Spicy Portabella Stack Recipes

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20 WAYS TO COOK WITH PORTOBELLO MUSHROOMS



20 Ways To Cook With Portobello Mushrooms image

These portobello mushroom recipes are ideal for plant-based diets. From tacos to burgers, you won't believe how versatile these mushrooms can be!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Baked Portobello Mushrooms
Spinach Stuffed Portobello Mushrooms
Portobello Mushroom Tacos
Portobello Mushroom Burger
Tuscan Portobello Melt
Baked Portobello Mushroom Alfredo
Flatbread Goat Cheese Portobello Pizza
Balsamic Portobello Mushroom Wraps
Portobello Mushroom Soup
Portobello Mushroom Stir Fry
Portobello Mushroom Gravy
Portobello Fajitas
Mushroom Ramen Soup
Grilled Portobello Salad with Avocado, Lime and Grilled Corn
Caprese Stuffed Mushrooms
Garlic Butter Portobello Mushroom
Scalloped Portobello Mushrooms
Black Beans u0026amp; Corn Stuffed Portobello Mushrooms
Portobello and Poblano Enchiladas
Portobello California Burrito

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a mushroom recipe in 30 minutes or less!

Nutrition Facts :

PORTOBELLO STACKS



Portobello Stacks image

We saw these at a deli on a trip to North Carolina and copied it when we got home. It has become one of our favorite additions to any meal with beef, pork or chicken.

Provided by JOHN KARST

Categories     Side Dish     Vegetables     Tomatoes

Time 50m

Yield 4

Number Of Ingredients 6

4 portobello mushrooms
1 large onion, sliced 1/4 inch thick
¼ cup balsamic vinegar
1 eggplant, sliced into 1/2 inch rounds
1 tomato, sliced 1/2 inch thick
4 slices provolone cheese

Steps:

  • Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
  • Bake in preheated oven for 30 minutes, or until cheese is golden brown.

Nutrition Facts : Calories 194.5 calories, Carbohydrate 21.5 g, Cholesterol 19.6 mg, Fat 8.2 g, Fiber 6 g, Protein 12.2 g, SaturatedFat 4.9 g, Sodium 267.4 mg, Sugar 12.3 g

PORTABELLA STACKS



Portabella Stacks image

This is so delicious. Ingredients are approximate because everyone likes something different. Thin to me is too thin for others. So please just use your judgment according to your own taste. You are going to love this!

Provided by luvmybge

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 large portabella mushrooms
1 small eggplants or 1 small zucchini, thinly sliced
1 red onion, thinly sliced
1 tomatoes, thinly sliced
fresh basil leaf
mozzarella cheese, sliced
asiago cheese, grated
olive oil
balsamic vinegar

Steps:

  • Scrape out the dark gills on the underside of each mushroom.
  • Rinse lightly under water and wipe with paper towel.
  • Thinly slice the eggplant and sprinkle with garlic salt.
  • Put the mushrooms in an oiled baking dish.
  • Drizzle with a few sprinkles of olive oil and balsamic vinegar.
  • Top with a couple eggplant slices.
  • Add a basil leaf.
  • Add mozzarella slice.
  • Add a slice of red onion.
  • Add a basil leaf.
  • Add a slice of tomato.
  • Add a basil leaf.
  • Repeat layers and top with Asiago cheese.
  • At this point I cut a wooden skewer in half and poke it down the center of each mushroom stack to hold them in place.
  • Drizzle a bit of olive oil and balsamic vinegar (not a lot or it will sweat too much).
  • Bake in 400° for 20 minutes.

GRILLED PORTOBELLO MUSHROOMS STACKED WITH FRESH SPINACH AND SHAVED MANCHEGO CHEESE



Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 entree servings

Number Of Ingredients 8

12 medium-sized portobello mushroom caps, wiped clean
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 pound baby spinach, washed and dried
4 ounces manchego cheese, thinly sliced into 8 pieces
Sherry Vinaigrette, recipe follows
2 tablespoons finely chopped fresh chives, for garnish, optional

Steps:

  • Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.
  • Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.
  • 1 small shallot, finely chopped
  • 1/4 cup sherry vinegar or balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
  • 1 small shallot, finely chopped
  • 1/4 cup sherry vinegar or balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.

CHEESY MUSHROOM STACKS



Cheesy Mushroom Stacks image

These cheese-smothered mushroom stacks are a perfect lower-calorie side dish with a piece of grilled chicken or pork tenderloin. They can be thrown together quickly and completely cooked under the broiler in a few minutes.

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 large clove garlic, finely grated
4 large portobello mushrooms, stemmed
2 tablespoons whole-wheat panko breadcrumbs
1 teaspoon finely chopped fresh oregano
Kosher salt and freshly ground black pepper
1 medium tomato, cut into 4 slices about 1/2 inch thick
4 ounces fresh salted mozzarella, cut into 4 slices

Steps:

  • Position an oven rack in the top position, 3 inches below the broiler. Preheat the broiler. Whisk together 1 tablespoon of the oil and the garlic in a small bowl. Brush the rounded side of the mushroom caps with the garlic oil and arrange on a rimmed baking sheet, gill-side down.
  • Stir together the breadcrumbs, oregano and remaining teaspoon oil in a second small bowl; set aside.
  • Broil the mushrooms until browned, about 2 minutes. Turn each cap over, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and broil until just softened, about 1 minute. Top each with a tomato slice, sprinkle with 1/8 teaspoon salt and broil until the tomatoes are softened and just cooked through, about 2 minutes. Top with the mozzarella, sprinkle with the breadcrumb mixture and broil until the breadcrumbs are browned, the mozzarella is melted and the mushrooms are fully cooked, about 45 seconds. Transfer to a platter and serve warm.

