Best Rachael Rays Stuffed Baby Bellas Recipes
RACHAEL RAY'S STUFFED BABY BELLAS
Provided by Food Network Kitchen
Time 45m
Number Of Ingredients 12
Steps:
- Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.
- Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.
STUFFED BABY PORTABELLA MUSHROOMS
Party with portabellas! You'll love them because they can be made ahead; party goers will find them delicious.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 26
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
- In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
- Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
- Bake uncovered 12 to 15 minutes or until filling is light golden brown.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Stuffed Mushroom, Sodium 65 mg, Sugar 0 g, TransFat 0 g
BABY AND BIG BELLA MUSHROOM AND CHICKEN STEW
Make and share this Baby and Big Bella Mushroom and Chicken Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 57m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat a large pot over high heat.
- Add in 2 tablespoons olive oil; add in both mushrooms; cook, stirring occasionally, for 5-6 minutes, or until all of the mushrooms are lightly brown.
- Remove the mushrooms from the pot to a plate; return the pot to the heat; add in 2 tablespoons olive oil.
- Season the chicken with salt and pepper; then sprinkle it with the flour.
- Add the chicken to the pot; cook 3-4 minutes; then add in the onion, garlic, potatoes, carrots, celery, bay leaf, thyme, salt, and pepper.
- Continue to cook 5 minutes, stirring frequently.
- Add in the wine; cook 1 minute; then add in the chicken stock; bring it up to a simmer and return the mushrooms to the pot.
- Simmer for about 10 minutes.
- Add in the peas and parsley; simmer 1 minute.
- Discard the bay leaf; serve with warm crusty bread.
Nutrition Facts : Calories 642.1, Fat 18.7, SaturatedFat 3.2, Cholesterol 75.6, Sodium 510.9, Carbohydrate 67.1, Fiber 8.2, Sugar 12.9, Protein 44.1
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