Macaroni Grill Stuffed Portobellos Clone Recipes

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GRILLED STUFFED PORTOBELLO MUSHROOMS



Grilled Stuffed Portobello Mushrooms image

A good dish that goes with almost anything year round. You can double this recipe and serve as a main dish with rice. Enjoy!

Provided by Michael

Categories     Everyday Cooking     Vegetarian

Time 35m

Yield 4

Number Of Ingredients 7

½ cup finely chopped red bell pepper
1 clove garlic, minced
¼ cup olive oil
¼ teaspoon onion powder
1 teaspoon salt
½ teaspoon ground black pepper
4 portobello mushroom caps

Steps:

  • Preheat grill for medium heat.
  • In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
  • Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 7.3 g, Fat 13.8 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 589.4 mg, Sugar 2.8 g

MACARONI GRILL STUFFED PORTOBELLOS CLONE



Macaroni Grill Stuffed Portobellos Clone image

I've never eaten there, and the item is off the menu now, but someone asked for this recipe and I tracked it down on another site. If it's not the same, it still sounds good to me, so I'm posting it and planning to make it soon as a vegetarian entree.

Provided by zeldaz51

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 large portabella mushrooms, stems removed (about 4-inch diameter)
2 tablespoons olive oil
2 cups ricotta cheese
4 ounces crumbled feta cheese
2 tablespoons chopped fresh basil
1 cup finely sliced fresh raw spinach
1/4 teaspoon black pepper
salt
1 yellow pepper, cut into four half-inch thick rings
1/2 cup grated parmesan cheese
4 cups mixed baby greens
1 red bell pepper, finely diced, and remaining yellow pepper, finely diced

Steps:

  • Brush the top and bottom of each mushroom with a little oil. Place face up on a platter (or baking sheet, if cooking indoors).
  • In a small bowl, combine the ricotta, feta, basil, spinach, pepper and salt. Mix well. Divide the mixture in the center of each mushroom. Top with one of pepper ring and 1/4 of the grated Parmesan cheese. Place on grill with medium coals and cover grill or in a 350 degree oven for 10-15 minute or until mushrooms are cooked and cheese is melted and filling is hot.
  • Serve hot on bed of mixed greens and garnish with diced peppers. .

Nutrition Facts : Calories 449.7, Fat 33.2, SaturatedFat 17.9, Cholesterol 100.5, Sodium 646.2, Carbohydrate 13.9, Fiber 2.4, Sugar 5.1, Protein 25.7

STUFFED PORTOBELLO



Stuffed Portobello image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 5h30m

Yield 6 servings

Number Of Ingredients 41

2 tablespoons granulated sugar
1 tablespoon brown sugar
2 teaspoons paprika
2 teaspoons dark chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pinch of cayenne pepper
1 pinch of dry mustard
2 1/2 pounds boneless pork butt
2 ounces unsalted butter
1/4 cup diced yellow onion
1 tablespoon chopped garlic
2 teaspoons dark chili powder
1 teaspoon smoked paprika
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pinch cayenne
1/3 cup brown sugar
1/3 cup molasses
2 cups ketchup
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
Kosher salt and freshly ground black pepper
3 Russet potatoes, large dice
2 tablespoons grapeseed oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 large portobello mushroom caps
1/4 cup grapeseed oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons grapeseed oil
1 cup chopped bacon
1 cup diced yellow onions
Kosher salt and freshly ground black pepper
6 slices Cheddar
2 tablespoons chopped fresh parsley

Steps:

