MARINATED ROASTED PORTOBELLOS
Provided by Trisha Yearwood
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Use a spoon to remove the gills from the underside of the mushrooms. Put the mushrooms in a small baking dish.
- Combine the oil, red pepper flakes, sugar, thyme and garlic in a small saucepot and heat until bubbling and aromatic. Pour the warm oil over the mushrooms, add 1/4 teaspoon salt and toss gently to coat. Cover and marinate at room temperature for at least 1 hour and up to overnight.
- Preheat the oven to 425 degrees F. Arrange the mushrooms on a baking pan and roast until browned and tender, about 30 minutes. Transfer the mushrooms to a serving plate and drizzle with the liquid from the pan.
PASTA WITH PORTOBELLO MUSHROOMS
The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
- Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
- Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.
ROASTED PORTOBELLO MUSHROOMS WITH BLUE CHEESE
Meaty portobellos are topped with blue cheese. Great for appetizers or as a burger on a toasted bun.
Provided by Dianne
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven or toaster oven to 425 degrees F (220 degrees C).
- Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.
- Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.
Nutrition Facts : Calories 79.3 calories, Carbohydrate 6.9 g, Cholesterol 9.5 mg, Fat 3.9 g, Fiber 1.9 g, Protein 6.1 g, SaturatedFat 2.4 g, Sodium 634.5 mg, Sugar 2.2 g
FETTUCCINE WITH ROASTED MUSHROOMS
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Line a baking sheet with foil. Brush the foil with about a teaspoon of the oil and scatter the garlic and thyme over the foil.
- Remove and discard the stems from the mushrooms. Place the mushroom caps stem side down in a single layer on the baking sheet. Roast the mushrooms for 30 minutes.
- Remove the mushroom caps from the oven and slice them into slivers about a fourth of an inch wide. Chop the garlic and the thyme from the baking sheet. This much of the recipe can be prepared up to 4 hours in advance.
- Shortly before serving, bring a large pot of salted water to a boil. Cook the fettuccine about three minutes. Drain it well, then place it in a shallow saucepan or a skillet. Add the mushrooms, chopped thyme and garlic and the remaining olive oil. Cook over low heat a few minutes, tossing the noodles gently, to mix all of the ingredients. Season to taste with salt and pepper, gently fold in the parsley and serve the fettuccine alongside the monkfish.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 7 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 357 milligrams, Sugar 2 grams
ROASTED PORTOBELLO MUSHROOMS RECIPE
Learn how to bake portobello mushrooms with this easy recipe. These large mushroom caps make the most delicious side dish but can also be added to soups, salads, and stews. Easy, quick & healthy recipe for everyone in the family.
Provided by Aysegul Sanford
Categories Vegan side dish
Time 27m
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Set it aside.
- Prepare the mushrooms for roasting: Fill a small bowl with water. Wet a kitchen sponge (or a sheet of paper towel) in the bowl and squeeze out any excess water. Gently wipe the large mushroom caps to remove any dirt and debris.
- Remove the gills and the stem: Turn the mushrooms upside down and place one in the palm of your hand. Using a paring knife, slice off the mushroom's inner edges while slowly rotating its cap. Then, use a small spoon to gently scrape the mushroom's gills. Be careful not to dig too deep into the flesh of the mushroom. Continue working around the mushroom until you remove all of the gills. Remove the stem by gently twisting it from the bottom. Continue with the remaining mushrooms.
- Brush with oil and season: Place the portobello mushrooms on the parchment-lined sheet. Lightly brush each mushroom with approximately ½ teaspoon olive oil and season them with ¼ teaspoon salt and a pinch of pepper on both sides. If you do not have a brush, you can also use a vegetable oil cooking spray to lightly coat them with oil.
- Roast in the oven: Arrange the mushrooms on the baking sheet with the gills side facing down. Bake them in the oven for 10 minutes, flip them, and then bake them for another 5-7 minutes.
- Serve while they are still warm.
