SPICY PORTOBELLO MUSHROOMS AND ROASTED RED PEPPERS
Steps:
- In a large skillet, combine the oil, pepper flakes, oregano, and garlic. Place the skillet over medium heat and cook, stirring occasionally, until aromatic.
- Add the mushrooms and roasted peppers and cook, stirring, until heated through. Serve immediately with meat, chicken or fish.
- Variation: If making as a vegetarian main dish, add 1/2 bag chopped spinach and 2 scallions, sliced thinly. Serve with couscous or noodles.
PORTOBELLO MUSHROOMS AND ROASTED GREEN CHILIES
This recipe has a touch of mexican flavors. I've been trying to integrate some of my mother's recipes into my new diet since I became a vegan. This recipe is one of my mother's favorite dishes, but I substituted the meat for portobello mushrooms. Enjoy!
Provided by novelolizzz
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Clean Anaheim chiles and dry thoroughly. Grill cleaned chiles on a griddle, turning them every minute or so until the skin is blackened. The entire chile will not be completely black, but it should be charred about 60%. It should take 5 to 10 minutes. Remove from the griddle and place them in a plastic bag to allow the chiles to sweat (this makes the skin easier to be peeled off). Remove chiles from bag, remove the skin and seeds using warm water, and cut them in slices.
- Chop the onions and tomatoes, and slice portobello mushrooms into large squares. Heat the oil in a frying pan (medium heat). Sauté the onions and garlic until they are slightly brown and softened. Add tomatoes, portobello mushrooms, and roasted chiles. Add salt and pepper. Add the mushroom broth and continue sautéing for 10 more minutes approximately or until the broth evaporates. Serve immediately.
Nutrition Facts : Calories 111.7, Fat 7.2, SaturatedFat 0.9, Sodium 11, Carbohydrate 11.5, Fiber 2.2, Sugar 6, Protein 2.8
PORTOBELLO MUSHROOM CHILI
This is a very hearty and tasty chili.
Provided by GOURMETGUY
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot over medium heat, and cook the onions until tender. Stir in the garlic, chili powder, and cayenne pepper. Mix the mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.
- Pour the tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 28.4 g, Fat 5.4 g, Fiber 9.4 g, Protein 9.4 g, SaturatedFat 0.7 g, Sodium 517.9 mg, Sugar 7 g
GREEN BEANS AND PORTOBELLO MUSHROOMS
The meaty portobellos' rich flavor provide a contrast to the al dente green beans.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Heat oil in a 10-inch nonstick skillet over medium heat. Add shallot; cook, stirring, until translucent, 3 to 5 minutes. Add mushroom caps; cook until tender, 8 to 10 minutes.
- Add 3/4 cup water and green beans; season with salt and pepper. Stir to combine; reduce heat to low. Cover; cook until beans are crisp-tender, 7 to 10 minutes. If any liquid remains, raise heat, and cook until it evaporates.
Nutrition Facts : Calories 99 g, Fat 6 g, Protein 2 g
SUPER CREAMY HOMINY AND GREEN CHILIES
This I found in Bert Greens The grains cookbook! Tweaked of course! This is served with 4-6 poached eggs on top,if desired! Or serve as a side.
Provided by Rita1652
Categories Breakfast
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Process hominy and cream in food processor pulsing for 5 seconds, until coarsely ground.
- Melt butter in pan over medium heat.
- Add onions and jalapeno cook 2 minute stir in chilies and the hominy mixture.
- Cook stirring constantly until it begins to bubble about 3-5 minutes.
- Remove from heat and stir in cheese.
- Salt and pepper to taste.
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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.
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