Best Portabella Stacks Recipes

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PORTOBELLO POLENTA STACKS



Portobello Polenta Stacks image

My friends and I have recently started growing portobello mushrooms from kits we found at a farmers market. We love to try new recipes-like this one-with our harvest. -Breanne Heath, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon olive oil
3 garlic cloves, minced
2 tablespoons balsamic vinegar
4 large portobello mushrooms (about 5 inches), stems removed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tube (18 ounces) polenta, cut into 12 slices
4 slices tomato
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh basil

Steps:

  • Preheat oven to 400°. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 1-2 minutes (do not allow to brown). Stir in vinegar; remove from heat., Place mushrooms in a 13x9-in. baking dish, gill side up. Brush with vinegar mixture; sprinkle with salt and pepper. Top with polenta and tomato slices; sprinkle with cheese., Bake, uncovered, until mushrooms are tender, 20-25 minutes. Sprinkle with basil.

Nutrition Facts : Calories 219 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 764mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

20 WAYS TO COOK WITH PORTOBELLO MUSHROOMS



20 Ways To Cook With Portobello Mushrooms image

These portobello mushroom recipes are ideal for plant-based diets. From tacos to burgers, you won't believe how versatile these mushrooms can be!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Baked Portobello Mushrooms
Spinach Stuffed Portobello Mushrooms
Portobello Mushroom Tacos
Portobello Mushroom Burger
Tuscan Portobello Melt
Baked Portobello Mushroom Alfredo
Flatbread Goat Cheese Portobello Pizza
Balsamic Portobello Mushroom Wraps
Portobello Mushroom Soup
Portobello Mushroom Stir Fry
Portobello Mushroom Gravy
Portobello Fajitas
Mushroom Ramen Soup
Grilled Portobello Salad with Avocado, Lime and Grilled Corn
Caprese Stuffed Mushrooms
Garlic Butter Portobello Mushroom
Scalloped Portobello Mushrooms
Black Beans u0026amp; Corn Stuffed Portobello Mushrooms
Portobello and Poblano Enchiladas
Portobello California Burrito

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a mushroom recipe in 30 minutes or less!

Nutrition Facts :

PORTABELLA STACKS



Portabella Stacks image

This is so delicious. Ingredients are approximate because everyone likes something different. Thin to me is too thin for others. So please just use your judgment according to your own taste. You are going to love this!

Provided by luvmybge

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 large portabella mushrooms
1 small eggplants or 1 small zucchini, thinly sliced
1 red onion, thinly sliced
1 tomatoes, thinly sliced
fresh basil leaf
mozzarella cheese, sliced
asiago cheese, grated
olive oil
balsamic vinegar

Steps:

  • Scrape out the dark gills on the underside of each mushroom.
  • Rinse lightly under water and wipe with paper towel.
  • Thinly slice the eggplant and sprinkle with garlic salt.
  • Put the mushrooms in an oiled baking dish.
  • Drizzle with a few sprinkles of olive oil and balsamic vinegar.
  • Top with a couple eggplant slices.
  • Add a basil leaf.
  • Add mozzarella slice.
  • Add a slice of red onion.
  • Add a basil leaf.
  • Add a slice of tomato.
  • Add a basil leaf.
  • Repeat layers and top with Asiago cheese.
  • At this point I cut a wooden skewer in half and poke it down the center of each mushroom stack to hold them in place.
  • Drizzle a bit of olive oil and balsamic vinegar (not a lot or it will sweat too much).
  • Bake in 400° for 20 minutes.

GRILLED PORTOBELLO MUSHROOMS STACKED WITH FRESH SPINACH AND SHAVED MANCHEGO CHEESE



Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 entree servings

Number Of Ingredients 8

12 medium-sized portobello mushroom caps, wiped clean
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 pound baby spinach, washed and dried
4 ounces manchego cheese, thinly sliced into 8 pieces
Sherry Vinaigrette, recipe follows
2 tablespoons finely chopped fresh chives, for garnish, optional

Steps:

  • Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.
  • Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.
  • 1 small shallot, finely chopped
  • 1/4 cup sherry vinegar or balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
  • 1 small shallot, finely chopped
  • 1/4 cup sherry vinegar or balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.

RICOTTA-STUFFED PORTOBELLO MUSHROOMS



Ricotta-Stuffed Portobello Mushrooms image

These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. -Tre Balchowsky, Sausalito, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

3/4 cup reduced-fat ricotta cheese
3/4 cup grated Parmesan cheese, divided
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons minced fresh parsley
1/8 teaspoon pepper
6 large portobello mushrooms
6 slices large tomato
3/4 cup fresh basil leaves
3 tablespoons slivered almonds or pine nuts, toasted
1 small garlic clove
2 tablespoons olive oil
2 to 3 teaspoons water

Steps:

  • In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices., Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula., Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.

