Cheese Topped Portabello Mushrooms Recipes
CHEESE TOPPED PORTABELLO MUSHROOMS
Cheesey Goodness!
Provided by Brandy Bender @MisDisturbed19
Categories Cheese Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Wipe the mushrooms with a damp paper towel, remove the stems, and chop finely. Place the mushrooms, cup side up, on a baking sheet.
- In a bowl, combine the stems, cheese, tomatoes, basil, salt and pepper, and egg yolks. With an electric mixer, beat the egg whites until stiff peaks form. Fold into the cheese mixture, then spoon onto the mushrooms.
- Bake for 20 to 25 minutes, until the cheese is browned.
- Serves 8 as a first course, Serves 4 as a side dish.
ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE
Meaty portabellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato. I chopped the mushroom stems, sauteed them, and added them to the hamburger patties we barbecued. Yum, yum!
Provided by dimples
Categories Appetizers and Snacks Vegetable Mushrooms
Time 50m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
- Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.
Nutrition Facts : Calories 104.8 calories, Carbohydrate 8.2 g, Cholesterol 9.5 mg, Fat 6.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 2.7 g, Sodium 185.6 mg, Sugar 3.3 g
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