Cheese Stuffed Portobello Mushrooms With A Balsamic Glaze Recipes

CAPRESE STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
• Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
• Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
• To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
• (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

CHEESE STUFFED MUSHROOMS

Steps:

• Wash and de-stem mushrooms.
• Mix parmesan and herb cheese together.
• Stuff cheese in mushrooms.
• Add a pinch of bread crumbs on top and brush top of each mushroom with butter.
• Bake on 450 degrees for 15 minutes.

PORTOBELLO MUSHROOMS WITH THYME AND PARMESAN CHEESE

Steps:

• Place the oil and butter in a large skillet. Saute the mushrooms, garlic and thyme for 3-5 minutes. Season with salt and pepper.
• Mix in the onion and saute for 3-4 more minutes, or till done to your liking.
• Pour over the balsamic vinegar and remove from heat.
• Sprinkle with the dill and parmesan cheese. Add some freshly ground black pepper to taste (a few twists of the pepper mill).
• Serve and enjoy!

CHEVRE CHEESE STUFFED MUSHROOMS

Steps:

• Clean and remove cap from stuffing mushrooms.
• Melt butter in frying pan and saute mushrooms until they lose some of their water. Remove mushrooms to a small cookie sheet and cool slightly.
• Fill the cavity with a spoonful of Chevre. Sprinkle top with breadcrumbs. Dust tops with parmesan cheese.
• Bake in 350° oven for 20 minutes or until cheese is melted.

CHEESE STUFFED PORTOBELLO MUSHROOMS WITH A BALSAMIC GLAZE

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.

GRILLED PORTOBELLO MUSHROOMS WITH BLUE CHEESE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place mushrooms, gill-side up, on a work surface; fill each with 1 ounce blue cheese.
• Cook mushrooms, blue cheese-side up, on the preheated grill, rotating every 5 minutes, until mushrooms are tender and cheese is melted, about 20 minutes.

BALSAMIC GLAZED STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400*.
• Begin by washing the mushrooms and taking the stems out. Place the stems in the food processor.
• Add the cooked and drained sausage, cream cheese, and garlic to the food processor.
• Finely chop this until it's a nice consistency to stuff the mushrooms.
• Spray a baking sheet with the olive oil spray.
• Stuff each mushroom cap and place on the baking sheet.
• Drizzle with balsamic vinegar over the mushrooms and sprinkle with parsley.
• Bake for 15 minutes, carefully remove and serve.

STUFFED PORTOBELLO MUSHROOMS WITH CRISPY GOAT CHEESE

Steps:

• Roast the Portobello Mushrooms: Preheat the oven to 450°F (230°C) with a rack in the center position. Lightly spray or brush a standard sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 15 to 25 minutes (*this time will vary depending on the size of your mushrooms, check after 10 minutes or so to be sure), or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set mushrooms aside on a large plate as you prepare the filling and crispy panko breadcrumb topping.
• Prepare the Sautéed Spinach: Heat the oil in a large sauté pan over medium-low heat. Add the sliced shallots and sauté for 3 to 4 minutes, stirring frequently, or until soft and translucent. Add the baby spinach, increase the heat to medium-high. Sauté until just wilted, stirring continuously. Season with salt and pepper and set aside.
• Prepare the Crispy Breadcrumb Topping: Melt the butter in a small sauté pan over medium heat. Once the butter is just beginning to sizzle, add the chopped shallots and a pinch of salt and cook for 1 to 2 minutes, stirring continuously. Add the panko breadcrumbs and minced garlic, and toast for three to four minutes, stirring constantly to prevent the breadcrumbs from burning, or until the breadcrumbs are very light golden in color. Transfer to a shallow bow and season to taste with salt and pepper.
• Assembly: Reduce the oven temperature to 425°F (220°C). Line the same sheet pan with parchment paper (*note: if you have a baking rack that can be set within a baking sheet, I prefer to place the mushrooms on this, as it helps prevent the mushrooms from sitting in any juice that releases during cooking).
• Distribute the roasted mushrooms, stem side up, on the sheet pan, in the center of the sheet pan so that they are just touching each other. Fill each mushroom with a large spoonful of marinara sauce. Distribute the sautéed spinach evenly among the mushrooms, spooning it on top of the sauce.
• Slice the goat cheese into ½-inch thick slices (roughly half an ounce). It may crumble a bit, but do your best to keep it in a roughly round slice. Carefully press the goat cheese slices, on both sides, in the panko breadcrumb topping and place on top of each mushroom. Sprinkle the mushrooms with the remaining breadcrumb mixture.
• Bake at 425°F (220°C) for 10 to 15 minutes or until heated through and the breadcrumbs are golden brown and goat cheese is just beginning to soften. Be careful to ensure that the breadcrumbs do not burn. Serve immediately.

CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees.
• Finely chop the mushroom stems; combine with cheeses and parsley.
• Spoon the mixture into mushroom caps.
• Melt the butter and add the minced garlic.
• Pour butter over mushrooms to coat all sides, which keeps them from drying out.
• Bake on parchment paper for 5-10 minutes, till lightly browned.