Roasted Portobello Mushrooms With Fontina Recipes
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.
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
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 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.
CHERRY & FONTINA STUFFED PORTOBELLOS
I developed this hearty appetizer for my mushroom-lovin' kids. They're grown now with families of their own, but they still request these when they come home. -Wendy Rusch, Trego, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Wipe mushroom caps clean with a damp paper towel; remove stems and gills and discard. Place caps on a foil-lined 15x10x1-in. baking pan., In a large skillet, melt butter over medium heat until it begins to brown and smell nutty. Add onion; saute until translucent, stirring occasionally. Stir in pecans, cherries and seasonings; cook and stir 3 minutes. Remove from heat., Combine onion mixture and stuffing cubes, tossing to coat evenly. Add 1-1/2 cups broth to onion-stuffing mixture, stirring until well mixed. Add remaining broth as needed. Stir in 1 cup cheese., Fill mushroom caps with stuffing until mounded, about 1 cup each. Sprinkle with remaining cheese. Bake until mushrooms are heated through and cheese is melted, 15-20 minutes. Cut in half; serve warm.
Nutrition Facts : Calories 301 calories, Fat 19g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 531mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 6g fiber), Protein 8g protein.
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