Stuffed Portobello Mushrooms Easy And Quick Recipes

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
• Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
• Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
• Bake 10-12 minutes or until mushrooms are tender.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Heat a skillet over medium heat and add the olive oil. Add the garlic and shallots to the skillet and saute until softened. Add the ground beef and cook until browned, stirring occasionally. Add the stock and simmer until the liquid is reduced. Add the chopped mushrooms and cook until softened. Add 1 tablespoon salt, 1/2 teaspoon pepper, cayenne, sauerkraut and brine. Cook until all liquid is absorbed. Stir in all the cream cheese except 1 tablespoon.
• Preheat the broiler.
• Drizzle the mushroom caps with olive oil and stuff with the beef mixture.
• In a small bowl, combine the breadcrumbs, the remaining cream cheese and some salt and pepper. Divide the breadcrumb topping over the stuffed mushrooms and broil until bubbly, 3 to 4 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.

STUFFED PORTOBELLO MUSHROOM

Steps:

• Preheat oven to 375 degrees F.
• Whisk olive oil, balsamic vinegar, and salt and pepper together. Brush portobello with vinaigrette. Bake portobello on wire rack for 20 minutes.
• Saute pancetta until crispy, then drain fat from skillet.
• Add a little olive oil, onion, diced mushroom stem, thyme, rosemary, and saute until there is no more juice in skillet, and onions are getting some color.
• Transfer this mixture into a bowl and add bread crumbs, parsley, 1/2 the cheese, a pinch of salt and pepper, to your taste. Mix well. Spoon onto mushroom cap pressing lightly. Put the remaining cheese on stuffing and bake for 16 to 20 minutes until cheese is golden.
• This can also be broiled to desired color.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 450°F Line a baking sheet with foil sprayed with vegetable oil. Remove stems from mushrooms and dice until you have ½ cup. Place mushroom caps on baking sheet and spray both sides with vegetable oil. Bake for 15 minutes or until tender. Meanwhile, heat a skillet with vegetable oil spray; add oil and sauté onions for 3 minutes. Add pepperoni and sauté for 3 minutes. Add garlic and mushroom stems and sauté for 3 minutes. Add bell peppers and olives; sauté for 2 minutes. Preheat oven to broil and spoon pepperoni filling over top mushroom caps. Sprinkle olive oil over top and broil for 1 minute just until topping browns.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 450 degrees. Cut the carrots, turnip and onion into tiny dice. In a large skillet, heat the olive oil over medium heat and add the diced vegetables, the tomato and the garlic. Cook, covered, stirring occasionally, until the vegetables are very soft, about 10 minutes. Remove from the heat, season with salt and pepper and add 1 tablespoon of the lemon juice.
• Set aside to cool.
• Meanwhile, place the portobellos gill side up on a greased baking sheet. Season with salt and pepper and sprinkle each with 1/2 teaspoon of the remaining lemon juice. Stir the egg into the cooled vegetables and divide the mixture among the mushrooms, mounding it neatly over the gills. Sprinkle the mushrooms with bread crumbs and dot each with butter. Bake for 15 minutes, or until the mushrooms are soft and the bread crumbs are lightly browned. (If the bread crumbs do not brown quickly enough, run the mushrooms briefly under a broiler.) Serve hot.