Marinated Stuffed Portabella Mushrooms Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
• Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

Steps:

• Prep your shallots and garlic and set aside
• Heat a nonstick pan and add 1 tablespoon of olive oil and cook chicken till moist and cooked through
• Put spinach and chicken and mushroom stems (to equal 1 1/4 cup of stems) through food processor just pulsing till fine
• Using the same nonstick pan put 1 tablespoon olive oil and 1/4 cup butter into pan on med low heat and saute garlic and shallots till transparent
• Add chicken spinach and mushrooms mixture to pan and add the wine stir until incorporated
• Add the bread crumbs, basil and salt and pepper to taste
• Mix thoroughly
• Butter two 9 x 13 shallow baking pans
• Stuff mushrooms with mixture and top with 4 tablespoons melted butter to keep them moist
• Bake uncovered at 350 degrees for 25 minutes
• With 10 mins left to cook, top with cheese and return to oven for remainder of the 25 minute cooking time

Steps:

• With a damp cloth or paper towel, wipe the portabellas to clean them.
• Remove the stems, chop and set aside.
• Mix all of the marinade ingredients together and place into a Ziplock bag.
• Add the mushroom caps and seal.
• Arrange the bag so that all of the portabellas are in contact with the marinade;marinate for at least 10 minutes but closer to 20.
• To make the stuffing, begin heating olive oil in a large skillet.
• Add reserved mushroom stems, onions, celery and garlic.
• Cook until veggies start to soften a bit.
• Add chicken and cook until done, about 5 or 6 minutes.
• Stir in rice, sage, 1/4 cup parmesan, salt and pepper and mix well.
• If it is a little dry, you can mix in a tablespoon or so of broth or wine.
• Remove portabellas from the Ziplock bag and discard remaining marinade.
• With a paper towel, pat the portabellas to remove excess moisture.
• Turn them over so that the gill sides are facing up and place in an oven safe pan.
• Stuff each mushroom with about 1/2 to 3/4 cup of the stuffing.
• Sprinkle the remaining 2 tablespoons of Parmesan on top.
• Pour the chicken broth in the bottom of pan.
• Bake uncovered in a 375 degree oven for 10-15 minutes or until the portabellas are done.

Steps:

• Position an oven rack 4 inches from the broiler and preheat the broiler to high.
• Whisk together 1/4 cup of the oil, the vinegar and mustard in a 9- by 13-inch baking dish. Season with salt and pepper. Dip each mushroom cap in the marinade, turning to coat on all sides. Let the mushrooms sit in the marinade for 15 to 20 minutes.
• Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shallots and saute until just beginning to soften, about 2 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the squash, zucchini and tomatoes, sprinkle with salt and pepper and saute until beginning to soften, 4 minutes.
• Mix together the panko, Parmesan and parsley in a small bowl. Season with salt and pepper and set aside.
• Heat a grill pan over medium-high heat. Grill the mushrooms, cap-side down, until slightly charred, about 3 minutes per side. Wipe out the baking dish with a paper towel and return the mushrooms to the baking dish, cap-side down. Divide the sauteed vegetables among the mushroom caps. Cover the vegetables with the panko mixture, drizzle with a bit of olive oil and place under the broiler until browned, about 2 minutes. Serve hot or at room temperature.

Steps:

• Make vinaigrette:
• In a very small saucepan boil Sherry until reduced by about half and let cool. In a bowl whisk together Sherry, balsamic vinegar, garlic, shallot, sugar, and salt and pepper to taste and add oils in a stream, whisking until emulsified. Whisk in herbs and reserve 1/4 cup vinaigrette for dressing mesclun. Transfer remaining vinaigrette to a large sealable plastic bag.
• Discard stems from mushrooms. Add mushrooms to bag and seal, pressing out excess air. Put bag in a bowl. Marinate mushrooms, chilled, turning bag once or twice, at least 30 minutes and up to 2 hours.
• Preheat oven to 350°F.
• Make stuffing:
• Finely chop onion and cut prosciutto into julienne strips. In a skillet cook onion in butter over moderately low heat, stirring, until soft and transfer to a bowl. Stir in prosciutto and remaining stuffing ingredients and salt and pepper to taste until combined well.
• Remove mushrooms from bag, letting excess vinaigrette drip off, and arrange mushrooms, gill sides up, in a 13- by 9- by 2-inch baking pan. Divide stuffing among mushrooms and press gently and evenly into caps. Pour water and Sherry around mushrooms and bake in middle of oven 20 to 25 minutes, or until stuffing is golden brown.
• In a bowl toss mesclun with reserved vinaigrette and salt and pepper to taste and divide among 4 plates. Transfer mushrooms with a slotted spatula to a cutting board and cut each crosswise into 4 or 5 pieces. Transfer a sliced mushroom to each plate and garnish with Parmesan curls.

Steps:

• Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.
• Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.
• *Panko can be used in any recipe calling for dry (not fresh) breadcrumbs - such as eggplant parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets.

Steps:

• Preheat oven to 350 degrees F.
• Brown sausage in a skillet. Drain.
• Add in a mixing bowl the cheeses, onion, tomatoes, basil, black pepper, and chili sauce. Mix well.
• Combine the sausage with the above ingredients. Mix well.
• Spray cooking pan with non - stick spray.
• Place mushrooms with the top down in the pan and drizzle a sm. amount olive oil over the mushrooms.
• Into the center of the mushrooms add the sausage mixture.
• Bake 10-12 minutes.