INSTANT POT PORTOBELLO MUSHROOMS RECIPES

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CHUNKY BEEF CHILI – INSTANT POT RECIPES



Chunky Beef Chili – Instant Pot Recipes image

Provided by Beef It's What's For Dinner

Prep Time 5 minutes

Cook Time 22 minutes

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds Beef Stew Meat (cut into 1 inch to 1 1/2-inch pieces)
2 tablespoons vegetable oil (divided)
1 medium onion (chopped)
1 medium Jalapeno pepper (minced)
29 ounces tomatoes (with chiles, diced, 2 cans )

Steps:

  • Optional: Brown stew meat on the Saute function of the Instant Pot, seasoning with salt, if desired.
  • Add the onion, jalapeno pepper and diced tomatoes in the Pot.
  • Close and lock pressure cooker lid. Use beef, stew or high-pressure setting; setting time to 22 minutes. When time is up, use quick release feature to release pressure; carefully remove lid.
  • Serve with shredded cheese , sour cream or any toppings you desire! Enjoy!

STUFFED PORTOBELLO MUSHROOMS RECIPE - HOW TO MAKE ... - DELISH



Stuffed Portobello Mushrooms Recipe - How to Make ... - Delish image

These Stuffed Portobello Mushrooms go so fast you might want to make a double batch. Find the recipe on Delish.com.

Provided by Makinze Gore

Categories     cocktail party    dinner party    Sunday lunch    dinner    lunch

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 17

Cooking spray
8 portobello mushrooms, washed and stems and gills removed
2 tbsp. extra-virgin olive oil
1 (8-oz.) block cream cheese, softened
1 (10-oz.) package frozen spinach, defrosted and squeezed dry
1 c. shredded mozzarella
6 strips bacon, cooked and roughly chopped
1/2 c. cherry tomatoes, quartered
2 cloves garlic, minced
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper 
Pinch crushed red pepper flakes 
1/2 c. panko breadcrumbs
1/4 c. freshly grated Parmesan
4 tbsp. melted butter
Freshly chopped parsley, for serving

Steps:

  • Preheat oven to 400° and grease a large baking sheet with cooking spray. Place mushrooms, stem side down on pan and brush with oil. 
  • Bake for 10 minutes or until beginning to soften. Soak up any excess water on pan with paper towels. 
  • In a large bowl, combine cream cheese, spinach, mozzarella, bacon, tomatoes, garlic, and oregano. Season with salt, pepper, and a pinch of red pepper flakes. 
  • In a medium bowl combine panko, Parmesan, and melted butter. 
  • Flip mushroom caps over and stuff with cream cheese mixture. Top with panko mixture. 
  • Bake until cheese is melty and tops are golden, 15 minutes. 
  • Garnish with parsley before serving.

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