PORTABELLA STACK



Portabella Stack image

Make and share this Portabella Stack recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 38m

Yield 1 serving(s)

Number Of Ingredients 10

6 asparagus spears
1 large tomatoes
1/4 cup ricotta cheese
2 teaspoons light soy sauce
1/4 teaspoon cayenne pepper, divided
1 large portabella mushroom, about 4 inches across, stem removed
1 tablespoon butter
1 tablespoon parmesan cheese
salt
dried thyme leaves

Steps:

  • Snap tough ends off asparagus, set aside 2 whole spears, chop the remaining asparagus.
  • Combine chopped asparagus, ricotta cheese, soy sauce and 1/8 teaspoon cayenne pepper; Set aside.
  • Clean mushroom and carefully remove stem.
  • Slice the tomato, nice thick slices.
  • To build the stack: Build the stack as the bottom of the mushroom browns.
  • Rub butter on a non-stick ovenproof fry pan, heat on the top of the stove, and place mushroom, top down in fry pan.
  • Sprinkle with salt, thyme and a few grains of reserved cayenne pepper.
  • Place one tomato slice on top of mushroom and sprinkle with salt, thyme and a few more grains of reserved cayenne pepper.
  • Spread the ricotta cheese mixture evenly on the tomato slice; place another tomato slice on top of the cheese mixture.
  • Sprinkle with salt, thyme and remaining few grains of cayenne pepper.
  • Place the reserved 2 whole asparagus spears on top of the tomato slice, cutting the broken ends to fit.
  • Sprinkle with Parmesan cheese.
  • Place on middle rack in a 400°F oven for about 20 minutes or until heated through and the Parmesan is melted.
  • Place under broiler for a further 2 to 3 minutes to crisp up the Parmesan cheese.
  • Make one or repeat to make more.

Nutrition Facts : Calories 313.4, Fat 21.8, SaturatedFat 13.4, Cholesterol 66.3, Sodium 910.4, Carbohydrate 18.1, Fiber 5.5, Sugar 7.9, Protein 16.1

GRILLED STEAK AND PORTOBELLO STACKS



Grilled Steak and Portobello Stacks image

You don't need a special panini maker for these bistro-style sandwiches. They make take some time to prepare, but it's well worth it! -Judy Murphy, Coeur d' Alene, Idaho

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 4-8 servings.

Number Of Ingredients 22

2 tablespoons plus 1/4 cup olive oil, divided
1 tablespoon herbes de Provence
1 beef tenderloin roast (1-1/4 pounds)
4 large portobello mushrooms
2 tablespoons balsamic vinegar
BALSAMIC ONION:
1 large onion, halved and thinly sliced
4-1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
2 tablespoons balsamic vinegar
HORSERADISH SAUCE:
1/2 cup sour cream
1-1/2 teaspoons prepared horseradish
1/4 teaspoon Worcestershire sauce
SANDWICHES:
12 slices white bread
1/4 cup butter, melted
4 cups spring mix salad greens
2 tablespoons red wine vinaigrette
3/4 cup julienned roasted sweet red peppers

Steps:

  • In a small bowl, combine 2 tablespoons oil and herbes de Provence. Rub over tenderloin; cover and refrigerate for 2 hours. Place mushrooms in a small bowl; toss with vinegar and remaining oil. Cover and refrigerate until grilling., In a large skillet, cook the onion, sugar, salt and pepper in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Remove from the heat; stir in vinegar. Set aside. , In a small bowl, combine the sauce ingredients. Cover and refrigerate until serving., Grill tenderloin and mushrooms, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and mushrooms are tender. Let tenderloin stand for 10 minutes. , Meanwhile, brush both sides of bread with butter. Grill over medium heat for 1 minute on each side or until browned. Toss salad greens with vinaigrette. Cut tenderloin and mushrooms into thin slices. , Divide mushrooms among four slices of bread. Layer with roasted peppers, greens and another slice of bread. Top each with onion mixture and beef. Spread sauce over remaining slices of bread; place over beef. Cut each sandwich diagonally in half.

Nutrition Facts : Calories 460 calories, Fat 26g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 554mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 3g fiber), Protein 21g protein.

PORTOBELLO POLENTA STACKS



Portobello Polenta Stacks image

My friends and I have recently started growing portobello mushrooms from kits we found at a farmers market. We love to try new recipes-like this one-with our harvest. -Breanne Heath, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon olive oil
3 garlic cloves, minced
2 tablespoons balsamic vinegar
4 large portobello mushrooms (about 5 inches), stems removed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tube (18 ounces) polenta, cut into 12 slices
4 slices tomato
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh basil

Steps:

  • Preheat oven to 400°. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 1-2 minutes (do not allow to brown). Stir in vinegar; remove from heat., Place mushrooms in a 13x9-in. baking dish, gill side up. Brush with vinegar mixture; sprinkle with salt and pepper. Top with polenta and tomato slices; sprinkle with cheese., Bake, uncovered, until mushrooms are tender, 20-25 minutes. Sprinkle with basil.

Nutrition Facts : Calories 219 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 764mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS



Savannah's Best Marinated Portobello Mushrooms image

This is simple and tasty with some rice or couscous and a colorful vegetable; I made a bell pepper, garbanzo, sesame salad. Mmmm, good as a burger too.

Provided by MOTTSBELA

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 2

Number Of Ingredients 6

½ cup cooking wine
1 tablespoon olive oil
2 tablespoons dark soy sauce
2 tablespoons balsamic vinegar
2 cloves garlic, minced
2 large portobello mushroom caps

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
  • Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

Nutrition Facts : Calories 112.4 calories, Carbohydrate 4.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 1286.4 mg, Sugar 2.5 g

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