Best Broccoli Stuffed Baby Portabella Mushrooms Recipes

STUFFED BABY PORTABELLA MUSHROOMS

Stuffed Baby Portabella Mushrooms image

Party with portabellas! You'll love them because they can be made ahead; party goers will find them delicious.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 40m

Yield 26

Number Of Ingredients 11

Ingredients

2 packages (5 oz each) fresh baby portabella mushrooms or large regular white mushrooms
2 tablespoons butter or margarine
3/4 cup chopped red onion
1 cup frozen chopped broccoli, thawed, drained
1/4 cup Progresso™ garlic & herb bread crumbs
1 package (5.2 oz) Boursin® cheese with garlic and herbs
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chopped roasted red bell peppers (from a jar)

Steps:

Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
Bake uncovered 12 to 15 minutes or until filling is light golden brown.

Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Stuffed Mushroom, Sodium 65 mg, Sugar 0 g, TransFat 0 g

AWARD WINNING STUFFED BABY PORTABELLA MUSHROOMS (CREMINI)

Award Winning Stuffed Baby Portabella Mushrooms (Cremini) image

These mushrooms took the grand prize at the Gilroy Garlic Festival. They are stuffed with feta, rosemary, 5 heads of roasted garlic and wrapped in prosciutto. Recipe by Jennifer Malfas

Provided by cookiedog

Categories Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

5 whole heads of garlic
1/4 cup olive oil, plus
2 -3 tablespoons olive oil, for drizzling
2 sprigs fresh rosemary
1 1/2 tablespoons chopped fresh rosemary
1 lemon, juice and zest of
1 1/2 cups crumbled feta cheese
1 cup garlic toast, crumbs (from packaged garlic toasts from grocery deli)
salt & pepper
12 small portabella mushroom caps
12 slices prosciutto
2 -3 tablespoons olive oil, for drizzling
salt and pepper
3 -4 tablespoons chicken stock

Steps:

STUFFING: Preheat oven to 400 degrees.
Cut the top off the heads of garlic,and place on a sheet of aluminum foil. Drizzle with olive oil and season with salt and pepper. Place the 2 sprigs of rosemary on top and wrap the foil around tightly.Roast in the oven for 1 hour.
Squeeze the pulp from the garlic heads into a bowl. Mix in 1/4 cup olive oil, chopped rosemary, lemon zest, juice from half the lemon, feta cheese, and garlic toast crumbs. Sprinkle with salt and pepper.
Note:Stuffing can be made a day ahead. However, do not mix toast crumbs into the mixture until ready to stuff.
MUSHROOMS: Preheat oven to 400 degrees.
Fill mushroom caps with stuffing, and wrap with a prosciutto slice. Place in a greased baking pan, drizzle with olive oil, and season with salt and pepper.
Put chicken stock in the dish to just cover the bottom. Cover with foil and bake 15 minutes.
Spoon pan juices over the mushrooms, re-cover and bake 10-15 minutes more. Baste again, then broil uncovered for 2-3 minutes until prosciutto is brown and crisp.

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