Nutrition Facts : Calories 81 kcal, Carbohydrate 3 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Sodium 202 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
ROASTED PORTOBELLO MUSHROOMS
A quick and easy recipe for perfect roasted portobello mushrooms. You just need a few ingredients and 20 minutes!
Provided by Lauren Grant-Vose
Categories Side dish
Time 25m
Number Of Ingredients 1
Steps:
- 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. Arrange mushrooms, gill side up, on a baking sheet and roast until tender and beginning to brown, about 15 minutes.
- Flip mushrooms, discard any accumulated juices, and roast until mushrooms are brown and slightly dry, about 5 minutes more.
Nutrition Facts : ServingSize 1 mushroom, Calories 50 calories, Sugar 0g, Sodium 291mg, Fat 3.5g, SaturatedFat 0.5g, Carbohydrate 3g, Fiber 1g, Protein 3g, Cholesterol 0mg
ROASTED PORTOBELLO WITH CARAMELIZED ONION RAVIOLI
Steps:
- For Filling #1: Preheat oven to 400 degrees. Pour olive oil into a skillet and saute onions and garlic for approximately 2 minutes. Add mushrooms, chicken stock, salt and pepper. Put the mixture in the oven and bake for 30 minutes, stirring every 10 minutes. Once cooked, place the mushroom mixture in a food processor. Add parsley and additional salt and pepper to taste. Then, while machine is running, add enough olive oil to make a smooth filling. Process until pasty, or chunky depending on preference.
- For Filling #2: Cube 2 small eggplants and then toss with oil and enough bread crumbs to coat. Salt and pepper to taste. Place in a roasting pan and bake in a preheated 400 degree for 45 minutes. After cooking put the eggplant in a mixing bowl and add mozzarella, Romano, tomato paste and whole egg. Mix until all are incorporated into a thick, and somewhat smooth mixture for the filling. Add olive oil to make a paste. Then add additional salt and pepper to taste. Put filling into already made ravioli dough.
- For Ravioli Dough: Mix eggs and flour, add warm water to soften dough during kneading. Hand kneading is preferred. Knead 5 minutes for elastic consistency. Spread dough and punch out 2.1/2 to3-inch circles, the size of an open soup can. Spoon completed filling into center, leave 1/2-inch perimeter around filling. Place mixture on 1/2 of circle, fold and pinch around circumference. Make sure dough is moist. Wet finger to seal. NO air pockets, must seal tight. Boil pot of water and 1/2 tablespoon salt. Place ravioli in water. Allow to boil 1 minute after they float to the top. Remove from water and place on a plate.
- For the Spinach Cream Pesto Sauce: Combine ingredients in a food processor and process. Transfer mixture to a saute pan. Heat over low heat and then pour over ravioli's.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
ROASTED PORTOBELLO MUSHROOM FETTUCCINE
This is my version of a recipe I encountered while traveling. It was so good that I had to recreate it at home for my family. This is really good served with crusty bread and a nice riesling. Enjoy!
Provided by Dee Eberhart
Categories Italian Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Place portobello mushroom caps into a large resealable plastic bag and pour in balsamic vinegar. Seal the bag and shake several times to coat mushrooms with vinegar; set aside to marinate.
- Set an oven rack about 6 inches from broiler's heat source, and preheat oven's broiler.
- Line a baking sheet with aluminum foil.
- Cut red and yellow bell peppers in half from top to bottom; remove stems, seeds, and ribs. Place the peppers cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes.
- Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop roasted peppers.
- Turn oven's temperature to 500 degrees F (260 degrees C).
- Remove portobello mushroom caps from bag, shake off excess vinegar, and arrange onto a baking sheet.
- Roast mushrooms until tender and they give off their liquid, 5 to 8 minutes. Remove mushrooms from oven and set aside. Chop mushrooms when cool enough to handle.
