Portabella Breakfast Casserole Recipes

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PORTABELLA MUSHROOM CASSEROLE



Portabella Mushroom Casserole image

I just put this together one night for a side to whatever meat we were eating and jotted down the gist of it while eating. My husband thought it was particularly good. Easy, too.

Provided by crispychick

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 large portabella mushrooms, caps dark gills removed and halved, then sliced into about 1/2 inch slices
2 stalks celery, thirded lengthwise, then diced
1 (10 ounce) can Campbell's Golden Mushroom soup
1/3 cup sour cream
1 -2 teaspoon Worcestershire sauce
salt and pepper
12 Ritz crackers, coarsely crushed
3/4 cup shredded extra-sharp cheddar cheese

Steps:

  • Mix all of the ingredients together except for 1/4 c cheese and half of the Ritz.
  • Put in a greased 8x8 pyrex and cook at 400degrees for about 30 minutes.
  • Put the rest of the cheese and the crackers on top and cook until crackers are golden (about 5 minutes).

PORTOBELLO MUSHROOMS FLORENTINE



Portobello Mushrooms Florentine image

A fun and surprisingly hearty breakfast dish packed with flavor and richness. -Sara Morris, Laguna Beach, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

2 large portobello mushrooms, stems removed
Cooking spray
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1/2 teaspoon olive oil
1 small onion, chopped
1 cup fresh baby spinach
2 large eggs
1/8 teaspoon salt
1/4 cup crumbled goat or feta cheese
Minced fresh basil, optional

Steps:

  • Preheat oven to 425°. Spritz mushrooms with cooking spray; place in a 15x10x1-in. pan, stem side up. Sprinkle with garlic salt and pepper. Bake, uncovered, until tender, about 10 minutes., Meanwhile, in a nonstick skillet, heat oil over medium-high heat; saute onion until tender. Stir in spinach until wilted., Whisk together eggs and salt; add to skillet. Cook and stir until eggs are thickened and no liquid egg remains; spoon onto mushrooms. Sprinkle with cheese and, if desired, basil.

Nutrition Facts : Calories 126 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 472mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

GREEN BEAN AND PORTABELLA CASSEROLE



Green Bean and Portabella Casserole image

Make and share this Green Bean and Portabella Casserole recipe from Food.com.

Provided by riffraff

Categories     Lunch/Snacks

Time 55m

Yield 5-6 serving(s)

Number Of Ingredients 11

4 slices bacon
1/4 cup olive oil
1 lb baby portabella mushrooms, sliced
1/2 medium red onion, chopped
3 garlic cloves, finely chopped
1/2 cup slivered almonds
1 (10 3/4 ounce) can condensed condensed cream of mushroom & garlic soup
1/3 teaspoon paprika
1/3 teaspoon white pepper
2 (15 1/2 ounce) cans French style green beans, drained
1 cup shredded cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • Place bacon in a large skillet over medium-high heat, and fry until crisp.
  • Remove from the skillet to drain on paper towels.
  • Pour olive oil into the skillet, and reduce heat to medium.
  • When oil is hot, add mushrooms and onion; cook, stirring frequently until the onions start to become translucent.
  • Add garlic, and fry for a couple of minutes, just until fragrant.
  • Stir in the mushroom soup and almonds, and bring to a boil.
  • Season with white pepper and paprika, and crumble in the bacon.
  • Gently stir in the green beans, then transfer the mixture to a casserole dish.
  • Bake uncovered for 30 minutes in the preheated oven.
  • Remove from the oven, and sprinkle Cheddar cheese over the top.
  • Return to the oven for 5 minutes, or until cheese is melted.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 435.9, Fat 34, SaturatedFat 9.9, Cholesterol 36.1, Sodium 901.9, Carbohydrate 22.2, Fiber 8.2, Sugar 5.3, Protein 15.6

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