  • For the smoked pork: Preheat a smoker to 300 degrees F. using a 50/50 mixture of pre-soaked apple wood and oak woodchips.
  • Combine the granulated sugar, brown sugar, paprika, chili powder, garlic powder, onion powder, salt, pepper, cayenne pepper and dry mustard in a bowl and mix well.
  • Dry the pork and then rub the piece of meat with the spice rub, making sure to cover the entire piece. Place the pork butt directly on a rack in the smoker and cook until it reaches an internal temperature of 200 degrees F., 3 to 4 hours.
  • Remove the pork from the smoker and let it rest for 20 to 30 minutes, and then pull the meat, discarding large pieces of fat. Hold the pulled pork for later use.
  • For the BBQ sauce: While the pork is smoking, heat a pot over medium-high heat. Melt the butter and then add the onions and garlic and saute until the onions are tender. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Stir the spices into the butter and toast for about 1 minute.
  • Add the brown sugar and molasses and cook until the sugar is dissolved, 2 to 3 minutes.
  • Whisk in the ketchup, Dijon mustard, cider vinegar and Worcestershire sauce and bring to a simmer. Simmer the sauce for 30 minutes and then season with salt and pepper. Let cool slightly, and then puree in a blender.
  • For the potatoes: Preheat the oven to 400 degrees F. Toss the potatoes with the grapeseed oil, salt and pepper in a large bowl and then spread them out on a baking sheet. Bake until tender and golden brown, 20 to 25 minutes.
  • For the roasted portobello mushrooms: Remove the stems from the mushroom caps and scrape the gills out from the caps with a spoon. Starting at the outer edge of each mushroom cap, use a knife to peel the "skin," or outer layer, off the cap.
  • Arrange the mushrooms on a baking sheet and drizzle with the grapeseed oil. Season with the salt and pepper and roast the mushrooms stem-side up until the mushrooms are tender, about 10 minutes.
  • For plating: Heat a large saute pan over high heat. Heat the grapeseed oil and then add the bacon and onions and saute until cooked and tender. Season with salt and pepper and then add the pulled pork and BBQ sauce and cook until hot.
  • Divide the pork mixture and mound it on the 6 mushroom caps. Top each with a slice of cheese. Wipe out the saute pan and arrange the mushrooms inside. Add about 1/4 cup water, cover the pan, and cook to melt the cheese.
  • Divide the potatoes among 6 plates. Place the mushroom on top of the potatoes. Garnish with parsley and a pinch of freshly ground black pepper.

CHEESE-STUFFED PORTOBELLOS



Cheese-Stuffed Portobellos image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Nonstick cooking spray
4 6-inch portobello mushroom caps
4 cups spinach, chopped
1 cup breadcrumbs (preferably panko)
1 cup shredded mozzarella cheese
2 shallots (1 finely chopped, 1 thinly sliced)
1 large tomato, diced
3 tablespoons grated pecorino romano cheese, plus shaved pecorino for topping
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/2 cup ricotta cheese
4 stalks celery, peeled and thinly sliced

Steps:

  • Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.
  • Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
  • Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
  • Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.

ROASTED STUFFED PORTOBELLOS



Roasted Stuffed Portobellos image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

Cooking spray
2 cooked chicken breast halves, diced
10-ounce package frozen chopped broccoli, thawed and undrained
1/2 cup diced oil-packed sun-dried tomatoes, with 1 tablespoon oil from jar
2 tablespoons seasoned dry bread crumbs
4 large portobello mushroom caps, stems removed

Steps:

  • Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
  • In a medium bowl, combine chicken, broccoli (with liquid from package), sun-dried tomatoes with oil from jar, and bread crumbs. Toss to combine.
  • Arrange mushroom caps, stem side up, on prepared baking sheet. Fill each mushroom cap with chicken mixture. Roast 20 minutes, until filling is golden brown and mushrooms are tender.

ROMANO'S MACARONI GRILL GRILLED CHICKEN WITH PORTABELLA MUSHROOM



Romano's Macaroni Grill Grilled Chicken With Portabella Mushroom image

Copycat of Romano's Macaroni Grill® "Recipe adapted from Todd Wilbur's version Chicken Portobello Menu Description: "Grilled chicken breast with Portobello mushrooms, smoked mozzarella and demi glace, with a spinach orzo pasta. Fire up the grill for this take on one of Romano's most popular entrees. After you grill a couple of portobella mushroom caps, slice them thinly at an extreme angle to make wide slices that fit perfectly on top of grilled chicken breasts that have been rubbed with stone ground mustard (the kind with the whole mustard seeds in it). Romano's delicious demi glace is made from reduced veal stock, but a nice substitute can be made from a combination of canned beef broth and chicken broth. With plenty of garlic, rosemary and thyme in there, you'll have sauce that will get everyone in the house drooling as it simmers on the stove. The fresh julienned spinach tossed into the orzo pasta just before it's served scores extra points.

