CRAB STUFFED PORTOBELLOS
Steps:
- Preheat the oven to 350 degrees F.
- Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
- Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.
STUFFED PORTOBELLO MUSHROOMS
Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
- Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
- Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
- Bake 10-12 minutes or until mushrooms are tender.
Nutrition Facts : Calories 202 calories, Carbohydrate 8.2 g, Cholesterol 30.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.3 g, Sodium 286.7 mg, Sugar 3 g
SHRIMP STUFFED PORTABELLA MUSHROOMS
Delicious, and often requested, Stuffed Mushroom recipe. I usually serve as a side dish with grilled sirloin steaks.
Provided by thepitclub
Categories Vegetable
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F.
- Remove stems from mushroom caps and dice stems, set aside.
- Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
- Melt butter in a large skillet over medium heat.
- Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
- Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
- Add cream cheese to mixture and stir well.
- Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
- Spray an 8x11 glass baking dish with non-stick cooking spray.
- Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
- Evenly spread remaining half cup of cheddar cheese over stuffed caps.
- Place dish into preheated oven, and bake for apx. 45 minutes to one hour.
STUFFED PORTABELLA ALA CAJUN
One of the best trips I have been on was driving to Louisianna with my two sisters. We went specifically to see the Acadian settlements and it was thrilling to see all the names were the same as in my background from the Acadian part of Canada. So this recipe is named in honor of all my Acadian relatives. Creole seasoning is a blend of garlic, salt, paprika, cayenne, basil and thyme in equal amounts. The chicken could be poached if no steamer (keep water just below boiling point.. cook chicken in garlic flavored water until juices run clear)
Provided by CoolMonday
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325.
- Wipe outside of mushrooms gently with damp cloth.
- CHICKEN.
- Rinse chicken with cold water and pat dry.
- Use microwave steamer or stovetop steamer.
- Put 6 cloves smashed garlic in water.
- Place chicken in steamer portion.
- Sprinkle with garlic salt.
- Cover, cook until juices run clear (5 minutes in micro).
- When done and cooled a little, put thru food processor or chopper until finely chopped.
- Set aside.
- POTATOES.
- Wash, cut in half and boil until fork tender.
- Peel and mash thoroughly.
- Add milk and 1 teaspoon butter to potatoes.
- Whip until smooth.
- Set aside.
- COMBINING.
- Heat saute pan and add 1 tablespoon butter and 1 tablespoon EVOO.
- Saute shallots, peppers and celery for 2 minutes.
- Add wine and reduce for 1 minute.
- Stir in chicken.
- Stir in basil, Creole seasoning, salt and pepper.
- Mix in potatoes.
- Rub EVOO on outside of mushrooms.
- Place open side up on baking sheet and spread half of chicken mixture on each mushroom.
- Bake at 325 for 15 minutes.
- Sprinkle with Paprika.
- Serve immediately.
Nutrition Facts : Calories 438.7, Fat 26.3, SaturatedFat 9.5, Cholesterol 97.1, Sodium 313.5, Carbohydrate 20.4, Fiber 2.6, Sugar 3, Protein 28.6
PORTABELLA NIRVANA
Roasted portobello mushrooms are stuffed with a savory crab stuffing like a gigantic appetizer. If this isn't Heaven, your taste buds will be there anyway!
Provided by LJALEXSTADT
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat your oven's broiler. Clean mushrooms, and remove stems, reserving them for later. Marinate the mushroom caps in Italian dressing for 15 minutes. Remove from marinade, and place into a baking dish.
- Broil at least 6 inches from heat for about 10 minutes. Check occasionally to make sure they do not burn. Turn off the broiler, and preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a skillet over medium-high heat. Chop reserved mushroom stems. Sautee onion, garlic, mushroom stems and celery until tender. Add the crabmeat, and heat until cooked through, about 5 minutes. Transfer the skillet mixture to a medium bowl, and mix in crackers, 1/3 cup of the cheese blend, and mix until well blended. Use some of the Italian dressing marinade to hold the mixture together if necessary. Pack the crab mixture into the cavities of the mushrooms. Season with salt and pepper to taste.
- Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle remaining cheese over the tops, then return to the oven for 3 minutes, or until cheese has melted.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 20.6 g, Cholesterol 60.3 mg, Fat 37.6 g, Fiber 1.4 g, Protein 10.9 g, SaturatedFat 14.1 g, Sodium 1387.4 mg, Sugar 7 g
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