Veggie Stuffed Portabella Mushrooms Recipes

VEGETARIAN STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400°F.
• Scrape black gills out of mushrooms with a spoon and remove stem.
• Brush outsides (tops) of mushroom caps lightly with olive oil. Place mushrooms on a parchment paper lined baking sheet, gill side up; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
• In a small bowl, mix together ricotta, tomatoes, mozzarella, Parmesan, basil, and ⅛ teaspoon black pepper. Fill mushroom caps with cheese mixture.
• In a small skillet over medium heat, melt butter. Add garlic, stirring constantly for one minute. Remove from heat. Stir in panko, parsley, oregano, and salt until combined.
• Spread panko mixture evenly over cheese filling.
• Bake mushrooms in the preheated oven until tender and cheese is melted, about 15 to 17 minutes.

CURRIED VEGETABLE STUFFED PORTABELLAS

Steps:

• Heat gas or charcoal grill. With small metal spoon, scrape underside of mushroom caps to remove dark gills. Spray mushroom caps with cooking spray. Place mushroom caps, underside down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes or until mushroom caps are tender, turning occasionally. Remove from grill; turn underside up.
• Meanwhile, cook spinach as directed on box. Squeeze to drain well.
• In 2-quart saucepan, heat oil. Add onion; cook and stir 1 minute. Stir in broth, curry powder and salt. Heat to boiling. Stir in rice; reduce heat to medium-low. Cover and cook 3 minutes. Stir in spinach and carrot; cover and cook 4 to 6 minutes longer or until rice and vegetables are tender. Remove from heat; let stand 3 to 4 minutes or until liquid is absorbed; fluff with fork.
• Carefully spoon about 1/2 cup rice mixture onto each cap. Serve with yogurt and green onion.

VEGETARIAN STUFFED PORTOBELLO MUSHROOMS

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!

STUFFED PORTABELLA MUSHROOMS

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot but not smoking and lightly brown bread crumbs, stirring occasionally. Transfer to a large bowl.
• Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and sauté onion, stirring, until tender. Add garlic and sauté, stirring, 1 minute. Add chopped mushroom stems and salt and pepper to taste and sauté, stirring, until tender, about 3 minutes. Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until almost all of liquid is evaporated. Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs.
• Heat remaining tablespoon oil over moderately low heat until hot but not smoking and cook mushroom caps, gill sides down, covered, 5 minutes. Turn mushroom caps over and add remaining 1/4 cup wine and salt and pepper to taste. Cook, covered, until just tender but still juicy and mound filling in caps. Heat mushrooms until hot, about 3 minutes.
• Serve sprinkled with remaining bread crumbs.

GRILLED STUFFED PORTABELLA MUSHROOMS (VEGETARIAN)

Steps:

• In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper to taste.
• Cover and chill until ready to use if not using right away.
• Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
• Sprinkle with tops of the caps lightly with salt and pepper.
• Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
• Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
• Carefully brush the tomatoes with olive oil then season with a pinch of salt and black pepper, then sprinkle with grated Parmesan cheese or mozza cheese.
• Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.

VEGGIE STUFFED PORTABELLA MUSHROOMS

Steps:

• Scoop out insides of portabella mushrooms and place insides into food processor.
• Rub 1 tsp of olive oil on top of portabella mushroom caps and sprinkle with salt, place caps upside down into baking dish.
• Add 16 oz of mushrooms to food processor and blend with portabella mushroom insides until paste forms, set aside.
• Chop red pepper and onion into small cubes and sauté on medium heat *use 1 tsp of olive oil.
• Add mushroom paste to pepper and onion. sauté for about 15 minutes *stir occasionally.
• Toast pita bread until crispy, crumble into medium bowl.
• Add 1 cup cheese and eggs to bowl, mix well.
• Add mixture to mushroom, pepper, and onion. Stir until evenly blended.
• Spoon mixture into portabella mushroom caps, cover all caps with remaining cheese.
• Bake at 350F for 20 minutes.
• Serve warm.