Hearty Portobello Stuffing Recipes

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HEARTY PORTOBELLO STUFFING



Hearty Portobello Stuffing image

Provided by Molly O'Neill

Categories     dips and spreads, side dish

Time 15m

Yield Four servings

Number Of Ingredients 8

2 teaspoons olive oil
1 small onion, peeled and finely chopped
4 medium portobello mushrooms, stemmed and cut into 1/2-inch dice
1/4 cup red wine
1/4 cup beef broth, homemade or low-sodium canned
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon coarsely chopped Italian parsley

Steps:

  • Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and cook for 2 minutes. Add the mushrooms and cook, stirring often, until the onions are soft and the mushrooms have released their juices, about 8 minutes.
  • Stir in the wine and broth, increase the heat to medium and cook until syrupy, about 5 minutes. Stir in the salt, pepper and parsley.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 312 milligrams, Sugar 3 grams, TransFat 0 grams

HEARTY PORTOBELLO LINGUINE



Hearty Portobello Linguine image

If you love Mediterranean cuisine, you'll love this entree! It turns any night into a special occasion. I like to serve it with fresh bread and a crisp white wine. -Tre Balchowsky, Sausalito, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 package (9 ounces) refrigerated linguine
1/4 cup olive oil
4 large portobello mushroom caps (about 3/4 pound), halved and thinly sliced
3 garlic cloves, minced
3 plum tomatoes, chopped
1/3 cup pitted Greek olives, halved
1 teaspoon Greek seasoning
3/4 cup crumbled tomato and basil feta cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, olives and Greek seasoning; cook and stir 2 minutes., Drain linguine; add to pan and toss to coat. Serve with cheese.

Nutrition Facts : Calories 422 calories, Fat 21g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 763mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein.

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

In this satisfying centerpiece dish from Chloe Coscarelli, the vegan chef and cookbook author, portobello mushroom caps are filled with savory lentil cashew stuffing, topped with a slice of tomato and fresh thyme leaves then baked until golden brown and bubbly. It is hearty fare that will surprise and delight everyone at your table.

Provided by Tara Parker-Pope

Categories     dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 14

1 large yellow onion, small dice
1 cup cashews
2 tablespoons olive oil, plus extra for brushing
4 cloves garlic, minced
1 cup cooked brown rice (or grain of choice)
1 can lentils, drained and rinsed
1/4 cup breadcrumbs
1/2 cup vegetable broth
1 teaspoon dried basil
1 tablespoon fresh thyme leaves plus extra for garnish
6 portobello mushrooms, stems and gills removed
1 tomato, sliced in thin rounds
Sea salt
Freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.
  • In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)
  • Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)
  • Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 16 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams

CHERRY & FONTINA STUFFED PORTOBELLOS



Cherry & Fontina Stuffed Portobellos image

I developed this hearty appetizer for my mushroom-lovin' kids. They're grown now with families of their own, but they still request these when they come home. -Wendy Rusch, Trego, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 10

6 large portobello mushrooms
1/2 cup butter, cubed
1 medium onion, chopped
1 cup pecan halves, toasted
1 package (5 ounces) dried tart cherries, coarsely chopped
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme
7 ounces (about 4-1/2 cups) seasoned stuffing cubes
1-1/2 to 2 cups chicken broth
1-1/2 cups shredded fontina cheese, divided

Steps:

  • Preheat oven to 375°. Wipe mushroom caps clean with a damp paper towel; remove stems and gills and discard. Place caps on a foil-lined 15x10x1-in. baking pan., In a large skillet, melt butter over medium heat until it begins to brown and smell nutty. Add onion; saute until translucent, stirring occasionally. Stir in pecans, cherries and seasonings; cook and stir 3 minutes. Remove from heat., Combine onion mixture and stuffing cubes, tossing to coat evenly. Add 1-1/2 cups broth to onion-stuffing mixture, stirring until well mixed. Add remaining broth as needed. Stir in 1 cup cheese., Fill mushroom caps with stuffing until mounded, about 1 cup each. Sprinkle with remaining cheese. Bake until mushrooms are heated through and cheese is melted, 15-20 minutes. Cut in half; serve warm.

Nutrition Facts : Calories 301 calories, Fat 19g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 531mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 6g fiber), Protein 8g protein.

STUFFED GRILLED PORTOBELLO MUSHROOM CAPS



Stuffed Grilled Portobello Mushroom Caps image

Great served as an appetizer with pasta Alfredo!

Provided by Dani

Time 25m

Yield 4

Number Of Ingredients 9

1 cup shredded Gouda cheese
½ cup bread crumbs
¼ cup freshly chopped parsley
¼ cup chopped almonds
¼ cup oil-packed sun-dried tomatoes, drained and cut into strips
2 tablespoons minced fresh chives
¼ teaspoon pepper
4 large portobello mushroom caps
2 tablespoons vegetable oil

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Mix Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives, and pepper together in a bowl.
  • Brush mushroom caps with oil and place, gills down, on a piece of aluminum foil on the preheated grill. Cook for about 4 minutes.
  • Flip mushrooms over and spoon filling onto the gills. Cook until cheese is melted, about 5 more minutes.

Nutrition Facts : Calories 272 calories, Carbohydrate 13.5 g, Cholesterol 34.2 mg, Fat 19.8 g, Fiber 1.9 g, Protein 11.1 g, SaturatedFat 6.7 g, Sodium 365.1 mg, Sugar 1.8 g

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