Award Winning Stuffed Baby Portabella Mushrooms Cremini Recipes

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AWARD WINNING STUFFED BABY PORTABELLA MUSHROOMS (CREMINI)



Award Winning Stuffed Baby Portabella Mushrooms (Cremini) image

These mushrooms took the grand prize at the Gilroy Garlic Festival. They are stuffed with feta, rosemary, 5 heads of roasted garlic and wrapped in prosciutto. Recipe by Jennifer Malfas

Provided by cookiedog

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

5 whole heads of garlic
1/4 cup olive oil, plus
2 -3 tablespoons olive oil, for drizzling
2 sprigs fresh rosemary
1 1/2 tablespoons chopped fresh rosemary
1 lemon, juice and zest of
1 1/2 cups crumbled feta cheese
1 cup garlic toast, crumbs (from packaged garlic toasts from grocery deli)
salt & pepper
12 small portabella mushroom caps
12 slices prosciutto
2 -3 tablespoons olive oil, for drizzling
salt and pepper
3 -4 tablespoons chicken stock

Steps:

  • STUFFING: Preheat oven to 400 degrees.
  • Cut the top off the heads of garlic,and place on a sheet of aluminum foil. Drizzle with olive oil and season with salt and pepper. Place the 2 sprigs of rosemary on top and wrap the foil around tightly.Roast in the oven for 1 hour.
  • Squeeze the pulp from the garlic heads into a bowl. Mix in 1/4 cup olive oil, chopped rosemary, lemon zest, juice from half the lemon, feta cheese, and garlic toast crumbs. Sprinkle with salt and pepper.
  • Note:Stuffing can be made a day ahead. However, do not mix toast crumbs into the mixture until ready to stuff.
  • MUSHROOMS: Preheat oven to 400 degrees.
  • Fill mushroom caps with stuffing, and wrap with a prosciutto slice. Place in a greased baking pan, drizzle with olive oil, and season with salt and pepper.
  • Put chicken stock in the dish to just cover the bottom. Cover with foil and bake 15 minutes.
  • Spoon pan juices over the mushrooms, re-cover and bake 10-15 minutes more. Baste again, then broil uncovered for 2-3 minutes until prosciutto is brown and crisp.

RACHAEL RAY'S STUFFED BABY BELLAS



Rachael Ray's Stuffed Baby Bellas image

Provided by Food Network Kitchen

Time 45m

Number Of Ingredients 12

16 baby portabella mushrooms (creminis)
1 pound ground chicken or turkey breast
1 teaspoon fennel seed, 1/3 palmful
1 small onion, finely chopped
3 garlic cloves, grated or finely chopped
1 lemon, zested
1 cup shredded asiago cheese
1/2 cup breadcrumbs, a couple handfuls
1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
Salt and pepper
2 tablespoons EVOO (extra-virgin olive oil)
1/4 cup pine nuts or chopped almonds

Steps:

  • Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.
  • Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.

BROCCOLI STUFFED BABY PORTABELLA MUSHROOMS



Broccoli Stuffed Baby Portabella Mushrooms image

The broccoli in the stuffing is a nice change from the usual crab or sausage you find in many recipes. Do make the effort to add roasted bell pepper to the tops as it makes the finished mushrooms look really special. I found this recipe a few years ago in a magazine, but only tried it recently. Now it's my favorite mushroom recipe.

Provided by Kathy

Categories     Vegetable

Time 45m

Yield 12 Mushrooms, 1 serving(s)

Number Of Ingredients 7

10 ounces baby portabella mushrooms or 10 ounces large button mushrooms
2 tablespoons butter
1/2 cup red onion, finely chopped
1 cup broccoli, finely chopped
1/4 cup seasoned dry bread crumb
5 1/4 ounces boursin spreadable cheese with garlic and herbs
1 tablespoon roasted red pepper, chopped

Steps:

  • Heat oven to 350 degrees F.
  • Remove mushroom stems and chop 1/2 cup mushroom stems, discard extra stems.
  • Melt butter in a 10" skillet over medium heat.
  • Cook onion and broccoli 2 minutes, stirring occasionally.
  • Stir in mushroom stems.
  • Cook 2 minutes, stirring occasionally.
  • Cool slightly.
  • Stir in bread crumbs and cheese.
  • Spoon vegetable mixture into mushroom caps.
  • Place on ungreased baking pan.
  • Garnish with bell pepper pieces.
  • Bake 15 minutes.

Nutrition Facts : Calories 458.3, Fat 25.7, SaturatedFat 15.1, Cholesterol 61.4, Sodium 858.2, Carbohydrate 49.4, Fiber 9.3, Sugar 11.8, Protein 14.9

STUFFED BABY PORTABELLA MUSHROOMS



Stuffed Baby Portabella Mushrooms image

Party with portabellas! You'll love them because they can be made ahead; party goers will find them delicious.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 26

Number Of Ingredients 11

2 packages (5 oz each) fresh baby portabella mushrooms or large regular white mushrooms
2 tablespoons butter or margarine
3/4 cup chopped red onion
1 cup frozen chopped broccoli, thawed, drained
1/4 cup Progresso™ garlic & herb bread crumbs
1 package (5.2 oz) Boursin® cheese with garlic and herbs
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chopped roasted red bell peppers (from a jar)

Steps:

  • Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
  • In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
  • Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
  • Bake uncovered 12 to 15 minutes or until filling is light golden brown.

Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Stuffed Mushroom, Sodium 65 mg, Sugar 0 g, TransFat 0 g

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