Potato Stuffed Portobellos 5fix Recipes

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POTATO-STUFFED PORTOBELLO MUSHROOMS



Potato-Stuffed Portobello Mushrooms image

To save time saute the mushroom stems with onions with the parsley, salt and pepper ahead of time or even a day ahead, these are very good!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb sweet potatoes or 1 lb yam, peeled and chopped
1 lb white potato, peeled and chopped
6 large garlic cloves, skin removed and left whole
1 extra large bay leaf (or 2 small bay leaves)
1/2 cup grated parmesan cheese
3 large eggs, slightly beaten
salt & freshly ground black pepper (I use seasoned salt)
1 egg yolk
8 portabella mushrooms (about 4-5 inches in diameter)
1/4 cup oil (more if needed)
1 cup finely chopped onion
1/4 cup chopped fresh parsley
1 teaspoon minced fresh rosemary (or a pinch of dry)

Steps:

  • Cook all the potatoes, garlic and the bay leaf in a large saucepan until very tender, about 12-13 minutes; drain and discard the bay leaf, leave the cooked garlic.
  • Return the cooked potatoes and the garlic cloves to the pot.
  • Mash until very smooth; cool slightly.
  • Add in 6 tablespoons cheese; mix well to combine.
  • Season with salt and pepper.
  • Add/whisk in the 3 eggs and 1 egg yolk.
  • Remove mushroom stems and chop finely.
  • Heat oil in a large skillet over medium-high heat.
  • Add in the mushroom stems and onion; saute for 5 minutes.
  • Stir in parsley, rosemary, salt and pepper.
  • Set oven 400 degrees F.
  • Prepare a lightly greased baking dish.
  • Brush the rounded sides of the mushrooms with oil.
  • Place on the baking sheet (fan sides upwards).
  • Bake for 10 minutes, then remove from oven.
  • Reduce oven temperature to 350 degrees F.
  • Divide the onion mixture between mushroom caps.
  • Mound potato mixture on top of the onion mixture.
  • Sprinkle with remaining 2 tablespoons Parmesan cheese.
  • Return to oven and bake for about 25 minutes, or until heated through.
  • Delicious!

Nutrition Facts : Calories 254.1, Fat 11.3, SaturatedFat 2.9, Cholesterol 108.4, Sodium 297.3, Carbohydrate 30.6, Fiber 4.5, Sugar 5.5, Protein 9.5

STUFFED PORTOBELLO



Stuffed Portobello image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 5h30m

Yield 6 servings

Number Of Ingredients 41

2 tablespoons granulated sugar
1 tablespoon brown sugar
2 teaspoons paprika
2 teaspoons dark chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pinch of cayenne pepper
1 pinch of dry mustard
2 1/2 pounds boneless pork butt
2 ounces unsalted butter
1/4 cup diced yellow onion
1 tablespoon chopped garlic
2 teaspoons dark chili powder
1 teaspoon smoked paprika
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pinch cayenne
1/3 cup brown sugar
1/3 cup molasses
2 cups ketchup
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
Kosher salt and freshly ground black pepper
3 Russet potatoes, large dice
2 tablespoons grapeseed oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 large portobello mushroom caps
1/4 cup grapeseed oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons grapeseed oil
1 cup chopped bacon
1 cup diced yellow onions
Kosher salt and freshly ground black pepper
6 slices Cheddar
2 tablespoons chopped fresh parsley

Steps:

  • For the smoked pork: Preheat a smoker to 300 degrees F. using a 50/50 mixture of pre-soaked apple wood and oak woodchips.
  • Combine the granulated sugar, brown sugar, paprika, chili powder, garlic powder, onion powder, salt, pepper, cayenne pepper and dry mustard in a bowl and mix well.
  • Dry the pork and then rub the piece of meat with the spice rub, making sure to cover the entire piece. Place the pork butt directly on a rack in the smoker and cook until it reaches an internal temperature of 200 degrees F., 3 to 4 hours.
  • Remove the pork from the smoker and let it rest for 20 to 30 minutes, and then pull the meat, discarding large pieces of fat. Hold the pulled pork for later use.
  • For the BBQ sauce: While the pork is smoking, heat a pot over medium-high heat. Melt the butter and then add the onions and garlic and saute until the onions are tender. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Stir the spices into the butter and toast for about 1 minute.
  • Add the brown sugar and molasses and cook until the sugar is dissolved, 2 to 3 minutes.
  • Whisk in the ketchup, Dijon mustard, cider vinegar and Worcestershire sauce and bring to a simmer. Simmer the sauce for 30 minutes and then season with salt and pepper. Let cool slightly, and then puree in a blender.
  • For the potatoes: Preheat the oven to 400 degrees F. Toss the potatoes with the grapeseed oil, salt and pepper in a large bowl and then spread them out on a baking sheet. Bake until tender and golden brown, 20 to 25 minutes.
  • For the roasted portobello mushrooms: Remove the stems from the mushroom caps and scrape the gills out from the caps with a spoon. Starting at the outer edge of each mushroom cap, use a knife to peel the "skin," or outer layer, off the cap.
  • Arrange the mushrooms on a baking sheet and drizzle with the grapeseed oil. Season with the salt and pepper and roast the mushrooms stem-side up until the mushrooms are tender, about 10 minutes.
  • For plating: Heat a large saute pan over high heat. Heat the grapeseed oil and then add the bacon and onions and saute until cooked and tender. Season with salt and pepper and then add the pulled pork and BBQ sauce and cook until hot.
  • Divide the pork mixture and mound it on the 6 mushroom caps. Top each with a slice of cheese. Wipe out the saute pan and arrange the mushrooms inside. Add about 1/4 cup water, cover the pan, and cook to melt the cheese.
  • Divide the potatoes among 6 plates. Place the mushroom on top of the potatoes. Garnish with parsley and a pinch of freshly ground black pepper.

