remove the gills of the Portobello mushrooms until they are smooth
aps.
Preheat broiler. Broil stuffed mushroom caps for 5 mins
small casserole dish. Brush portobello mushrooms on both sides with
ub the caps of the portobello mushrooms with 2 tablespoons olive
rush both sides of each portobello mushroom cap with Italian dressing
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.
PDATED NOTE: I made this recipe again according with the last
ven to 400\u00b0F. Place Portobello mushrooms, stem-side up, on
Preheat oven to 425\u00b0F.
Wipe mushrooms with a clean, damp cloth or paper towel. Remove mushroom stems and chop them coarsely; set aside.
In a large skillet, melt butter or margarine over medium heat. Cook onion, garlic, corn, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Remove from heat. Stir in all remaining ingredients.
Place portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among portobello caps.
Bake, uncovered, about 15 minutes or until mushrooms are tender.
eat, fry the squash and portobello mushrooms in olive oil. Fry
eason, I cannot get the recipe to show the mushrooms as
callops, yellow squash, zucchinis, and portobello mushroom to the mojito marinade
n skillet; Cook and stir portobello mushrooms and remaining green onion
Remove stems from portobello mushrooms. Arrange the mushroom caps,
Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.
Preheat grill to medium.
Discard mushroom stems. Remove brown gills from the undersides of the caps using a grapefruit spoon; discard gills.
Brush the remaining 1 teaspoon oil over both sides of the caps.
Oil a grill rack or grill pan. Place the caps on the rack, stem sides down, cover and grill until soft, about 3-5 minutes per side (depending on the thickness of the mushroom).
Remove from the grill and fill with the tomato mixture. ...
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.
Heat oil in skillet.
Add onion, basil, garlic and rosemary. Saute until onion is soft (less than 5 minutes).
Transfer to medium bowl; mix in shrimp, bread crumbs, cheese and mayo. Lightly season with salt and pepper.
Remove dark gills from mushrooms.
Arrange mushrooms rounded side down onto an oiled baking sheet.
Mount the shrimp filling into mushrooms, pressing to compact.
Can make ahead to keep in refrigerator for later. Preheat oven to 350\u00b0.
Bake for 35 minutes.
Spicy version: Lightly sprinkle with red pepper ...
ub the outside of each portobello with olive oil using your
Preheat oven to 350 degrees F or grill to 400 degrees F.
Clean the mushrooms and rub with oil.
Sprinkle with salt and pepper and place on a foil lined baking tray.
Bake for 5 minutes until tender. Or if grilling, turn mushrooms once or twice while cooking on the grill until tender.
While mushrooms are cooking, prepare Idahoan Four Cheese Mashed Potatoes according to package instructions.
Fold in the cheddar cheese and the peppers.
When mushrooms are cooked, sprinkle with a bit more salt and pepper and stuff with the mashed ...
archment paper.
For the stuffed mushrooms, combine the breadcrumbs, Parmesan