ASIAN STUFFED PORTABELLAS
Large portabellas stuffed with rice and sautéed veggies give you a tasty dinner. Perfect if you love Asian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In 1 1/2 quart saucepan, heat brown rice and water to boiling; reduce heat. Cover and simmer 45 to 50 minutes or until water is absorbed.
- Meanwhile, place mushrooms in pan, gill side down. Bake 5 minutes or until tender and beginning to brown.
- In 10-inch nonstick skillet, heat canola oil over medium-high heat. Add coleslaw mix, snow pea pods, green onions, gingerroot and garlic to oil. Cook 2 to 3 minutes, stirring frequently, until coleslaw mix is wilted and vegetables are crisp-tender. Stir in cooked rice; sprinkle with soy sauce and sesame oil. Cook rice mixture, tossing gently with soy sauce and oil, until thoroughly heated; remove from heat.
- In pan, turn mushrooms gill side up. For each serving, spoon about 3/4 cup rice mixture onto mushroom and sprinkle with 1 teaspoon sesame seed. Bake 13 to 15 minutes or until sesame seed begins to turn brown.
Nutrition Facts : Calories 250, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 5 g, TransFat 0 g
STUFFED PORTABELLA ASIAN
I think that Asian foods are probably my favorites. The flavors are so pungent and distinct. I cook more asian recipes then any other and the food never seems to last very long so I guess everyone else here likes it too. The ingredients can be adjusted to whatever pleases your palate, but the posted ones are the way we like them. The apricot flavored white wine I used was Fetzer's Gewurztraminer... just don't ask me to pronounce it.
Provided by CoolMonday
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 24
Steps:
- Soak apricots overnite in wine.
- Wipe outside of mushrooms gently with damp cloth.
- CHICKEN.
- Rinse chicken with cold water and pat dry.
- Use microwave stamer or stovetop steamer.
- Put 6 cloves smashed garlic in water.
- Place chicken in steamer portion.
- Sprinkle with garlic salt.
- Cover and Cook until juices are clear (about 5 minutes in microwave).
- When done and cooled a little put thru food processor or chopper until finely chopped.
- Set aside.
- POTATOES.
- Peel, wash, cut in quarters and boil until fork tender.
- Mash thoroughly.
- Add milk and 1 teaspoon butter to potatoes.
- Whip until smooth.
- set aside.
- COMBINING.
- Put apricots and wine in food processor or chopper and chop fine.
- Heat saute pan and add 1 tblsp butter and 1 tblsp EVOO.
- Saute scallions and celery for 2 minutes.
- Stir in apricots with wine and reduce for 1 minute.
- Stir in soy sauce, oyster sauce, chili paste, apricot preserves, salt and pepper.
- Stir in chicken.
- Mix in potatoes.
- Set aside.
- In separate bowl, beat 1 eggyolk thouroughly with plum sauce.
- Add ice water and mix.
- Add flour and mix lightly, batter should be lumpy.
- Dip outside of mushroom in egg mixture.
- Place on well oiled baking sheet.
- Divide chicken mixture between mushrooms.
- Bake at 325 for 15 minutes.
- Sprinkle with chopped pickled ginger.
- Serve immediately.
Nutrition Facts : Calories 630.3, Fat 28.7, SaturatedFat 10.3, Cholesterol 191.5, Sodium 1299.5, Carbohydrate 58.7, Fiber 5.2, Sugar 21.8, Protein 33.4
SHRIMP STUFFED PORTABELLA MUSHROOMS
Delicious, and often requested, Stuffed Mushroom recipe. I usually serve as a side dish with grilled sirloin steaks.
Provided by thepitclub
Categories Vegetable
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F.
- Remove stems from mushroom caps and dice stems, set aside.
- Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
- Melt butter in a large skillet over medium heat.
- Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
- Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
- Add cream cheese to mixture and stir well.
- Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
- Spray an 8x11 glass baking dish with non-stick cooking spray.
- Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
- Evenly spread remaining half cup of cheddar cheese over stuffed caps.
- Place dish into preheated oven, and bake for apx. 45 minutes to one hour.
BAKED, CHICKEN-STUFFED PORTABELLA MUSHROOMS
I found this one on the net, and thought I would give it a try. After thoroughly enjoying this recipe, I decided to post it. What a great hearty, lunch/dinner... or an appetizer.
Provided by VickyJ
Categories Lunch/Snacks
Time 40m
Yield 4 entrees, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In a small bowl, combine marinara sauce and basil, blending well; set aside.
- With a sharp knife, remove stems from mushrooms; coarsely chop stems and set aside.
- Arrange mushrooms, rounded-side-down in a 12 x 8 x 2-inch baking dish and set aside. In a medium bowl, combine chicken, marinara/basil sauce, garlic, green onion, peppers, Italian parsley, and Italian herbs, if desired, mixing well. May add salt and pepper to taste, if desired.
- Press mixture onto mushrooms, dividing evenly and fitting each mushroom.
- Bake, loosely covered with aluminum foil, in a preheated moderate oven (350 degrees F.) for 20 to 25 minutes.
- Uncover and sprinkle each mushroom with shredded mozzarella cheese or cheese of choice and continue baking, uncovered, for 6 to 7 minutes, or until cheese is melted.
- Sprinkle each lightly with Parmesan or Romano cheese, if desired, and continue baking for 6 to 8 minutes or until cheese becomes lightly browned.
Nutrition Facts : Calories 286.1, Fat 9.4, SaturatedFat 2.3, Cholesterol 85.1, Sodium 398.2, Carbohydrate 16.9, Fiber 3.3, Sugar 8.9, Protein 34.2
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