HOW LONG TO MICROWAVE A PORTOBELLO MUSHROOM RECIPES
PHILLY CHEESESTEAK STUFFED PORTOBELLO MUSHROOMS - SKINN…
It doesn't get much better than a low-carb, Philly Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness!
Provided by Gina
Categories Dinner
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400F. Spray a baking sheet with oil.
- Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
- Season steak with salt and pepper on both sides.
- Spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1 1/2 minutes on each side, until cooked through.
- Transfer to a cutting board and slice thin, set aside.
- Reduce the heat to medium-low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.
- Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about 1/2 cup each.
- Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.
Nutrition Facts : ServingSize 1 mushroom cap, Calories 256 kcal, CarbohydrateContent 10 g, ProteinContent 19 g, FatContent 16 g, SaturatedFatContent 8.5 g, CholesterolContent 26.5 mg, SodiumContent 383.5 mg, FiberContent 4 g, SugarContent 3.5 g
GOURMET MUSHROOM RISOTTO RECIPE | ALLRECIPES
Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).
Provided by Myleen Sagrado Sjdin
Categories Risotto
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts : Calories 430.6 calories, CarbohydrateContent 56.6 g, CholesterolContent 29.3 mg, FatContent 16.6 g, FiberContent 2.7 g, ProteinContent 11.3 g, SaturatedFatContent 6.6 g, SodiumContent 1130.8 mg, SugarContent 4.4 g
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