STUFFED PORTOBELLO MUSHROOM
Provided by Food Network
Time 1h5m
Yield 2 servings
Number Of Ingredients 14
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.
LOBSTER STUFFED MUSHROOMS
Make and share this Lobster Stuffed Mushrooms recipe from Food.com.
Provided by Island Dude
Categories Lobster
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Clean and dry mushrooms, remove stems.
- Mix all ingredients together and stuff mushrooms.
- Place small pieces of sharp cheddar cheese on top of each mushroom.
- Bake at 350 degrees for 20 minutes, uncovered.
LOBSTER STUFFED PORTABELLA MUSHROOMS RECIPE
Provided by KennyB07
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 300* 2. Using a tablespoon, clean out the gills of portobello mushrooms, leaving only the caps. Chop up the stems and place aside to be later added to the stuffing. 3. Heat a medium saucepan, when hot add saffron, and toast quickly for only a few seconds. 4. Immediately add the wine, and stir gently with a wooden spoon. 5. Let wine and saffron mixture cook for about 2 to 5 minutes or until it begins to steam. 6. Add lobster meat and let simmer about 5 minutes; the meat will acquire an orange tint from the saffron. 7. Stir in bread crumbs, mushroom stems, Parmesan and pecorino Romano, until thick. 8. Add heavy cream and mix well. 9. Spoon stuffing into the mushroom caps and cover with a slice of mozzarella. 10. Place on a baking sheet lined with aluminum foil and sprayed with non-stick spray. 11. Bake for 10 to 15 minutes or until lightly browned. Servings: 4 Cooking Times Cooking Time: 30 minutes Nutrition Facts Serving size: 1/4 of a recipe (9.1 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data. Amount Per Serving Calories 575.12 Calories From Fat (45%) 257.41 % Daily Value Total Fat 29.41g 45% Saturated Fat 17.3g 87% Cholesterol 100.18mg 33% Sodium 1127.47mg 47% Potassium 273.49mg 8% Total Carbohydrates 41.47g 14% Fiber 2.57g 10% Sugar 4.53g Protein 15.6g 31%
SHRIMP-STUFFED PORTOBELLO MUSHROOMS
Categories Mushroom Shellfish Bake Cocktail Party Quick & Easy Mayonnaise Parmesan Basil Rosemary Shrimp Bon Appétit
Yield Makes 4 (appetizer) servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add onion, basil, garlic, and rosemary. Sauté until onion softens, about 5 minutes. Transfer to medium bowl; mix in shrimp, breadcrumbs, cheese, and mayonnaise. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Mound shrimp filling in mushrooms, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot.
CRAB AND LOBSTER STUFFED MUSHROOMS
This is the result of trying to duplicate a seafood chain's recipe. Comes close enough, they're gone the minute they hit the table!
Provided by MINNESOTAMOM
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
- In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
- Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!
Nutrition Facts : Calories 309.7 calories, Carbohydrate 6.9 g, Cholesterol 130 mg, Fat 22 g, Fiber 0.9 g, Protein 21.9 g, SaturatedFat 13.2 g, Sodium 535.1 mg, Sugar 1.4 g
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- Remove from heat and combine butter mixture with breadcrumbs, herbs, lobster, and Romano cheese.
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