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Tag: portabello

  • Grilled Pesto Veggie Pizza Portabello Mushroom Caps

    Grilled Pesto Veggie Pizza Portabello Mushroom Caps


    Spread pesto sauce onto marinated portabello mushroom caps

    cover pesto with thinly sliced black olives, sliced cherry tomatoes and minced garlic.
    Add tiny dollops of ricotta cheese over veggies. Sprinkle with goat or mozzarella cheese or both if you like.

    Cover cheese with juliene sliced yellow peppers and zucchini slices.

    Bake at 400 degrees for 15-20 minutes until mushroom is fork tender.

    To grill on the BBQ:

    Spray olive oil on mushroom cap. Cook the top of the cap first (gill side down) for 8-10 minutes, remove from heat and fill with your toppings. Allow to grill for another 6-10 minutes until fork tender and your cheese has melted.

  • BBQ Chicken Portabello Pizza

    BBQ Chicken Portabello Pizza

    In the best of plans, before I leave for work in the morning, I marinade the mushroom caps in a ziplock back and upon returning home from work, they are ready to go.
    8 large portabello mushroom caps – marinade in your favorite oil and vinegar dressing for 1-8 hours. You can also use corn tortillas, fry until crisp and serve the chicken mixture on top for BBQ Tostados. Or use pizza dough from Trader Joe’s or you local pizza place, or english muffins bagels. All work well.

    BBQ Chicken Filling:
    Cook 4 chicken breasts in a heated skillet with 1 tablespoon olive oil.
    Season with Italian seasonging and garlic cloves finely chopped or pressed.
    Add 1 cup each of; green, red or yellow peppers, chopped zucchini, and sliced mushrooms.
    Add 1 small red onion-thinly sliced
    Simmer for 5 minutes. Slice chicken into bite size pieces.
    Variations: Jalapeno pepper slices, crumbled crispy bacon
    or try Alfredo sauce for your base and use the BBQ sauce in the chicken filling. Yummy.

    Spread Sweet Baby Rays BBQ sauce onto mushroom caps. Spread chicken/Vegetable mixture on top of BBQ sauce.
    Sprinkle with 1 cup grated mozzarella, monterrey jack, cheddar or crumbled feta cheese.

    Bake mushroom caps for 20-25 minutes until they are fork tender. (Follow instruction for you pizza dough for cooking times and temperatures.)

    Serve with a side salad with BBQ Ranch dressing.

  • Stuffed Portabello Mushrooms with Pickled Beets, Goat Cheese and Walnuts

    Stuffed Portabello Mushrooms with Pickled Beets, Goat Cheese and Walnuts

    If you want to make appetizers, just use the baby portabellos instead of the big guys.

    Ingredients

    1 jar (16 ounces) Whole Pickled Beets
    4 large portobello mushrooms (about 1 pound)
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1/2 cup fresh bread crumbs, such as sourdough or whole wheat*
    1/4 cup sliced green onions or chopped chives
    1/4 cup coarsely chopped walnuts, toasted
    1/2 cup (2 ounces) crumbled goat cheese

    Preparation

    Preheat oven to 400°F. Drain beats, reserving liquid. Coarsely chop 1/2 cup beets; set remaining whole beets aside with beet liquid to use in Vegetable Platter With Balsamic-Beet Vinaigrette (recipe follows).
    Trim stems flat and remove gills from mushroom caps using a spoon; discard. Place caps, rounded sides down, on foil-lined baking sheet; season with salt and pepper.
    Combine chopped beets, bread crumbs, green onions and walnuts in medium bowl; mix well. Spoon mixture into caps and top with cheese. Bake 12 to 15 minutes or until heated through and mushrooms are tender.

  • Stuffed Portabello Mushrooms – Spinach, Ricotta and Mozzarella

    Stuffed Portabello Mushrooms – Spinach, Ricotta and Mozzarella

    4 large Portobello mushrooms
    2/3 cup Ricotta cheese
    10 oz bag spinach, cooked, squeezed and chopped
    2 tbsp flour
    1 large garlic clove, minced
    1 medium onion, chopped
    1 cup monterrey jack or mozzarella cheese, grated or finely diced
    2 tbsp Parmesan cheese, grated
    2 tsp dried oregano

    Instructions
    Cut out mushroom stalks at cap. Reserve caps, chop stalks and mix to remaining ingredients in a large bowl. Season to taste. Place mushrooms on a baking sheet, underside up. Mound stuffing on mushrooms and smooth over. Cook in center of preheated oven at 400° F for 20 to 25 minutes until golden.