- Fill a large pot with lightly salted water and bring to a boil. Stir in fettuccine and return to a boil. Cook the pasta until tender but still slightly firm, about 8 minutes; drain.
- Heat olive oil and butter in a large skillet over medium heat until butter has melted; cook and stir asparagus with garlic, Italian seasoning, crushed red pepper flakes, salt, and black pepper until asparagus is tender but still bright green, about 3 minutes.
- Mix portobello mushrooms and roasted peppers into asparagus mixture and toss fettuccine with the vegetables until combined.
Nutrition Facts : Calories 320.2 calories, Carbohydrate 54.1 g, Cholesterol 7.6 mg, Fat 8 g, Fiber 5.2 g, Protein 11.6 g, SaturatedFat 2.6 g, Sodium 36.5 mg, Sugar 8.6 g
ROASTED PORTOBELLO MUSHROOMS WITH FONTINA
Categories Cheese Mushroom Appetizer Bake Broil Vegetarian Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Position oven rack 6 inches from broiler. Preheat broiler. Mix first 4 ingredients in bowl. Place mushrooms, stem side up, on heavy large baking sheet. Brush with oil mixture. Season with salt and pepper. Broil mushrooms until just cooked through, about 3 minutes. Place on work surface. Set oven temperature at 450°F.
- Cut each mushroom crosswise into 1/2-inch-wide strips atop each bread slice. Place bread on baking sheet. Bake until cheese melts, about 5 minutes.
ROASTED PORTOBELLO MUSHROOMS WITH FONTINA
A delicious looking Scandinavian vegetarian appetizer. I found this recipe at Scandinavian Cooking online.
Provided by Enjolinfam
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Position oven rack 6 inches from broiler. Preheat broiler. Mix first 4 ingredients in bowl. Place mushrooms, stem side up, on heavy large baking sheet. Brush with oil mixture. Season with salt and pepper. Broil mushrooms until just cooked through, about 3 minutes. Place on work surface. Set oven temperature at 450°F.
- Spread Fontina cheese strips on bread. Cut each mushroom crosswise into 1/2-inch-wide strips atop each bread slice. Place bread on baking sheet. Bake until cheese melts, about 5 minutes.
Nutrition Facts : Calories 371.3, Fat 25.4, SaturatedFat 12, Cholesterol 65.8, Sodium 629.8, Carbohydrate 18.4, Fiber 1.9, Sugar 3.5, Protein 18.7
ROASTED RED PEPPERS AND PORTOBELLO MUSHROOMS
Since you serve this side dish at room temperature, it's perfect for a party or holiday buffet. It's also a terrific appetizer when served on crostini or low-sodium whole-grain crackers.
Yield Serves 12; 1/2 cup per serving
Number Of Ingredients 5
Steps:
- Lightly spray the mushrooms with olive oil spray. Lightly spray a large indoor grill pan or grill rack with olive oil spray. Heat the pan for several minutes over medium-high heat or preheat the grill on medium high.
- Grill the mushrooms for about 30 minutes, or until juicy. (The cooking time will vary depending on the size of the mushrooms. If you cook them too long, they will dry out.) Transfer to a cutting board. Slice to the desired thickness.
- In a large bowl, stir together the mushrooms and roasted peppers.
- In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved. Pour over the mushroom mixture. Stir gently. Serve at room temperature.
- (Per serving)
- Calories: 12
- Total fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 2g
- Fiber: 0g
- Sugars: 1g
- Protein: 1g
- Calcium: 3mg
- Potassium: 101mg
- Free
FETTUCCINE WITH PORTOBELLO MUSHROOM ALFREDO SAUCE
Make and share this Fettuccine With Portobello Mushroom Alfredo Sauce recipe from Food.com.
Provided by randomBvR
Categories European
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain; set aside.
- Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.
- Melt butter in a large saucepan over medium heat; add mushrooms and garlic. Saute 5-6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium-high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir until cheese melts and mixture thickens. Stir in parsley. Serve over hot cooked pasta.
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