SAUSAGE-STUFFED PORTOBELLO MUSHROOMS
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.
STUFFED PORTOBELLO MUSHROOMS
In this satisfying centerpiece dish from Chloe Coscarelli, the vegan chef and cookbook author, portobello mushroom caps are filled with savory lentil cashew stuffing, topped with a slice of tomato and fresh thyme leaves then baked until golden brown and bubbly. It is hearty fare that will surprise and delight everyone at your table.
Provided by Tara Parker-Pope
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 16 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams
STUFFED PORTABELLA CAPS
I love stuffed mushrooms but I've had a hard time finding recipes that don't have seadood in them. Here's a great one with sausage.
Provided by Miss Erin C.
Categories Pork
Time 1h10m
Yield 5 Mushroom caps
Number Of Ingredients 9
Steps:
- Remove stems from portobello mushrooms.
- Arrange the mushroom caps, bottoms up, on a medium baking sheet.
- Chop the stems and set aside.
- Place turkey sausage link on a small baking sheet.
- Cook uncovered in the preheated oven 15 minutes, or until the interior is no longer pink.
- Remove from heat and chop.
- In a medium saucepan over medium heat, mix together chopped mushroom stems, chopped sausage, chopped garlic, crushed garlic, cayenne pepper, black pepper and seasoned bread crumbs.
- Slowly cook and stir 5 to 7 minutes, or until bread crumbs begin to brown.
- Remove from heat, allow to cool approximately 10 minutes and transfer to a medium bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream cheese and Parmesan cheese into the mushroom stem mixture.
- Stuff the mushroom caps with the mixture.
- Bake stuffed mushrooms in the preheated oven 20 minutes, or until stuffing is lightly browned.
Nutrition Facts : Calories 164.2, Fat 9.6, SaturatedFat 5.6, Cholesterol 27.4, Sodium 316.2, Carbohydrate 14.7, Fiber 2.1, Sugar 2.3, Protein 6.6
STUFFED PORTOBELLO MUSHROOM CAPS
I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling.
Provided by rocklighting
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
- Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
- Bake in preheated oven until heated through and golden on top, about 30 minutes.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 19 g, Cholesterol 42.2 mg, Fat 6.3 g, Fiber 2.1 g, Protein 11.8 g, SaturatedFat 3.3 g, Sodium 288.3 mg, Sugar 2.9 g
CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS
Provided by Food Network
Categories appetizer
Time 1h45m
Yield 4 appetizer portions
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes.
- Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.
- Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.
- Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.
More about "stuffed portobello mushroom caps recipes"
STUFFED PORTOBELLO MUSHROOMS | RICARDO
From ricardocuisine.com
5/5 (50)Total Time 50 minsCategory AppetizersCalories 395 per serving
- Remove and finely chop the mushroom stems. Set aside. Using a spoon, scrape out the gills (the black part on the underside of the mushroom cap) and discard. Set aside.
- In a large bowl or freezer bag, combine all the ingredients. Add the mushroom caps and coat well. Marinate for about 10 minutes.
- Fry the bacon in a skillet over medium heat until browned. Add the chopped mushroom stems, asparagus, bell pepper and onion. Season with salt and pepper. Sauté over medium-high heat for about 2 minutes. Add the broth. Bring to a boil and reduce until almost dry. Add the croutons and mix well. Set aside.
