Best Moosewood Italian Stuffed Portabellas Recipes

ITALIAN STUFFED PORTOBELLOS

Italian Stuffed Portobellos image

"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

Ingredients

4 ounces sliced pancetta or bacon strips, finely chopped
1 tablespoon plus 1 teaspoon olive oil, divided
4 cups sliced onions
2 tablespoons finely chopped oil-packed sun-dried tomatoes
1/4 teaspoon salt
1/8 teaspoon pepper
1 whole garlic bulb
3 tablespoons crumbled goat cheese
PIZZAS:
4 large portobello mushrooms
2 tablespoons olive oil
1/3 cup shredded part-skim mozzarella cheese
3 tablespoons shredded Parmesan cheese
1 tablespoon minced fresh basil or 1 teaspoon dried basil

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 PORTOBELLO MUSHROOMS

Stuffed Portobello Mushrooms image

Make and share this Stuffed Portobello Mushrooms recipe from Food.com.

Provided by Boomette

Categories Spinach

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 portabella mushrooms
balsamic vinegar
1 tablespoon olive oil
2 garlic cloves, minced
1/4 onion, chopped
1 yellow pepper, roasted and chopped
2 roma tomatoes, chopped
2 cups fresh spinach
1/4 cup breadcrumbs
italian seasoning (I use a blend from Emeril)
mozzarella cheese

Steps:

Preheat the oven to 375 degrees. Remove the stem and gills from the mushroom. I use a spoon to scoop them out.
Brush the mushrooms with balsamic vinegar.
Heat olive oil in a small saute pan. Add the onions and garlic. Cook until tender. Add in peppers. Cook until tender.
Add in tomatoes and spinach. Cook until spinach wilted and "cooked.".
Divide the filling and stuff the mushrooms.
Sprinkle breadcrumbs on the top and add Italian seasoning. Top with cheese.
Place on a baking sheet and bake for about ten minutes or until the cheese is melted. (At the end, I put the oven to broil and let the cheese golden).

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