Best Portobello Angel Hair Nests Recipes

HASH BROWN NESTS WITH PORTOBELLOS AND EGGS

Hash Brown Nests with Portobellos and Eggs image

Hash browns make a fabulous crust for these individual egg quiches. They look fancy yet they're easy to make. They've been a hit at holiday brunches and other special occasions.-Kate Meyer, Brentwood, Tennessee

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 1 dozen.

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1/2 pound sliced baby portobello mushrooms, chopped
1/4 cup chopped shallots
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
2 tablespoons sour cream
1 tablespoon minced fresh basil or 1 teaspoon dried basil
4 cups frozen shredded hash brown potatoes (about 1 pound), thawed
7 large eggs, lightly beaten
1/4 cup shredded Swiss cheese
2 bacon strips, cooked and crumbled

Steps:

Preheat oven to 400°. In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender. Add garlic and seasonings; cook and stir 1 minute. Remove from heat; stir in sour cream and basil., Press about 1/4 cup potatoes onto bottom and up sides of each of 12 greased muffin cups. Fill each with about 2 tablespoons beaten egg. Top with mushroom mixture, cheese and bacon., Bake until eggs are set, 15-18 minutes.

Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 118mg cholesterol, Sodium 191mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic exchanges

HERBED PORTOBELLO PASTA

Herbed Portobello Pasta image

Meaty mushrooms make this light pasta taste hearty and filling. It's my fast and fresh go-to weeknight dinner. -Laurie Trombley, Stonyford, California

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/2 pound uncooked multigrain angel hair pasta
4 large portobello mushrooms (3/4 pound), stems removed
1 tablespoon olive oil
2 garlic cloves, minced
4 plum tomatoes, chopped
1/4 cup pitted Greek olives
1/4 cup minced fresh basil
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
2/3 cup crumbled feta cheese
1/4 cup shredded Parmesan cheese

Steps:

Cook pasta according to package directions for al dente. Meanwhile, cut mushrooms in half and thinly slice. In a large skillet, heat oil over medium heat. Add mushrooms; saute until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes and olives. Reduce heat to low; cook, uncovered, until slightly thickened, about 5 minutes. Stir in herbs, salt and pepper., Drain pasta, reserving 1/4 cup pasta water. Toss pasta with mushroom mixture, adjusting consistency with reserved pasta water. Sprinkle with cheeses.

Nutrition Facts : Calories 375 calories, Fat 12g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 585mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 7g fiber), Protein 18g protein. Diabetic Exchanges