Best Stuffed Portabella Mushrooms With A Surprise Recipes

FETA-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.

STUFFED PORTABELLA MUSHROOMS WITH A SURPRISE

Steps:

• 1. Take a paper-towel,gently wipe the dirt off the mushrooms. Don't wash them in water as they will absorb the moisture and get soggy. Take a spoon and scoop out the remaining stem and the membrane until nice and clean. The membrane is dark brown and is under the cap. Set aside.
• 2. Brown you ground pork until done, mix in the taco seasoning and cumin, add just a touch of water not much just enough to help you mix the seasoning into the meat, then add the can of southwestern corn, and cook until the veggies are warm about 5 minutes or so, add a heaping 1/2 cup of cheese and stir until melted and mixed into the meat and veggie mixture well.
• 3. Now turn each cap upside down so you can start to fill them. Place a dollop of the spicy brown mustard in the center of each cap, take your spoon and spread evenly around the underside of the mushroom, next sprinkle about a 1/2 tablespoon of the cheese, now take your wasabi paste and just put a little dot of it in the center of the mushroom (maybe about 1/4 of a teaspoon but you can use more or less, and fill each cap with your meat and veggie mixture. Top with remaining cheese. You can use more or less of the cheese.
• 4. Put the mushrooms on a foil lines pan and just spray a little cooking spray over the foil, place filled mushrooms in pan, cover with more foil and bake for 20 to 25 minutes until tops are brown. Enjoy. I served with a nice garden salad.
• 5. Note: You can eliminate the wasabi paste, but it truly gives the mushroom a nice flavor that is not horrible over the top with heat. Just a nice little burst and the spicy mustard makes it so full of flavor. My husband ate 3 of them!

LOBSTER STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven for 300 degrees F.
• Using a tablespoon, clean out the gills of portobello mushrooms, leaving only the caps. Chop up the stems and place aside to be later added to the stuffing.
• Heat a medium saucepan, when hot add saffron, and toast quickly for only a few seconds. Immediately add the wine, and stir gently with a wooden spoon. Let wine and saffron mixture cook for about 2 to 5 minutes or until it begins to steam.
• Add lobster meat and let simmer about 5 minutes; the meat will acquire an orange tint from the saffron. Stir in bread crumbs, mushroom stems, Parmesan and pecorino Romano, until thick. Add heavy cream and mix well. Spoon stuffing into the mushroom caps and cover with a slice of mozzarella.
• Place on a baking sheet lined with aluminum foil and sprayed with non-stick spray. Bake for 10 to 15 minutes or until lightly browned.

SAUSAGE-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
• Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
• Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
• Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• Brown sausage in a skillet. Drain.
• Add in a mixing bowl the cheeses, onion, tomatoes, basil, black pepper, and chili sauce. Mix well.
• Combine the sausage with the above ingredients. Mix well.
• Spray cooking pan with non - stick spray.
• Place mushrooms with the top down in the pan and drizzle a sm. amount olive oil over the mushrooms.
• Into the center of the mushrooms add the sausage mixture.
• Bake 10-12 minutes.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Prep your shallots and garlic and set aside
• Heat a nonstick pan and add 1 tablespoon of olive oil and cook chicken till moist and cooked through
• Put spinach and chicken and mushroom stems (to equal 1 1/4 cup of stems) through food processor just pulsing till fine
• Using the same nonstick pan put 1 tablespoon olive oil and 1/4 cup butter into pan on med low heat and saute garlic and shallots till transparent
• Add chicken spinach and mushrooms mixture to pan and add the wine stir until incorporated
• Add the bread crumbs, basil and salt and pepper to taste
• Mix thoroughly
• Butter two 9 x 13 shallow baking pans
• Stuff mushrooms with mixture and top with 4 tablespoons melted butter to keep them moist
• Bake uncovered at 350 degrees for 25 minutes
• With 10 mins left to cook, top with cheese and return to oven for remainder of the 25 minute cooking time

STUFFED PORTOBELLO MUSHROOMS WITH EGG AND PESTO

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Use a damp cloth to remove any dirt from mushrooms. Cut stems off and use a spoon to remove gills, being careful not to break sides of the mushrooms. If there is not enough room for an egg, scrape out a bit of the mushroom flesh. Brush mushroom tops with olive oil and place, top-sides down, on the prepared baking sheet.
• Broil in the preheated oven until mushrooms start to release liquid, 5 to 6 minutes. Remove from oven and reduce heat to 400 degrees F (200 degrees C).
• Pour out any accumulated liquid from the mushrooms and pat the insides dry with a paper towel. Return mushrooms to the baking sheet. Lightly brush the foil with additional oil to prevent sticking.
• Spread 1 tablespoon pesto into each mushroom. Gently crack an egg into each mushroom and season with salt and pepper. Sprinkle with Parmesan cheese.
• Bake in the preheated oven until whites are set and egg yolks are done to your liking, 12 to 15 minutes. Garnish with parsley.

RICOTTA-STUFFED PORTOBELLO MUSHROOMS

Steps:

• In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices., Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula., Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.
• In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)
• Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)
• Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.