OVEN BAKED PORTOBELLO MUSHROOMS WITH FETA CHEESE - VEGETARIAN RECIPE | INTHEKITCHENWITHELISA
Hi lovelies, I wanted to share a mushroom recipe with you for the grill, but the weather got really cold here really fast and we didnt manage to get grilling before that. However, I love cheese stuffed mushrooms and so I decided to make a recipe that can be made any time of the year. Today I would like to present you my oven baked portobello mushrooms with feta cheese recipe ???? This recipe is also suitable for vegetarians????You can find the recipe below???? Enjoy!????????
RECIPE
4 big portobello mushrooms, washed
olive oil
salt
black pepper
fresh thyme
about 100g feta cheese
some parmesan cheese
Bake the mushrooms in 200°C in the middle shelf of the oven for 10 minutes. Then drop the temperature to 150°C and continue baking for another 10 minutes or until a fork pierces through easily.
Preparation instructions in the video. If you have any questions about the recipe please feel free to ask me in the comments.
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Italian Morning von Twin Musicom ist unter der Lizenz Creative Commons Attribution ( lizenziert.
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#portobellomushrooms #ovenbakemushrooms #vegetarianrecipes
Spicy Marinated Garlic Mushrooms Recipe, Low Carb and Delicious asmr
You will love this easy and delicious and spicy garlic mushrooms. Low carb and keto approved. This Recipe is very easy and quick to cook and ready in 15 minuten.
Take about 500 g small mushrooms.
Clean from dirt.
And fry about 5-7 minuten until golden brown.
For this delicious and spicy pickled mushrooms
you will need
ingredients :
50 ml olive oil,
30 ml rice vinegar,
3 cloves of garlic,
1 tablespoon of honey,
1 teaspoon of mustard,
1 teaspoon of salt and pepper .
Dill and hot chilli.
500 g of small mushrooms.
Recipe:
500 g of peeled and washed mushrooms ,
cut of the legs.
First, prepare the marinade:
mix olive oil,
rice vinegar,
honey,
mustard,
add salt and pepper,
add garlic,
mix well .
Chop the dill and hot chilli,
add to the mixture.
Pour olive oil into a hot pan and fry the mushrooms over high heat.
Stirring constantly until golden brown.
Add hot mushrooms to the marinade. Mix well.
Cover and leave for about 1 hour.
After an hour , serve as you like!
I use fresh salad leaves and hot chilli.
Bon appetite!
#garlicmushrooms #foodandplatter #lowcarb
Italian Grandma Makes Chicken Marsala
CHICKEN MARSALA:
1 ½ lb. Chicken Breast (Chicken Tenders)
1 cup Flour + 1 tsp Salt + ½ tsp Black Pepper
Olive Oil
2 Tbsp Butter
1 clove Garlic, halved
1 lb. Baby Bella Mushrooms (Cremini)
½ cup Shallots, chopped
4 cloves Garlic, minced
1 cup Marsala Wine, sweet
2 cups Chicken Broth
1 Tbsp Butter mixed with 1 Tbsp Flour
Fresh Parsley, chopped
Salt & Black Pepper to taste
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Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
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Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
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Easy MARINATED MUSHROOMS / Pickled champignons. Great appetizer FOR DINNER / Tasty Ideas Cooking
Do you think that cooking mushrooms/champignons is difficult and time-consuming? Even marinated?!
And if we tell you that you can cook delicious pickled champignons in 5 minutes? Don't believe me? ;)
Then check out this recipe for making mushrooms and you will see that making a light and mouth-watering mushroom snack is not at all difficult!
In this video, we will show how to pickle mushrooms quickly and tasty.
This mushroom recipe will definitely add to your recipe collection!
Such a simple mushroom recipe would definitely help you if you friends suddenly come and you need to come up with something original and hastily. This delicious idea of how to cook champignons is ideal as an appetizer on a festive table. Of course, you can buy ready-made mushrooms. But, having cooked these amazing mushrooms at home, you will forever abandon the store!
So, we cook champignons at home in 5 minutes:
• In order to cook pickled mushrooms without sterilization, you first need to prepare the ingredients. Rinse the mushrooms well, remove all impurities.
• Cut the mushrooms into quarters lengthwise and transfer to a saucepan.
• Now let's turn to the marinade. Combine water, vinegar, sunflower oil in a deep bowl.
• Then add minced garlic, sugar and salt to the mixture. Stir thoroughly.
• For spicy taste, put bay leaves in the marinade, initially breaking them into pieces, and round black pepper.
• Mix the finished marinade with the mushrooms in the saucepan and begin to cook over low heat.
• From the moment of boiling, cook the mushrooms for 5 minutes, then turn off the heat and leave the mushrooms until they cool completely.
Marinated champignons are ready! The mushrooms are crispy and tasty.
Ready-made champignons can be put in a jar and stored in the fridge for up to two weeks.
#mushrooms #pickled #champignons #appetizer #recipes
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Ingredients:
Champignons: 500 g
Garlic: 7 cloves
Water: 50 ml
Vinegar: 50 ml
Vegetable oil: 50 ml
Sugar: 2 tsp
Salt: 2 tsp
Bay leaf: 2 -3 pcs
Black round pepper: 1 tsp
Enjoy your meal!
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Marinated & Grilled Portobello Mushrooms ~ Noreen's Kitchen
We made some steaks the other day and what better to go next to a steak than a marinated Portobello mushroom? These are very easy to make, and quick to cook once your grill is good and hot. Marinate them in some Italian dressing or another favorite, Teriyaki marinade and you are in for a nice treat!
Portobello mushrooms are a nice option if you have vegetarian friends because these are delicious and meaty and they are going to love them as well! So throw on your steaks and Sunday onions along with these mushrooms and you will have a meal fit for the royal family!
I hope you give these grilled Portobello mushrooms a try and I hope you love them!
Happy Eating!
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Perfect grilled mushrooms - gluten free recipe
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Ingredients:
Sauce:
1 cup fresh mushrooms
3 tbsp butter
Salt
Fresh black pepper
1 tsp dried garlic
Fresh parsley
Lemon juice
Other side:
Olive oil
Salt
Fresh black pepper
Chilli seeds
Lemon juice
Method:
Clean and cut the mushrooms on slices.
Use wooden stick and impale cutted mushrooms.
Sauce - add al ingredients, butter, salt, black pepper, dried garlic, parsley and lemon juice.
Put it on mushrooms from one side. Turn the mushrooms and use olive oil, salt, black pepper, chilli seeds and lemon juice.
Preheat oven on 200 C / 392 F and grill for 25 minutes.
Serve with mayonese and ketchup.
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