Portobello Mushrooms And Sirloin Strips Over Spinach Pasta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORTOBELLO PENNE PASTA CASSEROLE



Portobello Penne Pasta Casserole image

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

1 (8 ounce) package uncooked penne pasta
2 tablespoons vegetable oil
½ pound portobello mushrooms, thinly sliced
½ cup margarine
¼ cup all-purpose flour
1 large clove garlic, minced
½ teaspoon dried basil
2 cups milk
2 cups shredded mozzarella cheese
1 (10 ounce) package frozen chopped spinach, thawed
¼ cup soy sauce

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

PORTOBELLO AND SPINACH BOLOGNESE



Portobello and Spinach Bolognese image

Provided by Rachael Ray : Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 19

1 ounce dried porcini mushrooms or mixed wild mushrooms
2 cups water or chicken stock
2 tablespoons extra-virgin olive oil
3 tablespoons butter, cut into pieces
4 large portobello mushrooms, gills scraped, cut into 1/4-inch dice
1 medium onion, chopped
1 small carrot, peeled and finely chopped or grated
1 small rib celery, finely chopped
3 to 4 large cloves garlic, finely chopped
1 fresh bay leaf
1 (10-ounce) box organic chopped frozen spinach, defrosted and wrung dry in kitchen towel
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
1/4 cup tomato paste
1 cup dry white wine
1 cup whole milk
1 pound pappardelle or fettuccine pasta
A handful fresh flat-leaf parsley, finely chopped
Grated Pecorino-Romano cheese

Steps:

  • Place the dried mushrooms in small pot and cover with water or chicken stock. Bring to a boil, then reduce the heat to low and steep.
  • Heat a heavy pot over medium to medium-high heat with 2 turns of the pan extra-virgin olive oil. When hot, add the butter and melt into the oil then add portabellas. After 6 minutes, add the onions, carrots, celery, garlic, and bay leaf. Saute until tender, 15 minutes, then separate and add spinach. Season the spinach mixture with salt, pepper, and nutmeg. Stir in the tomato paste and cook 1 minute. Deglaze with wine. Remove the dried mushrooms from the steeping liquid. Chop the mushrooms and stir into the sauce. Add the steeping liquid, reserving the last few spoonfuls as any grit on the mushrooms will have settled at the bottom. Stir in the milk. Simmer over low heat 20 minutes. Cool completely and store for a make-ahead meal.
  • Reheat the dish over medium heat. Add a little stock or milk to loosen the sauce up again.
  • Bring a large pot of water to a boil, salt the water and cook the pasta to al dente. Drain the pasta and toss with sauce. Serve in shallow bowls, topped with parsley and Pecorino cheese.

PAPPARDELLE WITH PORTOBELLO MUSHROOMS, SPINACH AND PINE NUTS



Pappardelle with Portobello Mushrooms, Spinach and Pine Nuts image

Yield Serves 6 as a first course

Number Of Ingredients 8

1 teaspoon plus 6 tablespoons extra-virgin olive oil
1/2 cup pine nuts
2 10-ounce packages ready-to-use spinach leaves
6 large garlic cloves (unpeeled)
12 ounces pappardelle or fettuccine
6 medium portobello mushrooms, stems trimmed
12 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Additional freshly grated Parmesan cheese

Steps:

  • Heat 1 teaspoon oil in heavy medium skillet over medium heat. Add pine nuts and sauté until golden brown, about 7 minutes. Transfer to bowl.
  • Bring large pot of water to boil. Add spinach and cook until just wilted, about 20 seconds. Using tongs, transfer to bowl of ice water. Return water in pot to boil. Add garlic and boil 1 minutes. Drain and cool. Peel garlic and slice thinly. Drain spinach. Squeeze out any excess moisture from spinach. (Can be prepared 1 day ahead. Store pine nuts in airtight container at room temperature. Cover and refrigerate spinach and garlic separately.)
  • Preheat broiler. Bring large pot of salted water to boil. Add pasta; boil until tender but firm to bite, stirring occasionally.
  • Meanwhile, place mushrooms on baking sheet. Brush with 4 tablespoons oil. Sprinkle with salt and pepper. Broil mushrooms until lightly charred and tender, about 5 minutes per side. Transfer to cutting board. Cut each mushroom into 4 wedges. Set aside.
  • Drain pasta, reserving 1/2 cup cooking liquid. Heat 2 tablespoons oil in heavy large skillet over high heat. Add blanched garlic and sauté until golden, about 2 minutes. Add spinach and mushrooms; sauté until heated through, about 2 minutes. Add pasta and 1/2 cup cheese to spinach mixture; toss will. Add enough reserved pasta cooking liquid to moisten pasta, if necessary. Season with salt and pepper. Sprinkle with pine nuts. Serve, passing additional cheese separately.