Provided by Cook4_6

Categories     Chicken

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 21

2 portobello mushroom caps
4 skinless chicken breast fillets, halved (or 8 small fillets)
8 slices smoked mozzarella cheese
8 teaspoons stone ground mustard (such as Inglehoffer)
1 tablespoon extra virgin olive oil
6 garlic cloves, crushed
3 cups beef broth
2 cups chicken broth
1 tablespoon cornstarch
2 teaspoons chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 teaspoon ground black pepper
1 lb orzo pasta, cooked
1 tablespoon extra virgin oil
2 tablespoons minced garlic (4 cloves)
3/4 cup diced red bell pepper (1/2 pepper)
1 cup chicken broth
4 tablespoons butter
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups julienned fresh spinach

Steps:

  • Preheat your grill to high. Remove the stems from the Portobello.
  • mushrooms and brush the caps with a coating of olive oil. Sprinkle salt and pepper on the underside of each cap, then grill for about 3 minutes per side. Remove the mushroom caps from the grill to cool for about 5 minutes. Slice the mushrooms at an extreme angle with a very sharp knife so that you get very wide slices. You want the knife almost parallel to the cutting surface so that your slices will cover the chicken breast. Take 8 of the biggest slices, cover them, then chop up the leftover mushroom to use in the sauce.
  • Prepare the demi glace sauce by heating 1 tablespoon of extra virgin oil in a medium saucepan over medium/low heat. Crush 6 cloves of garlic with the palm of your hand and toss them into the oil along with the chopped mushroom pieces. Sweat the garlic and mushroom (slowly cook without browning) for 10 minutes. Add beef broth and chicken broth, then whisk in cornstarch. Add rosemary, thyme and black pepper and simmer for 40 minutes, then remove sauce from heat and cover it.
  • Prepare the orzo pasta by boiling it in a large pot of water. You want.
  • it al dente, which means it should be slightly tough (we'll be cooking it more later). That should take about 7 minutes. Strain pasta.
  • Heat up 1 tablespoon of oil in a large stockpot or use the same pot you used for cooking the pasta. Add 2 tablespoons of minced garlic and the diced red bell pepper and saute for 1 minute. Add the strained orzo pasta, 1 cup chicken broth, 4 tablespoons butter, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Cook for 10 minutes over medium heat, stirring occasionally. Just prior to serving add spinach, stir until wilted.
  • 5. Pound the chicken breasts a bit so that they are uniform in thickness.
  • Rub 1/2 teaspoon stone ground mustard on each side of each chicken piece, then rub each with some oil. Grill the chicken for 4 to 5 minutes per side or until done. About 2 minutes before the chicken is done lay a slice of Portobello mushroom over top of it and top with a slice of smoked mozzarella. Finish cooking chicken and allow cheese to melt.
  • Place orzo pasta mixture on a plate, shingle chicken/mushroom stack above it and top with a drizzling of demi glaze.

GRILLED STUFFED PORTOBELLO MUSHROOMS



Grilled Stuffed Portobello Mushrooms image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 large portobello mushrooms, stem and gills removed
2 tablespoons canola oil, for brushing mushrooms
1 cup pre-made pesto sauce (brand of choice)
3/4 cup grated Parmesan
1/2 cup julienned sun-dried tomatoes with oil
1/2 cup panko bread crumbs
1 cup shredded part-skim mozzarella cheese
Salt and freshly ground black pepper

Steps:

  • Preheat the grill to medium heat
  • Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water. Brush the tops of the mushrooms with canola oil and set aside.
  • In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs. Season with salt and pepper, to taste, and mix thoroughly. Divide the mixture evenly into the 4 mushroom caps and top each with some mozzarella cheese. Put on the grill and cook until cheese is melted, about 10 minutes. Transfer to a serving dish and serve immediately.

MOZZARELLA STUFFED PORTOBELLOS



Mozzarella Stuffed Portobellos image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 26m

Yield 12 servings

Number Of Ingredients 9

12 large portobello mushrooms, stemmed and gills removed
6 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, divided
Sea salt, preferably gray salt and freshly ground black pepper
1 cup fresh bread crumbs
1 cup grated Parmesan
4 tablespoons freshly chopped parsley leaves
4 tablespoons freshly chopped basil leaves
12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slice

Steps:

  • Preheat oven to 425 degrees F.
  • Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
  • While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
  • Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.

STUFFED PORTOBELLOS



Stuffed Portobellos image

Malcolm Lewis of Freeville, New York turns hearty portobellos into a flavorful meal. His addition of walnuts adds crunch to the savory topping. If you'd like, add raisins for a bit of sweetness.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

4 large portobello mushrooms (about 5 inches)
3/4 cup shredded part-skim mozzarella cheese, divided
1/3 cup dry bread crumbs
1/3 cup chopped walnuts
1/3 cup finely chopped onion
1/3 cup golden raisins, optional
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1large egg, lightly beaten
2 tablespoons vegetable broth

Steps:

  • Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended. , Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.

