My Best Steak Side Dish With Vidalias Shallots Portabellas Recipes

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MY BEST STEAK SIDE DISH WITH VIDALIAS, SHALLOTS, PORTABELLAS



My Best Steak Side Dish With Vidalias, Shallots, Portabellas image

Mirj helped name this as I am not very creative in naming recipes. I had a version of this at an airport restaurant in Atlanta many years ago. I played with it and made it my own! Enjoy!

Provided by kimbearly

Categories     Vegetable

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 large vidalia onions, diced in large pieces
40 -50 baby portabella mushrooms
6 shallots, coarse chopped
1/2 cup unsalted butter
2 large carrots, shredded
2 garlic cloves, diced
salt and pepper
1 tablespoon balsamic vinegar, more to taste

Steps:

  • Melt butter in large skillet.
  • Add mushrooms, Vidalias, shallots,garlic and carrots.
  • Sauté till soft and beginning to caramelize.
  • Salt and pepper to taste.
  • Add balsamic vinegar and allow to evaporate to a syrup.
  • Taste and season with salt, pepper, and additional balsamic vinegar to personal taste.

Nutrition Facts : Calories 920.7, Fat 52.3, SaturatedFat 30.3, Cholesterol 122, Sodium 222.7, Carbohydrate 98.4, Fiber 26.5, Sugar 53, Protein 40

MOOSEWOOD ITALIAN STUFFED PORTABELLAS



Moosewood Italian Stuffed Portabellas image

These are good for an everyday supper since they're so easily prepared, yet look no further of you want something elegant enough to present at a dinner party. This dish is nice served on a bed of pasta topped with Tomato Sauce.

Provided by TishT

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

4 large portabella mushrooms (4 1/2 to 5 inches)
3 tablespoons olive oil
1 cup minced onion
3 garlic cloves, minced or pressed
2/3 cup minced red bell pepper
3 tablespoons chopped fresh basil
2/3 cup ricotta cheese
1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
1/4 teaspoon salt
2 tablespoons breadcrumbs

Steps:

  • Preheat the oven to 400 degrees F.
  • Lightly oil a baking dish.
  • Carefully brush or wipe off any soil from the mushrooms.
  • Twist off the stems and discard.
  • Rinse the mushroom caps and pat dry with a towel.
  • In a skillet, warm 2 Tbs of the olive oil and sauté the onions for about 5 minutes, until they begin to soften.
  • Add the garlic and peppers and sauté for 5 minutes more.
  • Remove from the heat and set aside.
  • In a bowl, mix together the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs.
  • Stir the sautéed vegetables into the cheese mixture.
  • Brush the portabellos with the remaining Tbs of oil and place them gill side up in the prepared baking dish.
  • Mound cheese mixture in each.
  • Bake uncovered for 20-25 minutes, until the mushrooms release their juices and the cheese is melted.
  • Serve hot.

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