Breaded Portobello Mushrooms With Dijon Recipes

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PAN ROAST PORTABELLA MUSHROOMS WITH DIJON VINAIGRETTE & ASIAGO CHEESE



Pan Roast Portabella Mushrooms With Dijon Vinaigrette & Asiago Cheese image

Make and share this Pan Roast Portabella Mushrooms With Dijon Vinaigrette & Asiago Cheese recipe from Food.com.

Provided by Dancer

Categories     Lunch/Snacks

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 portabella mushrooms
1/3 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon minced garlic
1 teaspoon minced shallots or 1 teaspoon onion
2 ounces asiago cheese

Steps:

  • Preheat an oven to 375 degrees.
  • Carefully remove the stems from the mushrooms.
  • Inspect the mushrooms closely and, if needed, wash in cool water and pat dry.
  • Heat 2 tbsps.
  • of the olive oil in a heavy ovenproof skillet.
  • Add the mushrooms and sauté for 5 minutes turning the mushrooms once.
  • Place the skillet, with the mushrooms in it, in the preheated oven; roast the mushrooms for approximately 15 minutes.
  • While the mushrooms are roasting make the vinaigrette.
  • In a small bowl combine the remaining olive oil, dijon mustard, salt, pepper, garlic and shallot.
  • Whisk together and leave at room temperature until the mushrooms are cooked.
  • Remove the mushrooms from the oven and slice them into 1/4-1/2 inch slices.
  • Fan the mushrooms across two warm serving plates and drizzle with some, or all, of the vinaigrette.
  • Using an ordinary vegetable peeler, peel thin slices of the Asiago cheese and arrange across the mushrooms.

Nutrition Facts : Calories 357.8, Fat 36.5, SaturatedFat 5, Sodium 359.9, Carbohydrate 7.2, Fiber 1.4, Sugar 4.5, Protein 2.2

BREADED PORTOBELLO MUSHROOMS WITH DIJON



Breaded Portobello Mushrooms with Dijon image

Lots of folks are tricked by markets that boast to be health food stores or natural food stores or even have the word fresh in their name. Though there is definitely something to be said for eating foods that are minimally processed, just because you do doesn't mean you'll be healthy in terms of weight, cholesterol, etc. I was recently at a natural food market where I saw a breaded portobello mushroom in the deli case. I thought it was a great idea until I looked at the nutritional information. It had a ridiculous amount of total fat, saturated fat, and calories. Believe it or not, the turkey meatballs were almost as bad. So I trudged home and made my own version in minutes. The team in my kitchen was particularly excited about this recipe, especially since each breaded mushroom has only 64 calories!

Yield makes 2 servings

Number Of Ingredients 4

Olive oil spray (from a spray bottle, not a store-bought, prefilled one that contains propellant; I used a Misto)
1/2 cup (about 14) fat-free herb-seasoned, Caesar, or Italian-seasoned croutons (I used Marie Callender's Fat-Free Herb-Seasoned Croutons)
2 large portobello mushroom caps, rubbed clean with a damp paper towel
4 teaspoons Dijon mustard, divided

Steps:

  • Preheat the oven to 400°F. Line a small baking sheet with parchment. Lightly mist the parchment with spray.
  • Put the croutons in a resealable plastic bag. Using the flat side of a meat mallet or the underside of a skillet, pound the croutons until they are crushed into crumbs, being careful not to crush them too finely (they should be coarser than bread crumbs). Transfer the crumbs to a medium shallow bowl. Set aside.
  • Brush all sides of one of the mushroom caps with half of the mustard. Dip it in the crumbs to coat it on all sides. Place it on the prepared baking sheet, gills up. Lightly mist the top with spray. Repeat with the remaining mushroom, mustard, and crumbs. Bake the mushrooms until they are cooked through and the breading is crisp, 5 to 7 minutes per side. Serve immediately.
  • Each (1 breaded mushroom) serving has:
  • Calories: 64
  • Protein: 3g
  • Carbohydrates: 10g
  • Trace Fat
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Fiber: 1g
  • Sodium: 229mg

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