Portabella mushroom recipes!
im a vegetarian tho, so id need a recipe with no meat or fishWww@FoodAQ@Com
Answers:
Stuff portabella mushrooms with Spinach Artichoke dip, then top with a white vegan cheese!. Bake until cheese is melted and filling is hot!.Www@FoodAQ@Com
Portabello & Canandian Bacon on French Bread Recipe
Ingredients:
1 Lg Portabello mushroom or a mix of any type!.
1 sm shallot minced
1-2 med cloves garlic
1/4 Lb Cananadian bacon diced
1/4 C!.GOOD White wine
1 Tbsp!.Butter
1/2 Tsp!. Tarragon or Fresh Basil
Salt and Pepper to taste!.
Directions:
Saute' minced Shallot and Garlic in butter over low heat untill Shallot is soft and clear add white wine and increase heat,reduce till a quarter of what you started with!. Add canandian bacon and mushroom salt,pepper,any seasoning you see fit!. I personally would use either listed!. Saute' 5 mins more untill soft!. Let cool!.A nice touch would be to mix 1/2 Cup cream cheese with shredded GRUYER cheese!. Brush bread with olive oil add some of the cheese mixture then the mushroom mixture!. Broil in a 350' oven for 10 to 12 mins!.
Makes enough for 1 loaf of French bread!.
Im not sure if this is what you had in mind,it does sound good to me an would be worth trying!.Hope you enjoy!
**************************************!.!.!.
Cognac cream sauce with portabello mushrooms Recipe
Sauces
Ingredients:
4 tablespoons of Cognac (substitute brandy if necessary)
5 portabello mushrooms, quartered!.
1-2 cups heavy cream
2 tablespoons of butter
salt
fresh ground pepper
Directions:
1!. saute mushrooms in butter till tender
2!. Add 1 cup of cream and cognac, heat and stir
3!. As mixture reduces and thickens add more cream as nedeed
4!. Finally add salt and pepper to taste
n/a
Great with steak!!
**************************************!.!.!.
Stuffed Portabello Mushrooms Recipe
Ingredients:
4 large portabello mushroom caps (about 4" in diametre)
2 cups water
1/2 cup soy sauce
1/4 cup maple syrup
3 cloves garlic, crushed
1/2 cup sweet potato, peeled and diced into 1" cubes
1/2 cup carrots, diced into 1" cubes
1/2 cup parsnips, diced into 1" cubes
1/2 cup butternut squash, peeled and diced into 1"cubes
(You can use any combination of root vegetables you like in this recipe, as long as you have 2 cups total before roasting)
1/3 cup extra virgin olive oil
1 tbsp dried parsley
sea salt and pepper to taste
Directions:
Mix the soy sauce, maple syrup, water, and crushed garlic together in a large bowl or baking dish with deep sides!. Wash the mushroom caps well, and then marinate in the soy sauce mixture for a minimum of an hour (several hours is best)!.
Preheat your oven to 400 F!. On a large baking sheet, toss the root vegetables together with the olive oil, parsley and salt and roast for 35-45 minutes, until they are soft and slightly browned!.
Once the mushroom caps have finished marinating, grill them for about 3 minutes on each side on a hot barbeque or indoor grill!.
When the vegetables are finished roasting, remove them from the pan and place in a medium sized bowl!. Mash until they are smooth!.
Place 2 mushroom caps on each plate, and fill each cap with the roasted vegetable mixture!. Garish with a few sprigs of fresh parsley, or some minced chives (or both) and serve while piping hot!
Serves 2
Www@FoodAQ@Com
Ingredients:
1 Lg Portabello mushroom or a mix of any type!.
1 sm shallot minced
1-2 med cloves garlic
1/4 Lb Cananadian bacon diced
1/4 C!.GOOD White wine
1 Tbsp!.Butter
1/2 Tsp!. Tarragon or Fresh Basil
Salt and Pepper to taste!.
Directions:
Saute' minced Shallot and Garlic in butter over low heat untill Shallot is soft and clear add white wine and increase heat,reduce till a quarter of what you started with!. Add canandian bacon and mushroom salt,pepper,any seasoning you see fit!. I personally would use either listed!. Saute' 5 mins more untill soft!. Let cool!.A nice touch would be to mix 1/2 Cup cream cheese with shredded GRUYER cheese!. Brush bread with olive oil add some of the cheese mixture then the mushroom mixture!. Broil in a 350' oven for 10 to 12 mins!.
Makes enough for 1 loaf of French bread!.
Im not sure if this is what you had in mind,it does sound good to me an would be worth trying!.Hope you enjoy!
**************************************!.!.!.
Cognac cream sauce with portabello mushrooms Recipe
Sauces
Ingredients:
4 tablespoons of Cognac (substitute brandy if necessary)
5 portabello mushrooms, quartered!.
1-2 cups heavy cream
2 tablespoons of butter
salt
fresh ground pepper
Directions:
1!. saute mushrooms in butter till tender
2!. Add 1 cup of cream and cognac, heat and stir
3!. As mixture reduces and thickens add more cream as nedeed
4!. Finally add salt and pepper to taste
n/a
Great with steak!!
**************************************!.!.!.
Stuffed Portabello Mushrooms Recipe
Ingredients:
4 large portabello mushroom caps (about 4" in diametre)
2 cups water
1/2 cup soy sauce
1/4 cup maple syrup
3 cloves garlic, crushed
1/2 cup sweet potato, peeled and diced into 1" cubes
1/2 cup carrots, diced into 1" cubes
1/2 cup parsnips, diced into 1" cubes
1/2 cup butternut squash, peeled and diced into 1"cubes
(You can use any combination of root vegetables you like in this recipe, as long as you have 2 cups total before roasting)
1/3 cup extra virgin olive oil
1 tbsp dried parsley
sea salt and pepper to taste
Directions:
Mix the soy sauce, maple syrup, water, and crushed garlic together in a large bowl or baking dish with deep sides!. Wash the mushroom caps well, and then marinate in the soy sauce mixture for a minimum of an hour (several hours is best)!.
Preheat your oven to 400 F!. On a large baking sheet, toss the root vegetables together with the olive oil, parsley and salt and roast for 35-45 minutes, until they are soft and slightly browned!.
Once the mushroom caps have finished marinating, grill them for about 3 minutes on each side on a hot barbeque or indoor grill!.
When the vegetables are finished roasting, remove them from the pan and place in a medium sized bowl!. Mash until they are smooth!.
Place 2 mushroom caps on each plate, and fill each cap with the roasted vegetable mixture!. Garish with a few sprigs of fresh parsley, or some minced chives (or both) and serve while piping hot!
Serves 2
Www@FoodAQ@Com
Grilled Portabella Mushrooms
1 Package Portabella Mushroom Caps
1/4 Cup Olive Oil
2 Tablespoons Balsamic Vinegar
1 Whole Shallot -- finely chopped
1 Clove Garlic -- finely chopped
1!. Remove stems and wipe caps clean with a damp paper towel!.
2!. Combine oil, vinegar, shallots and garlic!.
3!. Turn mushrooms on their backs, with dark “gill” side up!. Spoon
dressing over gills!.
4!. Grill on rack over hot coals, gill sides up, for 4 minutes!. Slice
and
serve!.
Www@FoodAQ@Com
1 Package Portabella Mushroom Caps
1/4 Cup Olive Oil
2 Tablespoons Balsamic Vinegar
1 Whole Shallot -- finely chopped
1 Clove Garlic -- finely chopped
1!. Remove stems and wipe caps clean with a damp paper towel!.
2!. Combine oil, vinegar, shallots and garlic!.
3!. Turn mushrooms on their backs, with dark “gill” side up!. Spoon
dressing over gills!.
4!. Grill on rack over hot coals, gill sides up, for 4 minutes!. Slice
and
serve!.
Www@FoodAQ@Com
My local newspaper had a recipe about 4 or 5 months ago!. They called it a bella burger!. I tried doing a search (San Jose Mercury News is the paper), but couldn't find it!. It used the cap of a portobello mushroom with the gills removed in place of a burger pattie!. also onions and balsamic vinegar!. It really sounded good!. Do a search on portobello burger!. You should be able to find something!.Www@FoodAQ@Com
We just brush them with olive oil, sprinkle with garlic salt & oregano and BBQ them on both sides!. Serve them on a bun with lettuce, tomato, onion and sliced avocados!.!.!.!.!.!.Www@FoodAQ@Com
put cheese in the mushrooms and then some sesonings put in the oven and bake when u take out put somw diced tomatoes on it! it's really yummy!Www@FoodAQ@Com