Portabella Paprikash Recipes

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20 WAYS TO COOK WITH PORTOBELLO MUSHROOMS



20 Ways To Cook With Portobello Mushrooms image

These portobello mushroom recipes are ideal for plant-based diets. From tacos to burgers, you won't believe how versatile these mushrooms can be!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Baked Portobello Mushrooms
Spinach Stuffed Portobello Mushrooms
Portobello Mushroom Tacos
Portobello Mushroom Burger
Tuscan Portobello Melt
Baked Portobello Mushroom Alfredo
Flatbread Goat Cheese Portobello Pizza
Balsamic Portobello Mushroom Wraps
Portobello Mushroom Soup
Portobello Mushroom Stir Fry
Portobello Mushroom Gravy
Portobello Fajitas
Mushroom Ramen Soup
Grilled Portobello Salad with Avocado, Lime and Grilled Corn
Caprese Stuffed Mushrooms
Garlic Butter Portobello Mushroom
Scalloped Portobello Mushrooms
Black Beans u0026amp; Corn Stuffed Portobello Mushrooms
Portobello and Poblano Enchiladas
Portobello California Burrito

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a mushroom recipe in 30 minutes or less!

Nutrition Facts :

STUFFED PORTOBELLO MUSHROOMS (& MORE RECIPES)



Stuffed Portobello Mushrooms (& More Recipes) image

This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs!

Provided by Sonja Overhiser

Categories     Main Dish

Time 40m

Yield 6

Number Of Ingredients 12

6 medium portobello caps (about 10 to 12 ounces)
5 ounces frozen chopped spinach
2 tablespoons minced shallot (1 small)
1 green onion
3/4 cup chopped canned artichokes (about 1/2 can or jar)
3/4 cup Greek yogurt
1/4 cup mayonnaise
1/2 cup shredded Parmesan cheese, plus more for topping
1/4 teaspoon each dried dill, garlic powder and kosher salt
Fresh ground black pepper
1/3 cup Italian panko* or Italian breadcrumbs
Paprika or smoked paprika, for topping (optional)

Steps:

  • Preheat the oven to 450 degrees Fahrenheit.
  • Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.
  • Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.
  • Stuff the mushrooms: Turn down the oven heat to 425 degrees Fahrenheit. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.
  • Bake 10 minutes until the breadcrumbs are golden. Serve immediately.

Nutrition Facts : Calories 184 calories, Sugar 4.4 g, Sodium 316.3 mg, Fat 11.3 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 12.6 g, Fiber 3.1 g, Protein 9.7 g, Cholesterol 13.3 mg

HUNGARIAN PORTOBELLO PAPRIKASH



Hungarian Portobello Paprikash image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

2 large red mild frying peppers or red bell peppers
1/4 cup extra-virgin olive oil
8 large portabella mushroom caps, gills scraped, wiped clean and chopped into bite-size pieces
2 Fresno chile peppers, thinly sliced
1 large onion, chopped
1 carrot, peeled and chopped or grated
4 large cloves garlic, sliced
2 tablespoons sweet paprika or smoked sweet paprika
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
2 cups chicken or vegetable stock
1 cup dry white wine
1 tablespoon Worcestershire sauce
8 ounces wide egg noodles or 1 pound egg tagliatelle
2 tablespoons butter
1/4 cup chopped fresh chives, parsley, or dill
Sour cream, as needed

Steps:

  • Char the peppers on the stovetop or under the broiler with the oven door cracked for the steam to escape. Place the charred peppers in a bowl and cover with plastic wrap to cool. Scrape or peel the skin from the peppers, then seed, and thinly slice.
  • Heat 1/4 cup extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the mushrooms and brown 12 to 15 minutes until darkened and tender. Add the Fresno peppers, onion, carrot, garlic, paprika, salt, and pepper, and cook to soften, 10 minutes more.
  • Add the tomato paste to the vegetables and stir 1 minute. Add the stock, wine, Worcestershire sauce, and roasted red peppers. Simmer a few minutes for the flavors to combine, then cool completely and store for make-ahead meal.
  • Reheat the mushrooms and sauce over medium heat, stirring occasionally.
  • In boiling salted water, cook the egg noodles or egg pasta to al dente and toss with butter and herbs.
  • Stir a few spoonfuls of sour cream into the paprikash and serve in shallow bowls on a bed of noodles or pasta.

Nutrition Facts : Calories 552 calorie, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 63 milligrams, Sodium 681 milligrams, Carbohydrate 66 grams, Fiber 8.5 grams, Protein 16 grams, Sugar 12 grams

PORTABELLA PAPRIKASH



PORTABELLA PAPRIKASH image

Categories     Mushroom     Pasta     Sauté     Vegetarian

Yield 4 servings

Number Of Ingredients 8

1 tablespoon olive oil
1/2 sweet onion, sliced
1 large garlic clove, minced
1 lb (3 to 4 medium-size portabellas), stems and gills removed, sliced 1/2 inch thick
1/2 cup dry champagne or white wine
1/2 cup low-fat sour cream
1/2 teaspoon Hungarian hot paprika or more to taste
4 cups hot cooked whole wheat egg noodles, or regular

Steps:

  • Heat olive oil over medium-high heat in a heavy skillet. Add onions and garlic and saute until they begin to soften, about 4 minutes. Do not allow to brown. Add portabellas. Stir or turn til they begin to soften and glisten, about 4 more minutes. Add champagne or wine. Simmer til liquid is reduced by 1/2, about 4 minutes. Turn heat to low. Stir in low fat sour cream and paprika. Taste for seasoning and add more paprika, and salt if desired. Serve over hot noodles.

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