Best Stuffed Portabella Caps Recipes

PORTABELLA MUSHROOM CAPS STUFFED WITH GARLIC MASHED POTATOES

Steps:

• Cook potatoes, garlic and bay leaf in boiling water until very tender.
• Drain. Discard bayleaf.
• Return potatoes to pot and mash till smooth.
• Add cream.
• Cool slightly.
• Add Grated cheese. Reserve 1 tbsp to sprinkle on top.
• Season with salt, white pepper and nutmeg.
• Stir in beaten eggs.
• Set aside.
• Mix olive oil, red wine vinegar, salt and freshly ground black pepper, and 1/2 tsp fresh thyme together and brush all over mushroom caps, both sides.
• Set aside.
• Heat 4 tsp olive oil in skillet.
• Add mushroom stems and onions. Saute till soft.
• ADD parsley, rosemary, amd thyme.
• Add red wine and cook til evaporated.
• Season to taste with salt and pepper.
• Bake caps at 400°F for 10 minutes.
• Reduce heat to 350°F.
• Divide onion mixture equally into bottom of caps.
• Mound potato mixture on top.
• Sprinkle with reserved cheese.
• Bake about 25 minutes until potatoes are golden and heated through.
• Enjoy.

STUFFED PORTABELLA CAPS

Steps:

• Remove stems from portobello mushrooms.
• Arrange the mushroom caps, bottoms up, on a medium baking sheet.
• Chop the stems and set aside.
• Place turkey sausage link on a small baking sheet.
• Cook uncovered in the preheated oven 15 minutes, or until the interior is no longer pink.
• Remove from heat and chop.
• In a medium saucepan over medium heat, mix together chopped mushroom stems, chopped sausage, chopped garlic, crushed garlic, cayenne pepper, black pepper and seasoned bread crumbs.
• Slowly cook and stir 5 to 7 minutes, or until bread crumbs begin to brown.
• Remove from heat, allow to cool approximately 10 minutes and transfer to a medium bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese and Parmesan cheese into the mushroom stem mixture.
• Stuff the mushroom caps with the mixture.
• Bake stuffed mushrooms in the preheated oven 20 minutes, or until stuffing is lightly browned.

CRABMEAT STUFFED PORTABELLA MUSHROOM CAPS

Steps:

• Preheat the oven to 400 degrees F.
• Toss the mushroom caps with the 2 tablespoons of the olive oil and season with salt and pepper.
• Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes.
• Remove from the oven and cool for 10 minutes.
• Set a 1-quart saucepan over medium heat and add the butter to the pan.
• Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes.
• Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk.
• Bring the milk to a boil and reduce to a simmer, season with salt and pepper.
• Cook the bechamel sauce for 5 minutes before removing from the heat.
• Allow the mixture to cool slightly before folding in the crabmeat and cheese.
• Combine the bread crumbs with the remaining tablespoon of olive oil.
• Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom.
• Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes.
• Serve immediately.

CHORIZO CHEDDAR STUFFED PORTABELLA CAPS

Steps:

• Mix together the chorizo, green onions, and cheddar cheese.
• Stuff mushroom caps with the mixture evenly, place in a greased baking dish with the red wine.
• Bake at 375 degrees Fahrenheit for 20-25 minutes or until sausage is cooked through and mushrooms are softened.

SPINACH & CHEESE STUFFED PORTABELLA MUSHROOM CAPS (3 WW POIN

Steps:

