Best Portobello Parmesan Recipes

MARINATED AND STUFFED PORTOBELLO MUSHROOMS WITH PARMESAN-HERB BREADCRUMBS

Steps:

• Position an oven rack 4 inches from the broiler and preheat the broiler to high.
• Whisk together 1/4 cup of the oil, the vinegar and mustard in a 9- by 13-inch baking dish. Season with salt and pepper. Dip each mushroom cap in the marinade, turning to coat on all sides. Let the mushrooms sit in the marinade for 15 to 20 minutes.
• Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shallots and saute until just beginning to soften, about 2 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the squash, zucchini and tomatoes, sprinkle with salt and pepper and saute until beginning to soften, 4 minutes.
• Mix together the panko, Parmesan and parsley in a small bowl. Season with salt and pepper and set aside.
• Heat a grill pan over medium-high heat. Grill the mushrooms, cap-side down, until slightly charred, about 3 minutes per side. Wipe out the baking dish with a paper towel and return the mushrooms to the baking dish, cap-side down. Divide the sauteed vegetables among the mushroom caps. Cover the vegetables with the panko mixture, drizzle with a bit of olive oil and place under the broiler until browned, about 2 minutes. Serve hot or at room temperature.

PORTOBELLO PARMESAN

Steps:

• Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
• Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
• Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
• Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
• Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.

PORTOBELLO MUSHROOMS STUFFED WITH PARMESAN WHIPPED POTATOES

Steps:

• Cook all potatoes, garlic, and bay leaf in large saucepan of boiling salted water until very tender, about 12 minutes. Drain; discard bay leaf. Return potatoes to pot. Mash until smooth; cool slightly. Mix in 3 tablespoons cheese. Season with salt and pepper. Whisk in eggs.
• Remove mushroom stems and chop finely. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add mushroom stems and onion; sauté 5 minutes. Stir in parsley and rosemary. Season with salt and pepper.
• Preheat oven to 400°F. Brush rounded sides of mushrooms with 3 teaspoons oil. Place on baking sheet, gill sides up. Bake 10 minutes. Reduce oven temperature to 350°F. Divide onion mixture among mushroom caps. Mound potato mixture in caps. Sprinkle with 1 tablespoon cheese. Bake until heated through, about 25 minutes.
• Heat 1 teaspoon oil in large pot over medium heat. Add spinach; sauté 2 minutes. Season with salt and pepper. Divide among 4 plates. Top each serving with 1 stuffed mushroom.

GRILLED PORTOBELLO PARMESAN

Steps:

• Prepare barbecue (medium-high heat). Whisk extra-virgin olive oil, balsamic vinegar, and pressed garlic clove in small bowl. Season dressing to taste with salt and pepper. Arrange portobello mushrooms on rimmed baking sheet, gill side up. Sprinkle with salt and pepper. Spoon generous tablespoon dressing into each mushroom; swirl to coat. Stir ricotta cheese, 1/2 cup Parmesan cheese, and 2 tablespoons chopped fresh basil in small bowl to blend. Season to taste with salt and pepper. Arrange tomato slices on plate; sprinkle with salt and pepper.
• Place mushrooms on grill, gill side down. Grill until edges begin to soften, 3 to 5 minutes, depending on thickness of mushrooms. Transfer mushrooms to same baking sheet, gill side up. Nestle 1 tomato slice into each mushroom. Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 tablespoons per mushroom. Top with Fontina cheese slices, dividing equally. Sprinkle 1 tablespoon Parmesan cheese over each. Carefully return mushrooms to grill. Cover barbecue and cook until mushrooms are soft and cheese is melted, about 5 minutes. Sprinkle remaining chopped fresh basil over. Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.

GRILLED PORTOBELLO MUSHROOM EGGPLANT PARMESAN ROUNDS RECIPE - (3.9/5)

Steps:

• Preheat oven to 425 degrees. Salt sliced eggplant and let rest in colander for about 20 minutes while oven is heating. Rinse and pat eggplant slices dry. Brush with 1 tablespoon olive oil and arrange on baking sheet. Roast for 15 minutes, flipping after 10 minutes. Meanwhile prepare mushroom caps. Wipe caps clean and then brush both sides with remaining olive oil. Sprinkle each side with salt and pepper and place on grill pan gill side down. Grill caps for about 2 ½ minutes on each side on high heat with grill pan covered with a lid. Assemble rounds. Mix together the mozzarella and parmesan and divide mixture into two small bowls. Set aside. Spoon a tablespoon of sauce onto grill side of mushroom caps then layer eggplant and a pinch of cheese mixture from one of the bowls on top of sauce. Repeat, alternating sauce, eggplant and cheese on all caps, ending with sauce, then one slice of tomato if desired. Top each round with the remaining cheese from the second bowl. Broil in oven for about 4 to 5 minutes until cheese is bubbly.

