Tomato Olive Stuffed Portobello Caps Recipes

ROASTED PORTOBELLO CAPS

Steps:

• Preheat oven to 450 degrees F. Coat a rimmed baking sheet or roasting pan with cooking spray.
• Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
• Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.

TOMATO & OLIVE-STUFFED PORTOBELLO CAPS

Steps:

• Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl. Preheat grill to medium. Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps. Oil a grill rack. Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.

STUFFED PORTOBELLO MUSHROOM CAPS

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.

TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS

Steps:

• Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
• Preheat grill to medium.
• Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.
• Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.

TOMATO AND OLIVE STUFFED PORTOBELLO CAPS

Steps:

• Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
• Preheat grill to medium.
• Discard mushroom stems. Remove brown gills from the undersides of the caps using a grapefruit spoon; discard gills.
• Brush the remaining 1 teaspoon oil over both sides of the caps.
• Oil a grill rack or grill pan. Place the caps on the rack, stem sides down, cover and grill until soft, about 3-5 minutes per side (depending on the thickness of the mushroom).
• Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.

TOMATO-&-OLIVE-STUFFED PORTOBELLO CAPS

Steps:

• Combine olive oil, rosemary, garlic powder, soy sauce, lemon Juice and pepper in a small bowl. Mix.
• Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills.
• Place tomato on mushroom caps, drizzle with some marinate. Then add mozzarella, olives drizzle with the remaing marinade
• Place in 400F oven for 15 minutes.

TOMATO & OLIVE STUFFED PORTABELLA CAPS

Steps:

• In a small bowl, combine tomatos, olives, rosemary, garlic, cheese, pepper and 1 tspn oil.
• Preheat grill to medium.
• Discard mushroom stems. Remove and discard brown gills from the underside of the caps using a spoon.
• In another small bowl, mix the remaining 1 tspn oil, lemon juice and soy sauce. Brush the mixture over both sides of the caps.
• Oil a grill rack.
• Place the caps on the rack, stem sides down, cover and grill until soft (~5 minutes per side).
• Remove from grill and fill with tomato mixture.
• Return to grill, cover, and cook until the cheese is melted (~3 minutes).
• Serve warm.