Portabella Mushrooms With Brie Recipes

Steps:

• Preheat oven to 400°. In a large skillet, heat butter and oil over medium-high heat. Add mushrooms, onions, salt and pepper; cook until golden brown, 12-14 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated., Remove rind from top of cheese. Transfer to a 1-1/2-qt. round baking dish. Top with mushroom mixture. Bake, uncovered, until cheese is melted, 15-20 minutes. Serve with baguette slices.

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a large skillet over medium-high heat. When the butter is melted and the skillet is hot, throw in the mushroom caps and toss them around for a minute. Remove from the skillet and set aside.
• Throw the green onions and garlic in the skillet, saute for a minute and then add the parsley and wine (if you're using it). Stir and cook for 1 to 2 minutes to release all the flavors, then remove from the heat.
• Set the mushroom caps on a baking sheet or in a baking dish. Place a chunk of Brie inside of each cap, then pour the parsley mixture all over the tops. Bake until the cheese is melted, about 15 minutes.
• Serve the mushrooms straight out of the oven, or at room temperature a little bit later. These are perfect little pop-in-your-mouth delights. You'll love them.

Steps:

• Preheat oven to 375°F Spray 24 mini muffin cups with cooking spray.
• Clean mushrooms if needed and chop finely.
• In a small skillet, combine chopped mushrooms, butter, wine, garlic, thyme, parsley and cayenne. Cook over medium heat for 5-6 minutes or until mushrooms are tender. Stir in green onions and mustard.
• Unroll crescent dough into 4 rectangles. Press perforations firmly to seal. Cut each rectangle into 6 pieces (for a total of 24).
• Press 1 square of dough into each muffin cup, letting the corners stick up above the edges.
• Divide mushroom mixture evenly among cups, about 1 1/2 tsp per cup.
• Bake for 10-12 minutes or until light golden brown. While baking, cut brie into 24 pieces.
• Remove cups from oven and place 1 piece of brie over each cup.
• Return to oven and bake an additional 2-4 minutes or until dough is golden brown and cheese is softened.
• Cool slightly before serving.

Steps:

• Prepare grill or preheat grill pan. Brush salad dressing on both sides of the portobello caps and onion slices. Grill portobellos and onions on both sides until mushrooms soften and onions are lightly browned; drain portobellos well on paper towels. Combine pesto and mayonnaise in a small bowl.
• To assemble burgers: Spread pesto mayonnaise on bottom halves of rolls; top with spinach, tomato, grilled onions, and portobellos. Spread top halves of rolls with Brie and place on burgers.

Steps:

• Heat oven to 425°. Remove stems from mushrooms; thinly slice mushrooms.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook bell peppers in oil 2 minutes, stirring occasionally. Stir in mushrooms, marjoram and salt. Cook 1 to 2 minutes, stirring constantly, until mushrooms are just tender.
• Place pizza crust on ungreased cookie sheet. Spread mushroom mixture over crust. Top with cheese.
• Bake 8 to 10 minutes or until hot and cheese is melted. Cut into thin wedges to serve.

Steps:

• 1. Pre-heat oven to 375 F.
• 2. Clean the mushrooms with a paper towel, then remove the stems. Clean the underside with a medium size spoon, removing the brown scale-like texture, which is referred to as the gills.
• 3. Brush both the top and underside of mushroom with olive oil if desired.
• 4. You will need a shallow pan like a jelly roll type. Spray with non-stick cooking spray and add each of the mushrooms. Set aside until needed.
• 5. Chop the stems along with the red bell pepper, mini sweet peppers and garlic, or use a food processor.
• 6. Add the olive oil to a large skillet. Then add the peppers with mushroom stems and saute until tender and transparent. Remove from heat and set aside.
• 7. Now slice the onions. Top each mushroom cap with a slice of sharp cheddar cheese. Then add two onion slices on top of each cheese slice.
• 8. Divide the sauteed pepper mixture evenly atop each of the mushrooms.
• 9. Next, when cool enough to handle, wrap each mushroom portion with 2 slices of the smoked bacon strips, over the top in a crisscross pattern and tucking underneath. Repeat until all are wrapped.
• 10. Now place the pan in preheated 375 degree oven and bake for 25 minutes.
• 11. Then, increase the temperature to 400 degrees and continue baking for an additional 20 minutes or until bacon is cooked crisp and golden brown, or as desired.
• 12. Serve without bun for low carb eating, or with a bun, as desired, with the suggested condiments. Enjoy.
• 13. This recipe makes 7 Portions, & the nutritional analysis is 243 calories per serving, Fat 15 g, Cholesterol 50Mg, Sodium 1137, Potassium 183, Carbs 12g, Fiber 3g, Sugars 7 g, Protein 13g, & net carbs is 9 g per serving.