Parmesanrisottostuffedportabellas Recipes

PARMESAN RISOTTO STUFFED PORTABELLAS

Steps:

• Bring broth and water to a simmer in a medium saucepan (do not boil).
• Turn heat to low and keep warm.
• Preheat oven to 375.
• Heat 2 tsp oil in a large saucepan over medium-high heat.
• Add onion, celery, carrot; sauté for 1 minute.
• Add rice and sauté for 5 minutes.
• Stir in wine and stir constantly 5 minutes or until liquid is nearly absorbed.
• Add 1/2 cup of broth.
• When liquid is nearly absorbed, add another ½ cup of broth.
• Continue until all broth is added and rice is tender.
• Remove from heat and stir in Parmesan cheese and green onions.
• Remove stems from mushroom caps (if necessary) and discard.
• Place the caps, gill (bottom) side up, in a 13x9 baking dish.
• Spoon 1 ¼ cups of the risotto mix into each cap and top with 1 tbsp mozzarella cheese.
• Pour ½ c water into the bottom of the baking dish.
• Bake at 375 for 30 minutes or until tender.
• Heat 1 teaspoons.
• olive oil in a large pan over medium-high heat until hot.
• Add chopped onion and garlic; sauté until tender.
• Add spinach; sauté 2 minutes or until wilted.
• Arrange ½ c spinach on each plate and place the mushroomcaps on top to serve.

RICOTTA-STUFFED PORTOBELLO MUSHROOMS

Steps:

• In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices., Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula., Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.

PORTABELLA PARMESAN

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, rubbing it in good. Sprinkle the mushrooms with salt and pepper. Brush olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes each side.
• Preheat the oven to 400*F.
• Spread 1/2 cup of the marinara sauce on the bottom of a 9"x13" baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the mozzarella and Parmesan cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve and enjoy!

MOOSEWOOD ITALIAN STUFFED PORTABELLAS

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.

GIADA'S PORTOBELLA PARMESAN

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.

RISOTTO-STUFFED PORTOBELLOS

Steps:

• In a small saucepan, heat broth and water and keep warm. In a large nonstick skillet coated with cooking spray, saute the celery, carrots and onion in oil until crisp-tender. Add the rice, shallots and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Remove from the heat; add Parmesan cheese and green onions. Stir until cheese is melted., Spritz mushrooms with cooking spray; sprinkle with salt and pepper. Fill each with 1 cup risotto mixture and sprinkle with mozzarella cheese. Place in a 13-in. x 9-in. baking dish coated with cooking spray., Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender and cheese is melted.