MUSHROOM PARMESAN
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
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. Sprinkle the mushrooms with 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 minutes per side.
- Preheat the oven to 400 degrees F.
- 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.
PORTOBELLO PENNE PASTA CASSEROLE
Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.
Provided by chmadden
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
- Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 32.1 g, Cholesterol 23 mg, Fat 21.3 g, Fiber 2.9 g, Protein 16 g, SaturatedFat 6.3 g, Sodium 811.1 mg, Sugar 4.6 g
VEGETARIAN: BAKED PORTOBELLO PARMESAN RECIPE - (4.5/5)
Provided by á-3151
Number Of Ingredients 14
Steps:
- Position a baking rack in upper third of the oven. Preheat oven to 400°F. Line a 17.5x11.75-inch baking sheet with aluminum foil. Place a 16.5x11.5-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside. Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika, and 1 teaspoon salt in a shallow pan. Mix well. Set aside. In a separate bowl, combine egg substitute and remaining 1 teaspoon salt, black pepper, marjoram, garlic powder, and oregano. Mix well. Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to the prepared wire rack. Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan from oven. Reset oven thermostat to 450°F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of mozzarella cheese, and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley.
PORTABELLA PARMESAN
This was adapted from Everyday Italian. Giada's mother is a vegetarian and this is one of her favorites!
Provided by Sharon123
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 286.7, Fat 23.1, SaturatedFat 8.6, Cholesterol 33.6, Sodium 852.6, Carbohydrate 12, Fiber 1.5, Sugar 7.3, Protein 9.7
GIADA'S PORTOBELLA PARMESAN
Recipe courtesy Giada De Laurentiis, show: Everyday Italian, Episode: Vegetarian Italian, this has gotten rave reviews on FoodNetwork. Easy and so delicious, great for a quick dinner and your vegetarian guest will love it! This would also be great for busy college students.I have added a few more spices to the mix. Great served with whole wheat pasta or/and garlic bread, or try it over creamy polenta! Add more cheese and sauce if you like.
Provided by Sharon123
Categories Cheese
Time 40m
Yield 4-6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 284.4, Fat 22.9, SaturatedFat 8.5, Cholesterol 33.1, Sodium 796, Carbohydrate 12.8, Fiber 2.8, Sugar 8, Protein 8.5
STUFFED PORTOBELLO MUSHROOMS (& MORE RECIPES)
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
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
PORTOBELLO PARMESAN
Provided by Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
- Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
- Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
- Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
- Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.
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- On foil-lined rimmed baking sheet, place portobello mushroom caps smooth sides down; spray with nonstick cooking spray and sprinkle with salt.
- Bake in 450 degrees F oven 10 minutes. Spoon 1/4 cup marinara sauce into each cap; top each with mozzarella slice, then 1 Tbsp. panko.
- Spray all over with nonstick spray. Bake 15 minutes longer or until cheese has melted and mushrooms are tender.
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Estimated Reading Time 3 mins
- Cut the ugly end off the stalk and rinse the mushrooms,,I mean really rinse them, top and bottom, in and out then put them on a towel to drain for little bit.
- While they are draining set the oven at 350°F/176°C. Put a skillet on at medium high with a couple of tablespoons of olive oil (eyeball it). When it has heated up add the mushrooms and cook for about 3-4 minutes a side or until they show signs of browning and start to get soft. They are going to finish cooking in the oven so don't let them get completely soft all the way through in the skillet.
- Put the mushrooms individually in their own bowls or casserole dishes or even spread out on a cookie sheet if you are going to make a big batch. Put about a tablespoon of marinara sauce in each bowl and when the mushrooms are done with the skillet put them in the bowls upside down. Cover them with marinara sauce getting some sauce down in the cavity then top with slices of mozzarella cheese. Spread a very thin coat of marinara on the cheese and lightly drizzle with extra virgin olive oil. Sprinkle with dried oregano, dried basil and grated parmesan cheese.
- Put them in the oven and bake until the liquid in bowls has been simmering for about 4-5 minutes. Top it with a little more grated parmesan and serve up your Portabella Mushrooms Parmesan with some pasta covered with some of that Marinara and maybe a quick and simple but very delicious Caprese Salad. Oh yeah and some Chianti of course. And don't forget since you are going to have the oven going how 'bout some home made bread to dip in the sauce? Should I shut up now?
CHICKEN PARMESAN STUFFED PORTOBELLOS RECIPE - KUDOS ...
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Estimated Reading Time 7 mins
- In a large bowl, stir together the chicken, drained tomatoes, basil, oregano, garlic, Parmesan cheese, cream cheese, salt, and pepper.
- Place the cleaned mushrooms onto a baking sheet.Place two slices of provolone in the bottom of each cleaned mushroom.
- Divide the chicken mixture into thirds and mound each mushroom cap with 1/3 of the chicken mixture.Top each chicken Parmesan mushroom with the shredded mozzarella cheese.
PORTABELLA PARMESAN - FARM FLAVOR RECIPE
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Estimated Reading Time 50 secs
- Heat oven to 375 degrees. Using 3 shallow bowls, place flour in the first, eggs in the second, and combine breadcrumbs and parmesan cheese in the third.
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Estimated Reading Time 3 mins
- Put the oil, shallots and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
- Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add 1/2 teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.
- Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente. Scoop out and reserve 1/2 cup of the pasta water, then drain the pasta.
- Add the garlic, rosemary, chili, tomato paste, vinegar and butter to the mushrooms. Add 1/3 cup of the pasta water and stir over medium heat until the mixture becomes saucy. Add the pasta to the pan and toss gently with tongs to coat with the sauce, adding more water if it seems too dry. Taste for seasoning.
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- Clean and wipe the mushroom caps and place them into a medium-size bowl. Squeeze the lemon juice onto the mushrooms and sprinkle them with some salt and pepper. Let them sit on the counter for about 20 minutes. This will help break them down and start to cook them a little so they are more pliable.
- Setup 3 shallow bowls or pie plates. Place the butter crackers into the food processor and pulse until fully crumbled like breadcrumbs and place them into one of the bowls with the panko breadcrumbs. Add the chopped parsley, parmesan cheese, garlic powder, and a pinch of salt and pepper to the breadcrumb mixture and lightly whisk to combine.
- Preheat the oven to 375 F degrees and place a wire rack onto a baking sheet. If you don’t have a wire rack then just place some foil onto a baking sheet and spray it with cooking spray.
PORTOBELLO PARMESAN RECIPE | MYRECIPES
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- Remove brown gills from the undersides of portobello mushrooms using a spoon; discard gills. Place mushroom caps, undersides down, on a baking sheet coated with cooking spray. Broil for 5 minutes.
- Turn mushroom caps over; sprinkle evenly with black pepper and salt. Top each cap with 2 tablespoons Basic Marinara and 1 tablespoon grated Parmesan cheese. Broil 3 minutes or until cheese melts.
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- In a large 12 inch frying pan cook together butter, olive oil, garlic, and mushrooms over medium-high heat until mushrooms are tender. This should be about 5 minutes.
- Reduce heat to medium-low and add in parmesan cheese, heavy cream, Italian seasoning, oregano, salt, and pepper.
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