Stuffed Portobello Mushrooms
When you order stuffed mushrooms at a restaurant, they’re typically small button caps filled with a bread, cheese and meat paste-type mixture. They often rest in pools of cheesy grease, and while this isn’t always the case – this is an excellent recipe from Taste of Home, in fact – the possibility often deters me from trying them when dining out.
Lucky for stuffed mushroom lovers, these delicious guys aren’t required to be an appetizer. I enjoy stuffing large Portobello caps with various ingredients and serving them as the main dish. Steam your favorite vegetable and you have a quick, healthy and flavorful meal.
Sausage and spinach stuffed Portobello mushrooms
2 large Portobello caps
½ lb. lean, spicy turkey sausage
½ - 1 Tbsp. minced garlic
½ small red onion, diced
½ small red bell pepper, chopped
2 – 3 c. fresh spinach, chopped
Salt and pepper to taste
½ - 1 cup grated Asiago cheese
Clean out 2 Portobello caps, and set them aside. If the margin or gills are particularly firm, place them convex side up on your oven rack at 350° for 5 minutes – this will help soften them up. I use a spoon to simply scrape away until I have a decent bowl in which to pack my filling.
For the filling, brown your sausage with the onion, pepper and garlic until browned. Drain if excess liquid is present. Lower the heat, and add your spinach; mix until just wilted. Fill your mushroom caps, each with half of the warm filling. Top with Asiago cheese.
Place on a slightly oiled pan, and bake for 10 to 15 minutes at 350°, or until the cheese is melted.
Lemon steamed asparagus
I served these mushrooms with steamed asparagus. Remove the tough portion of the stems before sprinkling them with lemon juice, salt, pepper and a bit of water. You can put these in a microwave-safe container and microwave them for about 5 minutes, or you can use your steamer of choice.
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They often rest in pools of cheesy grease, and while this isn't always the case – this is an excellent recipe from Taste of Home, in fact – the possibility often deters me from trying them when dining out. Lucky for stuffed mushroom lovers,
I know it has red onions, sliced almonds and red sweet peppers. I love this salad, especially during the summer. • Mushrooms and cake: I am looking for two recipes. The now-closed Plankhouse used to serve crab-stuffed mushrooms.
The recipe can be doubled or tripled for a larger crowd. Erin from Rollin's Cheese & Nut Spread is a great alternative to chip dip. Rhonda from Hillsdale's Stuffed Mushrooms are great for a large summer get-together. DIRECTIONS: Preheat oven to 350
Learn more about her, and get her fabulous winning recipe for crab-stuffed mushrooms, which took in an overwhelming 84 percent of the vote. Are you up for the challenge? Enter your recipe here. And vote for next week's winner; three readers with simple
For our grilled, stuffed portobello mushrooms, you'll need the following: four large portobello mushrooms, 12 ounces of baby spinach (remember to wash it before you leave for the stadium), 1 cup chopped tomatoes, 1/2 cup finely chopped onion,
Easy Stuffed Mushroom Recipe – Healthy Vegan Recipes On Video ...
This easy stuffed mushroom recipe turned out perfect. For our last night in Paris, we wanted to put together some healthy vegan recipes for our wonderful hosts, Karine and Kelric. We didn’t want any kind of indigestion on our 8 hour flight home, so the main part of our meal was brown rice topped with an eggplant and tomato sauce. We started with the zucchini crackers topped with tomato, avocado and pesto that Haley had made for us in Amsterdam. Then we sat down to enjoy our rice along with these stuffed mushrooms.
Recipes for Seriously Stuffed Mushrooms from @ - pair with beer or wine, either way!
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Try this for Mushroom Month: 
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