ROASTED PORTOBELLO MUSHROOMS WITH BLUE CHEESE
Meaty portobellos are topped with blue cheese. Great for appetizers or as a burger on a toasted bun.
Provided by Dianne
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven or toaster oven to 425 degrees F (220 degrees C).
- Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.
- Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.
Nutrition Facts : Calories 79.3 calories, Carbohydrate 6.9 g, Cholesterol 9.5 mg, Fat 3.9 g, Fiber 1.9 g, Protein 6.1 g, SaturatedFat 2.4 g, Sodium 634.5 mg, Sugar 2.2 g
BRUNCH-STYLE PORTOBELLO MUSHROOMS
I've always loved portobellos for their "stuffability." I combined my favorite ingredients for this rich, savory main dish that's wonderful for breakfast, brunch or even dinner! -Sylvia Waldsmith, Rockton, Illinois
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place mushrooms, stem side up, in an ungreased 15x10x1-in. baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon., Bake at 375° for 18-20 minutes or until eggs are set. Sprinkle with salt and pepper if desired.
Nutrition Facts :
BACON AND CHEESE STUFFED PORTOBELLO MUSHROOMS
This is my own version of stuffed mushrooms. It is full of cheesy goodness and of course bacon! I hope you all enjoy!
Provided by angeldawn89
Categories < 60 Mins
Time 35m
Yield 2 stuffed mushrooms, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Wash the portobellos then scrape out the gills and remove the stems.
- Place them cap down in a pan then drizzle 2 tbsp of olive oil over them.
- Roast in the oven for 12 minutes.
- While they are roasting, in a skillet over medium heat add a tbsp of olive oil.
- Chop the onions up and put them to the skillet. Cook until they start to brown, about 5 minutes.
- Add the bacon and cook for an additional 2 minutes.
- Remove from heat and stir in the cream cheese.
- Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again.
- Spread the mixture onto the mushrooms.
- Distribute the Parmesan cheese over each mushroom.
- Distribute the Mozzarella Cheese on each mushroom.
- Place back into the oven for 5 minutes.
- Take out and enjoy!
ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE
Meaty portabellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato. I chopped the mushroom stems, sauteed them, and added them to the hamburger patties we barbecued. Yum, yum!
Provided by dimples
Categories Appetizers and Snacks Vegetable Mushrooms
Time 50m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
- Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.
Nutrition Facts : Calories 104.8 calories, Carbohydrate 8.2 g, Cholesterol 9.5 mg, Fat 6.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 2.7 g, Sodium 185.6 mg, Sugar 3.3 g
PAN SEARED PORTOBELLO MUSHROOMS WITH BACON AND BLUE CHEESE
I just saw Michael Symon make this on The Chew today and I can't wait to try it! His helpful tips were: 1. No need to remove the gills from the Portobello mushroom for this recipe. Michael does suggest removing the gills when creating a sauce out of the mushrooms. 2. Use any type of stock in this recipe: vegetable, chicken, or beef. 3. Try this sauce on steaks or pork chops, too! If you omit the bacon and use the vegetable broth, it's a nice vegetarian dish. On the TV show, he also saved some of the blue cheese and crumbled it over the top of the dish once it was plated. Enjoy!
Provided by Scoutie
Categories Vegetable
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Place a large saute pan over medium high and add 1 to 2 tablespoons of olive oil.
- Add the bacon and cook until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon and set aside.
- Add the portobello mushrooms to the rendered bacon fat and season them with salt and pepper. Cook 3 to 4 minutes, and once golden brown, flip. Season again with salt and pepper and cook until golden brown, another 3 to 4 minutes.
- Remove the mushrooms from the pan to a platter.
- Add the onion, season with salt and pepper, and cook for 4 to 5 minutes, or until the onion is translucent.
- Add the butter and then toss back in the bacon and then sprinkle the flour over the onion bacon mixture. Cook, stirring constantly, for 1 to 2 minutes, or until the flour begins to look sandy.
- Slowly pour in the chicken stock and scrape up any brown bits on the bottom of the pan. Once the gravy starts to thicken and simmer, pour in the milk.
- Add the blue cheese and cook until the gravy coats the back of a spoon, about 5 minutes. Taste and adjust seasoning.
- Add the parsley, spoon the gravy on top of the mushrooms and serve.
Nutrition Facts : Calories 415.9, Fat 33.3, SaturatedFat 14.4, Cholesterol 64.5, Sodium 862, Carbohydrate 14.4, Fiber 1.8, Sugar 4.7, Protein 15.5
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