Balsamic Glazed Portabellas Stuffed With Boursin And Spinach Recipes

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PORTABELLA SALAD WITH BALSAMIC VINAIGRETTE



Portabella Salad With Balsamic Vinaigrette image

Rob Feenie, a regular on Food TV Canada, owns the Luminiere Tasting Bar in Vancouver - this is one of his most popular dishes!

Provided by CountryLady

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 large portabella mushrooms
1/3 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, thinly sliced
8 sprigs fresh thyme
2 bunches spinach (or 1 of each) or 2 bunches arugula (or 1 of each)
5 ounces thinly sliced prosciutto
1/2 cup shaved parmesan cheese (or goat cheese or feta)
2 tablespoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • MUSHROOMS: Cut stems off mushrooms& reserve for another use (soup?) or discard.
  • Using a spoon, carefully scrape gills off mushroom caps& discard; brush top of caps.
  • Brush small roasting pan with some of the oil& sprinkle with half the salt.
  • Place mushrooms in pan, drizzle with remaining oil, sprinkle with remaining salt& pepper.
  • Place 2 or 3 slices of garlic& 2 sprigs of thyme on each mushroom.
  • Roast in preheated 450F oven until tender, about 10 minutes.
  • Let cool; discard garlic& thyme.
  • This may be refrigerated for up to 3 days.
  • VINAIGRETTE: Whisk vinegar with mustard.
  • Slowly drizzle in the oil, whisking continuously, until emulsified.
  • Whisk in seasonings.
  • This can be made ahead& refrigerated for up to 3 days.
  • ASSEMBLY: Toss spinach& arugula with vinaigrette in a large bowl.
  • Divide among 4 dinner plates, top with mushrooms, proscuitto& cheese.

Nutrition Facts : Calories 400, Fat 36.1, SaturatedFat 6.7, Cholesterol 11, Sodium 792.9, Carbohydrate 11.8, Fiber 5, Sugar 4.2, Protein 11.6

CHEESE STUFFED PORTOBELLO MUSHROOMS WITH A BALSAMIC GLAZE



Cheese Stuffed Portobello Mushrooms With a Balsamic Glaze image

Simple but elegant! Glazed with balsamic vinegar and soy. I came up with this when portobellos's FINALLY were on special at my grocer.

Provided by BakinBaby

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

2 portabella mushrooms (large)
1 1/2 cups mozzarella cheese (grated)
1/2 cup parmesan cheese (grated)
sea salt
black pepper (fresh ground)
1 teaspoon italian seasoning
glaze
1/2 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
3 -4 garlic cloves (crushed)
black pepper (fresh ground)

Steps:

  • Wipe mushroooms ( do not wash) and coat with olive oil (using your hands or brush ).
  • Place mushrooms in a baking dish that has been wiped with olive oil.
  • Sprinkle mushrooms with sea salt and fresh ground black pepper and Italian Seasoning.
  • Pile mozzarella cheese and parmesan cheese on top of each mushroom.
  • Combine olive oil, vinegar, soy, garlic and black pepper in a small skillet, cook on medium about 2 minute.
  • Brush glaze on stuffed mushrooms, bake at 350 for about 20-25 minutes. Continue to baste through out cooking time, if any glaze is left, offer at serving time.

Nutrition Facts : Calories 881.8, Fat 80.2, SaturatedFat 22.9, Cholesterol 88.4, Sodium 1424.8, Carbohydrate 10.8, Fiber 1.3, Sugar 5.8, Protein 31.3

BALSAMIC GLAZED PORTABELLAS STUFFED WITH BOURSIN AND SPINACH



Balsamic Glazed Portabellas Stuffed With Boursin and Spinach image

Make and share this Balsamic Glazed Portabellas Stuffed With Boursin and Spinach recipe from Food.com.

Provided by votefornumbersix

Categories     Vegetable

Time 45m

Yield 2 stuffed mushrooms, 2 serving(s)

Number Of Ingredients 11

2 large portabella mushrooms
1 tomatoes, cut into 2 thin slices with the rest diced
1 cup frozen chopped spinach
1 (5 1/4 ounce) package boursin cheese
1/4 cup chopped white onion
2 tablespoons chopped fresh basil
1 teaspoon dried thyme
1/2 cup plus one tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
4 garlic cloves, minced
1/2 cup panko breadcrumbs

Steps:

  • Preheat the oven to 450 degrees.
  • Twist stems off mushrooms and dice.
  • Whisk together 1/2 cup of extra virgin olive oil, balsamic vinegar, 1/2 of the garlic and dried thyme. Using a pastry brush, generously coat both sides of the mushrooms with this mixture.
  • Place the mushrooms gills down in a baking dish and roast in the oven for approximately 15 minutes (or whenever they become tender), turning them over halfway through.
  • Meanwhile, heat remaining tablespoon of olive oil in skillet or frying pan over medium high heat and saute onion and remaining garlic until onion is translucent and garlic is slightly browned.
  • Add the diced mushroom stems, diced tomato and frozen spinach and continue to cook until spinach is heated and all liquid is evaporated.
  • After the mushrooms are done roasting, remove them from the oven and preheat the broiler.
  • Crumble the cheese in a medium sized bowl using a fork, and, once the veggies are done sauteing, add them to the bowl and mix well.
  • Reduce heat to medium and toast the panko in your frying pan until lightly browned.
  • Spoon half of the veggie-and-cheese mixture into each portabella cap, top with a tomato slice and sprinkle with panko. Place under broiler until panko turns dark brown (but not burned!).

Nutrition Facts : Calories 661.1, Fat 56.4, SaturatedFat 8.1, Sodium 266.7, Carbohydrate 34, Fiber 6.4, Sugar 6.4, Protein 10

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