Pappardelle With Portobello Mushrooms Spinach And Pine Nuts Recipes

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SAUTEED SPINACH AND MUSHROOMS



Sauteed Spinach and Mushrooms image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
2 cups sliced cremini mushrooms
Kosher salt and freshly ground black pepper
10 ounces baby spinach
1 to 2 tablespoons balsamic vinegar

Steps:

  • Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
  • Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

SPINACH PESTO PASTA WITH PORTOBELLO MUSHROOMS OR BACON



Spinach Pesto Pasta with Portobello Mushrooms or Bacon image

Wonderful for winter, and unbelievably good over pasta, then topped with portobello mushrooms or bacon. Please everyone in the house with this flexible veggie or carnie recipe.

Provided by Kare for Kitchen Treaty

Number Of Ingredients 20

1/2 pound whole wheat pasta (just plain regular white pasta will work great too)
1/2 cup walnuts
1 - 2 cloves garlic (chopped (Two for a very strong garlic taste - one I find yummy, but then I love garlic!))
1 1/4 cups spinach
1/3 cup olive oil
1/2 cup grated Parmesan cheese
Plus
I'm trying something new here and giving you three options - going all carnivore, going all vegetarian, or doing half and half, aka: Veggies and Carnies Living Together! We'll see how it works.
Two portobello mushrooms
2 tablespoons balsamic vinegar
2 tablespoons olive oil + 2 teaspoons for cooking
Salt and pepper to taste
-or-
Four slices bacon
-or-
Two slices bacon
One portobello mushroom
1 tablespoon balsamic vinegar
1 tablespoon olive oil + 1 teaspoon for cooking
Salt and pepper to taste

Steps:

  • Cook the pasta according to package directions.
  • While the pasta is boiling, make the spinach pesto: In a food processor (or a blender in a pinch), pulse the spinach, garlic, walnuts, olive oil, and Parmesan cheese. Don't pulse it to a paste - leave it a little chunky - some texture is good.
  • Okay, now pick your track! Are you going all veggie, all carnie, or a split between the two?

PAPPARDELLE WITH PORTABELLA MUSHROOMS, ARUGULA, PINE NUTS



Pappardelle With Portabella Mushrooms, Arugula, Pine Nuts image

Talk about comfort food, stop you're here! I use this recipe a lot, especially when I'm expecting guests for dinner. I make my own pasta, usually in the afternoon of the day my guests are expected. Locatelli is a delicious cheese, but if you're having trouble finding it, just go with a piece of Parmesan that you can create curls with. I also interchange the arugula with spinach. Both are fine. As for the pappardell, it is a wide pasta, looks sort of like lasagna, but don't use that it's too thick. If you don't make your own Pappardelle, and can't find it in your stores, just go with a wide noodle shape. It's so good, any shape is going to be great. Just improvise!

Provided by FLUFFSTER

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1 large portabella mushroom
1 tablespoon butter
1 garlic clove, minced
salt & freshly ground black pepper
4 ounces fresh pappardelle pasta (about 1/4 of the box)
1 1/2 tablespoons extra virgin olive oil
1 ounce fresh arugula, washed and spun dry, tough stems removed
2 tablespoons pine nuts, toasted
1/4-1/3 cup shaved locatelli romano cheese

Steps:

  • Preheat the oven to 475°F.
  • Roast the mushroom with the butter, garlic and salt and pepper to taste until tender, about 15 minutes. Remove from the oven and slice thinly.
  • Cook the fresh pasta in boiling, salted water until as dente, about 3 minutes.
  • Heat the olive oil in a large akillet over high heat. Add the roasted mushrooms and stir for 1 to 2 minutes. Add the arugula and more oil, if necessary, and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Add a splash of pasta water to the skillet to create a sauce. Transfer the pasta to warm pasta bowls or serving plates, sprinkle with the pine nuts and cheese shavings and serve at once.

Nutrition Facts : Calories 464.9, Fat 25.6, SaturatedFat 7.5, Cholesterol 26.3, Sodium 190.2, Carbohydrate 46.7, Fiber 2.9, Sugar 3.3, Protein 13.4

GRILLED PORTOBELLO MUSHROOMS WITH GARLIC, CHEESE AND PINE NUTS



Grilled Portobello Mushrooms With Garlic, Cheese and Pine Nuts image

This delicious recipe comes from Steven Raichlen, "Master Griller" and author of numerous bestselling cookbooks. This one is from his 'How To Grill Barbecue Bible'. (Prep. time does not reflect refrigeration time).

