Best Portabella Parmesan Recipes

ITALIAN SAUSAGE STUFFED PORTABELLA MUSHROOMS WITH HERB PARMESAN

Steps:

• Preheat oven to 350ºF.
• MUSHROOMS.
• CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
• REMOVE from oven until ready to stuff, in step 5 below.
• STUFFING.
• BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
• BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
• ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
• TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
• SAUCE.
• HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper.
• SPOON 2 ounces of sauce over top of each mushroom.
• Garnish with a sprig of fresh Italian parsley or fresh basil and serve.

PORTABELLA PARMESAN

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Drizzle 3 tablespoons of olive oil over both sides of the mushrooms, rubbing it in good. Sprinkle the mushrooms with salt and pepper. Brush olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes each side.
• Preheat the oven to 400*F.
• Spread 1/2 cup of the marinara sauce on the bottom of a 9"x13" baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the mozzarella and Parmesan cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve and enjoy!

AUNT DIANE'S BACON SCALLOPS WITH PORTABELLA PARMESAN PASTA

Steps:

• Preheat oven to 450.
• Wrap each scallop with 1/2 slice of bacon and secure with toothpick.
• Place in single layer on foil lined baking sheet with sides so grease doesn't spill.
• Place in oven for 15-25 minutes, depending on size of your scallops.
• Watch closely as you want the bacon to be crispy but you don't want the scallops to be rubbery.
• While scallops are baking, saute garlic and portabello mushroom in 3 tablespoons olive oil over medium heat for 3-4 minutes.
• Toss garlic and mushrooms with pasta and parmesan, adding more olive oil if desired.
• Once scallops are removed from oven, place with pasta and serve.
• Enjoy!