LINGUINE WITH PORTOBELLO MUSHROOMS
Portobello mushrooms are a really good meat substitute, especially when they are grilled. If possible, use fresh herbs in this recipe.
Provided by Maryanne
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven broiler.
- Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
- Brush the mushrooms with 1/2 the olive oil, and arrange on a medium baking sheet. Broil in the prepared oven 6 to 8 minutes, turning frequently, until browned and tender.
- Cut the mushrooms into 1/4 inch slices, and place in a medium bowl. Mix with the remaining olive oil, red wine vinegar, oregano, basil, rosemary, garlic, and lemon juice. Season with salt and pepper.
- In a large bowl, toss together cooked linguine and the mushroom mixture.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 44.6 g, Fat 4.8 g, Fiber 2.8 g, Protein 9 g, SaturatedFat 0.8 g, Sodium 151.8 mg, Sugar 2.9 g
PASTA WITH PORTOBELLO MUSHROOMS
Provided by Marian Burros
Categories dinner, lunch, quick, pastas, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the pasta in boiling water.
- Heat the oil in a large skillet, and saute the shallots, ginger and mushrooms until the mushrooms soften and release their liquid.
- Blend the ricotta and yogurt thoroughly. Then, thoroughly blend a little of the yogurt mixture with the cornstarch to form a smooth paste. Spoon the cornstarch mixture into the remaining yogurt-ricotta mixture, and blend thoroughly.
- Reduce the heat under the mushrooms to very low. Stir in the yogurt mixture, and cook until the sauce is warmed, but not hot. If it gets hot, it will separate.
- Season with salt and pepper, and spoon over the pasta. Sprinkle with parsley. Serve with cheese.
Nutrition Facts : @context http, Calories 843, UnsaturatedFat 11 grams, Carbohydrate 121 grams, Fat 23 grams, Fiber 9 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 494 milligrams, Sugar 21 grams
GIADA'S PORTOBELLA PARMESAN
Recipe courtesy Giada De Laurentiis, show: Everyday Italian, Episode: Vegetarian Italian, this has gotten rave reviews on FoodNetwork. Easy and so delicious, great for a quick dinner and your vegetarian guest will love it! This would also be great for busy college students.I have added a few more spices to the mix. Great served with whole wheat pasta or/and garlic bread, or try it over creamy polenta! Add more cheese and sauce if you like.
Provided by Sharon123
Categories Cheese
Time 40m
Yield 4-6
Number Of Ingredients 11
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms, coating well. Sprinkle the mushrooms with Italian seasoning, red pepper flakes if using, and salt and pepper.
- Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5-8 minutes per side.
- Preheat the oven to 400 degrees F.
- Chop the garlic cloves into very small pieces(mince), if using, and add to marinara sauce.
- Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve. Enjoy.
Nutrition Facts : Calories 284.4, Fat 22.9, SaturatedFat 8.5, Cholesterol 33.1, Sodium 796, Carbohydrate 12.8, Fiber 2.8, Sugar 8, Protein 8.5
PASTA WITH PORTOBELLO MUSHROOMS
The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
- Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
- Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.
HERBED PORTOBELLO PASTA
Meaty mushrooms make this light pasta taste hearty and filling. It's my fast and fresh go-to weeknight dinner. -Laurie Trombley, Stonyford, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions for al dente. Meanwhile, cut mushrooms in half and thinly slice. In a large skillet, heat oil over medium heat. Add mushrooms; saute until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes and olives. Reduce heat to low; cook, uncovered, until slightly thickened, about 5 minutes. Stir in herbs, salt and pepper., Drain pasta, reserving 1/4 cup pasta water. Toss pasta with mushroom mixture, adjusting consistency with reserved pasta water. Sprinkle with cheeses.
Nutrition Facts : Calories 375 calories, Fat 12g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 585mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 7g fiber), Protein 18g protein. Diabetic Exchanges
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