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.
Giada De Laurentiis' Stuffed Mushrooms | Everyday Italian | Food Network
Giada's stuffed mushrooms are sure to be a hit at your next gathering!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Stuffed Mushrooms
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 28 mushroomsIngredients
Deselect All
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Directions
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
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Giada De Laurentiis' Stuffed Mushrooms | Everyday Italian | Food Network
Easy Stuff Mushrooms with Pesto and Feta Cheese - Recipe by A Homemade Chef
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My name is Veena Azmanov and I am the face behind Veena’s Art of Cakes and A Homemade Chef.
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Ingredients
10 large or 20 medium Mushrooms or a Combination of both with Stems.
One small onion chopped fine
One small garlic chopped fine
¼ cup bread crumbs
2 tbsp. Pesto
2 tbsp. Sour Cream
¼ cup Olive Oil
¼ cup Feta Cheese cut into small cubes.
¼ cup Mozzarella Cheese (grated)
Salt and Pepper to Taste
Method :
Making Mayo's Recipes: Basil pesto stuffed mushrooms
Each Friday one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App.
Grilled Portobello Mushrooms with Pesto Stuffing | Doug Cooking
Portobello or Portabella? Either way, this original veggie griller gets a super mushroom makeover for the barbecue. Deconstructed pesto stuffing fills this grilled fungi with flavor. Enjoy!
Grilled Portobello Mushrooms with Pesto Stuffing
Recipe Recap:
2 Portabella Mushrooms, cleaned and stemmed
1 English Muffin, finely diced
1/4 C Pine Nuts
1/4 C Parmesan Cheese
3 Tbsp Chopped Fresh Basil
1 Garlic Clove
Olive Oil
Salt and Pepper
Optional:
Mozzarella Cheese Slices
Tomato Slices
Fresh Whole Basil Leaves
English Muffins
Preheat grill. In a large bowl, add 1-2 Tbsp olive oil, salt and pepper. Rub sides of the bowl with a peeled/smashed clove of garlic. Place each mushroom in the bowl and coat with the oil mixture. Set mushrooms aside. Add English muffin crumbs to the same bowl, adding more oil, and mix to coat crumbs. Toast crumbs in a grill-safe pan until golden, then add pine nuts, toasting 1-2 minutes more. Add portabellas to the grill, stem side down and cover. Add toasted crumb mixture, parmesan cheese, and chopped basil to a bowl to combine. Flip portabellas on the grill, and fill stem side with the stuffing, then cover. Grill until stuffing settles, then add any additional cheese slices over top to melt. Serve open faced or on your favorite bun with toppings. Enjoy!
Credits:
All Production by Doug
Background Music by Silent Partner
2016
#0060 - Pesto Stuffed Mushrooms
Tanja prepares a party favorite for our BOT house-warming shindig.