MARINATED STUFFED PORTABELLA MUSHROOMS
Great company fare but simple and quick enough for everyday! It's a side dish. It's an appetizer. It's a main dish. It's excellent anytime and anyway you serve it! (Well I guess some might argue that, since this really might not be a good breakfast but....to each his or her own!)
Provided by Malriah
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- With a damp cloth or paper towel, wipe the portabellas to clean them.
- Remove the stems, chop and set aside.
- Mix all of the marinade ingredients together and place into a Ziplock bag.
- Add the mushroom caps and seal.
- Arrange the bag so that all of the portabellas are in contact with the marinade;marinate for at least 10 minutes but closer to 20.
- To make the stuffing, begin heating olive oil in a large skillet.
- Add reserved mushroom stems, onions, celery and garlic.
- Cook until veggies start to soften a bit.
- Add chicken and cook until done, about 5 or 6 minutes.
- Stir in rice, sage, 1/4 cup parmesan, salt and pepper and mix well.
- If it is a little dry, you can mix in a tablespoon or so of broth or wine.
- Remove portabellas from the Ziplock bag and discard remaining marinade.
- With a paper towel, pat the portabellas to remove excess moisture.
- Turn them over so that the gill sides are facing up and place in an oven safe pan.
- Stuff each mushroom with about 1/2 to 3/4 cup of the stuffing.
- Sprinkle the remaining 2 tablespoons of Parmesan on top.
- Pour the chicken broth in the bottom of pan.
- Bake uncovered in a 375 degree oven for 10-15 minutes or until the portabellas are done.
STUFFED PORTOBELLO MUSHROOMS
Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors. For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them. "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table," said Ms. Wenz. "To make up for it, the following year I made jumbo portobellos stuffed with beans, spinach, and I made them the star attraction of the meal."
Provided by Tara Parker-Pope
Categories main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place the mushroom caps on it, upside down. Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt and ¼ teaspoon black pepper. Brush the mushrooms with the mixture and bake for 10 to 15 minutes, until tender.
- In a large skillet over medium-high heat, heat remaining olive oil and cook the shallots for 5 minutes, until beginning to brown. Add the garlic and rosemary and cook for another minute or two. Stir in the spinach and broth. Remove from heat as soon as the spinach begins to wilt.
- In a large bowl, mix together the shallot-spinach mixture, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper. Divide the mixture among the mushrooms. Sprinkle the tops with some extra breadcrumbs and nutritional yeast for more crunch, if desired. Bake for another 10 to 15 minutes, until heated throughout. Serve hot.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 6 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 297 milligrams, Sugar 7 grams, TransFat 0 grams
ITALIAN STUFFED PORTOBELLOS
"Golden caramelized onions and creamy roasted garlic are an ideal match for the flavors in this recipe. It's like a quick transport to a ristorante in Rome. For a bit of heat, add red pepper flakes while sauteeing the onions."-Jeanne Holt, Saint Paul, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, cook pancetta in 1 tablespoon oil until crisp. Remove to paper towels with a slotted spoon; set aside., In the same skillet, cook and stir onions until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Stir in the sun-dried tomatoes, salt, pepper and pancetta. Remove from the heat; keep warm., Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with remaining oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; stir in goat cheese and onions. , Brush mushrooms with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Fill mushrooms with onion mixture. Sprinkle with cheeses., Place on a greased baking sheet. Bake at 375° for 8-10 minutes or until cheese is melted. Sprinkle with basil.
Nutrition Facts : Calories 349 calories, Fat 25g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 828mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 14g protein.
STUFFED PORTABELLA MUSHROOMS WITH SWISS CHARD
Portabella (a.k.a. portobello) mushrooms are just grown-up cremini mushrooms. Huge portabellas are great for grilling, and the smaller ones are perfect for stuffing. You'll be amazed by how much filling you can pack into a medium-size portabella. Serve these as a starter or a side dish.
Provided by Martha Rose Shulman
Categories dinner, appetizer, side dish
Time 45m
Yield 12 stuffed mushrooms
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch two minutes until tender, and transfer to the ice water. Drain and squeeze out excess water. Chop fine, and set aside.
- Set aside 1/2 garlic clove, and mince the rest. Heat 1 tablespoon of the olive oil in a large, heavy skillet, and add the pine nuts or almonds. Cook, stirring, until the nuts begin to color, and add the minced garlic. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the chard and salt and pepper to taste. Stir together for a minute or two, and remove from the heat. Taste and adjust seasonings. Transfer to a bowl, add 1/4 cup of the Parmesan and stir together.
- Preheat the oven to 350 degrees. Oil a baking sheet or baking dish that will accommodate all the mushrooms. Gently twist the stems off the mushrooms, if they are still there, and set aside for another purpose. Heat the remaining olive oil over medium heat in the skillet, and add the half clove of garlic that you set aside. Cook the garlic in the olive oil until it turns golden, then remove it from the oil and discard. Add the mushrooms to the oil, season with salt and pepper, and cook, shaking them in the pan, just until they begin to soften, no longer than three minutes. Using tongs, remove from the oil and place on a lightly oiled baking sheet or in a baking dish, rounded side down.
- Fill the mushroom caps with the chard mixture, packing it in tight. Sprinkle the remaining Parmesan over the top. If any oil remains in the pan, drizzle it over the mushrooms. Place in the oven for 15 to 20 minutes, until the mushrooms are moist and tender.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 151 milligrams, Sugar 1 gram
BRUNCH: PORTABELLA STUFFED MUSHROOMS
Looks great on a brunch buffet table. Use Parmesan instead of cheddar if you prefer. I just threw this together this morn and thought I would share it. For the faint of heart omit the garlic but it won't be the same! I served these with ham omeletts, browned canned potatoes sliced tomatoes and whole wheat toast. For aditional flavor add two tbsp of your favorite BBq Sauce to the pepper mixture before filling the mushrooms.
Provided by Bergy
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter in a skillet.
- Brown Mushroom caps, both sides, remove and drain on a paper towel.
- Add Onion, chopped stems & garlic to the pan cook until softened.
- Add peppers cook 1 minute.
- Place mushroon caps in an oven proof dish.
- (you can do the recipe up to this point and 10 minutes before serving finish cooking).
- Sprinkle cheese over the mushrooms.
- Bake in 375F degrees oven for 8 minutes.
- Broil for 2 minutes or until the cheese is bubbly.
- Serve.
RICOTTA-STUFFED PORTOBELLO MUSHROOMS
These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. -Tre Balchowsky, Sausalito, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices., Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula., Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.
Nutrition Facts : Calories 201 calories, Fat 13g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 238mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
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