Stuffed Baby Portabella Mushrooms Recipes

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STUFFED BABY PORTABELLA MUSHROOMS



Stuffed Baby Portabella Mushrooms image

Party with portabellas! You'll love them because they can be made ahead; party goers will find them delicious.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 26

Number Of Ingredients 11

2 packages (5 oz each) fresh baby portabella mushrooms or large regular white mushrooms
2 tablespoons butter or margarine
3/4 cup chopped red onion
1 cup frozen chopped broccoli, thawed, drained
1/4 cup Progresso™ garlic & herb bread crumbs
1 package (5.2 oz) Boursin® cheese with garlic and herbs
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chopped roasted red bell peppers (from a jar)

Steps:

  • Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
  • In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
  • Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
  • Bake uncovered 12 to 15 minutes or until filling is light golden brown.

Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Stuffed Mushroom, Sodium 65 mg, Sugar 0 g, TransFat 0 g

EASY STUFFED PORTOBELLA MUSHROOMS RECIPE



Easy Stuffed Portobella Mushrooms Recipe image

Easy Stuffed Portobella Mushrooms Recipe shows how to make stuffed baby bella or white mushrooms packed full of cheese and so much more!

Provided by Karin and Ken

Number Of Ingredients 7

1 pound baby portabella mushrooms (16 ounces)
3 tablespoons breadcrumbs
1 tablespoon garlic, minced
1/4 cup + 2 tablespoons parmesan, shredded
1/4 cup + 2 tablespoons white wine
Salt
Pepper

Steps:

  • Heat the oven to 400 degrees.
  • Brush off mushrooms with brush or slightly damp towel. Core the mushrooms and set stems aside
  • Arrange mushroom caps in a 9x13 pan with the top side of the mushroom down.
  • Put the mushroom stems, 2 tablespoons breadcrumbs, garlic, ¼ cup of the parmesan cheese, and 2 tablespoons of white wine into a food processor
  • Blitz to combine ingredients until they are finely chopped
  • Add salt and pepper to taste and mix for another couple of seconds to combine. The mushroom stuffing should be moist enough to hold shape when compressed, but not saturated
  • Spoon stuffing mixture into each of the mushroom caps.
  • Mushrooms must be packed and somewhat over flowing or full.
  • Sprinkle 1 tablespoon of breadcrumbs over the stuffed mushrooms
  • They will look like this.
  • Followed by two tablespoons of Parmesan cheese.
  • Pour about ¼ cup of white wine into the pan - this is to help steam the mushrooms as they cook - this should be enough to put a shallow layer of wine in the bottom of the pan, but not enough to make the mushrooms float.
  • Cover the pan with foil and bake for 30 minutes
  • After 30 minutes, remove foil and continue to bake the stuffed mushrooms for an additional 10 minutes, or until the mushrooms are tender.
  • Remove from oven.
  • Enjoy every bite!

AWARD WINNING STUFFED BABY PORTABELLA MUSHROOMS (CREMINI)



Award Winning Stuffed Baby Portabella Mushrooms (Cremini) image

These mushrooms took the grand prize at the Gilroy Garlic Festival. They are stuffed with feta, rosemary, 5 heads of roasted garlic and wrapped in prosciutto. Recipe by Jennifer Malfas

Provided by cookiedog

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

5 whole heads of garlic
1/4 cup olive oil, plus
2 -3 tablespoons olive oil, for drizzling
2 sprigs fresh rosemary
1 1/2 tablespoons chopped fresh rosemary
1 lemon, juice and zest of
1 1/2 cups crumbled feta cheese
1 cup garlic toast, crumbs (from packaged garlic toasts from grocery deli)
salt & pepper
12 small portabella mushroom caps
12 slices prosciutto
2 -3 tablespoons olive oil, for drizzling
salt and pepper
3 -4 tablespoons chicken stock

Steps:

  • STUFFING: Preheat oven to 400 degrees.
  • Cut the top off the heads of garlic,and place on a sheet of aluminum foil. Drizzle with olive oil and season with salt and pepper. Place the 2 sprigs of rosemary on top and wrap the foil around tightly.Roast in the oven for 1 hour.
  • Squeeze the pulp from the garlic heads into a bowl. Mix in 1/4 cup olive oil, chopped rosemary, lemon zest, juice from half the lemon, feta cheese, and garlic toast crumbs. Sprinkle with salt and pepper.
  • Note:Stuffing can be made a day ahead. However, do not mix toast crumbs into the mixture until ready to stuff.
  • MUSHROOMS: Preheat oven to 400 degrees.
  • Fill mushroom caps with stuffing, and wrap with a prosciutto slice. Place in a greased baking pan, drizzle with olive oil, and season with salt and pepper.
  • Put chicken stock in the dish to just cover the bottom. Cover with foil and bake 15 minutes.
  • Spoon pan juices over the mushrooms, re-cover and bake 10-15 minutes more. Baste again, then broil uncovered for 2-3 minutes until prosciutto is brown and crisp.

STUFFED BABY BELLAS



Stuffed Baby Bellas image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 14

16 baby portabella mushrooms (creminis)
1 pound ground chicken or turkey breast
1 teaspoon fennel seed, 1/3 palmful
1 small onion, finely chopped
3 garlic cloves, grated or finely chopped
1 lemon, zested
1 cup shredded asiago cheese
1/2 cup breadcrumbs, a couple handfuls
1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
Salt and pepper
Salt and pepper
2 tablespoons EVOO (extra-virgin olive oil)
1/4 cup pine nuts or chopped almonds

Steps:

  • Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.
  • Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.