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.

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

PORTOBELLO MUSHROOMS STUFFED WITH PARMESAN WHIPPED POTATOES



Portobello Mushrooms Stuffed with Parmesan Whipped Potatoes image

Categories     Mushroom     Potato     Side     Bake     Vegetarian     Spinach     Sweet Potato/Yam     Fall     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings; can be doubled

Number Of Ingredients 12

8 ounces red-skinned sweet potatoes (yams), peeled, chopped
8 ounces white-skinned potatoes, peeled, chopped
6 garlic cloves, peeled, left whole
1 bay leaf
4 tablespoons freshly grated Parmesan cheese
2 large eggs, beaten to blend
4 4- to 5-inch-diameter portobello mushrooms
6 teaspoons olive oil
1/2 cup chopped onion
2 tablespoons chopped fresh parsley
1 teaspoon minced fresh rosemary
2 6-ounce bags fresh baby spinach

Steps:

  • Cook all potatoes, garlic, and bay leaf in large saucepan of boiling salted water until very tender, about 12 minutes. Drain; discard bay leaf. Return potatoes to pot. Mash until smooth; cool slightly. Mix in 3 tablespoons cheese. Season with salt and pepper. Whisk in eggs.
  • Remove mushroom stems and chop finely. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add mushroom stems and onion; sauté 5 minutes. Stir in parsley and rosemary. Season with salt and pepper.
  • Preheat oven to 400°F. Brush rounded sides of mushrooms with 3 teaspoons oil. Place on baking sheet, gill sides up. Bake 10 minutes. Reduce oven temperature to 350°F. Divide onion mixture among mushroom caps. Mound potato mixture in caps. Sprinkle with 1 tablespoon cheese. Bake until heated through, about 25 minutes.
  • Heat 1 teaspoon oil in large pot over medium heat. Add spinach; sauté 2 minutes. Season with salt and pepper. Divide among 4 plates. Top each serving with 1 stuffed mushroom.

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 MUSHROOMS STUFFED WITH GRATINEED POTATOES



Portobello Mushrooms Stuffed with Gratineed Potatoes image

These portobellos are stuffed with garlic-and-Parmesan-infused mashed potatoes, making a hearty vegetarian dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 10

8 medium cloves garlic, unpeeled
3 large Yukon Gold potatoes (about 1 1/2 pounds)
1/2 cup milk
3 tablespoons freshly grated Parmesan
2 tablespoons unsalted butter
5 teaspoons salt
1/2 teaspoon freshly ground pepper
6 portobello mushrooms (about 1 1/2 pounds), 4 inches in diameter
3 tablespoons olive oil
1 tablespoon fresh thyme leaves

Steps:

  • Heat oven to 400 degrees. Wrap garlic cloves in aluminum foil and bake until garlic is tender, 25 to 30 minutes. Remove from oven and set aside. When cool enough to handle, squeeze roasted garlic from skins and set aside. Leave oven at 400 degrees.
  • Scrub potatoes and place in a large pot of cold water. Bring water to a boil, add 3 teaspoons salt, and reduce heat. Gently boil until potatoes are tender, about 40 to 50 minutes. Remove from heat and drain. Hold hot potatoes in a clean dish towel and peel.
  • While potatoes are boiling, warm milk in a small saucepan over medium-low heat until bubbles form around the edges.
  • Bring a large pot of water to a simmer. Using a ricer or a food mill, puree potatoes into a large metal bowl, then place bowl over the pot of simmering water. Add the roasted garlic, warm milk, Parmesan, butter, 1 teaspoon salt, and 1/4 teaspoon pepper to potatoes and stir until smooth and creamy. Cover bowl with aluminum foil and keep warm over the barely simmering water until ready to use.
  • Meanwhile, wipe mushrooms with a cloth or soft brush to remove dirt. Remove and discard mushroom stems. Place mushroom caps in a large roasting pan, stem side down, and drizzle with 1 1/2 teaspoons olive oil. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Turn and drizzle with remaining 1 1/2 teaspoons olive oil, and sprinkle with remaining 1/2 teaspoon salt, 1/8 teaspoon pepper, and thyme leaves. Place pan in oven and bake mushrooms until tender, about 15 to 20 minutes.
  • Remove mushrooms from oven and heat broiler. Spoon about 1/2 cup potato puree onto each mushroom.
  • Place under broiler until potatoes are golden brown, about 2 to 3 minutes and serve immediately.