• Preheat oven to 400°.
• Remove brown gills from undersides of mushrooms using a spoon; discard gills. Place mushrooms, stem sides up, on a baking sheet coated with cooking spray. Sprinkle with 1/8 teaspoon salt. Bake at 400° for 5 minutes.
• While mushrooms bake, combine ricotta, garlic powder, black pepper, and remaining 1/8 teaspoon salt in a medium bowl, stirring well. Gently stir in the spinach and bell pepper. Divide mixture evenly among mushroom caps. Top evenly with tomato sauce and cheese. Sprinkle evenly with oregano. Bake at 400° for 8 minutes. Increase oven temperature to broil. Broil 1 1/2 minutes or until cheese is melted.
• 3 points per stuffed portobello cap.
• Nutritional Info:
• Please note that this NI is for 2 caps so it will come out to 6 points: CALORIES 305(22% from fat); FAT 6.9g (sat 4.1g,mono 0.0g,poly 0.1g); PROTEIN 22.9g; CHOLESTEROL 42mg; CALCIUM 466mg; SODIUM 949mg; FIBER 6.2g; IRON 2.8mg; CARBOHYDRATE 31.6g.

SPINACH STUFFED PORTABELLA CAPS

Steps:

• Make sure the portabella caps are free of dirt and grit. Place upside-down on a foil-lined, greased cookie sheet.
• Place half a slice of swiss in each cap.
• In a small sauce pan, sauté the onion, red pepper, and green onion until soft. Add the minced garlic and cook for a minute more.
• Drain the spinach in a colander or dish towel, squeezing to get most of the moisture out. Add the spinach, Cavendar's, Tony's, lemon pepper, and black pepper. Stir and cook just until the spinach is hot.
• Add cream cheese and stir to combine. The hot spinach mixture should melt the cream cheese.
• Distribute the spinach mixture evenly between the 4 caps, smoothing the tops with the back of a spoon.
• Combine the parmesan, bread crumbs, and olive oil. Stir well, then sprinkle over the tops of the stuffed mushrooms.
• Bake at 350 for 20-25 minutes, or until the tops are golden brown.

STUFFED PORTABELLA CAPS

Steps:

• 1. Preheat over to 450 F. With a spoon scrape out the gills of each cap. Sprinkle with salt and pepper.
• 2. Bake caps side up, in a dish sprayed with cooking spray. Bake for 20 minutes or until tender.
• 3. Remove the larger stems from the baby spinach leaves.
• 4. In a non-stick pan heat 1 teaspoon of olive oil and cook spinach until wilted.
• 5. Sprinkle garlic and onion powder and stir. Set aside.
• 6. Mix the cheeses and Italian seasonings together.
• 7. Place one piece of Canadian bacon inside each cap.
• 8. Add spinach mixture and finally the cheese blend.
• 9. Return to oven and cook until the cheese has melted.
• 10. Meanwhile, cook egg sunny side up or poached.
• 11. Place each egg on top of each cap. Season with salt and pepper.

GREEK MAHI MAHI &CRAB STUFFED PORTABELLA MUSHROOM CAPS

Steps:

• (same as Greek style Mahi Mahi pretty much) Preheat broiler (low). Toss tomatoes, cucumbers, olives, with 2 tablespoons oil, vinegar, and 1/2 teaspoon salt. Set aside, siring occasionally. Line a broiler pan or small 4-sided sheet pan with foil or parchment paper and lightly oil foil. Put fish, skin sides down, on pan and season with 1/4 teaspoon each of salt and pepper. Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish, save half for mushrooms. Put 2 lemon slices (slightly overlapping) on center of each fillet. Drizzle lemon slices with remaining 2 teaspoons oil. With remaining mayo/feta mixture add ingredients for stuffed mushrooms. Place top down on end parchment paper. Drizzle extra virgin olive oil and sprinkle salt and pepper over mushrooms, spread on mixture. Season with chives and a sprinkle of lemon juice. Broil fish 8 inches from heat until just cooked through, 14 to 16 minutes. If topping browns before fish is cooked, cover loosely with foil. Serve fish with stuffed mushrooms, and tomato & cucumber salad (add feta as desired).

STUFFED PORTABELLA CAPS

Steps:

• Coat cleaned mushroom caps with olive oil and sprinkle with garlic salt. Place cap side down on pan. Mix together crab meat, Boursin cheese, parmesan cheese and salt & pepper to taste. Fill mushroom caps. Bake at 350 for 10-15 min. Serve hot as an appetizer or as a side dish.