Asparagus Stuffed Portobello Mushrooms Recipes

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ASPARAGUS PEPPER STUFFED PORTOBELLO MUSHROOMS



Asparagus Pepper Stuffed Portobello Mushrooms image

These fresh portobello mushrooms are stuffed with a tasty mixture of bacon peppers and Panko bread crumbs as well as fresh asparagus.

Provided by Carol

Categories     Side Dishes

Time 25m

Number Of Ingredients 13

2 Portabello mushrooms, fresh, 2 large
Onions, raw, 1 small
Bacon, pork, 2 medium slices, cooked
Garlic, 2 clove
Olive Oil, 1 1tsp
Sweet peppers (bell), .25 medium
Panko Bread crumbs, 0.25 cup
Parmesan Cheese, grated, 2 tbsp
champagne vinegar, 1 tbsp
Salt, .5 tsp
Pepper, black, .25 tsp
Asparagus, fresh, 6 spear, small (5" long or less)
Cheddar Cheese, 0.33 cup, diced

Steps:

  • Heat the oven to 350 degrees.
  • Remove the gills from the mushrooms. Chop the stem.
  • Add the olive oil to a pan and cook the stem of the mushrooms with the bacon, onions, garlic, asparagus and peppers until lightly cooked.
  • Stir in the champagne vinegar. Add the panko bread crumbs and parmesan cheese.
  • Season to taste with salt and pepper.
  • Top with grated cheddar cheese. Cook in a 350 degree oven for about 10-15 minutes until the cheese has melted.

Nutrition Facts : Calories 240 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 14.5 grams fat, Fiber 2.1 grams fiber, Protein 14.1 grams protein, Sodium 985 grams sodium

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

Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors. For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them. "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table," said Ms. Wenz. "To make up for it, the following year I made jumbo portobellos stuffed with beans, spinach, and I made them the star attraction of the meal."

Provided by Tara Parker-Pope

Categories     main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 large portobello mushrooms, stems removed
4 teaspoons olive oil, divided
2 teaspoons balsamic vinegar
1/2 teaspoon sea salt, divided
1/2 teaspoon black pepper, divided
2 medium-sized shallots, chopped
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
2 cups spinach, chopped and tightly packed
1/4 cup vegetable or mushroom broth
1 1/2 cups cooked cannellini beans
2 tablespoons flat-leaved parsley, chopped
2 tablespoons breadcrumbs, plus more if desired
2 tablespoons nutritional yeast, plus more if desired

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place the mushroom caps on it, upside down. Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt and ¼ teaspoon black pepper. Brush the mushrooms with the mixture and bake for 10 to 15 minutes, until tender.
  • In a large skillet over medium-high heat, heat remaining olive oil and cook the shallots for 5 minutes, until beginning to brown. Add the garlic and rosemary and cook for another minute or two. Stir in the spinach and broth. Remove from heat as soon as the spinach begins to wilt.
  • In a large bowl, mix together the shallot-spinach mixture, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper. Divide the mixture among the mushrooms. Sprinkle the tops with some extra breadcrumbs and nutritional yeast for more crunch, if desired. Bake for another 10 to 15 minutes, until heated throughout. Serve hot.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 6 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 297 milligrams, Sugar 7 grams, TransFat 0 grams

RICOTTA-STUFFED PORTOBELLO MUSHROOMS



Ricotta-Stuffed Portobello Mushrooms image

These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. -Tre Balchowsky, Sausalito, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

3/4 cup reduced-fat ricotta cheese
3/4 cup grated Parmesan cheese, divided
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons minced fresh parsley
1/8 teaspoon pepper
6 large portobello mushrooms
6 slices large tomato
3/4 cup fresh basil leaves
3 tablespoons slivered almonds or pine nuts, toasted
1 small garlic clove
2 tablespoons olive oil
2 to 3 teaspoons water

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.

Nutrition Facts : Calories 201 calories, Fat 13g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 238mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

STUFFED PORTABELLA MUSHROOMS WITH SWISS CHARD



Stuffed Portabella Mushrooms With Swiss Chard image

Portabella (a.k.a. portobello) mushrooms are just grown-up cremini mushrooms. Huge portabellas are great for grilling, and the smaller ones are perfect for stuffing. You'll be amazed by how much filling you can pack into a medium-size portabella. Serve these as a starter or a side dish.