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.

Provided by JimmyDean

Categories     Trusted Brands: Recipes and Tips     Jimmy Dean

Time 30m

Yield 12

Number Of Ingredients 8

1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
2 cups shredded Italian cheese blend, divided
½ cup ricotta cheese
2 green onions, thinly sliced
3 tablespoons finely chopped sun-dried tomatoes, rehydrated
12 medium portobello mushroom caps
2 tablespoons olive oil
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
  • Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
  • Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
  • Bake 10-12 minutes or until mushrooms are tender.

Nutrition Facts : Calories 202 calories, Carbohydrate 8.2 g, Cholesterol 30.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.3 g, Sodium 286.7 mg, Sugar 3 g

ITALIAN STUFFED PORTOBELLOS



Italian Stuffed Portobellos image

"Golden caramelized onions and creamy roasted garlic are an ideal match for the flavors in this recipe. It's like a quick transport to a ristorante in Rome. For a bit of heat, add red pepper flakes while sauteeing the onions."-Jeanne Holt, Saint Paul, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 4 servings.

Number Of Ingredients 14

4 ounces sliced pancetta or bacon strips, finely chopped
1 tablespoon plus 1 teaspoon olive oil, divided
4 cups sliced onions
2 tablespoons finely chopped oil-packed sun-dried tomatoes
1/4 teaspoon salt
1/8 teaspoon pepper
1 whole garlic bulb
3 tablespoons crumbled goat cheese
PIZZAS:
4 large portobello mushrooms
2 tablespoons olive oil
1/3 cup shredded part-skim mozzarella cheese
3 tablespoons shredded Parmesan cheese
1 tablespoon minced fresh basil or 1 teaspoon dried basil

Steps:

  • In a large skillet over medium heat, cook pancetta in 1 tablespoon oil until crisp. Remove to paper towels with a slotted spoon; set aside., In the same skillet, cook and stir onions until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Stir in the sun-dried tomatoes, salt, pepper and pancetta. Remove from the heat; keep warm., Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with remaining oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; stir in goat cheese and onions. , Brush mushrooms with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Fill mushrooms with onion mixture. Sprinkle with cheeses., Place on a greased baking sheet. Bake at 375° for 8-10 minutes or until cheese is melted. Sprinkle with basil.

Nutrition Facts : Calories 349 calories, Fat 25g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 828mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 14g protein.

INCREDIBLY DELICIOUS STUFFED PORK CHOPS #5FIX



Incredibly Delicious Stuffed Pork Chops #5FIX image

5-Ingredient Fix Contest Entry. Serve these juicy stuffed chops and every one will be amazed. They are so fast and easy to prepare yet look so sophisticated and elegant. The brussels sprouts, bacon and shredded hash brown potatoes are a perfect combination and give the pork fantastic flavor. Even people who think they don't like brussels sprouts rave over these Incredibly Delicious Stuffed Pork Chops.

Provided by Tresa H.

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5

6 slices pepper bacon, chopped
3/4 lb Brussels sprout, shredded (about 15 make 3/4 lb.)
20 ounces Simply Potatoes® Shredded Hash Browns
salt
6 thick cut boneless pork chops

Steps:

  • Preheat oven to 350 degrees.
  • Cook bacon in skillet over medium high heat until slightly brown, remove from skillet, reserve bacon drippings.
  • In same skillet, with 2 tablespoons bacon drippings cook brussels sprouts and hash brown potatoes over medium high heat for 10 minutes, adding additional bacon drippings if needed, season with salt.
  • Add bacon to potato mixture.
  • With sharp knife make a pocket in pork chops.
  • Stuff pork chops with potato mixture, season pork with salt.
  • Bake at 350 for 30 to 35 minutes or until slightly turning brown.

