Portabella Mushrooms Filled With Almonds And Dry Tomatoes Recipes

STUFFED GRILLED PORTOBELLO MUSHROOM CAPS

Stuffed Grilled Portobello Mushroom Caps image

Great served as an appetizer with pasta Alfredo!

Provided by Dani

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup shredded Gouda cheese
½ cup bread crumbs
¼ cup freshly chopped parsley
¼ cup chopped almonds
¼ cup oil-packed sun-dried tomatoes, drained and cut into strips
2 tablespoons minced fresh chives
¼ teaspoon pepper
4 large portobello mushroom caps
2 tablespoons vegetable oil

Steps:

Preheat an outdoor grill for medium heat and lightly oil the grate.
Mix Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives, and pepper together in a bowl.
Brush mushroom caps with oil and place, gills down, on a piece of aluminum foil on the preheated grill. Cook for about 4 minutes.
Flip mushrooms over and spoon filling onto the gills. Cook until cheese is melted, about 5 more minutes.

Nutrition Facts : Calories 272 calories, Carbohydrate 13.5 g, Cholesterol 34.2 mg, Fat 19.8 g, Fiber 1.9 g, Protein 11.1 g, SaturatedFat 6.7 g, Sodium 365.1 mg, Sugar 1.8 g

RICOTTA-STUFFED PORTOBELLO MUSHROOMS

Ricotta-Stuffed Portobello Mushrooms image

These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. -Tre Balchowsky, Sausalito, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3/4 cup reduced-fat ricotta cheese
3/4 cup grated Parmesan cheese, divided
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons minced fresh parsley
1/8 teaspoon pepper
6 large portobello mushrooms
6 slices large tomato
3/4 cup fresh basil leaves
3 tablespoons slivered almonds or pine nuts, toasted
1 small garlic clove
2 tablespoons olive oil
2 to 3 teaspoons water

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.

Nutrition Facts : Calories 201 calories, Fat 13g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 238mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

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