Provided by Martha Rose Shulman

Categories     dinner, appetizer, side dish

Time 45m

Yield 12 stuffed mushrooms

Number Of Ingredients 8

1 pound Swiss chard, stemmed and cleaned
Salt to taste
2 tablespoons extra virgin olive oil
2 garlic cloves, halved, green shoots removed
2 tablespoons pine nuts or finely chopped almonds
Freshly ground pepper
1/4 cup plus 2 tablespoons freshly grated Parmesan
12 medium-size portabella stuffing mushrooms, about 3/4 pound

Steps:

  • Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch two minutes until tender, and transfer to the ice water. Drain and squeeze out excess water. Chop fine, and set aside.
  • Set aside 1/2 garlic clove, and mince the rest. Heat 1 tablespoon of the olive oil in a large, heavy skillet, and add the pine nuts or almonds. Cook, stirring, until the nuts begin to color, and add the minced garlic. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the chard and salt and pepper to taste. Stir together for a minute or two, and remove from the heat. Taste and adjust seasonings. Transfer to a bowl, add 1/4 cup of the Parmesan and stir together.
  • Preheat the oven to 350 degrees. Oil a baking sheet or baking dish that will accommodate all the mushrooms. Gently twist the stems off the mushrooms, if they are still there, and set aside for another purpose. Heat the remaining olive oil over medium heat in the skillet, and add the half clove of garlic that you set aside. Cook the garlic in the olive oil until it turns golden, then remove it from the oil and discard. Add the mushrooms to the oil, season with salt and pepper, and cook, shaking them in the pan, just until they begin to soften, no longer than three minutes. Using tongs, remove from the oil and place on a lightly oiled baking sheet or in a baking dish, rounded side down.
  • Fill the mushroom caps with the chard mixture, packing it in tight. Sprinkle the remaining Parmesan over the top. If any oil remains in the pan, drizzle it over the mushrooms. Place in the oven for 15 to 20 minutes, until the mushrooms are moist and tender.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 151 milligrams, Sugar 1 gram

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.

ASPARAGUS-STUFFED PORTABELLA MUSHROOMS



Asparagus-Stuffed Portabella Mushrooms image

Always very well received. =) I usually only use a little over 2/3 of the bread crumb mixture, but that just depends on your taste. I hope you enjoy it as much as I do! :-)

Provided by kerrysdancin

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 -1 1/4 lb portabella mushroom (4 large)
1 tablespoon virgin olive oil
2 teaspoons virgin olive oil
1 1/2 cups fresh asparagus, cut (about 5 ounces spears)
1/3 cup shallots or 1/3 cup sweet onion, chopped
2 fresh garlic cloves, minced
1 large roma tomato, diced (1/2 cup)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup fresh breadcrumb (Italian or multi-grain)
1/4 cup romano cheese or 1/4 cup parmesan cheese, grated
parsley flakes

Steps:

  • Preheat oven to 400 degrees F.
  • Gently gut gills from mushroom caps with a spoon and cut off stems; rinse each cap thoroughly under cold water and pat tops dry with paper towel. Coarsely chop stems and set aside. Brush 2 teaspoons of the oil over mushroom caps; place oiled sides down on a 15"x10" jelly roll pan or baking sheet.
  • Heat remaining 1 tablespoon oil in a non-stick skillet over medium-high heat. Add asparagus, shallots, garlic and chopped mushroom stems. Cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
  • Remove from heat; stir in tomato, salt and pepper. Spoon mixture into mushroom caps. Combine bread crumbs and cheese; sprinkle evenly over mushrooms. Sprinkle parsley flakes and a bit of olive oil over bread crumbs. Bake 10 to 12 minutes or until hot and crumbs are golden brown.

Nutrition Facts : Calories 227.5, Fat 9, SaturatedFat 2.1, Cholesterol 5.5, Sodium 421, Carbohydrate 29.5, Fiber 4, Sugar 6, Protein 9.4

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