PORTOBELLOS STUFFED WITH CORN AND MUSHROOMS
Categories Cheese Garlic Mushroom Broil Vegetarian Corn Thyme Oregano Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk 1 cup oil, garlic, vinegar, 3 teaspoons thyme, and 2 teaspoons oregano in medium bowl to blend. Season generously with salt and pepper. Transfer 1/3 cup garlic-herb oil to small bowl; reserve.
- Trim and thinly slice portobello stems; set aside. Brush both sides of portobello caps with remaining garlic-herb oil; place caps, rounded side down, on large rimmed baking sheet. Preheat broiler. Broil portobello caps until tender, about 5 minutes per side. Remove from broiler. Turn caps rounded side down. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add assorted mushrooms and portobello stems; sauté 5 minutes. Stir in reserved 1/3 cup garlic-herb oil; sauté until mushrooms are tender, about 5 minutes. Add corn; sauté until tender, about 3 minutes. Add cream; simmer until almost absorbed, about 2 minutes. Stir in cheese. Season with salt and pepper. Divide mixture among portobello caps, mounding in center. (Can be made 6 hours ahead. Cover; chill.)
- Preheat broiler. Broil portobellos until heated through, about 5 minutes. Sprinkle with 2 teaspoons each thyme and oregano.
STUFFED PORTOBELLO MUSHROOMS
Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors. For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them. "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table," said Ms. Wenz. "To make up for it, the following year I made jumbo portobellos stuffed with beans, spinach, and I made them the star attraction of the meal."
Provided by Tara Parker-Pope
Categories main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place the mushroom caps on it, upside down. Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt and ¼ teaspoon black pepper. Brush the mushrooms with the mixture and bake for 10 to 15 minutes, until tender.
- In a large skillet over medium-high heat, heat remaining olive oil and cook the shallots for 5 minutes, until beginning to brown. Add the garlic and rosemary and cook for another minute or two. Stir in the spinach and broth. Remove from heat as soon as the spinach begins to wilt.
- In a large bowl, mix together the shallot-spinach mixture, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper. Divide the mixture among the mushrooms. Sprinkle the tops with some extra breadcrumbs and nutritional yeast for more crunch, if desired. Bake for another 10 to 15 minutes, until heated throughout. Serve hot.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 6 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 297 milligrams, Sugar 7 grams, TransFat 0 grams
STUFFED PORTOBELLO MUSHROOMS
In this satisfying centerpiece dish from Chloe Coscarelli, the vegan chef and cookbook author, portobello mushroom caps are filled with savory lentil cashew stuffing, topped with a slice of tomato and fresh thyme leaves then baked until golden brown and bubbly. It is hearty fare that will surprise and delight everyone at your table.
Provided by Tara Parker-Pope
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.
- In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)
- Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)
- Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 16 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams
More about "portobellos stuffed with corn and mushrooms recipes"
EASY STUFFED MUSHROOM RECIPE - BLACK BEANS & CORN …
From easyweeknightrecipes.com
5/5 (4)Total Time 40 minsCategory DinnerCalories 476 per serving
- Carefully remove the stems from the mushrooms and gently remove the brown gills from inside the mushroom caps. Wash the mushrooms and dry with paper towels; set aside.
- Melt butter; then, whisk in half of the minced garlic and chopped parsley. Brush the garlic-butter all over the mushrooms.
TRIPLE CHEESE AND CORN-STUFFED PORTOBELLO MUSHROOMS
From averiecooks.com
Servings 8Total Time 30 minsCategory AppetizersCalories 184 per serving
- Evenly drizzle with olive oil. Whatever oil collects on baking sheet, slide the mushrooms through it so the cap sides are lightly oiled too; set aside.
- In a large bowl, add the cream cheese (the softer it is, the easier stirring is), corn salsa, and stir to combine.
35 STUFFED PORTOBELLO MUSHROOM RECIPES I CAN’T RESIST
From happymuncher.com
Cuisine AmericanTotal Time 15 minsCategory Main Course, Side DishCalories 451 per serving
STUFFED PORTOBELLO MUSHROOMS RECIPE - HOW TO MAKE …
From delish.com
CHEESY BLACK BEAN & CORN-STUFFED PORTOBELLO …
From eatingwell.com
ENCHILADA STUFFED MUSHROOMS {VEGETARIAN} - TWO PEAS …
From twopeasandtheirpod.com
STUFFED PORTOBELLO MUSHROOMS - JO COOKS
From jocooks.com
THE BEST EVER STUFFED PORTOBELLO MUSHROOMS - THE …
From thegirlonbloor.com
VEGAN-FRIENDLY STUFFED PORTOBELLO MUSHROOMS - A MIND "FULL" MOM
From amindfullmom.com
ASPARAGUS-STUFFED PORTOBELLO MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
26 BEST AIR FRYER VEGETABLE RECIPES - DRIZZLE ME SKINNY!
From drizzlemeskinny.com
55 OF OUR BEST MUSHROOM RECIPES WITH FRESHLY-FORAGED FLAVORS
From albanyherald.com
MUSHROOM AND KALE STUFFED SHELLS RECIPE - TODAY
From today.com
PORTOBELLO MUSHROOMS STUFFED LIKE ARTICHOKES | WHAT'S COOKIN' …
From whatscookinitalianstylecuisine.com
STUFFED PORTOBELLO MUSHROOM RECIPES
From allrecipes.com
STUFFED PORTOBELLO MUSHROOMS (BEST EVER!) – A COUPLE COOKS
From acouplecooks.com
15+ STUFFED PORTOBELLO RECIPES - EATINGWELL
From eatingwell.com
20 PORTOBELLO MUSHROOM RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
STUFFED PORTOBELLO MUSHROOMS RECIPE (OVEN-BAKED) | KITCHN
From thekitchn.com
VEGETARIAN STUFFED PORTOBELLO MUSHROOMS RECIPE
From simplelivingrecipes.com
CREAMY STUFFED PORTOBELLO MUSHROOMS – SPREAD'EM KITCHEN
From spreademkitchen.com
21 PORTOBELLO MUSHROOM RECIPES - DELISH
From delish.com
PORTOBELLO MUSHROOMS: VERSATILE AND DELICIOUS
From livelytable.com
POBLANO-AND-CHEDDAR-STUFFED PORTOBELLO MUSHROOMS RECIPE
From foodandwine.com
TOP 3 PORTOBELLO MUSHROOM RECIPES - HELENBACKCAFE.COM
From helenbackcafe.com
VEGAN STUFFED PORTOBELLO MUSHROOMS - LEMONSFORLULU.COM
From lemonsforlulu.com
RECIPE FOR PORTOBELLO MUSHROOMS - RESEARCH ON PLANTS, NUTRITION, …
From foodthesis.com
STUFFED PORTOBELLO MUSHROOMS - CULINARY HILL
From culinaryhill.com
21 EASY AND CREATIVE WAYS TO USE YOUR CAN OF BEANS - MSN
From msn.com
STUFFED PORTOBELLO MUSHROOMS - MAKE IT SKINNY PLEASE
From makeitskinnyplease.com
You'll also love