello-egg-toast-paleo image
2017-04-11 Instructions. Slice the portobello mushrooms in half. Drizzle a large fry pan with olive oil. Place the mushrooms in the pan and cook for about 10 minutes over medium heat on the stovetop (about 5 minutes on each side) …
From paleoglutenfree.com


20 PORTOBELLO MUSHROOM RECIPES TO TRY - INSANELY GOOD
20-portobello-mushroom-recipes-to-try-insanely-good image
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 …
From insanelygoodrecipes.com


18 PORTOBELLO MUSHROOM RECIPES - FOOD.COM
18-portobello-mushroom-recipes-foodcom image
recipe Portobello Mushroom Toast “For a plant-based twist on the traditional garlic bread, sprinkle portobello with chopped garlic or garlic powder, then finish with parsley and a squeeze of lemon.” -maryjjohnson34. Advertisement. …
From food.com


PORTOBELLO POT ROAST (VEGETARIAN!) - GIMME SOME OVEN
portobello-pot-roast-vegetarian-gimme-some-oven image
2017-09-11 Cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and carrots are tender. In a separate bowl, whisk together the remaining 1/2 cup vegetable stock and cornstarch until combined. Add to the roast …
From gimmesomeoven.com


PORTOBELLO & BEEF PATTY MELT RECIPE | EATINGWELL
This diner classic gets a makeover by replacing some of the ground beef with finely chopped portobello mushrooms, which add moisture and flavor. We like a smear of pickle relish on top, but you could try chutney, mustard or hot pepper relish in its place. This diner classic gets a makeover by replacing some of the ground beef with finely chopped portobello mushrooms, …
From eatingwell.com


10 PORTOBELLO MUSHROOM RECIPES TO TRY NOW - A COUPLE COOKS
2021-01-25 Instructions. Preheat the oven to 450 degrees Fahrenheit. Bake the portobello mushrooms: Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms.
From acouplecooks.com


PORTOBELLO MUSHROOMS ON SODA BREAD TOAST - MAMA & THE WORD
2022-04-05 Add the chopped mushrooms to the pan and stir for 5 minutes or until cooked and no liquid is left in the frying pan.In a small bowl mix the yogurt, lemon zest, and thyme together. Remove the mushrooms from the heat and stir in the yogurt mixture until the mushrooms are fully coated. Slice 4 pieces of sourdough bread and toast.
From mamaandtheword.com


ROASTED PORTOBELLO MUSHROOMS - HEALTHY SEASONAL RECIPES
2021-10-27 Heat oven to 400 degrees F with rack set in upper-middle position. Remove stems from mushrooms and discard or reserve for another use. Using a dinner spoon, scrape out dark gills from inside mushroom caps. Brush insides and outsides of mushrooms with oil then season with salt and pepper.
From healthyseasonalrecipes.com


PORTOBELLO TOAST - BECEL CANADA
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Scoop out gills from portobello mushrooms and discard. Spread Becel® with Avocado Oil margarine over each mushroom. Mix sundried tomatoes with thyme, and sprinkle over top. Place on …
From becel.ca


BEST PORTOBELLO MUSHROOM STEAKS - ELAVEGAN | RECIPES
2019-06-19 First, remove the mushroom stems. Wipe the mushrooms clean (I used a brush). Add garlic, soy sauce, balsamic vinegar, oil, and all spices to a shallow baking dish. Stir with a spoon or whisk. Add the Portobello mushrooms. Brush with marinade on all sides. Marinate for at least 10-15 minutes (or longer). Cook on the grill or in a skillet on the ...
From elavegan.com


PORTOBELLO EGG & AVOCADO "TOASTS", A PLATEJOY RECIPE
Steps. Wipe portobello cap clean with a damp paper towel. In a medium skillet over medium-high heat, heat 2 tbsp olive oil until shimmering.. Place portobello in skillet, gills side up, and cook until browned, about 5 minutes. Flip and cook other side for another 4 minutes. Remove from pan and set gill side up on a plate.
From platejoy.com


12 EASY PORTOBELLO MUSHROOM RECIPES - THE KITCHEN COMMUNITY
1. Portabella Mushroom Fries. Instead of having your portobello mushroom plain, try slicing them up and then bread them and make your own fries. This deep-fried version of portobello really adds a different texture and flavor that you can’t get from the original recipe and it never hurts to throw in some minced garlic.
From thekitchencommunity.org


