Posts Tagged ‘stuffed portabella’

Grilled Cheesy Portabello Caps with Turkey & Sage

Looking to make something different and exciting? Well, these stuffed lactose free Portabello mushrooms are absolutely perfect for just about any family dinner—they call for ground turkey and Cabot White Oak Cheddar, so you know that no one is going to be left hungry after munching on one of these mushroom caps! This recipe will make four main-course servings—which may seem surprising since these are mushroom caps, but the ground turkey and cheddar really makes this a very satisfying and filling dish—and these caps can also be grilled too. So, please give this recipe a try and cook up something your family will definitely love.

Ingredients

4 large portabello mushroom caps
1 teaspoon extra-virgin olive oil
1 shallot, minced
2 tablespoons fine dry breadcrumbs
4 teaspoons minced fresh sage leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
12 ounces lean ground turkey or chicken
3 ounces Cabot White Oak Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, grated (about 3/4 cup)

Directions

Preheat grill to medium.

Remove stems from mushroom caps. With spoon, scrape out and discard gills. Brush tops lightly with oil and set aside.

In medium bowl, mix together shallots, breadcrumbs, sage, salt, pepper and nutmeg; add turkey and knead together just until seasonings are evenly distributed. Divide turkey mixture among mushroom caps.

Place turkey-side-up on grill. Close lid (or cover with tent of foil) and cook for 10 to 12 minutes or until turkey is cooked through to center.

Top with cheddar, cover again and cook until cheese is melted, about 2 minutes longer.

Prime Rib Portabella with Pan-Fried Brussels and Pomegranate

Shaina from Food for My Family displays the “meaty” portabella in a festive mushroom entrée that is perfect for a holiday feast.

Serves 3-6

Ingredients

6 portabella mushroom caps
2 tablespoons Worcestershire (anchovy-free variety or Henderson’s Relish)
2 tablespoons olive oil
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons olive oil or safflower oil
3 cups Brussels sprouts, shaved
1/4 teaspoon salt
1 cup pomegranate arils (seeds)

Directions:

1. Clean the portabellas and remove the stems. Place in a large shallow bowl. In a small cup, mix together the Worcestershire, 2T olive oil, garlic salt, onion powder, salt, and black pepper. Drizzle over the mushroom caps, turning so that it covers both sides.
2. Heat two tablespoons of the olive oil on a large sauté pan over medium-high heat. Add in the mushrooms, cap side down. Cook for 4-5 minutes, until the gills start to sweat and the cap starts to brown just slightly. Flip to the gill side and continue to cook until mushrooms are cooked through. Remove from pan and set aside.
3. Add remaining 2T oil to the pan. Once the oil is heated, add in the brussels sprouts and sprinkle lightly with salt and sauté in the mushroom juice and oil until cooked, 3-5 minutes. Pour the sprouts over the mushroom caps and sprinkle with pomegranate seeds. Serve immediately.

Mushroom Napoleon

Fresh goat cheese, basil and thyme on top of a meaty portabella create the perfect vegetarian mushroom napoleon, great for lunch, dinner or entertaining.

Preparation Time:  5 minutes

Marinate Time:  30 minutes

Cooking Time:  5 minutes

Yield: 4 servings

Serving Size: 1 prepared portabella cap

Ingredients

4 Portabella mushrooms, stems removed
1/4 cup light vinaigrette salad dressing
1 red onion, cut into 8 slices
4 tomatoes, cut into 4 slices each
8 fresh basil leaves
1 cup crumbled soft goat cheese
2 tablespoons fresh thyme, removed from stem and chopped
Salt and freshly ground black pepper

Directions

Place Portabellas, onions and vinaigrette in a large zip top bag. Let marinate for at least 30 minutes. Reserve marinade, if grilling.

If grilling Pre-heat grill. Once hot, grill Portabella gill side down for about 5-7 minutes, turn over and cook for another 5-7 minutes or until juices begin to accumulate in the cap. Simultaneously, wrap the onions in foil and grill. Remove the onions when the Portabellas are done. Drain and reserve excess juices from the mushrooms and onions.

Plate the Portabella cap gill side up. Layer slices of onion, tomato and basil leafs on top of the Portabella cap. Sprinkle each stack with 1/4 of the goat cheese and fresh herbs, drizzle with reserved marinade and serve warm.

If microwaving: Place the mushrooms (gill side up) and the onions on a large, microwaveable plate. Cover and microwave for 3 minutes. Let rest 30 seconds, then carefully remove plate and uncover. Drain excess juices and reserve.

Plate the Portabella cap gill side up. Layer slices of onion, tomato and a basil leaf on the Portabella and microwave for 45 seconds. Sprinkle each stack with 1/4 of the goat cheese and fresh herbs, drizzle with reserved juices and serve warm.

Nutrition Facts:

Calories: 210; Total Fat: 10g; Saturated Fat: 6g; Cholesterol: 20mg; Sodium: 290mg; Protein: 11g; Carbohydrates: 19g; Dietary Fiber: 3g

Herbed Spinach Quiche Portabella Caps

Use portabella mushroom caps instead of high-fat pie pastry to make individual, savory breakfast quiches.