Nutrition Facts : Calories 201 calories, Fat 13g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 238mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

PORTABELLA STACK



Portabella Stack image

Make and share this Portabella Stack recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 38m

Yield 1 serving(s)

Number Of Ingredients 10

6 asparagus spears
1 large tomatoes
1/4 cup ricotta cheese
2 teaspoons light soy sauce
1/4 teaspoon cayenne pepper, divided
1 large portabella mushroom, about 4 inches across, stem removed
1 tablespoon butter
1 tablespoon parmesan cheese
salt
dried thyme leaves

Steps:

  • Snap tough ends off asparagus, set aside 2 whole spears, chop the remaining asparagus.
  • Combine chopped asparagus, ricotta cheese, soy sauce and 1/8 teaspoon cayenne pepper; Set aside.
  • Clean mushroom and carefully remove stem.
  • Slice the tomato, nice thick slices.
  • To build the stack: Build the stack as the bottom of the mushroom browns.
  • Rub butter on a non-stick ovenproof fry pan, heat on the top of the stove, and place mushroom, top down in fry pan.
  • Sprinkle with salt, thyme and a few grains of reserved cayenne pepper.
  • Place one tomato slice on top of mushroom and sprinkle with salt, thyme and a few more grains of reserved cayenne pepper.
  • Spread the ricotta cheese mixture evenly on the tomato slice; place another tomato slice on top of the cheese mixture.
  • Sprinkle with salt, thyme and remaining few grains of cayenne pepper.
  • Place the reserved 2 whole asparagus spears on top of the tomato slice, cutting the broken ends to fit.
  • Sprinkle with Parmesan cheese.
  • Place on middle rack in a 400°F oven for about 20 minutes or until heated through and the Parmesan is melted.
  • Place under broiler for a further 2 to 3 minutes to crisp up the Parmesan cheese.
  • Make one or repeat to make more.

Nutrition Facts : Calories 313.4, Fat 21.8, SaturatedFat 13.4, Cholesterol 66.3, Sodium 910.4, Carbohydrate 18.1, Fiber 5.5, Sugar 7.9, Protein 16.1

PORTOBELLO 'STEAK' AU POIVRE



Portobello 'Steak' au Poivre image

Steak au poivre, a classic French dish of peppercorn-crusted steak with cream sauce, seems like it was meant to be made with mushrooms. Not only do mushrooms sear well, but they're also a friend to the dish's main flavorings of heavy cream, heady spices and warming liquor. For the best results, crisp the mushrooms first in a hot pan, baste them with garlic butter until tender, then let them simmer in the cream sauce so they soak up that richness. Eat with roasted, mashed or fried potatoes, a salad of watercress or another spicy green, and red wine, of course. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     weeknight, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 large portobello mushrooms, stems and gills removed with a spoon
1/4 cup olive oil
2 teaspoons coarsely ground black pepper
4 tablespoons unsalted butter, plus more as needed
3 garlic cloves, coarsely chopped
Kosher salt
1 shallot, finely chopped
1/4 cup Cognac or another brandy
3/4 cup heavy cream
1 tablespoon Dijon mustard

Steps:

  • Brush the mushrooms all over with olive oil. Sprinkle the pepper evenly over the gill sides (about 1/2 teaspoon per mushroom). Heat a large cast-iron skillet over medium-high, then add the mushrooms gill side up and sear until the underside is browned and the gill side looks wet, 3 to 6 minutes. Flip and cook until golden and the pepper is fragrant, 2 to 4 minutes.
  • Reduce heat to medium-low. Flip the mushrooms so they're gill side up, then add the butter and garlic, and season with salt. While stirring the garlic to keep it from scorching, tilt the skillet to spoon up the melting butter and baste the mushrooms until tender, 2 to 5 minutes. Transfer the mushrooms to a plate, leaving the butter in the skillet.
  • Add the shallot and stir until softened, 2 to 4 minutes, adding a little more butter if the pan is dry. Stand back, and carefully add the Cognac. (It might flame.) Stir until the Cognac has nearly evaporated. Add the heavy cream and mustard, season with salt, and stir to combine. Return the mushrooms to the pan gill side down, and cook until the cream is thickened and the color of a latte, 2 to 4 minutes. Eat the mushrooms with a drizzle of the sauce.

PORTOBELLO STEAKS



Portobello Steaks image

These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!

Provided by Plant Based Life

Categories     Fruits and Vegetables     Mushrooms     Portobello Mushroom Recipes

Time 20m

Yield 4

Number Of Ingredients 8

4 large portobello mushrooms
3 tablespoons balsamic vinegar
3 tablespoons vegan Worcestershire sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon onion powder
salt and ground black pepper to taste
cooking spray

Steps:

  • Remove stems and clean the mushrooms; set aside.
  • Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
  • Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
  • Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.

Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g

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