Savory Stuffed Portabellas Recipes

STUFFED PORTOBELLOS

Steps:

• Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended. , Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.

SAVORY STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a large skillet over medium-high heat. Add the olive oil and once hot, add the turkey sausage and cook, breaking up with the back of a wooden spoon, about 2 minutes. Once the sausage is beginning to brown, add the mushroom stems and continue to cook until soft and the turkey is cooked through. Add the garlic and briefly saute until fragrant. Stir in the white wine and scrap up any browned bits on the bottom of the pan. Cook until the wine has evaporated. Transfer the mixture to a bowl. Add the blue cheese, breadcrumbs and parsley to the sauteed mixture and stir to combine.
• Place the mushroom caps cavity-side up on the a sheet tray. Drizzle with olive oil and sprinkle with salt and pepper. Spoon the filling into the cavities and drizzle again with olive oil. You may need to pack down the filling with your hands. Bake 20 minutes.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Remove stems from mushrooms (discard or save for another use). Place mushroom caps on a rack in a shallow roasting pan; fill each with a rounded teaspoonful of goat cheese. Top each with 1 tablespoon red pepper strips. Sprinkle with pepper; drizzle with oil. , Bake at 350° for 15-20 minutes or until mushrooms are tender and cheese is melted.

CRAB STUFFED PORTOBELLOS

Steps:

• Preheat the oven to 350 degrees F.
• Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
• Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.

SAVORY STUFFED PORTOBELLOS

Steps:

• Gather ingredients. Preheat oven to 350`F.
• Chop or snip tomatoes and olives; shred/grate cheese.
• Line a rimmed baking sheet with parchment paper or lightly spray a large baking dish (or 2 medium baking dishes) with cooking spray.
• Wipe mushrooms clean with a damp paper towel (you may rinse very briefly under running water if absolutely necessary; immediately drying thoroughly.)
• Remove stems of mushrooms; chop stems and reserve.
• Use a spoon to scrape the dark gills from the mushrooms; discard gills.
• Place mushroom caps in prepared baking dish/pan.
• Finely chop, or press, garlic. Set aside.
• Pour 2 cups seasoned croutons into a zipper bag; seal bag. Smash croutons with the smooth side of a meat mallet or with a rolling pin. Set aside.
• In a skillet, over medium/medium-high heat, saute chopped mushroom stems and chopped/pressed garlic in olive oil and butter, about 1 to 1 1/2 minutes, stirring constantly to avoid burning garlic. Remove from heat.
• To the sauteed stems and garlic in skillet, add smashed croutons, chopped sun-dried tomatoes, kalamata olives, bacon bits, black pepper, if desired and asiago or parmesan cheese; stir to combine well.
• Spoon mixture into mushroom caps, pressing mixture lightly, to fill well and evenly.
• Bake at 350`F for 25 minutes (total baking time will be about 30 to 32 minutes.)
• Remove from oven and place mozzarella slices on each mushroom. Sprinkle each with 1/8 cup shredded Italian cheese blend.
• Bake for additional 5 to 7 minutes, until cheeses are melted.
• While cheeses are melting, prepare plate(s) with garnish of baby lettuce leaves, if desired. Plate, sprinkle with chives, if desired, and present.

~ SAVORY STUFFED PORTABELLA'S ~

Steps:

• 1. Line a boiler pan with foil. Set aside. Remove the stems from the mushrooms, chop and set aside. Remove the gills with a spoon. Discard. Place mushrooms top side up on pan. Spray with cooking spray and place about 5 inches under broiler for about 5 minutes. Should be tender and juices running from them.
• 2. In a medium skillet, saute onions, pepper and garlic over medium heat, stirring often until tender and browning. Stir in the chopped mushroom stems, zucchini, salt and pepper. Cook for another 4 minutes or until tender, stirring often. Remove from heat and pour any of the mushroom juices from the broiled mushrooms in the pan along with the veggies. Leave this mixture cool for a few minutes.
• 3. Stir in the panko crumbs and cheese.
• 4. Stuff each mushroom evenly and place back under broiler for 4 - 5 minutes or until golden and cheese is melted.
• 5. Serve immediately. Delicious.

12 EASY PORTOBELLO MUSHROOM RECIPES (+PORTOBELLO MUSHROOM PIZZAS)

Steps:

• Heat Oven 375°F
• Place Mushrooms top down on wire cooling rack on rimmed baking sheet
• Layer pesto over mushrooms
• Mix other ingredients
• Put mixture on mushrooms
• Bake 20-25 minutes