ITALIAN SAUSAGE STUFFED PORTOBELLO 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 4 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.

PORTOBELLO SMOTHERED PORK TENDERLOIN STUFFED W/PARMESAN BROCCOLI

Steps:

• Lay out butterflied pork tenderloin, inside up.
• Cover one half of tenderloin with one layer of shaved Parmesan, overlapped.
• Spread chopped broccoli over cheese and sprinkle with one smashed clove garlic.
• Dot with butter or sprinkle over olive oil.
• Sprinkle with salt and pepper to taste.
• Cover all with another layer of shaved Parmesan.
• Fold unfilled half over filled half and tie together a couple of times around the middle and once length wise, with kitchen string.
• In a large fry pan, at medium hot heat, sear on all sides, set aside, in roaster.
• Sauce: Add butter or oil to fry pan, scrape up bits and saute mushroom slices until lightly browned, about 5 minutes.
• Add wine, cilantro, remaining smashed garlic and salt and pepper to taste.
• Reduce heat and simmer about 5 minutes until slightly thickened.
• Pour a quarter of the sauce over the roast.
• Preheat oven to 400°F, cook roast uncovered for about 45 minutes.
• Pour remaining mushroom sauce over roast and return to oven for 10 to 15 minutes.
• Remove tenderloin to platter, let stand for 10 minutes, then carve into half inch slices and spoon all mushroom sauce from roaster over roast slices.
• Garnish with sprigs of cilantro.

PORTOBELLO MUSHROOMS WITH ITALIAN SAUSAGE AND PARMESAN

Steps:

• 1. Preheat oven to 400 degrees. Brush any dirt off the mushrooms. Using a spoon, scrape away the dark brown gills on the under side. Trim the stems flush with the bottoms. In the bottom of an ovenproof casserole, large enough to hold the mushrooms in 1 layer, spread the oil. Add the mushrooms, gill side up. Set aside. Remove sausage from its casing. In a large skillet over medium-high heat, cook, breaking up into small pieces, until sausage browns. Discard excess fat. Add the shallot, and continue cooking until translucent. Remove to a mixing bowl and add the bread crumbs and the 1 cup of cheese. Mix until well blended. Mound sausage-cheese mixture into the mushroom caps. Bake for 20 minutes. Drizzle with warm marinara sauce, top with more Romano and parsley if using. Pass more sauce at the table.

PARMESAN CRUSTED PORTOBELLO MUSHROOMS WITH WHITE TRUFFLE OIL

Steps:

• Heat grill to medium-low. Combine Parmesan, thyme and salt and pepper in a small bowl.
• Brush mushrooms with oil on both sides and season with salt and pepper to taste. Place the mushrooms, cap side down and cook until golden, about 4 to 5 minutes. Turn over and continue grilling until soft, about 5 to 6 minutes longer. When the mushrooms are cooked through, carefully divide the cheese mixture over the top of the mushrooms. Close the cover of the grill and cook until the cheese has melted. Remove from the grill and drizzle each mushroom with a teaspoon of white truffle oil.
• In a saute pan, drizzle olive oil and saute the oyster mushrooms until golden brown and tender. Season with salt and pepper.
• Place on top of portobellos and serve.

PORTOBELLO MUSHROOMS WITH THYME AND PARMESAN CHEESE

Steps:

• Place the oil and butter in a large skillet. Saute the mushrooms, garlic and thyme for 3-5 minutes. Season with salt and pepper.
• Mix in the onion and saute for 3-4 more minutes, or till done to your liking.
• Pour over the balsamic vinegar and remove from heat.
• Sprinkle with the dill and parmesan cheese. Add some freshly ground black pepper to taste (a few twists of the pepper mill).
• Serve and enjoy!