PASTA WITH PORTOBELLO MUSHROOMS



Pasta With Portobello Mushrooms image

The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

8 ounces portobello mushrooms
3 cloves garlic
2 or 3 thyme sprigs
1/2 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup dried porcini mushrooms, optional
3 cups tomatoes, peeled, seeded and chopped (canned are fine)
1 pound penne or other cut pasta
Freshly grated Parmesan cheese

Steps:

  • Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
  • Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
  • Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.

PORTOBELLO MUSHROOMS AND SIRLOIN STRIPS OVER SPINACH PASTA



Portobello Mushrooms and Sirloin Strips over Spinach Pasta image

Make and share this Portobello Mushrooms and Sirloin Strips over Spinach Pasta recipe from Food.com.

Provided by TishT

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup dry red wine or 1/3 cup nonalcoholic red wine
3 tablespoons light soy sauce
3 tablespoons very low-sodium worcestershire sauce or 3 tablespoons low-sodium worcestershire sauce
6 cloves garlic, minced or 1 tablespoon instant minced garlic
2 teaspoons extra virgin olive oil
1 1/2 teaspoons dried oregano, crumbled
12 ounces portabella mushrooms, sliced
12 ounces top sirloin steaks, all visible fat removed,cut into thin strips
8 ounces dried spinach fettuccine
olive oil flavored cooking spray

Steps:

  • Combine marinade ingredients in an airtight plastic bag.
  • Add mushrooms and beef and turn to coat thoroughly.
  • Seal and refrigerate for 30 minutes, turning bag frequently.
  • Cook pasta using package directions, omitting salt and oil.
  • Spray a large nonstick skillet with olive oil spray.
  • Heat over medium-high heat for 1 minute.
  • Using a slotted spoon, transfer half the beef mixture to skillet.
  • Cook for 4 minutes, or until meat is no longer pink, stirring frequently.
  • Put on a plate and set aside.
  • Repeat with remaining beef mixture, reserving all marinade and leaving beef mixture in skillet.
  • Return reserved beef mixture with juices to skillet and add marinade.
  • Increase heat to high and cook for 1 minute, stirring gently.
  • Remove from heat.
  • To serve, spoon beef mixture and sauce over pasta.

Nutrition Facts : Calories 522.3, Fat 23.1, SaturatedFat 8.2, Cholesterol 126.3, Sodium 835.5, Carbohydrate 40.3, Fiber 1.6, Sugar 1.8, Protein 34.4

More about "portobello mushrooms and sirloin strips over spinach pasta recipes"

BEEF SIRLOIN PASTA PORTOBELLO - BEEF - IT'S WHAT'S FOR …
WEB Cooking: Cook pasta according to package directions; drain. Keep warm. Meanwhile trim fat from beef Top Sirloin Steak. Cut steak lengthwise in …
From beefitswhatsfordinner.com
Cuisine Italian
Category Entrée
Servings 4
Total Time 30 mins
  • Meanwhile trim fat from beef Top Sirloin Steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. In wok or large nonstick skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm.
  • In same pan, heat 1 tablespoon oil until hot. Add mushrooms and bell pepper strips; stir-fry 3 to 4 minutes or until mushrooms are tender. Remove from heat. Return beef to pan; add sliced basil and toss.
  • Place pasta on large deep platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired. Garnish with basil sprigs and bell pepper rings.


RIGATONI PASTA WITH PORTOBELLO MUSHROOMS AND SPINACH
WEB Mar 14, 2014 Cook pasta according to package directions; drain all water except for ½ cup. While the pasta is cooking, heat the oil in a large …
From carriesexperimentalkitchen.com
Reviews 10
Category Main Entree
Cuisine Italian
Total Time 30 mins
  • While the pasta is cooking, heat the oil in a large saute pan and add the mushrooms and garlic.
  • Saute until the mushrooms start to soften; then add the spinach, cream cheese, pasta water, Pecorino Romano cheese.


PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU

From familystylefood.com
4.8/5
Total Time 30 mins
Category Pasta
Published Feb 8, 2018


OUR 22 BEST PORTOBELLO MUSHROOM RECIPES - EATINGWELL
WEB Sep 19, 2023 Photo: Jacob Fox. From comforting soups to cheesy sides, these versatile recipes are perfect for portobello mushroom lovers. Each recipe highlights the …
From eatingwell.com


SAUTEED BALSAMIC PORTOBELLO MUSHROOMS - SIP AND FEAST
WEB Jan 7, 2020 After the mushrooms release their water (5-10 minutes), continue cooking until the mushrooms turn golden brown. Turn heat to medium and add the butter. Cook for 1 minute, then add the balsamic …
From sipandfeast.com


STUFFED PORTOBELLO MUSHROOMS - A COUPLE COOKS
WEB Feb 10, 2021 Instructions. Preheat the oven to 450 degrees Fahrenheit. Bake the portobello mushrooms: Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet …
From acouplecooks.com


GRILLED PORTOBELLO MUSHROOMS (STUFFED OPTION!)
WEB In a small bowl, whisk together the balsamic vinegar, olive oil, garlic powder, thyme, salt and pepper. Place the portobello mushrooms in a shallow dish, top side up. Brush the mushroom caps with the balsamic …
From rachelcooks.com


THE BEST BAKED PORTOBELLO MUSHROOMS - SO EASY!
WEB Dec 10, 2020 Preheat oven to 425°. Remove stems and gills from portobello mushrooms. With a damp paper towel, wipe down the mushrooms gently to clean them. Mix olive oil, 1 teaspoon salt and ¼ …
From fantabulosity.com


PORTOBELLO MUSHROOM AND SPINACH SUBS - THE BLOND …
WEB Jan 7, 2022 Season with salt and pepper. Transfer mushroom mixture (along with the marinade) to a large skillet over medium high heat. Cook for five to six minutes, or until mushrooms are tender. Transfer …
From theblondcook.com


SPINACH AND PANCETTA PORTOBELLO MUSHROOMS RECIPE
WEB May 18, 2023 Directions. Preheat the oven to 375 F. Prepare the portobello mushrooms by removing the stalks and placing them to one side. Use a pastry brush to brush the mushrooms all over with olive oil ...
From tastingtable.com


GARLIC BUTTER PORTOBELLO MUSHROOM RECIPE - SPEND …
WEB Apr 9, 2019 Heat olive oil in a frying pan over medium high heat. Add thyme and mushrooms stirring just to mix. Cook mushrooms 4-5 minutes without stirring or until caramelized one one side. Stir and continue …
From spendwithpennies.com


SAUTéED PORTOBELLO MUSHROOMS WITH SPINACH - THE …
WEB Remove stems of portobellos and wipe clean with a damp cloth. Cut into 1/2-inch slices. In a large skillet over medium heat, add sesame oil. Add the mushrooms and sauté for about 6 minutes or until just tender. …
From thegardengrazer.com


PORTOBELLO MUSHROOM & SPINACH RISOTTO - JULIA'S CUISINE
WEB Mar 25, 2022 Instructions. Heat olive oil with garlic – Heat one tablespoon of olive oil in a medium sized deep sided pan. Add the garlic and stir for a minute. Cook the onion – Add the onion and stir, cook for a further 5 …
From juliascuisine.com


12 BEST PORTOBELLO MUSHROOM RECIPES - A COUPLE COOKS
WEB Jan 25, 2022 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 …
From acouplecooks.com


30-MINUTE PORTOBELLO MUSHROOM STIR-FRY - MINIMALIST …
WEB Set portobellos aside and loosely cover to keep warm. Then add red pepper and broccolini to the pan and increase heat to medium-high. Sauté for 2-3 minutes, stirring frequently. Add the green onion (optional) and any …
From minimalistbaker.com


SPINACH STUFFED PORTOBELLO MUSHROOMS - THE LIVE-IN …
WEB Nov 27, 2018 Preheat the oven to 450ºF. Place marinated mushrooms stem side down on a rimmed baking sheet. Bake 10 minutes. Meanwhile, prepare the filling by combining spinach, ¼ cup Parmesan cheese, and …
From theliveinkitchen.com


SAUSAGE STUFFED PORTOBELLO MUSHROOMS WITH SPINACH
WEB Jul 15, 2023 See recipe card for full details and instructions on how to make sausage and spinach stuffed portobello mushrooms. Step 1 (image 1): Make the marinade and prep the mushrooms. Pour it over the …
From delightfulmomfood.com


EASY SAUTéED PORTOBELLO MUSHROOMS - HEALTHY …
WEB Apr 18, 2022 Scrape the gills out of the cap with a spoon. Cut mushroom caps into ¼ inch slices. Melt butter and oil in a large heavy skillet, preferably cast-iron over medium-high heat until hot and the mixture is foamy. Add …
From healthyseasonalrecipes.com


PORTOBELLO MUSHROOM SCHNITZEL, ARTICHOKE CHICKPEA SPREAD AND …
WEB 2 days ago Portobello mushrooms are fried until crisp with a mixed sesame seed coating for a delicious vegan main. Served with bright Turkish ezme, with homemade pickled red …
From greatbritishchefs.com


Related Search