Best Portabella Paprikash Recipes

Grilled Balsamic Portabella Mushrooms image

Provided by Mini Ravindran

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 whole portabella mushroom caps
2 tablespoons balsamic vinegar
1/3 cup olive oil
1/2 teaspoon garlic, minced
1 teaspoon basil
to taste salt and pepper

Steps:

Nutrition Facts : Calories 185.1, Fat 18.3, SaturatedFat 2.5, Sodium 9.8, Carbohydrate 4.7, Fiber 1.1, Sugar 3.3, Protein 1.8

Portabella Mushrooms image

Provided by Dancer

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 portabella mushrooms
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons fresh thyme, Chopped (or 1/2 tsp/2 mL dried)
1 pinch salt
1 pinch pepper
1 ounce parmesan cheese, shaved

Steps:

Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap.
Place, smooth side up, in large, shallow glass dish.
Combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly.
Let stand for 15 minutes.
Reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
Turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed.
Arrange Parmesan over top; cook, covered, for about 2 minutes or until melted.

Nutrition Facts : Calories 179.4, Fat 15.8, SaturatedFat 3.1, Cholesterol 6.2, Sodium 157.9, Carbohydrate 5.7, Fiber 1.1, Sugar 4, Protein 4.6

Chicken Paprikash image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 11

4 chicken leg quarters, cut in half at joint (about 3 pounds total)
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 large yellow onion, halved and thinly sliced lengthwise
3 garlic cloves, roughly chopped
2 tablespoons sweet paprika
3 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth
1 can (14 ounces) diced tomatoes
1/2 pound wide egg noodles
1/2 cup sour cream or thick plain yogurt

Steps:

Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes more. Transfer to a plate.
Discard all but 1 tablespoon fat from pot and reduce heat to medium. Add onion and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 2 minutes. Add garlic and cook, stirring frequently, 3 minutes. Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick, 1 minute. Add broth and whisk until smooth. Add tomatoes and bring to a boil over high. Return chicken to pot in a single layer, skin side up, and reduce heat to medium. Cover and cook until chicken is cooked through, 20 minutes.
Meanwhile, in a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles and divide among four bowls. Top with chicken. Stir sour cream into sauce, then ladle over chicken and noodles.

Nutrition Facts : Calories 709 g, Fat 28 g, Fiber 3 g, Protein 54 g