Balsamic Glazed Stuffed Portobello Mushrooms Recipes

Steps:

• Preheat the grill. Preheat the oven to 350 degrees F.
• In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
• In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
• In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
• Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.

Steps:

• Wipe mushroooms ( do not wash) and coat with olive oil (using your hands or brush ).
• Place mushrooms in a baking dish that has been wiped with olive oil.
• Sprinkle mushrooms with sea salt and fresh ground black pepper and Italian Seasoning.
• Pile mozzarella cheese and parmesan cheese on top of each mushroom.
• Combine olive oil, vinegar, soy, garlic and black pepper in a small skillet, cook on medium about 2 minute.
• Brush glaze on stuffed mushrooms, bake at 350 for about 20-25 minutes. Continue to baste through out cooking time, if any glaze is left, offer at serving time.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Remove gills from each mushroom cap and place on the prepared baking sheet. Brush insides with olive oil. Fill with mozzarella cheese and top with tomatoes. Scatter garlic and basil over top and season with salt.
• Bake in the preheated oven until mushrooms are tender and cheese is melted, about 25 minutes.
• Drizzle with balsamic glaze and serve.

Steps:

• Melt butter in a skillet over medium high heat; stir in mushrooms and shallots, season with salt, and cook until mushrooms release their liquid and liquid evaporates, about 5 minutes.
• Add chicken broth, brown sugar, and vinegar; bring to a boil and cook until liquid is reduced to a glaze.
• Turn off heat and stir in parsley, if desired.