Yield: 4 servings

Serving Size:1 portabella cap with filling

Ingredients

4 portabella mushrooms, 3-inch diameter
Cooking spray
3 large eggs
Egg whites from 6 eggs
1/2 cup whole wheat grated bread crumbs (Panko)
1/2 cup nonfat milk
1 tsp. low-sodium garlic & herb blend (like Mrs. Dash)
1 cup cooked and drained, chopped, frozen spinach
1/2 cup reduced-fat Parmesan cheese, divided

Directions

Place oven rack in center of oven; preheat oven to 375̊ F.

Remove portabella stems; wipe clean with damp paper towel.

Spray baking sheet with cooking spray, and place mushroom caps on baking sheet.

In a mixing bowl, whisk together all remaining ingredients, except 1 tbsp Parmesan cheese.

Coat 10-inch non-stick pan with cooking spray and heat over medium flame. Cook and scramble egg mixture until it just starts to thicken. Remove from heat.

Using a large spoon, scoop partially-cooked, hot egg mixture into portabella caps. Sprinkle tops with remaining Parmesan cheese. Bake about 20 minutes. Serve immediately.

Nutrition Facts

Calories: 190; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 145mg; Sodium: 330mg; Protein: 17g; Carbohydrates: 14g; Dietary Fiber: 4g

Portabella Mushrooms Filled with Goat Cheese (Foodservice portion)

Stuff portabella mushrooms with creamy goat cheese and fragrant herbs for a savory appetizer.

Yield: 20 servings

Serving size: 1 stuffed portabella cap

Ingredients

  • 20 (4-inch) portabella mushrooms – stems removed (about 5 pounds)
  • 1 cup extra virgin olive oil
  • 2 teaspoons pepper
  • 5 teaspoons minced garlic
  • 2 1/2 pounds firm goat cheese, sliced
  • 2 1/2 cups grated Parmigano Reggiano
  • 3 tablespoons roughly chopped flat leaf Italian parsley

Directions

1. Preheat broiler to HIGH. Place mushrooms in a single layer onto a rimmed baking sheet.  Drizzle oil olive on both sides.  Place portabellas gill side down.

2. Broil for approximately 8-10 minutes.

3. Turn portabellas over; season with pepper and garlic.   Top each with two slices goat cheese and Parmigiano.

4. Return to oven for approximately 5 minutes OR until cheese is bubbly and golden.  Garnish with parsley

Nutrition Facts:

Calories: 300; Total Fat: 22g; Saturated Fat: 10g; Cholesterol: 40mg; Sodium: 260mg; Protein: 14g; Carbohydrates: 8g; Dietary Fiber: 1g

Family portion

Portabella Mushrooms filled with Goat Cheese

Stuff portabella mushrooms with creamy goat cheese and fragrant herbs for a savory appetizer.

Yield: 2 servings

Serving size: 1 stuffed portabella cap

Ingredients

2 portabella mushrooms – stems removed
1 tablespoon extra virgin olive oil
pepper
2 cloves garlic – minced
firm goat cheese – 2 slices or enough to cover mushroom caps
1/4 cup Parmigano Reggiano – grated
flat leaf Italian parsley – roughly chopped

Directions

Preheat broiler to HIGH. Place mushrooms onto a rimmed baking sheet. Drizzle oil olive on both sides {using more if necessary}. Place portabellas gill side down. Broil for approximately 8-10 minutes.

CAREFULLY flip portabellas over onto baking sheet. Season with pepper. Add garlic and top with goat cheese slices and Parmigiano. Season with pepper. Return to oven for approximately 5 minutes OR until cheese is bubbly and golden.

Garnish with parsley.

Nutrition Facts:

Calories: 300; Total Fat: 22g; Saturated Fat: 10g; Cholesterol: 40mg; Sodium: 260mg; Protein: 14g; Carbohydrates: 8g; Dietary Fiber: 1g

Foodservice portion

Grilled Portabella Pizzas

Pizzas cooked on the grill are a classic summer menu item, and swapping portabellas for pizza crust makes it a fast and simple dinner solution for busy summer nights.

Yield: 4 servings

Serving Size: 1 portabella cap with sauce and cheese

Ingredients

4 large portabella mushrooms
1 tablespoon olive oil
1/2 cup marinara sauce
1/2 cup part-skim shredded mozzarella (or 2 ounces crumbled feta)

Optional ingredients for seasoning and toppings: fresh basil leaves, sea salt, black pepper; and preferred pizza toppings (e.g., black olives, green peppers, pepperoni, etc.)

Directions

Gently clean portabellas with a damp paper towel. Trim the stems with a paring knife and use a spoon to scrape the dark brown gills from the underside of the cap. (Tip: Save the stems and gills to make mushroom stock.)

Arrange the sauce, cheeses and topping in small bowls and line them up on a work surface.

Brush the underside of the caps with olive oil and grill, oiled side down, for 3 to 4 minutes over a medium-high flame.