PORTOBELLO & PARMESAN STOVE TOP STUFFING STRATA

Steps:

• Spray a 9x13 inch casserole dish or eight small ramekins with cooking spray. Use whichever you have on hand. Sprinkle half of the stuffing mix in the bottom of the dish, creating an even layer.
• Heat the olive oil in a medium saucepan over medium heat. Add portobello mushrooms. Stir to coat mushrooms in oil. Sauté until mushrooms release their juices, about 5 minutes. Drain excess moisture off and remove mushrooms from heat.
• Sprinkle half the mushrooms over the stuffing mix in the casserole dish, then sprinkle half the parmesan cheese over the mushrooms.
• Sprinkle the rest of the stuffing mix over this, followed by the rest of the mushrooms and the rest of the cheese.
• Whisk together milk, eggs, and basil. Pour this mixture over the top of the casserole. Gently press the strata mixture down so that everything is moistened by the milk mixture.
• Cover and refrigerate for 2-24 hours (overnight is best!).
• Remove casserole from fridge 30 minutes before you're ready to bake. Preheat oven to 350 degrees, then bake the casserole, uncovered, for 30-40 minutes or until it no longer jiggles and a knife inserted in the center comes out clean.
• Serve immediately and dig in!

PARMESAN CRUSTED FISH & PORTOBELLO CIABATTA SANDWICH

Steps:

• Preheat oven to 350 degrees.
• For the fish:
• In a zip-lock bag, combine parmesan cheese, flour, seasonings, and salt.
• In a shallow dish, beat together the egg and milk.
• Take the fish, one at a time, and dip into the egg mixture. Let the excess drip off and place fillet into the zip-lock bag. Shake to coat, then place the fillet on a Large, well greased baking sheet. Repeat with all the fillets --
• Take sliced zucchini and dip into egg mixture, then place into zip-lock bag and coat.
• Place them on the baking sheet (making sure they are not overlapping).
• Place the baking sheet in the oven for 20-25 minutes, or until fish is flaky.
• For the mushrooms:.
• Slice mushrooms in thin strips and place them in a bowl.
• Drizzle olive oil over the mushrooms, and use your hands or a spoon to stir and coat.
• Sprinkle the remaining parmesan cheese mixture (from the zip-lock bag) over the mushrooms and stir again to coat.
• Place the mushrooms on a baking sheet, making sure they aren't touching each other.
• Place the baking sheet in the oven for 15-20 minutes.
• Slice the bread loaf into four servings, then slice horizontally, creating a top and bottom half.
• Lightly toast in a toaster, if desired.
• To assemble, place toasted ciabatta halves on plates.
• Place cheese slices on each bottom.
• Immediately after the fish and veggies are done baking, fit fillets on top of the cheese in one layer (you may have to cut the fillets to fit).
• Put a layer of baked zucchini on top of the fillet, followed by the baked portobello mushrooms.
• Add sliced tomatoes, fresh spinach leaves, and then top with the top half of the ciabatta loaf.
• Slice in half, and serve immediately.

PARMESAN PORTOBELLO ORZO

Steps:

• Rinse the mushrooms and cut them into thick slices. Mince the garlic. Heat the garlic and olive oil in a large skillet over medium heat for one to two minutes, or until the garlic is soft and fragrant. Add the mushrooms, a pinch of salt and freshly cracked pepper, and continue to sauté until the mushrooms have softened and released all of their moisture (5-7 minutes). Add the uncooked orzo and chicken broth to the skillet. Give it a quick stir, place a lid on top, and let the mixture come up to a boil. Once it reaches a boil, give it quick stir again to loosen any pasta from the bottom of the skillet. Replace the lid, turn the heat down to low, and let the pasta simmer on low heat for 10 minutes. Stir once half way through to prevent the pasta from sticking. After ten minutes, test the orzo to make sure it's tender (if not, replace the lid and let simmer a few minutes more). Stir the contents of the skillet to redistribute any leftover broth (it will continue to absorb into the pasta). Once the broth has absorbed, turn off the heat. Sprinkle the Parmesan over the pasta, stir, and then serve.

PORTOBELLO PARMESAN

Steps:

• Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

VEGETARIAN: BAKED PORTOBELLO PARMESAN RECIPE - (4.5/5)

Steps:

• Position a baking rack in upper third of the oven. Preheat oven to 400°F. Line a 17.5x11.75-inch baking sheet with aluminum foil. Place a 16.5x11.5-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside. Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika, and 1 teaspoon salt in a shallow pan. Mix well. Set aside. In a separate bowl, combine egg substitute and remaining 1 teaspoon salt, black pepper, marjoram, garlic powder, and oregano. Mix well. Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to the prepared wire rack. Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan from oven. Reset oven thermostat to 450°F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of mozzarella cheese, and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley.