Portobello Mushroom Caprese
This is a favorite in the kitchen. It's easy to make, aromatic, and surprisingly light. An ideal dish for vegetarians or when you're ready for a meat break.
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Recipe below:
Preheat oven to 400°F.
1. In a saucepan combine 1/2 stick of butter, 3 minced garlic cloves, salt and pepper to taste (usually just a pinch). Using medium low heat, cook down the butter and garlic until fragrant, about 3-4 minutes.
2. Remove the stems from the mushrooms and brush each side with the garlic butter sauce.
3. Halve about 10-12 grape tomatoes, halve 8 oz of buffalo mozzarella and julienne about 10 basil leaves. Set aside a pinch or two of basil for garnish.
4. Divide the tomatoes, cheese, and basil equally between the mushrooms. Cook in oven for about 10-12 minutes or until tender.
5. Wipe down your saucepan, add 1/4 cup balsamic vinegar and 2 teaspoons of brown sugar on medium low heat. Let it reduce until it's a syrup consistency, about 4-5 minutes. Once reduced, remove from heat.
Remove mushrooms from oven and drizzle the balsamic over the top (add your extra basil atop for a garnish if you'd like). Serve immediately.
Stuffed Portobello Mushroom | Healthy Recipe
Learn how to make this quick and healthy recipe for stuffed Portobello mushrooms.
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Grilled Portobello Mushroom | Summer Grilling | Safeway
Replace meat with mushrooms! This Grilled Portobello Mushroom recipe will make for a hearty and flavorful dish that even meat lovers will appreciate. Just add olive oil and grill for 10 minutes!
INGREDIENTS
1 Portobello mushroom cap
1 tsp extra virgin olive oil
1/8 tsp kosher salt
pinch of black pepper
DIRECTIONS
1. Preheat grill to medium (375º-425º).
2. Remove stem and gills of mushrooms. Brush lightly with oil and season with salt and pepper.
3. Grill on both sides for 5-7 minutes each. Remove and slice.
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Stuffed Portobello Mushrooms- Bacon, Onions, Spinach and Cheese
We used 4 large portobello’s for this recipe with easy ingredients and should come together pretty quickly.
Although we used pancetta and gruyere, you can easily substitute bacon and any other type of cheese if you wish.
The beauty of this recipe is that you can easily make it vegetarian or vegan based on the ingredients you want to use. The steps will not change.
To prep your mushrooms-
Remove the stem with a paring knife. Place the knife in the center and rotate the mushroom. Be careful as the mushroom may crack with too much pressure.
Save the stem for the filling.
If you desire, trim the edges of the mushroom with the knife. You may remove the gills to get more internal area for stuffing.
Chop the stems and edges and set aside for the filling.
Brush inside of mushrooms with olive oil.
Our recipe-
Ingredients:
4 each- large portobello mushrooms (cleaned and trimmed)
12 oz- pancetta
8 oz- gruyere cheese (grated)
1 each- large white onion
3 cup- baby spinach (compacted)
Olive oil
Salt
Pepper
Method:
Render bacon over medium heat, add onions and mushroom pieces and sauté until bacon is cooked and onions are soft.
Season with salt and pepper.
Add the spinach right at the end and turn off the heat. You only want to slightly wilt the spinach as the will continue to cook in the oven.
Remove the mixture and cool slightly. Add 1/2 of the cheese and mix together.
Scoop the mixture into the mushrooms, you can heap above the tops.
Place in a 325 degree oven (covered) for about 25 minutes, based on your oven, you may need additional time. Cook until the mushrooms begin to turn dark brown and are sweating.
Remove the mushrooms, top with the rest of the cheese and broil until bubbly and browned.
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How to Turn MUSHROOMS Into STEAK | Vegan Portobello Mushroom Steak Recipe
In today's video I'm going to share my secret technique to transform mushrooms into the best vegan steak you've ever had. This ultra realistic vegan steak might blow your mind. From the marinating and grilling techniques, I'm showing you how to make portobello mushrooms taste like meat.
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Grilled PORTOBELLO MUSHROOM TOWER | Recipes.net
If you're not fond of eating vegetables, this 5 step portobello mushroom tower might help you change your mind. It's marinated in herbs, aromatics, wine, and lemon juice before being grilled. Arrange it in a bed of cauliflower puree and marinara sauce.
???? Check the full recipe on how to make Portobello Mushroom Tower:
Ingredients:
For Marinade
½ cup olive oil
1 tbsp lemon juice
1 tbsp white wine
1 tbsp garlic, minced
1 large shallot, minced
1 tbsp prepared basil pesto
1 tbsp thyme
1 tbsp rosemary
1 tbsp parsley
Salt and pepper, if desired
For Vegetables:
4 pcs 3-inch portobello mushrooms, trimmed and degilled
1 yellow squash
1 zucchini
1 large celeriac, peeled
2 large red heirloom tomatoes
1/4 lb asparagus or french beans for garnish
For Puree:
1 shallot
1 clove garlic
1 lb cauliflower, chopped
¼ cup heavy cream
2 Tbsp parmesan cheese
2 tbsp butter
Also required:
1 cup marinara sauce
Crumbled fresh mozzarella
⬇️ How to make Portobello Mushroom Tower ⬇️
0:39 Combine marinade ingredients. Slice all vegetables 1/4 inch thick and marinate, refrigerated for a minimum of 1 hour.
1:12 Lightly grill each vegetable until just done. They should still be slightly crunchy — do not overcook.
1:19 Over medium heat, sauté shallots and garlic until tender, add cauliflower, and caramelize lightly. Put the cauliflower mixture, heavy cream, and parmesan in a food processor and puree.
1:38 To assemble the tower, start by placing a dollop of the cauliflower puree in the center of the plate as your base, then add a dollop of marinara sauce.
1:45 Start the tower by alternately layering your vegetables. Top with grilled asparagus and crumbled fresh mozzarella.
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