Portobello Mushroom Caps And Veggies Recipes

PORTOBELLO MUSHROOM CAPS AND VEGGIES

Vegetarian steak! Delicious and fills ya up. Wonderful for company, too! Serve with rice and soy sauce.

Provided by GEORGIANA HOFFMAN

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 30m

Yield 4

Number Of Ingredients 6

Portobello Mushroom Caps and Veggies image

Steps:

Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.
Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.

Nutrition Facts : Calories 79 calories, Carbohydrate 10.3 g, Fat 3.7 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 154.5 mg, Sugar 3.9 g

Ingredients

1 tablespoon olive oil
1 tablespoon garlic, peeled and minced
1 onion, cut into strips
1 green bell pepper, cut into strips
¼ teaspoon salt
4 large portobello mushroom caps

BROILED PORTOBELLO MUSHROOMS WITH SAUTEED VEGETABLES

There's quite a bit more than mushrooms and bell peppers in this dish. It's a hearty and substantial dish, using whole portobello mushroom caps and a generous topping of vegetables.

Provided by Chef AidF

Time 1h10m

Yield 2

Number Of Ingredients 15

Broiled Portobello Mushrooms with Sauteed Vegetables image

Steps:

Mix balsamic vinegar, ¼ cup olive oil, and thyme together in a measuring cup. Pour lemon juice through a strainer (to keep seeds out) into the marinade. Whisk the marinade until the olive oil and balsamic vinegar are one even mixture.
Place mushroom caps in a glass dish that can be used for marinating. Pour the balsamic marinade over them, cover the dish, and let them sit for 15 minutes.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a metal baking dish with foil.
Transfer mushrooms to the prepared baking dish, gills up, and cover with some of the marinade and salt and pepper.
Bake in the preheated oven for 30 minutes.
While mushrooms bake, heat 2 tablespoons oil in a skillet over medium heat. Saute zucchini and bell pepper in the hot oil for 10 minutes. Add tomato, artichoke hearts, garlic, and basil; saute for 5 minutes more. Turn the heat off and mix in panko bread crumbs and 1/4 cup Parmesan cheese.
Once the mushrooms are done baking, take them out of the oven and add the sauteed mixture on top. Sprinkle with remaining Parmesan cheese. Turn on the oven's broiler.
Broil with the oven door open until Parmesan cheese on top is bubbly, about 2 minutes. Take the pan out and use a spatula to place the mushrooms onto a serving plate with sauteed vegetables. Serve immediately.

Nutrition Facts : Calories 755.2 calories, Carbohydrate 72.3 g, Cholesterol 17.6 mg, Fat 49.5 g, Fiber 22.7 g, Protein 28.2 g, SaturatedFat 9.7 g, Sodium 516.2 mg, Sugar 18.5 g

Ingredients

¼ cup balsamic vinegar
¼ cup olive oil
5 sprigs fresh thyme, leaves stripped
1 medium lemon, juiced
2 large portobello mushroom caps
salt and ground black pepper to taste
2 tablespoons olive oil
1 zucchini, chopped
1 red bell pepper, chopped
1 medium beefsteak tomato, diced
2 piece (blank)s artichoke hearts, drained and chopped
2 cloves garlic, minced
10 leaves fresh basil, chopped
¼ cup panko bread crumbs
½ cup grated Parmesan cheese, divided

STUFFED PORTOBELLO MUSHROOM CAPS

I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling.

Provided by rocklighting

Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Time 40m

Yield 12

Number Of Ingredients 9

Stuffed Portobello Mushroom Caps image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
Bake in preheated oven until heated through and golden on top, about 30 minutes.

Nutrition Facts : Calories 165.7 calories, Carbohydrate 19 g, Cholesterol 42.2 mg, Fat 6.3 g, Fiber 2.1 g, Protein 11.8 g, SaturatedFat 3.3 g, Sodium 288.3 mg, Sugar 2.9 g

Ingredients

1 ½ cups crabmeat
1 cup Italian-style bread crumbs
1 cup panko (Japanese bread crumbs)
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 egg, beaten
3 tablespoons milk
3 tablespoons butter, melted
12 portobello mushroom caps

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Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.
Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.
Stuff the mushrooms: Turn down the oven heat to 425 degrees Fahrenheit. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.

Portobello Mushroom Caps And Veggies Recipes

PORTOBELLO MUSHROOM CAPS AND VEGGIES

Vegetarian steak! Delicious and fills ya up. Wonderful for company, too! Serve with rice and soy sauce.

BROILED PORTOBELLO MUSHROOMS WITH SAUTEED VEGETABLES

There's quite a bit more than mushrooms and bell peppers in this dish. It's a hearty and substantial dish, using whole portobello mushroom caps and a generous topping of vegetables.

STUFFED PORTOBELLO MUSHROOM CAPS

I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling.

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