Stuffed Portobello Mushroom With Worcestershire Sauce Recipes

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STUFFED PORTOBELLO MUSHROOM WITH WORCESTERSHIRE SAUCE



Stuffed Portobello Mushroom with Worcestershire Sauce image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 Portobello mushrooms, cleaned, stems removed
1/2 cup olive oil
1 bell pepper, finely diced
1 red onion, finely diced
1 zucchini, finely diced
1 yellow squash, finely diced
4 tablespoons Worcestershire sauce
Lettuce, optional

Steps:

  • Preheat oven to 375 degrees F.
  • Remove and discard all of the stems from the Portobello mushrooms and place in a baking dish.
  • In a separate bowl, combine all of the remaining ingredients and mix well. Place a large spoonful of the mixture on top of each mushroom. Place in oven and bake for 20 minutes.
  • Serve on a bed of lettuce or on a platter and drizzle the Worcestershire sauce around mushrooms.

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

A recipe from my Timeless Recipes cookbook. A rich crab & artichoke stuffed portobello. This would be a great entertaining dish to wow your guests!

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon garlic, minced
salt and pepper
6 -8 portabella mushrooms, stems removed
1 lb crabmeat
1 (14 ounce) can water-packed artichoke hearts, quartered
1/2 cup cream cheese, softened
1/4 cup mayonnaise
1 lemon, juice of
1 tablespoon Worcestershire sauce
4 plum tomatoes

Steps:

  • Combine the balsamic vinegar, olive oil, garlic, salt and pepper in a bowl and mix well. Marinate the mushrooms in the vinegar mixture for 20 minutes. Combine the crab meat, artichoke hearts, cream cheese, mayonnaise, lemon juice, worcestershire sauce, salt and pepper in a bowl and mix well. Remove the mushrooms from the marinade and discard the marinade. Grill the mushrooms over hot coals until they begin to get soft. Place them stem side up on a baking sheet. Cut each tomato into 5 slices and arrange on top of the mushrooms. Divide the crab mixture evenly and place firmly on top of the tomatoes. Bake at 350 degrees for 15-20 minutes or until the mushrooms are tender and the stuffing is heated through. Prep time includes marinating time.

Nutrition Facts : Calories 331.3, Fat 20, SaturatedFat 5.6, Cholesterol 55.5, Sodium 845.6, Carbohydrate 20.7, Fiber 7.3, Sugar 8.8, Protein 19.2

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