Asian Stuffed Portabellas Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
• Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
• Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
• Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.

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.

Steps:

• Heat oven to 400°F. Line baking pan with sides with cooking parchment paper.
• Rub mushrooms with 1 teaspoon of the olive oil. Place on pan. Roast with tops down 20 minutes; remove from oven. Drain off any liquid that has accumulated on the pan, then pat mushrooms dry with paper towel.
• Meanwhile, in 10-inch skillet, heat 1 teaspoon of the oil over medium heat until hot. Add the bison, and cook 4 to 6 minutes or until browned. Transfer to small bowl, and set aside.
• Add remaining 1 teaspoon oil to the pan, and heat until hot. Add onion, bell pepper and salt. Cook 3 to 5 minutes or until softened. Add the garlic and greens, and cook until greens wilt. Remove from heat; cool 5 minutes.
• Beat egg in large bowl. Set aside.
• Stir bison, mustard, thyme and soy sauce into greens mixture in pan; transfer to bowl with egg, and stir to combine. Divide evenly among the mushrooms (about 3/4 cup each).
• Bake 15 to 20 minutes or until mushrooms are tender. Sprinkle with chopped fresh basil.

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.

Steps:

• Soak apricots overnite in wine.
• Wipe outside of mushrooms gently with damp cloth.
• CHICKEN.
• Rinse chicken with cold water and pat dry.
• Use microwave stamer or stovetop steamer.
• Put 6 cloves smashed garlic in water.
• Place chicken in steamer portion.
• Sprinkle with garlic salt.
• Cover and Cook until juices are clear (about 5 minutes in microwave).
• When done and cooled a little put thru food processor or chopper until finely chopped.
• Set aside.
• POTATOES.
• Peel, wash, cut in quarters and boil until fork tender.
• Mash thoroughly.
• Add milk and 1 teaspoon butter to potatoes.
• Whip until smooth.
• set aside.
• COMBINING.
• Put apricots and wine in food processor or chopper and chop fine.
• Heat saute pan and add 1 tblsp butter and 1 tblsp EVOO.
• Saute scallions and celery for 2 minutes.
• Stir in apricots with wine and reduce for 1 minute.
• Stir in soy sauce, oyster sauce, chili paste, apricot preserves, salt and pepper.
• Stir in chicken.
• Mix in potatoes.
• Set aside.
• In separate bowl, beat 1 eggyolk thouroughly with plum sauce.
• Add ice water and mix.
• Add flour and mix lightly, batter should be lumpy.
• Dip outside of mushroom in egg mixture.
• Place on well oiled baking sheet.
• Divide chicken mixture between mushrooms.
• Bake at 325 for 15 minutes.
• Sprinkle with chopped pickled ginger.
• Serve immediately.

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot but not smoking and lightly brown bread crumbs, stirring occasionally. Transfer to a large bowl.
• Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and sauté onion, stirring, until tender. Add garlic and sauté, stirring, 1 minute. Add chopped mushroom stems and salt and pepper to taste and sauté, stirring, until tender, about 3 minutes. Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until almost all of liquid is evaporated. Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs.
• Heat remaining tablespoon oil over moderately low heat until hot but not smoking and cook mushroom caps, gill sides down, covered, 5 minutes. Turn mushroom caps over and add remaining 1/4 cup wine and salt and pepper to taste. Cook, covered, until just tender but still juicy and mound filling in caps. Heat mushrooms until hot, about 3 minutes.
• Serve sprinkled with remaining bread crumbs.