Provided by shelbyrose

Categories     Vegetable

Time 26m

Yield 4 serving(s)

Number Of Ingredients 11

4 large portabella mushrooms (8-10 ounces each)
2 large garlic cloves, cut into slivers
1 ounce parmigiano-reggiano cheese or 1 ounce other firm cheese, cut into slivers
1 sprig fresh rosemary, leaves stripped off the stem or 2 teaspoons dried rosemary
2 tablespoons pine nuts
1/2 cup balsamic vinegar
1/2 teaspoon coarse salt
1/2 teaspoon black pepper
1 1/3 cups extra virgin olive oil
12 fresh basil leaves, thinly slivered
2 tablespoons balsamic vinegar

Steps:

  • Trim the stems off the mushrooms.
  • Using a moist paper towel, wipe the caps clean.
  • Using a sharp object, such as the tip of a metal skewer, poke a series of holes in the gill side of the mushroom caps.
  • Insert garlic slivers in some holes, cheese slivers in others, rosemary leaves in others, and pine nuts in the remaining holes.
  • Combine 1/2 cup vinegar and the salt and pepper in a mixing bowl and whisk until the salt is dissolved.
  • Whisk in the oil and the basil.
  • Pour some of the mixture in the bottom of a nonreactive baking dish and arrange the portobellos in it, gill side up.
  • Swish the mushrooms to coat the bottom with marinade.
  • Spoon the remaining marinade over the mushrooms, cover and refrigerate for as little as 30 minutes or as long as 3 hours.
  • Preheat grill to high.
  • When ready to cook, remove the mushroom caps from marinade.
  • Strain the marinade if the basil looks wilted.
  • Whisk the remaining 2 tablespoons of vinegar into the marinade.
  • Arrange the mushrooms on the grill grate, gill side down.
  • Grill for 3 minutes.
  • Turn over and spoon the reserved marinade onto the caps.
  • Continue grilling until browned and tender,(reducing heat if necessary) 4 to 6 minutes, rotating the caps 45 degrees after 2 minutes to create a crosshatch of grill marks.
  • Remove from grill and serve immediately.

Nutrition Facts : Calories 717.7, Fat 77, SaturatedFat 11.4, Cholesterol 7.4, Sodium 382.8, Carbohydrate 5.9, Fiber 1.6, Sugar 1.7, Protein 5.1

PAPPARDELLE WITH PORTOBELLO MUSHROOMS, SPINACH AND PINE NUTS



Pappardelle with Portobello Mushrooms, Spinach and Pine Nuts image

Yield Serves 6 as a first course

Number Of Ingredients 8

1 teaspoon plus 6 tablespoons extra-virgin olive oil
1/2 cup pine nuts
2 10-ounce packages ready-to-use spinach leaves
6 large garlic cloves (unpeeled)
12 ounces pappardelle or fettuccine
6 medium portobello mushrooms, stems trimmed
12 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Additional freshly grated Parmesan cheese

Steps:

  • Heat 1 teaspoon oil in heavy medium skillet over medium heat. Add pine nuts and sauté until golden brown, about 7 minutes. Transfer to bowl.
  • Bring large pot of water to boil. Add spinach and cook until just wilted, about 20 seconds. Using tongs, transfer to bowl of ice water. Return water in pot to boil. Add garlic and boil 1 minutes. Drain and cool. Peel garlic and slice thinly. Drain spinach. Squeeze out any excess moisture from spinach. (Can be prepared 1 day ahead. Store pine nuts in airtight container at room temperature. Cover and refrigerate spinach and garlic separately.)
  • Preheat broiler. Bring large pot of salted water to boil. Add pasta; boil until tender but firm to bite, stirring occasionally.
  • Meanwhile, place mushrooms on baking sheet. Brush with 4 tablespoons oil. Sprinkle with salt and pepper. Broil mushrooms until lightly charred and tender, about 5 minutes per side. Transfer to cutting board. Cut each mushroom into 4 wedges. Set aside.
  • Drain pasta, reserving 1/2 cup cooking liquid. Heat 2 tablespoons oil in heavy large skillet over high heat. Add blanched garlic and sauté until golden, about 2 minutes. Add spinach and mushrooms; sauté until heated through, about 2 minutes. Add pasta and 1/2 cup cheese to spinach mixture; toss will. Add enough reserved pasta cooking liquid to moisten pasta, if necessary. Season with salt and pepper. Sprinkle with pine nuts. Serve, passing additional cheese separately.

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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