SPINACH & ARTICHOKE-STUFFED PORTOBELLO MUSHROOMS RECIP…
Stuffed mushrooms and spinach-artichoke dip come together in this quick vegetarian recipe. Serve these cheesy stuffed mushrooms with a big salad for a satisfying and healthy dinner.
Provided by Carolyn Casner
Categories Healthy Vegetarian Mushroom Recipes
Total Time 30 minutes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Combine oil, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
- Meanwhile, combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Drain as much water as possible from the spinach, then transfer to a medium bowl. Add artichokes, cream cheese, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir well to combine. Divide the mixture between the mushrooms and bake until hot, 7 to 10 minutes.
Nutrition Facts : Calories 175.3 calories, CarbohydrateContent 14.2 g, CholesterolContent 11.9 mg, FatContent 10.7 g, FiberContent 4.4 g, ProteinContent 7.8 g, SaturatedFatContent 3.1 g, SodiumContent 491 mg, SugarContent 3.3 g
PASTA WITH PORTOBELLO MUSHROOMS RECIPE - NYT COO…
The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.
Provided by Mark Bittman
Total Time 1 hours
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
- Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
- Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.
More about "recipe using portobello mushrooms recipes"
PASTA WITH PORTOBELLO MUSHROOMS RECIPE - NYT COO…
The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
- Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.
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EASY PORTOBELLO MUSHROOM SAUTE RECIPE | ALLRECIPES
My first time cooking portobello mushrooms and this was the most perfect, easy, delicious recipe. Used fresh garlic, and onions and added one small zucchini chopped, about 2 Tbs. …
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From allrecipes.com
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STUFFED PORTOBELLO MUSHROOMS | ALLRECIPES
Excellent, but used mild Italian Sausage and 6 large Portobello Mushrooms. Removed the fins, then stuffed them. Served as a main course with a salad, broiled asparagus and wild rice.
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GARLIC BUTTER PORTOBELLO MUSHROOM RECIPE - SPEND WIT…
Apr 09, 2019 · Easy Portobello Mushroom recipes are a favorite for us! Portobellos pack a great rich mushroom flavor and a texture that pairs perfectly with steaks or other meats. We love them as stuffed mushrooms, grilled and used as burger buns or even included in Sauteed Mushrooms …
From spendwithpennies.com
From spendwithpennies.com
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THE BEST SEAFOOD STUFFED MUSHROOMS RECIPE | ALLRECIPES
I followed this recipe to the T and I dont think I will be making them again. I love stuffed mushrooms and have 4 or 5 different recipes I love but I havent found a seafood stuff mushroom recipe I like …
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From allrecipes.com
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EASY PORTOBELLO MUSHROOM SAUTE RECIPE | ALLRECIPES
My first time cooking portobello mushrooms and this was the most perfect, easy, delicious recipe. Used fresh garlic, and onions and added one small zucchini chopped, about 2 Tbs. …
From allrecipes.com
From allrecipes.com
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