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

ANGEL NESTS WITH MEATBALLS AND CREAMY SUN DRIED

Angel Nests with Meatballs and Creamy Sun Dried image

I absolutely ADORE ANGEL HAIR PASTA, and totally am in LOVE with meatballs... couple it with the creamy, fresh summer tasting sundried tomato pesto... Add cheese... HEAVEN! insert ringing bells This is one of my family's favorites and "guests" favorite dishes as well!! I'm alway's being asked for the recipe... better yet, they "alway's get a container to go"!! (yes, yes, I make tons; doesn't everyone)???

Provided by Didi Dalaba @didicoffeegirl

Categories Beef

Number Of Ingredients 24

Ingredients

MEATBALL INGREDIENTS
1 pound(s) ground beef
1 small onion diced fine
1/4 cup(s) freshly chopped parsely
1 tablespoon(s) granulated garlic powder (i know it seems like alot, but it's really not)
3/4 tablespoon(s) italian seasoning
1/2 tablespoon(s) fennel seed
1 tablespoon(s) extra virgin olive oil
1/2 teaspoon(s) salt
1 - egg
1/2 cup(s) unseasoned bread crumbs
CREAMY SUN DRIED TOMATO SAUCE
1 stick(s) unsalted butter
6 tablespoon(s) flour
6 cup(s) milk
1 jar(s) sundried tomato pesto (6-7oz)
1 can(s) diced tomatoes drained well (14.5 oz)
1/2 cup(s) grated parmesan/pecorino romano cheese
- black pepper
TOPPING
1/4 cup(s) parmnesan/pecorino romano cheese
1/2 cup(s) mozzeralla cheese, cubed small (can use grated if you like)
ADDITIONAL INGREDIENTS
1 package(s) angel hair pasta nests

Steps:

This is what the pasta nests looks like before cooking
Meatballs; mix all your ingredients for the meatballs. Using a cookie scoop or your very clean hands, make into balls and place on ungreased baking sheet. Bake at 375F for 15-17 minutes. Remove from oven, set aside to cool. Add water to a 5-6qt sauce pan, season with salt, and bring to a boil. While water is heating for pasta, start on your cream sauce.
This is what the sundried tomato pesto looks like. Use your choice of brands.
Creamy Sauce: In a medium pan melt your butter. Once butter has melted, add flour. Stir in and let it cook for a minute or so. Pour in your milk all at once and stir constantly till your sauce begins to thicken, about 5-7 minutes. Turn off heat.Add your your sundried tomato pesto. Mix well, then add your drained diced tomatoes, add 1/2 your allotted cheese mix well.
Finally add the remainder of your cheese and pepper, stir till finally incorporated and set aside. The water for the pasta should be boiling now. Add your nests, DO NOT STIR!! LEAVE THEM BE for about 3 minutes or so. Angel hair pasta takes usually about 7-8 minutes to cook. You want them *just starting to soften* (about 3-4 mintues), because you will continue cooking these beauties in the oven!! Once you have added your nests into the pasta water, prepare your baking pan.
In a large lasagna pan, prespray with cooking spray. Set aside. Remove your "nests" from the boiling water using a slotted spoon, (if you have a bit of water on the pasta while transferring over to baking pan, not too worry, this will actually enhance the cooking process by NOT allowing the sauce to get to thick and the pasta becoming dry). Place in baking pan like this:
Add a meatball to each nest.
Pour the sundried tomato and cheese sauce over the meatballs and pasta. Add the cheeses. Place casserole dish on a baking sheet to ensure there are no spills. Bake at 350F for approximately 20-30 mintues till mozzeralla has melted nicely and the sides are bubbly. Remove from heat and let rest for a few minutes.
Serve by scooping out 1-2 nests per person. Do you want a bite? Okay... here you go!!!! :-)