Portobello Mushrooms With Eggs Spinach Roasted Peppers Recipes

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SPICY PORTOBELLO MUSHROOMS AND ROASTED RED PEPPERS



Spicy Portobello Mushrooms and Roasted Red Peppers image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
4 tablespoons crushed red pepper flakes
4 tablespoons crushed dried oregano
2 cloves garlic, minced
6 large portobello mushroom caps, cleaned, and sliced into 1/2-inch strips
2 (12-ounce) jars roasted red peppers, drained and sliced

Steps:

  • In a large skillet, combine the oil, pepper flakes, oregano, and garlic. Place the skillet over medium heat and cook, stirring occasionally, until aromatic.
  • Add the mushrooms and roasted peppers and cook, stirring, until heated through. Serve immediately with meat, chicken or fish.
  • Variation: If making as a vegetarian main dish, add 1/2 bag chopped spinach and 2 scallions, sliced thinly. Serve with couscous or noodles.

PORTOBELLO MUSHROOMS WITH SCRAMBLED EGGS, SPINACH AND ROASTED RED PEPPERS



Portobello Mushrooms with Scrambled Eggs, Spinach and Roasted Red Peppers image

Categories     Egg     Mushroom     Onion     Pepper     Breakfast     Brunch     Sauté     Wheat/Gluten-Free     Spinach     Spring     Healthy     Bon Appétit     Vegetarian     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

4 3 1/2- to 4-inch-diameter portobello mushrooms, stems and gills removed
4 teaspoons olive oil
3/4 cup chopped onion
1 tablespoon minced garlic
1 10-ounce package ready-to-use fresh spinach leaves
1 teaspoon chopped fresh thyme
1 7.25-ounce jar roasted red peppers, drained, finely chopped
4 large eggs

Steps:

  • Preheat oven to 400°F. Arrange mushrooms, rounded side down, in 13 x 9 x 2-inch glass baking dish. Sprinkle with salt and pepper. Bake until tender, about 15 minutes. Transfer mushrooms to plate. Reduce oven temperature to 250°F.
  • Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until tender, about 7 minutes. Add spinach; toss until wilted, about 3 minutes. Stir in thyme.
  • Arrange spinach in same baking dish. Top with mushrooms, rounded side down. Fill each mushroom with 2 tablespoons peppers. Place in oven to keep warm.
  • Whisk eggs in medium bowl to blend. Sprinkle with salt and pepper. Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Pour eggs into skillet; stir until softly set, about 2 minutes. Fill mushrooms with scrambled eggs. Top each with 1 tablespoon peppers. Divide spinach and mushrooms among 4 plates.

BRUNCH-STYLE PORTOBELLO MUSHROOMS



Brunch-Style Portobello Mushrooms image

I've always loved portobellos for their "stuffability." I combined my favorite ingredients for this rich, savory main dish that's wonderful for breakfast, brunch or even dinner! -Sylvia Waldsmith, Rockton, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 6

4 large portobello mushrooms, stems removed
2 packages (10 ounces each) frozen creamed spinach, thawed
4 large eggs
1/4 cup shredded Gouda cheese
1/2 cup crumbled cooked bacon
Salt and pepper, optional

Steps:

  • Place mushrooms, stem side up, in an ungreased 15x10x1-in. baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon., Bake at 375° for 18-20 minutes or until eggs are set. Sprinkle with salt and pepper if desired.

Nutrition Facts :

ROASTED RED PEPPERS AND PORTOBELLO MUSHROOMS



Roasted Red Peppers and Portobello Mushrooms image

Since you serve this side dish at room temperature, it's perfect for a party or holiday buffet. It's also a terrific appetizer when served on crostini or low-sodium whole-grain crackers.

Yield Serves 12; 1/2 cup per serving

Number Of Ingredients 5

4 medium portobello mushrooms, stems discarded
Olive oil spray
1 1/2 cups roasted red bell peppers, sliced
1/4 cup plain rice vinegar
2 teaspoons sugar, or to taste

Steps:

  • Lightly spray the mushrooms with olive oil spray. Lightly spray a large indoor grill pan or grill rack with olive oil spray. Heat the pan for several minutes over medium-high heat or preheat the grill on medium high.
  • Grill the mushrooms for about 30 minutes, or until juicy. (The cooking time will vary depending on the size of the mushrooms. If you cook them too long, they will dry out.) Transfer to a cutting board. Slice to the desired thickness.
  • In a large bowl, stir together the mushrooms and roasted peppers.
  • In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved. Pour over the mushroom mixture. Stir gently. Serve at room temperature.
  • (Per serving)
  • Calories: 12
  • Total fat: 0.0g
  • Saturated: 0.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 0.0g
  • Cholesterol: 0mg
  • Sodium: 1mg
  • Carbohydrates: 2g
  • Fiber: 0g
  • Sugars: 1g
  • Protein: 1g
  • Calcium: 3mg
  • Potassium: 101mg
  • Free

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