TOP 11 STUFFED MUSHROOM RECIPES - THE SPRUCE EATS
From thespruceeats.com
COUSCOUS-STUFFED PORTOBELLO MUSHROOM CAPS WITH MOZZARELLA
From recipes.heart.org
STUFFED PORTOBELLO MUSHROOMS - JO COOKS
From jocooks.com
STUFFED PORTOBELLO MUSHROOMS RECIPE - HOW TO MAKE …
From delish.com
10 BEST STUFFED PORTABELLA MUSHROOM CAPS RECIPES
From yummly.com
STUFFED PORTOBELLO MUSHROOM CAPS - RECIPES & ME
From recipesandme.com
STUFFED PORTOBELLO MUSHROOMS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
STUFFED PORTOBELLO MUSHROOM CAPS | RECIPE
From kosher.com
STUFFED PORTOBELLO MUSHROOMS | KITCHN
From thekitchn.com
STUFFED PORTOBELLO MUSHROOM CAPS - EASY LOW CARB
From easylowcarb.com
COUSCOUS PORTOBELLO MUSHROOM RECIPE - KOFFIEMACHINES.NU
From koffiemachines.nu
PORTOBELLO MUSHROOM AND SHRIMP RECIPE - THERESCIPES.INFO
From therecipes.info
STUFFED PORTOBELLO MUSHROOMS - COOKIDOO® – A PLATAFORMA OFICIAL …
From cookidoo.pt
CAPRESE STUFFED PORTOBELLO MUSHROOMS - CAFE DELITES
From cafedelites.com
BROCCOLI STUFFED PORTOBELLO CAPS RECIPE | PC.CA
From presidentschoice.ca
STUFFED PORTOBELLO MUSHROOM CAPS - DISHES DELISH
From dishesdelish.com
STUFFED MUSHROOM RECIPE KETO : OPTIMAL RESOLUTION LIST
From recipeschoice.com
THE BEST STUFFED PORTOBELLO MUSHROOM CAPS RECIPE - MAGIC SKILLET
From magicskillet.com
ROASTED PORTOBELLO CAPS RECIPE | EATINGWELL
From eatingwell.com
BEST GRILLED STUFFED PORTOBELLO MUSHROOM CAPS RECIPES | FOOD …
From foodnetwork.ca
STUFFED PORTOBELLO CAPS - MAGIC SKILLET
From magicskillet.com
CAPRESE STUFFED PORTOBELLO MUSHROOMS RECIPE | EATINGWELL
From eatingwell.com
STUFFED PORTOBELLO CAPS RECIPE | PC.CA
From presidentschoice.ca
FBR STUFFED PORTOBELLO MUSHROOM CAPS • FARR BETTER RECIPES®
From farrbetterrecipes.com
10 BEST STUFFED PORTOBELLO MUSHROOMS RECIPES - YUMMLY
THE BEST EVER STUFFED PORTOBELLO MUSHROOMS - THE GIRL ON BLOOR
From thegirlonbloor.com
STUFFED PORTOBELLO MUSHROOM CAPS - RUNNING IN A SKIRT
From runninginaskirt.com
3 VEGAN STUFFED PORTOBELLO MUSHROOM RECIPES TO STEAL THE SPOTLIGHT
From foodnetwork.ca
STUFFED PORTOBELLO MUSHROOM RECIPES | ALLRECIPES
From allrecipes.com
STUFFED PORTOBELLO MUSHROOMS (VEGETARIAN) - BOWL OF DELICIOUS
From bowlofdelicious.com
CRAB-STUFFED PORTOBELLO MUSHROOMS RECIPE
From mygourmetconnection.com
WALNUT-STUFFED PORTOBELLO MUSHROOMS RECIPE | KITCHN
From thekitchn.com
BLUE CHEESE STUFFED PORTOBELLO MUSHROOMS - SALTY SIDE DISH
From saltysidedish.com
STUFFED PORTOBELLO MUSHROOM CAPS - STUFFED MUSHROOM RECIPES
From worldrecipes.org
CAPRESE STUFFED PORTOBELLO MUSHROOM CAPS - ITALIAN FOOD FOREVER
From italianfoodforever.com
STUFFED PORTOBELLO MUSHROOMS WITH CRISPY GOAT CHEESE
From abeautifulplate.com
STUFFED PORTOBELLO MUSHROOM CAPS | GIRL RAISED IN THE SOUTH
From girlraisedinthesouth.com
SEAFOOD STUFFED PORTOBELLO MUSHROOMS RECIPE - BUMBLE BEE …
From bumblebee.com
SAUSAGE STUFFED PORTOBELLO MUSHROOMS - DELICIOUS LOW CARB DINNER
From foxandbriar.com
STUFFED PORTOBELLO MUSHROOM CAPS - MOTHER WOULD KNOW
From motherwouldknow.com
COUSCOUS PORTOBELLO MUSHROOM RECIPE - APBPAYSAGISTE.FR
From apbpaysagiste.fr
STUFFED PORTOBELLO MUSHROOMS - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love