Best Spicy Portobello Mushrooms And Roasted Red Peppers Recipes

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MARINATED PORTOBELLO MUSHROOMS WITH ROASTED PEPPER VINAIGRETTE



Marinated Portobello Mushrooms with Roasted Pepper Vinaigrette image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 14

4 tablespoons balsamic vinegar
6 garlic cloves, minced
2 tablespoons chopped fresh thyme leaves
1/3 cup olive oil
1 pound fresh Portobello mushrooms, stems trimmed
Olive oil for skillet
1 red pepper, roasted, peeled, seeded and chopped coarsely
1 Poblano chile, roasted, peeled, seeded and chopped coarsely
4 garlic cloves, peeled
2 tablespoons red wine vinegar
Juice of 1 lemon
1/4 cup olive oil
Coarse salt
Freshly ground black pepper

Steps:

  • In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.
  • Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.
  • Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.

ROASTED RED PEPPERS AND PORTOBELLO MUSHROOMS



Roasted Red Peppers and Portobello Mushrooms image

Since you serve this side dish at room temperature, it's perfect for a party or holiday buffet. It's also a terrific appetizer when served on crostini or low-sodium whole-grain crackers.

Yield Serves 12; 1/2 cup per serving

Number Of Ingredients 5

4 medium portobello mushrooms, stems discarded
Olive oil spray
1 1/2 cups roasted red bell peppers, sliced
1/4 cup plain rice vinegar
2 teaspoons sugar, or to taste

Steps:

  • Lightly spray the mushrooms with olive oil spray. Lightly spray a large indoor grill pan or grill rack with olive oil spray. Heat the pan for several minutes over medium-high heat or preheat the grill on medium high.
  • Grill the mushrooms for about 30 minutes, or until juicy. (The cooking time will vary depending on the size of the mushrooms. If you cook them too long, they will dry out.) Transfer to a cutting board. Slice to the desired thickness.
  • In a large bowl, stir together the mushrooms and roasted peppers.
  • In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved. Pour over the mushroom mixture. Stir gently. Serve at room temperature.
  • (Per serving)
  • Calories: 12
  • Total fat: 0.0g
  • Saturated: 0.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 0.0g
  • Cholesterol: 0mg
  • Sodium: 1mg
  • Carbohydrates: 2g
  • Fiber: 0g
  • Sugars: 1g
  • Protein: 1g
  • Calcium: 3mg
  • Potassium: 101mg
  • Free

PORTOBELLO MUSHROOM, HOT AND SWEET PEPPER RAGU WITH PAPPARDELLE



Portobello Mushroom, Hot and Sweet Pepper Ragu with Pappardelle image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 17

2 Italian red cherry peppers or 2 large Fresno chile peppers
1 large or 2 medium red bell peppers
1/4 cup EVOO
1/4 pound pancetta or guanciale, chopped into batons
4 to 5 portobello mushroom caps, gills scraped, sliced
3 tablespoons finely chopped fresh rosemary
2 tablespoons thinly sliced fresh sage
1 tablespoon finely chopped fresh thyme
1/2 tablespoon fresh marjoram or oregano, or 1 teaspoon dried
4 large cloves garlic, sliced
1 large or 2 medium onions, chopped
Salt and freshly ground black pepper
2 tablespoons tomato paste
1 1/2 cups dry red wine
One 32-ounce can whole D.O.P. San Marzano tomatoes
1 pound pappardelle
Pecorino cheese, grated, for serving

Steps:

  • Preheat the broiler and char the red cherry and bell peppers until evenly blackened. Place in a bowl and cover to cool. Peel and seed the peppers. Finely dice the red cherry peppers, and then chop the red bell peppers into 1/4-inch dice.
  • Meanwhile, heat the EVOO in a large Dutch oven over medium-high heat and add the pancetta to render, 2 to 3 minutes. Stir in the mushrooms and cook until dark and tender, 12 to 15 minutes.
  • Add the rosemary, sage, thyme, marjoram, garlic, onions and some salt and black pepper and cook 5 minutes. Stir in the tomato paste and roasted peppers. Deglaze with the wine and cook until reduced by half, scraping reducing up the bits on the bottom of the pan, about 2 minutes. Stir in the tomatoes and simmer gently, stirring occasionally, until the tomatoes break down, 30 minutes.
  • Bring a large pot of salted water to a boil and cook the pappardelle to al dente. Reserve 1 cup of the starchy cooking water before draining, and tossing the pasta with the sauce and the cooking water 1 minute. To serve, combine the pasta with lots of grated pecorino, passing more at the table, for topping.

ROASTED RED PEPPER PORTABELLA MUSHROOMS



Roasted Red Pepper Portabella Mushrooms image

Make and share this Roasted Red Pepper Portabella Mushrooms recipe from Food.com.

Provided by pollen

Categories     Vegetable

Time 25m

Yield 5 serving(s)

Number Of Ingredients 7

1/3 cup balsamic vinegar
1/2 cup olive oil
1 garlic clove, minced
1 teaspoon thyme
salt and pepper, to taste
1 red bell pepper, chopped fine
5 portabella mushrooms

Steps:

  • whisk together oil, vinegar, salt, pepper, thyme.
  • add garlic and red pepper.
  • place mushrooms upside down (textured-side up) on a baking sheet and spread the red pepper mixture on them bake at 350º for about 20 minutes- or grill.

PORTOBELLO MUSHROOMS WITH SCRAMBLED EGGS, SPINACH AND ROASTED RED PEPPERS



Portobello Mushrooms with Scrambled Eggs, Spinach and Roasted Red Peppers image

Categories     Egg     Mushroom     Onion     Pepper     Breakfast     Brunch     Sauté     Wheat/Gluten-Free     Spinach     Spring     Healthy     Bon Appétit     Vegetarian     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

4 3 1/2- to 4-inch-diameter portobello mushrooms, stems and gills removed
4 teaspoons olive oil
3/4 cup chopped onion
1 tablespoon minced garlic
1 10-ounce package ready-to-use fresh spinach leaves
1 teaspoon chopped fresh thyme
1 7.25-ounce jar roasted red peppers, drained, finely chopped
4 large eggs

Steps:

  • Preheat oven to 400°F. Arrange mushrooms, rounded side down, in 13 x 9 x 2-inch glass baking dish. Sprinkle with salt and pepper. Bake until tender, about 15 minutes. Transfer mushrooms to plate. Reduce oven temperature to 250°F.
  • Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until tender, about 7 minutes. Add spinach; toss until wilted, about 3 minutes. Stir in thyme.
  • Arrange spinach in same baking dish. Top with mushrooms, rounded side down. Fill each mushroom with 2 tablespoons peppers. Place in oven to keep warm.
  • Whisk eggs in medium bowl to blend. Sprinkle with salt and pepper. Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Pour eggs into skillet; stir until softly set, about 2 minutes. Fill mushrooms with scrambled eggs. Top each with 1 tablespoon peppers. Divide spinach and mushrooms among 4 plates.

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