WHITE-BEAN-STUFFED PORTOBELLOS
This hearty meatless dinner's leftover ingredients make for a delicious lunch tomorrow. (Try our Spinach and Mushroom Salad with White-Bean Toasts.)
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place mushrooms, stem side down, on a rimmed baking sheet. In a small bowl, whisk together 2 tablespoons each lemon juice and oil. Brush mushrooms with oil mixture; season with salt and pepper. Roast mushrooms until tender and beginning to release their juices, 15 minutes. Flip and drain juices from sheet. Reserve 2 mushrooms for tomorrow's lunch. Increase oven to 450 degrees.
- Meanwhile, in a medium saucepan, heat 1 teaspoon oil over medium-high. Add half the garlic and cook, stirring, until fragrant, 30 seconds. Add beans, 1 teaspoon thyme, and 1/4 cup water. Season with salt and pepper. Bring to a simmer, stirring occasionally, until liquid is almost evaporated, 3 minutes.
- In a food processor, pulse bread until coarse crumbs form. Add 1 teaspoon oil and 1 teaspoon thyme; pulse to combine. Top each mushroom with 1/3 cup bean mixture. Reserve remaining beans for lunch. Divide cheese and breadcrumbs among each mushroom. Return sheet to oven and cook until breadcrumbs are golden brown, 5 minutes.
- In a large skillet, heat 1 teaspoon oil over medium-high. Add remaining garlic and cook, stirring, until fragrant, 30 seconds. Gradually add half the spinach (reserve remaining spinach for lunch), season with salt and pepper, and toss until wilted. Add lemon zest and 1 teaspoon lemon juice and toss to combine. Serve spinach alongside stuffed mushrooms.
Nutrition Facts : Calories 329 g, Fat 11 g, Fiber 13 g, Protein 13 g
LIGHTER GREEN BEAN AND PORTOBELLO MUSHROOM CASSEROLE
I became obsessed with green bean casserole last year and set out on a mission to create a tastier and lighter version. After about 30 tries, this is my favorite. Enjoy!
Provided by Elimenohpe
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole dish with nonstick cooking spray.
- Slice 1/2 the portobello mushrooms and line the prepared pan with them. Chop the remaining 1/2 and set aside.
- Combine mushroom soup and half-and-half in a medium bowl. Add chopped mushrooms and green beans. Stir in black pepper and white pepper. Add 1/2 cup fried onions and and stir until just mixed. Pour over sliced mushrooms in the prepared casserole dish.
- Bake in the preheated oven for 35 minutes. Remove from the oven and top with remaining fried onions. Return to the oven and bake 5 minutes more. Remove from the oven and allow to cool slightly before serving.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 14.8 g, Cholesterol 1.5 mg, Fat 9.4 g, Fiber 2.5 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 589 mg, Sugar 1.6 g
PROSCIUTTO-STUFFED MUSHROOMS
Prosciutto and oregano give these stuffed mushrooms a bit of an Italian twist. To make them ahead, cover with plastic wrap and refrigerate until ready to bake.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 appetizers.
Number Of Ingredients 12
Steps:
- Remove stems from mushrooms; finely chop stems. Drizzle caps with 2 tablespoons oil; set aside. In a large skillet, saute the stems, onion and garlic in butter and remaining oil until tender. , Stir in bread crumbs and prosciutto. Cook for 1-2 minutes or until crumbs are lightly browned. Stir in the oregano, lemon juice and pepper. Spoon mixture firmly into mushroom caps., Place on a foil-lined baking sheet. Sprinkle with mozzarella and Parmesan cheeses. Bake at 400° for 15-20 minutes or until mushrooms are tender and cheese is melted.
Nutrition Facts :
GRILLED PORTOBELLO MUSHROOMS WITH MASHED CANNELLINI BEANS AND HARISSA SAUCE
This appetizer is loaded with so many flavors and it's vegetarian and healthy. Give it a shot if you want to impress! It may sound like a ton of work, but it really is simple. If you like bold flavors, you will love it!
Provided by Tanya Demeris
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 38m
Yield 4
Number Of Ingredients 23
Steps:
- Mix roasted red pepper, shallot, garlic, 1 teaspoon olive oil, mint, lime juice, Dijon mustard, cilantro, 1/2 teaspoon salt, red pepper flakes, coriander, 1 pinch black pepper, and cayenne pepper together in a bowl to make harissa sauce.
- Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain.
- Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth.
- Preheat grill for medium heat and lightly oil the grate. Brush mushroom caps on both sides with 4 teaspoons olive oil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill mushrooms, gill-side up, basting frequently with vegetable broth, about 4 minutes per side.
- Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 44.8 g, Fat 10 g, Fiber 12.5 g, Protein 17.1 g, SaturatedFat 1.3 g, Sodium 1191.6 mg, Sugar 9.4 g
BAKED MUSHROOMS AND WHITE BEANS WITH BUTTERY BREAD CRUMBS
Not really a ragout and not quite a gratin, this hearty meatless casserole has it all: deeply browned mushrooms, creamy white beans, salty feta and crisp bread crumbs. The result is rich, comforting and perfect for a cold night in. Fresh bread crumbs are worth making or seeking out for texture's sake, but panko will also work nicely. Toss the bread crumbs with melted butter, then briefly broil them for a golden, crunchy topping, a nice contrast to the dish's silkiness. Paired with a bright salad and a hunk of good bread, this dish works well as a vegetarian main course, or as a companion to sausages and other roasted meats.
Provided by Colu Henry
Categories easy, beans, casseroles, one pot, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 375 degrees. Prepare the mushrooms: In a large (12-inch) ovenproof skillet, heat the olive oil over medium heat. Add the mushrooms, and season with salt and pepper. Cook, stirring occasionally until they begin to brown and crisp around the edges, 7 to 10 minutes. Add the butter, shallot, garlic and thyme, and stir until the shallot has softened slightly and the garlic is fragrant, about 1 minute. Season with salt.
- Turn off the heat and stir the white beans into the skillet. Toss until combined, then top evenly with feta. Add the stock and bake until the stock is slightly bubbling and the feta has slightly softened, 13 to 15 minutes.
- While the beans bake, make your bread crumbs: In a small saucepan, melt the butter over medium heat. Turn off the heat, add the crumbs and toss until evenly covered with butter. Season with salt and pepper.
- Remove the mushroom mixture from the oven and turn on the broil setting. Top the mushrooms and beans with the bread crumbs, then broil until the bread crumbs are golden and the feta is crisp on the edges, 1 to 2 minutes. (Don't walk away!) Scatter with parsley and serve directly from the pan.
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- Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
- Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
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