STUFFED PORTOBELLO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 5h30m
Yield 6 servings
Number Of Ingredients 41
Steps:
- For the smoked pork: Preheat a smoker to 300 degrees F. using a 50/50 mixture of pre-soaked apple wood and oak woodchips.
- Combine the granulated sugar, brown sugar, paprika, chili powder, garlic powder, onion powder, salt, pepper, cayenne pepper and dry mustard in a bowl and mix well.
- Dry the pork and then rub the piece of meat with the spice rub, making sure to cover the entire piece. Place the pork butt directly on a rack in the smoker and cook until it reaches an internal temperature of 200 degrees F., 3 to 4 hours.
- Remove the pork from the smoker and let it rest for 20 to 30 minutes, and then pull the meat, discarding large pieces of fat. Hold the pulled pork for later use.
- For the BBQ sauce: While the pork is smoking, heat a pot over medium-high heat. Melt the butter and then add the onions and garlic and saute until the onions are tender. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Stir the spices into the butter and toast for about 1 minute.
- Add the brown sugar and molasses and cook until the sugar is dissolved, 2 to 3 minutes.
- Whisk in the ketchup, Dijon mustard, cider vinegar and Worcestershire sauce and bring to a simmer. Simmer the sauce for 30 minutes and then season with salt and pepper. Let cool slightly, and then puree in a blender.
- For the potatoes: Preheat the oven to 400 degrees F. Toss the potatoes with the grapeseed oil, salt and pepper in a large bowl and then spread them out on a baking sheet. Bake until tender and golden brown, 20 to 25 minutes.
- For the roasted portobello mushrooms: Remove the stems from the mushroom caps and scrape the gills out from the caps with a spoon. Starting at the outer edge of each mushroom cap, use a knife to peel the "skin," or outer layer, off the cap.
- Arrange the mushrooms on a baking sheet and drizzle with the grapeseed oil. Season with the salt and pepper and roast the mushrooms stem-side up until the mushrooms are tender, about 10 minutes.
- For plating: Heat a large saute pan over high heat. Heat the grapeseed oil and then add the bacon and onions and saute until cooked and tender. Season with salt and pepper and then add the pulled pork and BBQ sauce and cook until hot.
- Divide the pork mixture and mound it on the 6 mushroom caps. Top each with a slice of cheese. Wipe out the saute pan and arrange the mushrooms inside. Add about 1/4 cup water, cover the pan, and cook to melt the cheese.
- Divide the potatoes among 6 plates. Place the mushroom on top of the potatoes. Garnish with parsley and a pinch of freshly ground black pepper.
PORTOBELLO STEAKS
These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!
Provided by Plant Based Life
Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Remove stems and clean the mushrooms; set aside.
- Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
- Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
- Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g
PORTOBELLOS STUFFED WITH CORN AND MUSHROOMS
Categories Cheese Garlic Mushroom Broil Vegetarian Corn Thyme Oregano Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk 1 cup oil, garlic, vinegar, 3 teaspoons thyme, and 2 teaspoons oregano in medium bowl to blend. Season generously with salt and pepper. Transfer 1/3 cup garlic-herb oil to small bowl; reserve.
- Trim and thinly slice portobello stems; set aside. Brush both sides of portobello caps with remaining garlic-herb oil; place caps, rounded side down, on large rimmed baking sheet. Preheat broiler. Broil portobello caps until tender, about 5 minutes per side. Remove from broiler. Turn caps rounded side down. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add assorted mushrooms and portobello stems; sauté 5 minutes. Stir in reserved 1/3 cup garlic-herb oil; sauté until mushrooms are tender, about 5 minutes. Add corn; sauté until tender, about 3 minutes. Add cream; simmer until almost absorbed, about 2 minutes. Stir in cheese. Season with salt and pepper. Divide mixture among portobello caps, mounding in center. (Can be made 6 hours ahead. Cover; chill.)
- Preheat broiler. Broil portobellos until heated through, about 5 minutes. Sprinkle with 2 teaspoons each thyme and oregano.
STUFFED PORTOBELLOS
Malcolm Lewis of Freeville, New York turns hearty portobellos into a flavorful meal. His addition of walnuts adds crunch to the savory topping. If you'd like, add raisins for a bit of sweetness.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended. , Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.
Nutrition Facts : Calories 221 calories, Fat 12g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 435mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
ROASTED STUFFED PORTOBELLOS
Provided by Robin Miller : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
- In a medium bowl, combine chicken, broccoli (with liquid from package), sun-dried tomatoes with oil from jar, and bread crumbs. Toss to combine.
- Arrange mushroom caps, stem side up, on prepared baking sheet. Fill each mushroom cap with chicken mixture. Roast 20 minutes, until filling is golden brown and mushrooms are tender.
BROILED CHEESE STUFFED PORTOBELLOS
My vegetarian friends do the happy dance for my mushroom caps with spinach and cream cheese, mozzarella and Parmesan. As a twist, use button mushrooms and make appetizers. -Jennifer Bender, Baldwin, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. In a large bowl, combine mushrooms and salad dressing; turn to coat. Let stand 15 minutes. Meanwhile, in another large bowl, combine spinach, cream cheese, Parmesan cheese, garlic, salt and pepper., Drain mushrooms, discarding salad dressing. Place mushrooms in a foil-lined 15x10x1-in. baking pan. Broil 3-4 in. from heat until tender, 2-3 minutes on each side. Fill with spinach mixture; top with mozzarella cheese. Broil until cheese is melted, 2-4 minutes longer.
Nutrition Facts : Calories 314 calories, Fat 24g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 710mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.
STUFFED PORTOBELLOS WITH ARUGULA-AND-BREAD SALAD
Hot Italian turkey or pork sausage also works great here.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees with racks in upper and lower thirds. Place mushrooms stem-side up on a rimmed baking sheet; brush all over with 3 tablespoons oil. Season with salt and pepper. On another rimmed baking sheet, toss 4 cups bread with 2 tablespoons oil; season with salt and pepper. Roast mushrooms on top rack until softened, and bread cubes on bottom until golden, 12 minutes.
- Combine sausage, egg, and remaining 2 cups bread; season with salt and pepper. Divide evenly among mushroom caps; roast until cooked through, 15 minutes more.
- Adjust oven to broil. Divide cheese among mushrooms; broil until golden and bubbly, 3 minutes. Toss croutons with arugula, fennel, vinegar, and remaining 2 tablespoons oil; season with salt and pepper. Serve mushrooms, with salad alongside.
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- Place Poblano peppers and onion slices on grid over medium, ash-covered coals. Grill, covered, 15 to 20 minutes (over medium heat on preheated gas grill) or until onion is tender and pepper skins are blackened, turning occasionally. Place peppers in food-safe plastic bag; close bag. Set peppers and onion aside to cool.
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