small casserole dish. Brush portobello mushrooms on both sides with
rush both sides of each portobello mushroom cap with Italian dressing. Arrange
eparate shallow dishes. Dredge each mushroom cap in the flour first
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
rill to medium.
Discard mushroom stems. Remove brown gills from
epper. Divide mixture evenly among mushroom caps. Top evenly with tomato
callops, yellow squash, zucchinis, and portobello mushroom to the mojito marinade; toss
Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil in a large skillet over medium-high heat. Sear the portobello mushrooms for 3 minutes on each side until browned.
Stir together cream cheese, green pepper, and hummus until evenly blended. Season the mushroom caps with salt and pepper on each side. Place the mushrooms onto a baking sheet, with the stem-side facing up. Sprinkle with lemon pepper, then fill with hummus mixture.
Bake in preheated oven for 15 minutes until the filling is hot.
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.
Remove the stems from the Portobello.
mushrooms and brush the
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.
Refrigerate overnight.
Place the portobello mushroom caps into a resealable plastic
he ribbed side of the portobello mushroom caps; arrange the mushrooms on
eat, fry the squash and portobello mushrooms in olive oil. Fry
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.
il the grate.
Grill portobello mushrooms with gill sides up
Stir in the thyme and portobello mushrooms, then turn the heat
plates. Top each with mushroom slices, 2 tomato wedges, and