Place the caps on the work surface, cooked side facing up, and if desired season with salt and pepper. Spread 1 to 2 tablespoons of sauce around the cap. Go easy on the sauce as the mushrooms will give off liquid when they cook, and too much sauce can make them soggy. Sprinkle with cheese to cover, then add optional toppings if desired such as black olives, fresh basil leaves and green pepper. Gently place back on the grill (toppings facing up) and cook another 3 minutes, or until cheese is melted.

Nutritional Facts

Calories: 120; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 10mg; Sodium: 290mg; Protein: 6g; Carbohydrates: 8g; Dietary Fiber: 2g

Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce

These stuffed portabella pizzas taste so much like the real thing you won’t believe they are vegan and gluten-free.

Yield: 4 servings (8 portabella pizzas)

Serving Size: 2 stuffed portabella pizzas

Ingredients

8 portabella mushrooms
2 cups pizza sauce

Cashew Basil Cheese Sauce
1/3 cup of each: red, green, orange pepper, diced
1/3 cup sweet onion, diced
2-3 large basil leaves, finely diced
1 tsp red pepper flakes

For Cashew Basil Cheese Sauce
1 cup raw cashews
1/3-1/2 tsp Himalayan sea salt, to taste
1/2 tsp cold-pressed sunflower oil
1 fresh basil leaf
1 small clove garlic
1.5 tbsp nutritional yeast
1 tbsp fresh lemon juice

Directions

For Cashew Basil Cheese Sauce
Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge. When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary.

For Portabella Pizzas
Preheat oven by setting the broiler on low. Take a baking sheet and cover with a silicone non-stick baking mat or parchment paper for easy clean up. Remove stems of portabellas and gently rub portabellas with a wet cloth to clean.

Place portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each portabella. Now spoon about 2 teaspoons of Cashew Basil Cheese Sauce on top of the pizza sauce.

Grab a cutting board and knife and chop the onion and pepper and then sprinkle onto portabellas. Finally, shake on some red pepper flakes and sprinkle finely diced basil on top. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes, watching closely as broiler temperatures vary. Serve immediately.

Nutrition Facts

Calories: 330; Total Fat: 19g; Saturated Fat: 4g; Cholesterol: 5mg; Sodium: 490mg; Protein: 13g; Carbohydrate: 33g; Dietary Fiber: 7g

You might also like:

Gluten Free Stuffed Mushrooms

Portabella Caesar Salad

Mushroom Bruschetta Bites

Portabella Halloumi Burger

Gluten Free Stuffed Mushrooms

Herb Stuffed Mushrooms

Grilled Portabella Caps Stuffed with Herb Cheese

Portabella mushrooms are great for grilling and filling. These are stuffed with spinach, smooth herbed cheese and buttery crackers.

Yield: 4 servings

Serving size: 1 stuffed portabella cap

Preparation Time: 2 minutes

Cooking Time: 13 minutes

Ingredients

4 Portabella mushrooms, stems removed
1 tablespoon olive oil
2 Roma tomatoes, diced
1 cup baby spinach, rough chopped
1/2 cup spreadable reduced fat herb cheese
1/3 cup buttery crackers, lightly crushed

Directions

Heat grill to 400°. Brush both sides of mushrooms with oil. Mix tomatoes and spinach with the herb cheese. Spread the gill side of each mushroom with 2 tablespoons of herb cheese mixture. Sprinkle each mushroom with buttery cracker crumbs.

Place mushrooms, gill side up, on grill. Close cover and cook 13 minutes.

For a more quiche-like consistency, cook 2 minutes more.

NUTRITION FACTS

Per serving: Calories: 210; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 10mg; Sodium: 460mg; Protein: 7g; Total Carbohydrate: 22g; Dietary Fiber: 2g

Baked Mushroom Parmesan

Yield: 4

Serving size: 1 filled portabella cap

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients

4 large Portabella mushrooms
2 tablespoons olive oil
1 cup tomato pasta sauce, divided
4 fresh basil leaves, thinly sliced
1/4 teaspoon crushed red peppers flakes
1 cup (4 ounces) shredded part skim mozzarella cheese
1/4 cup (1 ounce) grated parmesan cheese

Directions

Heat oven to broil, with top rack about 4” from broiler. Brush both sides of mushrooms with oil. Place mushrooms, gill side down, in a 9 inch baking dish. Broil for 4 minutes, remove and turn gill side up, broil 4 minutes.

Remove mushrooms from baking dish, drain excess liquid. Reduce oven to 400 degrees.

Spread 1/2 cup pasta sauce on bottom of baking dish, then place mushrooms, gill side up. Sprinkle with basil, red pepper flakes and the remainder of the pasta sauce. Top with mozzarella cheese and parmesan; bake 5-10 minutes, until the cheese begins to brown. Remove and serve.

Nutrition Facts

Per serving: Calories: 230; Total Fat: 15g; Saturated Fat: 5g; Cholesterol: 20mg; Sodium: 460mg; Protein: 13g; Total Carbohydrate: 10g; Dietary Fiber: 2g