anyone have some good portabella mushroom recipes?

Answer 1

I got this recipe from the Kraft Foods.com and it is very good.
Spinach stuffed portabella mushrooms
4-5 mushroom caps desteamed and clean all gills out of cap. Save stems for filling.
1 bag fresh spinach
minced garlic
red pepper diced small
italian dressing
salt pepper
mushroom stem diced
Saute the above ingredients in a skillet using the italian dressing as the oil.
Heat oven to 375-400
Fill caps with spinach mixture and sprinkle parmesan cheese over top
Bake for 12 minutes, the parmesan will be nice and golden brown.
I put shredded mozzarella cheese over the tops when they came out of the oven and they were great.

Answer 2

SWISS PORTABELLA MUSHROOM CHICKEN
BREASTS

skinless boneless chicken breasts
sliced portabella mushrooms or whole caps
swiss cheese
Italian dressing
lemon juice
rosemary
parsley
various spices

(Optional) Marinate Chicken breasts with lemon juice, herbs, and spices overnight.
Place chicken in casserole dish with marinade covering bottom (at very least) to prevent drying.

Bake @ 350° for 35 Minutes

Meanwhile place mushroom slices into separate baking dish covered with Italian dressing. Put into oven about 15 minutes after chicken has been placed into oven.

Once the chicken's 35 minutes is up, place single mushroom slice on top of individual chicken breasts, and cover with a slice of baby swiss cheese. (Use a separate baking sheet, etc.)

If using whole portabellas, (caps) then place chicken on top of caps, then cheese on top of chicken.

Cook additional 5-10 minutes, or just before cheese starts to brown.

Answer 3

Sicilian Pasta Co. Stuffed Portobellos

Ingredients:
8 Medium Portobello Mushrooms -- cleaned
8 Oz. shrimp -- chopped fine
1 C. mushrooms -- chopped fine
1/2 C. onions -- chopped fine
3 Oz. Butter
1 Oz. Olive Oil
1 Tbsp. Garlic -- minced
2 Medium eggs
2 Tbsp. Lobster Base
2 C. Breadcrumbs
1 Tbsp. parsley
1 tsp. coarse ground black pepper
2 Oz. white wine
12 Oz. crabmeat -- shredded
8 Oz. Mozzarella Cheese -- shredded

Directions:
Brush Portobellos with olive oil and grill until done approx 5-7 minutes. Meanwhile sauté shrimp, mushrooms, and onions in butter, olive oil and garlic until shrimp turns pink. Remove from heat, add all other ingredients and mix well until mixture becomes firm. Add an additional egg or additional breadcrumbs until the mixture can easily be formed by hand into balls. Place approx 4-5 ounces into portobello mushroom, spreading so that it covers from edge to edge. Sprinkle with shredded mozzarella, and broil until cheese starts to brown. Serve.

Answer 4

Shrimp Stuffed Portabella Mushrooms

Ingredients:
5 large portabello mushrooms
1/2 lb raw shrimp (cleaned and roughly chopped)
1 cup seasoned bread crumbs
3 tablespoons cream cheese (softened)
1 red bell pepper (finely diced)
1 onion (finely diced)
1/2 cup butter
1/2 cup shredded parmesan cheese
1 cup shredded cheddar cheese, divided into two half cups
1 teaspoon Old Bay Seasoning
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
nonstick cooking spray

Preheat oven to 325 degrees F.
Remove stems from mushroom caps and dice stems, set aside.
Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
Melt butter in a large skillet over medium heat.
Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
Add cream cheese to mixture and stir well.
Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
Spray an 8x11 glass baking dish with non-stick cooking spray.
Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
Evenly spread remaining half cup of cheddar cheese over stuffed caps.
Place dish into preheated oven, and bake for apx. 45 minutes to one hour.

Answer 5

This is great with the large Bella caps:
Mix a little olive oil with worcestershire sauce and brush over the tops and bottoms of the caps. Lightly season with salt/pepper. Broil about 2-3 min. Top with grated mozarella and return to broiler until cheese is melted. Serve with a salad as a filling, meatless dinner!