SAUSAGE-STUFFED PORTOBELLO MUSHROOMS



Sausage-Stuffed Portobello Mushrooms image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 6 mushrooms

Number Of Ingredients 22

6 portobello mushrooms, stemmed (reserve 1 cup minced stems)
3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
12 ounces hot Italian sausage
12 ounces sweet Italian sausage
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
1/2 cup plain bread crumbs
1/2 cup freshly grated Parmesan
1/4 cup plus 1 tablespoon minced fresh parsley leaves
2 teaspoons Essence, recipe follows
1 egg, lightly beaten
Balsamic vinegar, for drizzling
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
  • Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
  • Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
  • Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William and Morrow, 1993.

BROCCOLI STUFFED BABY PORTABELLA MUSHROOMS



Broccoli Stuffed Baby Portabella Mushrooms image

The broccoli in the stuffing is a nice change from the usual crab or sausage you find in many recipes. Do make the effort to add roasted bell pepper to the tops as it makes the finished mushrooms look really special. I found this recipe a few years ago in a magazine, but only tried it recently. Now it's my favorite mushroom recipe.

Provided by Kathy

Categories     Vegetable

Time 45m

Yield 12 Mushrooms, 1 serving(s)

Number Of Ingredients 7

10 ounces baby portabella mushrooms or 10 ounces large button mushrooms
2 tablespoons butter
1/2 cup red onion, finely chopped
1 cup broccoli, finely chopped
1/4 cup seasoned dry bread crumb
5 1/4 ounces boursin spreadable cheese with garlic and herbs
1 tablespoon roasted red pepper, chopped

Steps:

  • Heat oven to 350 degrees F.
  • Remove mushroom stems and chop 1/2 cup mushroom stems, discard extra stems.
  • Melt butter in a 10" skillet over medium heat.
  • Cook onion and broccoli 2 minutes, stirring occasionally.
  • Stir in mushroom stems.
  • Cook 2 minutes, stirring occasionally.
  • Cool slightly.
  • Stir in bread crumbs and cheese.
  • Spoon vegetable mixture into mushroom caps.
  • Place on ungreased baking pan.
  • Garnish with bell pepper pieces.
  • Bake 15 minutes.

Nutrition Facts : Calories 458.3, Fat 25.7, SaturatedFat 15.1, Cholesterol 61.4, Sodium 858.2, Carbohydrate 49.4, Fiber 9.3, Sugar 11.8, Protein 14.9

CRAB-STUFFED BABY PORTOBELLOS



Crab-Stuffed Baby Portobellos image

Our Christmas is capped off with these stuffed "shrooms." You can use white mushrooms if portobellos are unavailable. -Debbie Johnston, Owatonna, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 3 dozen.

Number Of Ingredients 11

1 pound baby portobello mushrooms
3/4 cup butter, divided
2 garlic cloves, minced
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1/4 cup grated Romano cheese
1 tablespoon minced fresh parsley
3 teaspoons garlic powder
1-1/2 teaspoons onion powder
1/4 cup grated Parmesan cheese
1 teaspoon garlic salt
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Remove stems from mushrooms; set caps aside. Finely chop stems. , In a large skillet, saute chopped mushrooms in 1/4 cup butter for 5 minutes or just until tender. Add garlic; saute 1-2 minutes longer or until garlic is golden. Remove from the heat; stir in the crab, Romano, parsley, garlic powder and onion powder. , Melt remaining butter; pour into a 13-in. x 9-in. baking dish. Fill mushroom caps with crab mixture; place in baking dish. Sprinkle with Parmesan and garlic salt. , Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender. Sprinkle with mozzarella. Bake 2-4 minutes longer or until cheese is melted. Serve warm.

Nutrition Facts : Calories 57 calories, Fat 5g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 139mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

VEGETARIAN STUFFED PORTOBELLO MUSHROOMS



Vegetarian Stuffed Portobello Mushrooms image

I created this stuffed portobello recipe based on a culmination of several recipes I searched for on the internet. I was looking for something different that I could do with my favorite vegetables. This may be my new favorite food--I hope you enjoy!

Provided by Aimee Dorrell

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 4

Number Of Ingredients 12

2 small yellow squash, thinly sliced
2 small zucchini, thinly sliced
2 small green bell peppers, thinly sliced
1 small onion, thinly sliced
3 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
3 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)
4 large portobello mushroom caps
1 cup shredded Parmesan cheese
1 ½ cups shredded mozzarella cheese
1 tablespoon chopped fresh parsley
¼ cup pineapple chunks

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
  • Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
  • Cook on the preheated grill until tender, 7 to 8 minutes.
  • While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
  • Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!

Nutrition Facts : Calories 354.7 calories, Carbohydrate 14.5 g, Cholesterol 38.5 mg, Fat 24.1 g, Fiber 3.5 g, Protein 21 g, SaturatedFat 10.6 g, Sodium 672 mg, Sugar 5.6 g

FETA-STUFFED PORTOBELLO MUSHROOMS



Feta-Stuffed Portobello Mushrooms image

My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. -Amy Martell, Canton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

4 large portobello mushrooms (4 to 4-1/2 inches)
2 tablespoons olive oil
1 garlic clove, minced
1/4 teaspoon salt
1 cup (4 ounces) crumbled feta cheese
1/2 cup prepared pesto

Steps:

  • Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.

Nutrition Facts : Calories 273 calories, Fat 22g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 783mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.

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From thegirlonbloor.com


EASY STUFFED PORTOBELLO MUSHROOMS RECIPE - BUILD YOUR BITE
2021-03-30 Instructions. Preheat oven to 375 degrees. Rinse and dry mushrooms, and remove stems. Place cap side down in a baking dish (see photos) In a bowl, beat together parmesan, cream cheese, sour cream, oregano, garlic powder, onion powder, salt, pepper, and basil until combined. Stuff mushrooms with mixture using a spoon.
From buildyourbite.com


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