Portabellamushroomcaviar 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 :

RUSSIAN MUSHROOM CAVIAR



Russian Mushroom Caviar image

From Mark Bittman's, "The Best Recipes in the World". Don't mince the mushrooms too finely or they will be too pasty.

Provided by Debbie R.

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter or 2 tablespoons extra virgin olive oil
1 medium onion, diced
2 garlic cloves, minced
1 lb button mushroom
2 tablespoons fresh lemon juice
3 tablespoons sour cream
salt and pepper
2 tablespoons fresh dill, chopped (to garnish)

Steps:

  • Trim mushrooms--remove tough ends. Cut into a 1/4-inch dice. If you dice them too small, they'll turn pasty.
  • Put butter (or oil) in skillet and turn heat to medium. A minute later, add onion and garlic. Cook till softened, stirring occasionally, about 5 minutes. Add mushrooms. Raise heat to med-high, and cook until lightly browned, about 10 minutes.
  • Remove from heat and stir in lemon juice and sour cream. Season with salt and pepper. Garnish with dill.

Nutrition Facts : Calories 110.9, Fat 8.1, SaturatedFat 4.9, Cholesterol 19.2, Sodium 52.7, Carbohydrate 8.1, Fiber 1.6, Sugar 3.3, Protein 4.2

PORTABELLA MUSHROOM CAVIAR



Portabella Mushroom Caviar image

This makes a great spread for toast, pita crisps, zucchini rounds, or endive! From Great Good Food! Russian in origin.

Provided by Sharon123

Categories     Spreads

Time 30m

Yield 1 cup

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
4 green onions, green parts only, chopped fine (scallions)
1/2 lb portabella mushroom, cut in 1 1/2-inch cubes (or use baby portobellos, also known as cremini)
5 medium garlic cloves, coarsely chopped
1/2 teaspoon fresh thyme leave, chopped
2 teaspoons fresh lemon juice
4 teaspoons balsamic vinegar
1/4 teaspoon fresh ground black pepper

Steps:

  • In a large saucepan over medium heat, warm up 1 teaspoons of olive oil and saute the green onion for 2 minutes. Set aside.
  • Heat the remaining oil. Add mushrooms, garlic, and thyme; saute until tender. Don't overcrowd the pan, or mushrooms will be poached. Work in 2 batches.
  • Move the green onions and mushrooms to a food processor. Use the pulse button, and process until coarsely chopped(not mushy!). Don't overprocess.
  • Return the mushrooms to the pan. Add lemon juice, vinegar, and pepper. Saute over medium high heat until the liquid has evaporated, 1-2 minutes.
  • Serve in a small crock as a spread for toast, pita crisps, veggies, lettuce, etc. Enjoy!

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