Nutrition Facts : Calories 221 calories, Fat 12g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 435mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

ITALIAN STUFFED PORTOBELLOS



Italian Stuffed Portobellos image

"Golden caramelized onions and creamy roasted garlic are an ideal match for the flavors in this recipe. It's like a quick transport to a ristorante in Rome. For a bit of heat, add red pepper flakes while sauteeing the onions."-Jeanne Holt, Saint Paul, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 4 servings.

Number Of Ingredients 14

4 ounces sliced pancetta or bacon strips, finely chopped
1 tablespoon plus 1 teaspoon olive oil, divided
4 cups sliced onions
2 tablespoons finely chopped oil-packed sun-dried tomatoes
1/4 teaspoon salt
1/8 teaspoon pepper
1 whole garlic bulb
3 tablespoons crumbled goat cheese
PIZZAS:
4 large portobello mushrooms
2 tablespoons olive oil
1/3 cup shredded part-skim mozzarella cheese
3 tablespoons shredded Parmesan cheese
1 tablespoon minced fresh basil or 1 teaspoon dried basil

Steps:

  • In a large skillet over medium heat, cook pancetta in 1 tablespoon oil until crisp. Remove to paper towels with a slotted spoon; set aside., In the same skillet, cook and stir onions until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Stir in the sun-dried tomatoes, salt, pepper and pancetta. Remove from the heat; keep warm., Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with remaining oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; stir in goat cheese and onions. , Brush mushrooms with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Fill mushrooms with onion mixture. Sprinkle with cheeses., Place on a greased baking sheet. Bake at 375° for 8-10 minutes or until cheese is melted. Sprinkle with basil.

Nutrition Facts : Calories 349 calories, Fat 25g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 828mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 14g protein.

VEGETABLE-STUFFED GRILLED PORTOBELLOS



Vegetable-Stuffed Grilled Portobellos image

Mushrooms, tomatoes, zucchini, onions? The garden-fresh gang's all here! A luscious cheese spread, garlic and balsamic vinegar beautifully complement the grilled flavor in this totally delish dish. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup olive oil
1/2 cup balsamic vinegar
6 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon each dried thyme, marjoram and basil
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
2 medium onions, halved and sliced
2 medium zucchini, halved and sliced
1 medium sweet red pepper, cut into 3/4-inch pieces
2 plum tomatoes, halved and sliced
5 small carrots, halved lengthwise and cut in half
1/2 cup garlic-herb spreadable cheese

Steps:

  • In a small bowl, combine the oil, vinegar, garlic, salt and herbs. Pour half of the marinade into a large resealable plastic bag. Add mushrooms; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add remaining vegetables; seal bag and turn to coat. Refrigerate for at least 1 hour., Drain vegetables and discard marinade. Grill mushrooms, covered, over medium heat for 3-4 minutes on each side or until tender. Place remaining vegetables in a grill wok or basket. Grill, covered, over medium heat for 8-12 minutes or until tender, stirring frequently., Spread cheese over mushrooms; top with vegetables.

Nutrition Facts : Calories 350 calories, Fat 27g fat (11g saturated fat), Cholesterol 35mg cholesterol, Sodium 395mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 6g fiber), Protein 7g protein.

GRILLED STUFFED PORTOBELLO MUSHROOM CAPS



Grilled Stuffed Portobello Mushroom Caps image

Large portobello mushroom caps, grilled with a creamy herb and garlic sauce, grape tomatoes, and cheese, make a delicious main course and can be served atop torn salad greens for a complete meal.

Provided by Philadelphia Cooking Creme

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 25m

Yield 4

Number Of Ingredients 6

4 large portobello mushrooms
2 teaspoons olive oil
½ cup PHILADELPHIA Herb & Garlic Cooking Creme
½ cup grape tomatoes, quartered
2 tablespoons Kraft 100% Parmesan Shredded Cheese
1 green onion, thinly sliced

Steps:

  • Heat barbecue to medium heat.
  • Discard stems from mushrooms; scrape out gills with small spoon. Brush mushrooms with oil; grill 2 min. on each side or just until mushrooms start to soften. Place, rounded-sides down, on foil-covered baking sheet. Dab insides of caps with paper towels to remove excess moisture.
  • Fill caps with remaining ingredients.
  • Grill 6 to 8 min. or until filling is heated through. Serve warm.

