ROASTED STUFFED PORTOBELLOS
Provided by Robin Miller : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
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.
VEGETABLE-STUFFED PORTOBELLOS
I often substitute portobellos for hamburger patties, but in this open-faced recipe, they take the place of buns. My family loves this tasty, healthful dinner, and it's ready in no time. - Elizabeth Doss, California City, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a food processor, combine the beans, 1 tablespoon oil, water, rosemary, garlic, salt and pepper. Cover and process until pureed; set aside., Place mushrooms on a broiler pan coated with cooking spray. Broil 4 in. from the heat until mushrooms are tender, 6-8 minutes on each side., Meanwhile, in a small nonstick skillet add remaining oil; saute red pepper, red onion and zucchini until tender., Spread about 1/3 cup reserved bean mixture over each mushroom; top with 1/2 cup vegetable mixture. Sprinkle with cheese. Broil until cheese is melted, 2-3 minutes.
Nutrition Facts : Calories 252 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 378mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
PORTOBELLOS STUFFED WITH ROASTED VEGETABLES
Provided by Molly O'Neill
Categories project, roasts, appetizer
Time 4h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees. Place the tomatoes cut-side down on a baking sheet and roast for 3 hours. Remove from the oven and slice each half in half again and set aside.
- Raise the oven temperature to 375 degrees. In a large bowl, whisk together the olive oil, lemon juice, garlic, thyme, salt and pepper to make a vinaigrette. Add portobellos and toss until thoroughly coated. Place portobellos, gill-side down, on a baking sheet. If the chanterelles are large, halve or quarter them; cut the shiitakes into thick slices. Add the chanterelles, shiitakes and onions to the bowl with the vinaigrette and toss until thoroughly coated. Transfer the mushrooms and onions to another baking sheet. Place both baking sheets in the oven and roast until very tender and nicely browned, about 35 to 40 minutes.
- Place the portobellos gill-side up on a platter. Combine the tomatoes with the mushroom-onion mixture. Divide the mixture among the portobello caps, mounding it in the middle of each. Reheat briefly in the oven if necessary, garnish with thyme and serve immediately.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 621 milligrams, Sugar 7 grams, TransFat 0 grams
CHEESE-STUFFED PORTOBELLOS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.
- Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
- Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
- Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.
PORTOBELLOS STUFFED WITH CORN AND MUSHROOMS
Categories Cheese Garlic Mushroom Broil Vegetarian Corn Thyme Oregano Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk 1 cup oil, garlic, vinegar, 3 teaspoons thyme, and 2 teaspoons oregano in medium bowl to blend. Season generously with salt and pepper. Transfer 1/3 cup garlic-herb oil to small bowl; reserve.
- Trim and thinly slice portobello stems; set aside. Brush both sides of portobello caps with remaining garlic-herb oil; place caps, rounded side down, on large rimmed baking sheet. Preheat broiler. Broil portobello caps until tender, about 5 minutes per side. Remove from broiler. Turn caps rounded side down. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add assorted mushrooms and portobello stems; sauté 5 minutes. Stir in reserved 1/3 cup garlic-herb oil; sauté until mushrooms are tender, about 5 minutes. Add corn; sauté until tender, about 3 minutes. Add cream; simmer until almost absorbed, about 2 minutes. Stir in cheese. Season with salt and pepper. Divide mixture among portobello caps, mounding in center. (Can be made 6 hours ahead. Cover; chill.)
- Preheat broiler. Broil portobellos until heated through, about 5 minutes. Sprinkle with 2 teaspoons each thyme and oregano.
VEGETARIAN STUFFED PORTOBELLO MUSHROOMS
I created this stuffed portobello recipe based on a culmination of several recipes I searched for on the internet. I was looking for something different that I could do with my favorite vegetables. This may be my new favorite food--I hope you enjoy!
Provided by Aimee Dorrell
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
- Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
- Cook on the preheated grill until tender, 7 to 8 minutes.
- While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
- Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!
Nutrition Facts : Calories 354.7 calories, Carbohydrate 14.5 g, Cholesterol 38.5 mg, Fat 24.1 g, Fiber 3.5 g, Protein 21 g, SaturatedFat 10.6 g, Sodium 672 mg, Sugar 5.6 g
STUFFED PORTOBELLOS
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
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 PORTOBELLOS WITH ARUGULA-AND-BREAD SALAD
Hot Italian turkey or pork sausage also works great here.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees with racks in upper and lower thirds. Place mushrooms stem-side up on a rimmed baking sheet; brush all over with 3 tablespoons oil. Season with salt and pepper. On another rimmed baking sheet, toss 4 cups bread with 2 tablespoons oil; season with salt and pepper. Roast mushrooms on top rack until softened, and bread cubes on bottom until golden, 12 minutes.
- Combine sausage, egg, and remaining 2 cups bread; season with salt and pepper. Divide evenly among mushroom caps; roast until cooked through, 15 minutes more.
- Adjust oven to broil. Divide cheese among mushrooms; broil until golden and bubbly, 3 minutes. Toss croutons with arugula, fennel, vinegar, and remaining 2 tablespoons oil; season with salt and pepper. Serve mushrooms, with salad alongside.
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