PORTABELLA STUFFED MUSHROOM RECIPES RECIPES

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SHRIMP STUFFED PORTABELLA MUSHROOMS RECIPE - FOOD.COM



Shrimp Stuffed Portabella Mushrooms Recipe - Food.com image

Delicious, and often requested, Stuffed Mushroom recipe. I usually serve as a side dish with grilled sirloin steaks.

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 5 serving(s)

Number Of Ingredients 14

5 large portabella mushrooms
1/2 lb raw shrimp (cleaned and roughly chopped)
1 cup seasoned bread crumbs
3 tablespoons cream cheese (softened)
1 red bell pepper (finely diced)
1 onion (finely diced)
1/2 cup butter
1/2 cup shredded parmesan cheese
1 cup shredded cheddar cheese, divided into two half cups
1 teaspoon Old Bay Seasoning
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
nonstick cooking spray

Steps:

  • Preheat oven to 325 degrees F.
  • Remove stems from mushroom caps and dice stems, set aside.
  • Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
  • Melt butter in a large skillet over medium heat.
  • Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
  • Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
  • Add cream cheese to mixture and stir well.
  • Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
  • Spray an 8x11 glass baking dish with non-stick cooking spray.
  • Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
  • Evenly spread remaining half cup of cheddar cheese over stuffed caps.
  • Place dish into preheated oven, and bake for apx. 45 minutes to one hour.

Nutrition Facts : Calories 487.2, FatContent 33.9, SaturatedFatContent 20.3, CholesterolContent 148.4, SodiumContent 1405, CarbohydrateContent 25, FiberContent 3.2, SugarContent 5.9, ProteinContent 22.1

MUSHROOM STROGANOFF - SKINNYTASTE



Mushroom Stroganoff - Skinnytaste image

This healthy mushroom stroganoff made with shiitake, baby portabella, and cremini mushrooms and noodles in a light creamy sauce is a quick and easy meal, perfect for Meatless Mondays!

Provided by Gina

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 15

1 tablespoon butter
1/2 cup chopped onion
2 tbsp unbleached all-purpose flour
2 cups fat-free (less-sodium vegetable broth (or beef if you're a carnivore))
1 tbsp Worcestershire sauce*
1 tsp tomato paste
5 oz sliced white mushrooms
8 oz sliced Cremini or baby Bella mushrooms
3.5 oz Shiitake mushrooms
1/4 tsp thyme
salt and pepper to taste
2 tbsp white wine or sherry
1/4 cup reduced-fat sour cream
8 oz uncooked noodles (No-Yolk noodles)
1 tbsp minced fresh flat-leaf parsley for garnish

Steps:

  • Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.
  • Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.
  • Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds.
  • Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly.
  • Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.
  • Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds.
  • Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 268 kcal, CarbohydrateContent 52.5 g, ProteinContent 12.5 g, FatContent 3.5 g, SaturatedFatContent 2 g, CholesterolContent 8.5 mg, SodiumContent 312 mg, FiberContent 7 g, SugarContent 4.5 g

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