Nutrition Facts : Calories 102.7 calories, Carbohydrate 4.1 g, Cholesterol 19.6 mg, Fat 8 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 316.2 mg, Sugar 0.1 g

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.

Provided by JimmyDean

Categories     Trusted Brands: Recipes and Tips     Jimmy Dean

Time 30m

Yield 12

Number Of Ingredients 8

1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
2 cups shredded Italian cheese blend, divided
½ cup ricotta cheese
2 green onions, thinly sliced
3 tablespoons finely chopped sun-dried tomatoes, rehydrated
12 medium portobello mushroom caps
2 tablespoons olive oil
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
  • Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
  • Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
  • Bake 10-12 minutes or until mushrooms are tender.

Nutrition Facts : Calories 202 calories, Carbohydrate 8.2 g, Cholesterol 30.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.3 g, Sodium 286.7 mg, Sugar 3 g

PESTO-STUFFED GRILLED PORTOBELLOS



Pesto-Stuffed Grilled Portobellos image

Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.

Provided by Larry Short

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 3

Number Of Ingredients 8

6 portobello mushrooms
1 tablespoon olive oil
1 small shallot, minced
1 clove garlic, minced
1 splash Chardonnay wine, or as desired
3 tablespoons pesto
2 tablespoons pine nuts
½ cup shredded Italian 3-cheese blend

Steps:

  • Remove stems from mushrooms and finely chop stems.
  • Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
  • Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

Nutrition Facts : Calories 282.3 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 4.1 g, Protein 14.5 g, SaturatedFat 6.4 g, Sodium 296.8 mg, Sugar 4.5 g

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MAC + CHEESE STUFFED BROWN SUGAR BALSAMIC PORTOBELLOS.
2013-09-16 Instructions. Preheat oven to 400 degrees F. Heat a large oven-safe skillet over medium heat. Add in the olive oil. Add the mushrooms stem side up and cook for 3 to 4 minutes. Flip and cook for 3 to 4 minutes more. Flip the mushrooms again and add in the vinegar and brown sugar, moving the mushrooms around to coat evenly.
From howsweeteats.com


MACARONI GRILL CHICKEN PORTOBELLO RECIPE - CREATE THE MOST …
Easy Christmas Cut Out Cookie Recipe Easy Dirt Recipe Dessert Easy Apple Phyllo Recipes
From recipeshappy.com


MACARONI GRILL PEPPADEW PEPPERS RECIPE - CREATE THE MOST …
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From recipeshappy.com


10 BEST STUFFED PORTOBELLO MUSHROOMS RECIPES - YUMMLY
2022-05-02 Stuffed Portobello Mushrooms Easy Low Carb. onion, Parmesan cheese, basil, cauliflower, pasta sauce, Italian seasoning and 5 more.
From yummly.com


STUFFED PORTOBELLO MUSHROOMS - RICARDO
Filling. Fry the bacon in a skillet over medium heat until browned. Add the chopped mushroom stems, asparagus, bell pepper and onion. Season with salt and pepper. Sauté over medium-high heat for about 2 minutes. Add the broth. Bring to a boil and reduce until almost dry. Add the croutons and mix well. Set aside.
From ricardocuisine.com


GRILLED BLUE CHEESE-STUFFED PORTOBELLO - METRO
large portobello mushrooms 1/3 lb (150 g) Blue cheese, crumbled (ex. creamy Rosenberg, Hermite Saint-Benoît) 2 garlic clove, chopped 1/4 cup (60 mL) pine nuts, toasted 4 tsp. (20 mL) chopped fresh parsley 2 tsp. (10 mL) chopped fresh basil Salt and pepper to taste Add all to grocery list Shop all ingredients
From metro.ca


MACARONI AND CHEESE STUFFED PORTOBELLO MUSHROOMS RECIPE
Instructions. Preheat oven to 350F., and make sure your rack is in the middle of the oven. Place mushrooms cap-side-down in a pyrex pan that has been sprayed with nonstick spray. Divide the macaroni and cheese between the two mushrooms. In a small bowl, combine the breadcrumbs, cheese and butter. Divide the crumb mixture between the two ...
From bobevansgrocery.com


MACARONI GRILL STUFFED MUSHROOMS RECIPE - CREATE THE MOST …
Recipe For Thousand Island Dressing Easy 25 Easy Crock Pot Recipes Easy Fresh Lemon Dessert
From recipeshappy.com