You can also season the large caps and grill them as you would a burger. Serve on a bun fixed up with hamburger fixins. If you love mushrooms, these are great.

Answer 6

Portabella Mushroom Dressing

INGREDIENTS
4 stalks celery
1 onion, chopped
2 large portobello mushrooms, sliced
3 fresh shiitake mushrooms, stemmed and sliced
8 crimini mushrooms, sliced
2 cloves garlic, minced
1 (12 ounce) package dry bread stuffing mix with seasoning packet reserved
3 (14.5 ounce) cans chicken broth
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a skillet, cook and stir celery, onion, mushrooms, and garlic for 3 minutes. Stir in one can of chicken broth and cook until vegetables are tender. Combine mushroom mixture with bread crumb stuffing. Pour packet of seasoning over dressing mixture and toss to coat.
In a 2 quart saucepan, heat remaining chicken broth until hot. Pour broth over mixture. Stir well.
Pour stuffing into a 2 quart casserole dish and bake for 30 to 40 minutes.

Answer 7

you can make portabella pizzas wash the mushrooms then: top with pizza sauce hamburger sausage peppers and onions cheese and pepperoni or a combo of your fave pizza toppings then bake until cheese melts sooo yummy God Bless

Answer 8

Shrimp & Portobello Mushroom Fettucine
INGREDIENTS
1 (16 ounce) package dry fettuccini noodles
3/4 cup butter, divided
1 pound baby portobello mushrooms, sliced
1 large onion, chopped
3 cloves garlic, minced
4 ounces cream cheese
2 tablespoons all-purpose flour
1 pint whipping cream
1/2 cup freshly grated Parmesan cheese, divided
2 pounds medium shrimp, peeled and deveined
1 tablespoon Cajun seasoning
salt and pepper to taste
1/2 cup green onions, chopped
DIRECTIONS
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
Meanwhile, heat 1/4 cup butter in a large skillet over medium heat. Stir in mushrooms, and cook until soft. Remove mushrooms, and set aside. Wipe out skillet.
Heat 1/2 cup butter in the skillet over medium-high heat. Stir in onions, and cook until soft and translucent. Stir in garlic, and cook 1 minute. Add cream cheese, and cook until melted.
Reduce heat to medium low, and stir in flour, whipping cream, and 1/4 cup Parmesan cheese. Stir in shrimp, and season with Cajun seasoning, salt, and pepper. Cook until shrimp are pink and sauce thickens, about 3 minutes. Remove from heat. Fold mushrooms, green onions, and fettuccine into sauce. Sprinkle with remaining 1/4 cup Parmesan, and serve.

Answer 9

I found this recipe yesterday and was planning on trying it next weekend. If you choose to make it let me know how it turns out, it sounds sooo yummy and its a healthy dish.

Portobello Lasagna Rollups

12 whole-wheat lasagna noodles (about 3/4 pound)
2 teaspoons olive oil
12 ounces portobello mushrooms, chopped
1/2 teaspoon salt
4 cups Easy Tomato Sauce, recipe follows, or store bought marinara sauce
1 (15-ounce) container part-skim ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 egg, lightly beaten
Freshly ground black pepper
Pinch ground nutmeg
1/4 cup grated Parmesan
3 ounces grated part-skim mozzarella cheese (about 2/3 cup)

Preheat the oven to 375 degrees F.
Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and nutmeg.

Spread 1 cup of tomato sauce on the bottom of a 9 by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups of sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.


Easy Tomato Sauce:
1 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 (28-ounce) cans whole tomatoes, drained, tomatoes chopped
3 tablespoons tomato paste
1 teaspoon dried oregano
1 bay leaf
Salt and pepper

In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper, to taste.
Yield: 6 servings

Answer 10

oh god yes

steak and alfredo with mushrooms on top is what i am known for

broiler on low setting
put seasonings on your steack of choice then cook both sides then put your portabells on top to toast them then top with alfredo sauce and toast again for 3 minuets then serve

its odd sounding but wonderful tasting if no broiler option on stove use temperature at 350

its oven streak but soooo good