eparate shallow dishes. Dredge each mushroom cap in the flour first, then
ides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking
Preheat oven to 400 degrees F (200 degrees C).
Place mushroom slices in a bowl. Sprinkle mushrooms with red wine vinegar. Lay the bread slices on a baking sheet. Spread mustard evenly on one slice. Arrange the mushroom slices on the slice of bread with the mustard. Place the green olive slices on the other slice of bread. Cover each piece of bread with the Havarti cheese.
Bake in preheated oven until the cheese melts, 5 to 7 minutes. Remove from oven and put the slices together to make a sandwich.
Heat the olive oil in a skillet over medium heat. Cook the portobello mushroom and red onion in the olive oil until the mushroom has softened, 3 to 5 minutes.
Whisk the egg whites and water together in a small bowl; pour over the mushroom and onion mixture. Season the egg whites with salt and pepper. Cook, stirring occasionally, until the egg whites are no longer runny, about 5 minutes. Sprinkle the mozzarella cheese over the mixture; top with the pesto. Fold the omelette in half and continue cooking until the cheese melts, 2 to 3 minutes.
small casserole dish. Brush portobello mushrooms on both sides with
Slice sandwich roll in half and place in the toaster oven for 5 to 6 minutes. Spread 1 teaspoon butter over each half. Scrape garlic over the bread to give it a garlic flavor.
Place Swiss cheese over mushroom cap and toast until cheese is melting, about 5 minutes. Sandwich between buttered bread halves.
Preheat oven to 350 degrees F (175 degrees C).
Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
Bake in preheated oven until heated through and golden on top, about 30 minutes.
Place portobello mushroom caps into a large resealable
about 1 minute.
Arrange portobello mushroom caps onto the prepared baking
epper. Divide mixture evenly among mushroom caps. Top evenly with tomato
Cook the sausage until done. Cut into small chunks.
Place 1/4 cup of ricotta inside the portobello cap, gently spread it around evenly.
Sprinkle the garlic powder and oregano over the ricotta.
Add sausage chunks on top of the ricotta and bake at 375 for 15-20 minutes. Mushroom will be softer when done.
nder skin.
Toss the mushroom caps with the 2 tablespoons
Remove the stems from the Portobello.
mushrooms and brush the
eat.
Add the mushrooms, cap side down and cook them
rom the portobello with a sharp knife, and cut the cap into
Place Pecans, Red Onion, Sliced Portobello Mushroom and Braggs into a high
he ribbed side of the portobello mushroom caps; arrange the mushrooms on
baking sheet.
Coat portobello mushrooms with about 1/4
rill to medium.
Discard mushroom stems. Remove brown gills from
about 1 minute. Add the mushroom, red pepper, and asparagus; season