PORTOBELLO AND ONION TOASTS | RECIPES | WW USA
Instructions. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, garlic, and salt and cook, stirring occasionally, until the mushrooms and onion are very tender, about 8 minutes.
From weightwatchers.com


PORTOBELLO, OYSTER AND CREMINI MUSHROOMS ON TOAST WITH BRIE AND …
2009-11-09 A recipe for making the best Portobello, Oyster and Cremini Mushrooms on Toast with Brie and Sage. ADVERTISEMENT. IN PARTNERSHIP WITH. dinner . Portobello, Oyster and Cremini Mushrooms on Toast with Brie and Sage. by Christine Cushing. November 9, 2009. 3.7 (15 ratings) Rate this recipe YIELDS. 4 servings. Recipe courtesy of Edward Levesque, …
From foodnetwork.ca


HEALTHY PORTOBELLO MUSHROOM RECIPES | EATINGWELL
Portobello "Philly Cheese Steak" Sandwich. 20. Cheesy Black Bean & Corn-Stuffed Portobello Mushrooms. 2. Mushroom-Swiss Turkey Burgers. 2. In this gluten-free turkey burger recipe, lean ground turkey stands in for ground beef, and portobello mushrooms produce a juicy, flavorful alternative to the traditional bun.
From eatingwell.com


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 TOAST WITH HERBY CRUST - THE FAST 800
Turn the grill to high. Place the mushrooms on the baking tray top side down, drizzle with the oil and season with salt and pepper. Place under the grill for 5 minutes. While mushrooms are grilling, grate cheese and mix with almond meal, thyme and lemon zest. Pull mushrooms out of grill and scoop the crumb evenly into the two mushroom cups ...
From thefast800.com


PORTOBELLO TOAST - KIOLBASSA
Directions. Preheat oven to 425°. Toast bread, if desired. Brush mushroom with olive oil and place in oven for 15-20 minutes. Cook bacon in skillet until desired crispiness. Remove bacon and set aside. In the same skillet, combine garlic with cup of spinach, cooking until almost wilted. Slice mushroom and place on sandwich with spinach, goat ...
From kiolbassa.com


ROASTED PORTOBELLO AND VEGETABLE CLUB SANDWICHES RECIPE
Step 1. Preheat the oven to 400°. Place the mushrooms on a rimmed baking sheet. Brush both sides of the mushrooms with the olive oil and season generously with salt …
From foodandwine.com


STUFFED PORTOBELLO MUSHROOM RECIPES | ALLRECIPES
2021-12-03 View Recipe. Mushroom stems are cleaned, then chopped and cooked in garlic butter before they are stuffed into portobello caps and topped with chopped clams, panko bread crumbs, grated Parmesan cheese, Italian seasoning, and parsley. Bake until they are sizzling hot, the cheese has melted, and they are golden and crispy on top.
From allrecipes.com


PORTOBELLO POT ROAST - BETTER HOMES & GARDENS
Preheat oven to 375°F. In a 6-quart Dutch oven layer potatoes, mushrooms, onion, carrots, and garlic. Add white wine. Sprinkle with oregano. Drizzle with oil; sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Bake, covered, 45 to 60 minutes or until vegetables are tender, stirring once or twice. Transfer Dutch oven to stove top.
From bhg.com


GRILLED PORTOBELLOS ON TOAST WITH PESTO | OLIVEMAGAZINE
2020-05-11 Method. STEP 1. Heat the grill to high. Put the mushrooms on a baking tray, brush all over with olive oil and season. Grill, turning, until really soft and juicy – keep warm. STEP 2. Toast the sourdough then rub with the garlic clove. Top with mushrooms and brie and briefly flash under the grill to melt. Drizzle over the pesto and serve.
From olivemagazine.com


PORTOBELLO TOAST - KIOLBASSA | RECIPE | COOKING RECIPES, DELICIOUS ...
Apr 15, 2017 - Here’s an idea: mushrooms, spinach, and Kiolbassa bacon toasted to perfection!
From pinterest.ca


Related Search