Savory Stuffed Portabella Mushrooms Recipes

SAVORY STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large skillet over medium-high heat. Add the olive oil and once hot, add the turkey sausage and cook, breaking up with the back of a wooden spoon, about 2 minutes. Once the sausage is beginning to brown, add the mushroom stems and continue to cook until soft and the turkey is cooked through. Add the garlic and briefly saute until fragrant. Stir in the white wine and scrap up any browned bits on the bottom of the pan. Cook until the wine has evaporated. Transfer the mixture to a bowl. Add the blue cheese, breadcrumbs and parsley to the sauteed mixture and stir to combine.
• Place the mushroom caps cavity-side up on the a sheet tray. Drizzle with olive oil and sprinkle with salt and pepper. Spoon the filling into the cavities and drizzle again with olive oil. You may need to pack down the filling with your hands. Bake 20 minutes.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Heat a skillet over medium heat and add the olive oil. Add the garlic and shallots to the skillet and saute until softened. Add the ground beef and cook until browned, stirring occasionally. Add the stock and simmer until the liquid is reduced. Add the chopped mushrooms and cook until softened. Add 1 tablespoon salt, 1/2 teaspoon pepper, cayenne, sauerkraut and brine. Cook until all liquid is absorbed. Stir in all the cream cheese except 1 tablespoon.
• Preheat the broiler.
• Drizzle the mushroom caps with olive oil and stuff with the beef mixture.
• In a small bowl, combine the breadcrumbs, the remaining cream cheese and some salt and pepper. Divide the breadcrumb topping over the stuffed mushrooms and broil until bubbly, 3 to 4 minutes.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.
• In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)
• Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)
• Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Remove stems from mushrooms (discard or save for another use). Place mushroom caps on a rack in a shallow roasting pan; fill each with a rounded teaspoonful of goat cheese. Top each with 1 tablespoon red pepper strips. Sprinkle with pepper; drizzle with oil. , Bake at 350° for 15-20 minutes or until mushrooms are tender and cheese is melted.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat broiler.
• In a small bowl stir together bread crumbs, Parmesan, parsley, and salt and pepper to taste. Cut off and discard mushroom stems. Put mushrooms, gill sides down, on a baking sheet and brush tops with 1/2 tablespoon oil. Broil mushrooms 2 to 3 inches from heat until golden, about 3 minutes. Turn mushrooms over and season with salt and pepper. Broil mushrooms 3 minutes more. Mound bread-crumb mixture onto mushroom centers and drizzle with remaining 1/2 tablespoon oil. Broil stuffed mushrooms until stuffing is golden brown, 1 to 2 minutes.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot but not smoking and lightly brown bread crumbs, stirring occasionally. Transfer to a large bowl.
• Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and sauté onion, stirring, until tender. Add garlic and sauté, stirring, 1 minute. Add chopped mushroom stems and salt and pepper to taste and sauté, stirring, until tender, about 3 minutes. Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until almost all of liquid is evaporated. Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs.
• Heat remaining tablespoon oil over moderately low heat until hot but not smoking and cook mushroom caps, gill sides down, covered, 5 minutes. Turn mushroom caps over and add remaining 1/4 cup wine and salt and pepper to taste. Cook, covered, until just tender but still juicy and mound filling in caps. Heat mushrooms until hot, about 3 minutes.
• Serve sprinkled with remaining bread crumbs.

STUFFED PORTOBELLO MUSHROOMS WITH EGG AND PESTO

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Use a damp cloth to remove any dirt from mushrooms. Cut stems off and use a spoon to remove gills, being careful not to break sides of the mushrooms. If there is not enough room for an egg, scrape out a bit of the mushroom flesh. Brush mushroom tops with olive oil and place, top-sides down, on the prepared baking sheet.
• Broil in the preheated oven until mushrooms start to release liquid, 5 to 6 minutes. Remove from oven and reduce heat to 400 degrees F (200 degrees C).
• Pour out any accumulated liquid from the mushrooms and pat the insides dry with a paper towel. Return mushrooms to the baking sheet. Lightly brush the foil with additional oil to prevent sticking.
• Spread 1 tablespoon pesto into each mushroom. Gently crack an egg into each mushroom and season with salt and pepper. Sprinkle with Parmesan cheese.
• Bake in the preheated oven until whites are set and egg yolks are done to your liking, 12 to 15 minutes. Garnish with parsley.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Remove stems from mushrooms and gently scrape away gills from underside.
• Combine garlic and olive oil.
• Brush on caps and set aside for 30 minutes.
• Combine cheese, lemon pepper and basil and set aside.
• Grill over medium heat top side of mushrooms up for about 5 minutes on warming rack of grill.
• Turn mushrooms over and fill with cheese mixture.
• Cover and grill about 5 minutes or until cheese is warmed through.
• Serve whole.

SAVORY STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 350°F.
• In large skillet, cook sausage over medium heat, stirring frequently until thoroughly cooked; drain well.
• In mixing bowl, combine sausage, cottage cheese, 1/2 cup of Italian cheese blend, tomatoes, basil, garlic and onions. Mix well.
• Brush smooth side of washed mushroom caps with oil & place on baking sheet.
• Spread each with 2 tablespoons sausage mixture & drizzle with 1/2 teaspoon vinegar.
• Top each with 1/2 tablespoon cheese.
• Bake 10-15 minutes until cheese begins to brown.
• Place mushrooms on plate lined with paper towel for about 3 minutes. Once drained, remove paper towel & sprinkle with paprika.