Best Stuffed Portobellos Topped With Bourbon Steak Recipes

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STUFFED PORTOBELLO MUSHROOM



Stuffed Portobello Mushroom image

Provided by Food Network

Time 1h5m

Yield 2 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 tablespoons balsamic vinegar
Pinch salt and pepper
1 large portobello cap, stem removed and reserved
1/4 cup pancetta diced
Olive oil
1/4 cup onion, diced
Stem of mushroom cap, diced
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1/2 cup bread crumbs
2 tablespoons chopped parsley
1/4 cup Gruyere, grated
Pinch salt and freshly ground pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Whisk olive oil, balsamic vinegar, and salt and pepper together. Brush portobello with vinaigrette. Bake portobello on wire rack for 20 minutes.
  • Saute pancetta until crispy, then drain fat from skillet.
  • Add a little olive oil, onion, diced mushroom stem, thyme, rosemary, and saute until there is no more juice in skillet, and onions are getting some color.
  • Transfer this mixture into a bowl and add bread crumbs, parsley, 1/2 the cheese, a pinch of salt and pepper, to your taste. Mix well. Spoon onto mushroom cap pressing lightly. Put the remaining cheese on stuffing and bake for 16 to 20 minutes until cheese is golden.
  • This can also be broiled to desired color.

ITALIAN STUFFED PORTOBELLOS



Italian Stuffed Portobellos image

"Golden caramelized onions and creamy roasted garlic are an ideal match for the flavors in this recipe. It's like a quick transport to a ristorante in Rome. For a bit of heat, add red pepper flakes while sauteeing the onions."-Jeanne Holt, Saint Paul, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 4 servings.

Number Of Ingredients 14

4 ounces sliced pancetta or bacon strips, finely chopped
1 tablespoon plus 1 teaspoon olive oil, divided
4 cups sliced onions
2 tablespoons finely chopped oil-packed sun-dried tomatoes
1/4 teaspoon salt
1/8 teaspoon pepper
1 whole garlic bulb
3 tablespoons crumbled goat cheese
PIZZAS:
4 large portobello mushrooms
2 tablespoons olive oil
1/3 cup shredded part-skim mozzarella cheese
3 tablespoons shredded Parmesan cheese
1 tablespoon minced fresh basil or 1 teaspoon dried basil

Steps:

  • In a large skillet over medium heat, cook pancetta in 1 tablespoon oil until crisp. Remove to paper towels with a slotted spoon; set aside., In the same skillet, cook and stir onions until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Stir in the sun-dried tomatoes, salt, pepper and pancetta. Remove from the heat; keep warm., Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with remaining oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; stir in goat cheese and onions. , Brush mushrooms with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Fill mushrooms with onion mixture. Sprinkle with cheeses., Place on a greased baking sheet. Bake at 375° for 8-10 minutes or until cheese is melted. Sprinkle with basil.

Nutrition Facts : Calories 349 calories, Fat 25g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 828mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 14g protein.

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

Provided by Martie Duncan, Food Network Star Season 8 Finalist

Categories     appetizer

Time 50m

Yield 2 servings

Number Of Ingredients 13

2 tablespoons olive oil, plus more for drizzling
1/4 cup sauerkraut
3 cloves garlic, minced
1/2 shallot, minced
8 ounces ground beef
1/2 cup beef stock
1 cup mixed mushrooms, chopped
Salt and freshly ground black pepper
Pinch cayenne
2 tablespoons sauerkraut brine
2 portobello mushrooms, stemmed
1/2 cup breadcrumbs
4 ounces cream cheese

Steps:

  • Heat a skillet over medium heat and add the olive oil. Add the garlic and shallots to the skillet and saute until softened. Add the ground beef and cook until browned, stirring occasionally. Add the stock and simmer until the liquid is reduced. Add the chopped mushrooms and cook until softened. Add 1 tablespoon salt, 1/2 teaspoon pepper, cayenne, sauerkraut and brine. Cook until all liquid is absorbed. Stir in all the cream cheese except 1 tablespoon.
  • Preheat the broiler.
  • Drizzle the mushroom caps with olive oil and stuff with the beef mixture.
  • In a small bowl, combine the breadcrumbs, the remaining cream cheese and some salt and pepper. Divide the breadcrumb topping over the stuffed mushrooms and broil until bubbly, 3 to 4 minutes.

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