Stuffed Portabella Asian Recipes

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In 1 1/2 quart saucepan, heat brown rice and water to boiling; reduce heat. Cover and simmer 45 to 50 minutes or until water is absorbed.
• Meanwhile, place mushrooms in pan, gill side down. Bake 5 minutes or until tender and beginning to brown.
• In 10-inch nonstick skillet, heat canola oil over medium-high heat. Add coleslaw mix, snow pea pods, green onions, gingerroot and garlic to oil. Cook 2 to 3 minutes, stirring frequently, until coleslaw mix is wilted and vegetables are crisp-tender. Stir in cooked rice; sprinkle with soy sauce and sesame oil. Cook rice mixture, tossing gently with soy sauce and oil, until thoroughly heated; remove from heat.
• In pan, turn mushrooms gill side up. For each serving, spoon about 3/4 cup rice mixture onto mushroom and sprinkle with 1 teaspoon sesame seed. Bake 13 to 15 minutes or until sesame seed begins to turn brown.

Steps:

• Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
• Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
• Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
• Bake 10-12 minutes or until mushrooms are tender.

Steps:

• Soak apricots overnite in wine.
• Wipe outside of mushrooms gently with damp cloth.
• CHICKEN.
• Rinse chicken with cold water and pat dry.
• Use microwave stamer or stovetop steamer.
• Put 6 cloves smashed garlic in water.
• Place chicken in steamer portion.
• Sprinkle with garlic salt.
• Cover and Cook until juices are clear (about 5 minutes in microwave).
• When done and cooled a little put thru food processor or chopper until finely chopped.
• Set aside.
• POTATOES.
• Peel, wash, cut in quarters and boil until fork tender.
• Mash thoroughly.
• Add milk and 1 teaspoon butter to potatoes.
• Whip until smooth.
• set aside.
• COMBINING.
• Put apricots and wine in food processor or chopper and chop fine.
• Heat saute pan and add 1 tblsp butter and 1 tblsp EVOO.
• Saute scallions and celery for 2 minutes.
• Stir in apricots with wine and reduce for 1 minute.
• Stir in soy sauce, oyster sauce, chili paste, apricot preserves, salt and pepper.
• Stir in chicken.
• Mix in potatoes.
• Set aside.
• In separate bowl, beat 1 eggyolk thouroughly with plum sauce.
• Add ice water and mix.
• Add flour and mix lightly, batter should be lumpy.
• Dip outside of mushroom in egg mixture.
• Place on well oiled baking sheet.
• Divide chicken mixture between mushrooms.
• Bake at 325 for 15 minutes.
• Sprinkle with chopped pickled ginger.
• Serve immediately.

Steps:

• Remove mushroom stems and chop.
• In a medium skillet, sauté mushroom stems, bell peppers, green onions, garlic and basil in butter until tender.
• Cool and add cheese; add salt and pepper to taste.
• Bake mushrooms, smooth side down, in a buttered dish for 15 minutes at 425º.
• Spoon filling into mushrooms and bake for 10 minutes more.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a casserole dish large enough to hold the mushrooms with cooking spray.
• Remove mushroom stems; chop and set aside in a medium bowl. Use a spoon to carefully remove gills, making sure you don't tear the mushroom caps; discard gills. Invert the mushroom caps and place in the prepared dish.
• Heat oil in a large frying pan over medium heat. Add onion and garlic; saute for 5 minutes. Add ground chicken and cook, breaking it apart with a wooden spoon, until crumbly and no longer pink, about 10 minutes.
• Add chicken mixture to the chopped mushroom stems. Stir in 1 cup Gouda cheese, tomato, goat cheese, parsley, rosemary, and basil. Fill the cavity of each mushroom with the mixture, mounding it slightly.
• Bake in the preheated oven for 20 minutes. Sprinkle remaining 1/2 cup Gouda over the mushrooms and bake until cheese melts, about 5 more minutes. Serve hot.

Steps:

• In a Large Skillet place the Butter, Scallops, Shrimp, Onions, Garlic and Celery over a medium heat for 10 minutes.
• Prep the Mushrooms by taking out the Stems and scraping out the gills (this makes more room for the stuffing). Optionally you can cut up the stems and add them to the stuffing mix.
• Add in the Crab meat and Cajun seasoning cook for 5 more minutes.
• Remove from Heat and add bread crumbs and 1/2 cup of Cheddar Cheese, If the mixture is too dry add a little bit of water to the mix.
• Stuff the Portabella Mushrooms with this mixture and top off with the rest of the Cheddar Cheese.
• Place the Stuffed Mushrooms in a shallow baking dish and add about a cup of water or enough to cover the bottom of the dish and bake for 30 minutes at 350 degrees.