CAPRESE STUFFED PORTOBELLO MUSHROOMS - CAFE DELITES
2020-01-19 Stuffed Portobello Mushrooms 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.
From cafedelites.com


MACARONI GRILL STUFFED MUSHROOMS RECIPE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


GRILLED STUFFED PORTABELLA MUSHROOMS RECIPES
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian White Bean Stew Black Bean Casserole Vegetarian Green Bean Casserole Vegetarian Recipe ...
From recipeschoice.com


STUFFED PORTOBELLOS RECIPE
Crecipe.com deliver fine selection of quality Stuffed portobellos recipes equipped with ratings, reviews and mixing tips. Get one of our Stuffed portobellos recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Mozzarella Stuffed Portobellos Foodnetwork.com Get this all-star, easy-to-follow Mozzarella Stuffed Portobellos recipe from …
From crecipe.com


MACARONI GRILL CHICKEN PORTOBELLO RECIPE - ALL INFORMATION ABOUT ...
Menu Description: "Grilled chicken breast with Portobello mushrooms, smoked mozzarella and demi glace, with a spinach orzo pasta." Fire up the grill for this take on one of Romano's most popular entrees. After you grill a couple portobello caps, slice them thinly at an extreme angle to make wide slices that fit perfectly on top of grilled chicken breasts that have been rubbed with …
From therecipes.info


ROMANO'S MACARONI GRILL STUFFED MUSHROOMS
There are 510 calories in a 1 Serving serving of Romano's Macaroni Grill Stuffed Mushrooms. Calorie breakdown: 67.6% fat, 15.8% carbs, 16.6% protein. * DI: Recommended Daily Intake based on 2000 calories diet.
From national.restaurant


STUFFED PORTOBELLO MUSHROOMS RECIPE - HOW TO MAKE STUFFED
2019-08-19 Preheat oven to 400° and grease a large baking sheet with cooking spray. Place mushrooms, stem side down on pan and brush with oil. Bake for 10 minutes or until beginning to soften. Soak up any ...
From delish.com


ROMANO'S MACARONI GRILL CHICKEN PORTOBELLO
Dash Diet Menu Eating Plan Recipes Easy Easy Orzo Pasta Recipes Easy Filling Snacks
From recipeshappy.com


ISO: MACARONI GRILL STUFFED PORTOBELLO MUSHROOM - RECIPELINK.COM
We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. Search Menu ... ISO: Macaroni Grill Stuffed Portobello Mushroom: From: Lin - TN, 09-18-2004: Board: Copycat Recipe Requests at Recipelink.com: Msg ID: 1415160: Reviews and Replies: ISO: Macaroni Grill Stuffed Portobello Mushroom : Lin - TN - 9-18-2004 : 1: ISO: macaroni …
From recipelink.com


PORTOBELLOS STUFFED WITH CHEESE FONDUE RECIPE – 1001 FONDUES
Using a spoon, remove the gills on the underside of the caps of the portobellos. In a bowl, combine oil, tomatoes, olives, garlic and herbs. Season with salt and pepper. Prepare the British Fondue as directed. Spread the tomato mixture inside the cap of the mushrooms and pour a little fondue. Place the mushrooms on a hot, oiled barbecue grill ...
From 1001fondues.com


GRILLED STUFFED PORTOBELLO MUSHROOMS RECIPE | MYRECIPES
Directions. Prepare grill. Remove brown gills from undersides of mushrooms using a spoon; discard gills. Set mushroom caps aside. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add garlic, and onion; sauté 2 minutes. Add oregano and spinach; saut 1 minute or until spinach wilts.
From myrecipes.com


PORTOBELLO MUSHROOM RECIPES GRILLED STUFFED – 48+ BEST FOOD …
2021-05-13 Turn the mushrooms over and grill for 2 minutes until tender portobello mushroom recipes grilled stuffed. Jun 05, 2012 · step 1 heat barbecue to medium heat. Turn the mushrooms over and grill for 2 minutes until tender. Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 ...
From jamieoliver.eu.org


GRILLED STUFFED PORTOBELLO MUSHROOM RECIPE - ALL INFORMATION …
Grilled Stuffed Portobello Mushrooms Recipe | MyRecipes best www.myrecipes.com. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft. Step 4 Spoon 1/4 cup tomato ...
From therecipes.info


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