Nutrition Facts : Calories 343.8, Fat 16.7, SaturatedFat 5.8, Cholesterol 129.4, Sodium 167.4, Carbohydrate 4.1, Fiber 1.5, Sugar 1, Protein 42.2

PORTOBELLOS STUFFED WITH ROASTED VEGETABLES



Portobellos Stuffed With Roasted Vegetables image

Provided by Molly O'Neill

Categories     project, roasts, appetizer

Time 4h

Yield 4 servings

Number Of Ingredients 11

3 small tomatoes, halved
5 tablespoons olive oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 tablespoon fresh thyme, plus more for garnish
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
4 small (4- to 5-inch) portobello mushrooms, stems removed
4 ounces chanterelle mushrooms
4 ounces shiitake mushrooms, stems removed
2 small red onions, each cut into 8 wedges

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

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PORTOBELLO STUFFED BAKED POTATOES WITH RED WINE CREAM SAUCE
2018-06-28 Transfer the insides to a bowl and add in the butter, almond milk and garlic powder and mix with a hand mixer or a whisk until creamy and incorporated. Scoop the potato filling back into the potatoes. Top with the sliced mushrooms and bake for another 10 minutes. While the stuffed potatoes are cooking, make the red wine cream sauce. Add the ...
From almostlikemoms.com


STUFFED PORTOBELLO MUSHROOMS WITH BEEF AND CHEESE
2021-07-09 Step 1: Place large skillet in oven on center rack. Preheat oven to 400 degrees F. Meanwhile, gently knead beef, egg, breadcrumbs, Italian seasoning, ¾ teaspoon salt and pepper in a medium bowl. Step 2: Brush oil all over tops and bottoms of the portobello caps. Sprinkle with the remaining ½ teaspoon kosher salt.
From healthyseasonalrecipes.com


THE BEST EVER STUFFED PORTOBELLO MUSHROOMS - THE GIRL ON BLOOR
2021-05-11 While chicken is cooking, de-stem and scrape out the portobellos, reserving inside mushroom gills and disposing of stems. Add mushroom gills to a large bowl and toss with cooked chicken, red pepper, red onion, egg, breadcrumbs, garlic, salt & pepper, parsley and half the cheese. Change oven temperature to 375 F.
From thegirlonbloor.com


15+ STUFFED PORTOBELLO RECIPES | EATINGWELL
2020-03-31 The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce. Source: EatingWell Magazine, March/April 2009. 4 of 16.
From eatingwell.com


EASY SLOW COOKER MASHED POTATO STUFFED MEATLOAF 5FIX RECIPE
The ingredients or substance mixture for easy slow cooker mashed potato stuffed meatloaf 5fix recipe that are useful to cook such type of recipes are: Lean Ground Beef; Seasoned Stuffing Mix; Warm Water; Mashed Potatoes; Mushroom Gravy ; Easy slow cooker mashed potato stuffed meatloaf 5fix may come into the below tags or occasion, in which you are looking to …
From webetutorial.com


POTATO-STUFFED PORTOBELLOS RECIPE | EAT YOUR BOOKS
Potato-stuffed portobellos from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts―and the Rest of Your Life …
From eatyourbooks.com


CHEDDAR STUFFED POTATO CAKE AND EGG 5FIX RECIPE - WEBETUTORIAL
Simply Potatoes ; The ingredients are useful to make cheddar stuffed potato cake and egg 5fix recipe that are olive oil, simply potatoes traditional mashed potatoes, southwest style hash browns, sharp cheddar cheese, eggs . Cheddar stuffed potato cake and egg 5fix may have an alternative image of recipe due to the unavailability of the original ...
From webetutorial.com


STUFFED PORTOBELLO MUSHROOMS - JO COOKS
2021-03-21 Instructions. Prep the oven: Preheat oven to 400°F. Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 …
From jocooks.com


STUFFED PORTOBELLOS RECIPE - GOOD HOUSEKEEPING
2010-12-01 Directions. Preheat oven to 450 degrees F. In 2-quart saucepan, combine quinoa and 3/4 cup water. Heat to boiling on high; reduce heat to medium-low. Cover and cook 15 minutes or until liquid is ...
From goodhousekeeping.com


ITALIAN STUFFED PORTOBELLO BURGER - WILL COOK FOR SMILES
2015-03-10 Preheat the oven to 350. Wash your mushrooms and carefully take off the stems if there is one. Rub mushrooms lightly in olive oil and set aside. In a mixing bowl, combine cream cheese, bread crumbs, Parmesan cheese, basil, grated (or pressed) garlic and salt. Mix very well until all combined.
From willcookforsmiles.com


HEALTHYLIFEAREBIA: POTATO STUFFED PORTOBELLOS #5FIX
5-Ingredient Fix Contest Entry. This easy recipe makes an elegant side dish or a vegetarian entree. For best results, drain any liquid from...
From healthylifearebia.blogspot.com


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