| 6 - Portobello caps | |
| 1 pack of chopped spinach - frozen or fresh | |
| 6 oz. cream cheese | |
| 1/3 cup romano cheese | |
| 1 Egg | |
| 1 clove garlic chopped | |
| 1 Tablespoon Olive Oil | |
| Salt & Pepper to taste |
Spinach Stuffed Portobello
Portobello Pizza
| Portobello Mushroom caps, cleaned and stems removed | |
| Extra virgin olive oil | |
| Tomato sauce, homemade or good quality purchased | |
| Grated cheeses: fresh mozzarella, provolone, parmesan, locatelli, cheddar, etc. | |
| Freshly chopped herbs |
Top each roasted portobello with some tomato sauce and then grated cheese. Return to oven and bake until the sauce is bubbly and the cheese is melted. Sprinkle with freshly chopped herbs and serve immediately.
Mushroom Stroganoff
1 lb. Sliced Portobellos
1/2 lb. Sage Sausage*
1/4 cup chopped onion
1 clove chopped garlic
1/2 cup milk
1 T Flour
1 lb. Egg Noodles - Cooked
Sauté onion, garlic and sausage till sausage is brown, add Oakshire Sliced Portobellos and cook until Portobellos are cooked through – 10 minutes. If needed add more water to Portobellos and sausage.
Mix milk and flour together. Bring pan to boil, add milk and flour mixture to pan to make thicker gravy.
Serve over Egg Noodles.
*Sausage option, if you do not use sausage you can substitute beans or vegetable protein.
1/2 lb. Sage Sausage*
1/4 cup chopped onion
1 clove chopped garlic
1/2 cup milk
1 T Flour
1 lb. Egg Noodles - Cooked
Sauté onion, garlic and sausage till sausage is brown, add Oakshire Sliced Portobellos and cook until Portobellos are cooked through – 10 minutes. If needed add more water to Portobellos and sausage.
Mix milk and flour together. Bring pan to boil, add milk and flour mixture to pan to make thicker gravy.
Serve over Egg Noodles.
*Sausage option, if you do not use sausage you can substitute beans or vegetable protein.
Balsamic Marinated Portobellos
4 Portobello Caps
1/4 cup balsamic vinegar
2 T Olive Oil
1 clove of garlic minced
1/2 onion chopped
1/4 cup fresh basil, chopped
Wash mushrooms and remove stems. Place in 9 x 13 pan. Mix balsamic vinegar, garlic, onion, basil and olive oil together. Pour over Portobellos; let sit 2 to 4 hours. Grill.
1/4 cup balsamic vinegar
2 T Olive Oil
1 clove of garlic minced
1/2 onion chopped
1/4 cup fresh basil, chopped
Wash mushrooms and remove stems. Place in 9 x 13 pan. Mix balsamic vinegar, garlic, onion, basil and olive oil together. Pour over Portobellos; let sit 2 to 4 hours. Grill.
Marinated Portobellos
4 Portobello Caps
1/2 bottle any good Italian Dressing
Marinate Portobellos 2 to 4 hours. Preheat grill or broiler. Grill 4 inches from flame, 4 minutes per side.
1/2 bottle any good Italian Dressing
Marinate Portobellos 2 to 4 hours. Preheat grill or broiler. Grill 4 inches from flame, 4 minutes per side.
Marinated Grilled Portobellos Recipes
4 Portobello Caps
Olive Oil
1/4 Cup Soy Sauce
Garlic Powder to taste
Separate mushroom caps from stems and wash. Coat caps with Olive Oil and place in 9 x 13 pan. Mix together Soy Sauce and Garlic Powder. Pour over caps and let sit 2 to 4 hours. Preheat grill or broiler. Grill 4 inches from flame, 4 minutes on each side. Serve as Main Course or Appetizer.
(You can take the marinade while the Portobellos are grilling and cook to boil in sauté' pan add 1 T flour , reduce heat and cook till thick, pour over Portobellos.)
Olive Oil
1/4 Cup Soy Sauce
Garlic Powder to taste
Separate mushroom caps from stems and wash. Coat caps with Olive Oil and place in 9 x 13 pan. Mix together Soy Sauce and Garlic Powder. Pour over caps and let sit 2 to 4 hours. Preheat grill or broiler. Grill 4 inches from flame, 4 minutes on each side. Serve as Main Course or Appetizer.
(You can take the marinade while the Portobellos are grilling and cook to boil in sauté' pan add 1 T flour , reduce heat and cook till thick, pour over Portobellos.)
Sautéed Portobello Mushroom Teriyaki
1 - 6 oz. package Sliced Portobellos
2 T Olive Oil
Garlic Powder to taste
Sauté sliced Portobellos in olive oil until tender. Add teriyaki sauce and garlic powder to taste. Serve as side dish or appetizer.
2 T Olive Oil
Garlic Powder to taste
Sauté sliced Portobellos in olive oil until tender. Add teriyaki sauce and garlic powder to taste. Serve as side dish or appetizer.
Grilled Portobellos
4 Portobello Mushrooms 1/4 t salt
2 T butter 1/8 t black pepper
2 t minced garlic 1 T chopped fresh basil
2 T balsamic vinegar
Preheat outdoor gill or boiler. Separate mushroom caps from stems, set caps aside. Coarsely chop stems (to measure 1 cup). In a medium saucepan melt butter, add chopped stems and garlic; cook, stirring frequently, until stems are tender, 5 to 6 minutes. Stir in vinegar, salt and black pepper; remove from heat. Transfer to the bowl of a food processor; process until finely chopped; set aside. Place Portobellos rounded side up on grill or rack in broiler pan. Grill or broil 4 inches from heat until mushrooms are hot, 2 to 3 minutes. Turn spread each mushrooms with 1/4 chopped mushroom stem mixture; cook until mushrooms are tender, 4 to 5 minutes longer. Serve on toasted rolls with sliced tomato and arugula or watercress if desired.
2 T butter 1/8 t black pepper
2 t minced garlic 1 T chopped fresh basil
2 T balsamic vinegar
Preheat outdoor gill or boiler. Separate mushroom caps from stems, set caps aside. Coarsely chop stems (to measure 1 cup). In a medium saucepan melt butter, add chopped stems and garlic; cook, stirring frequently, until stems are tender, 5 to 6 minutes. Stir in vinegar, salt and black pepper; remove from heat. Transfer to the bowl of a food processor; process until finely chopped; set aside. Place Portobellos rounded side up on grill or rack in broiler pan. Grill or broil 4 inches from heat until mushrooms are hot, 2 to 3 minutes. Turn spread each mushrooms with 1/4 chopped mushroom stem mixture; cook until mushrooms are tender, 4 to 5 minutes longer. Serve on toasted rolls with sliced tomato and arugula or watercress if desired.
Grilled Portobellos with Onion and Garlic
4 Portobellos
Olive Oil
Coarse salt and freshly ground black pepper
4 garlic cloves, minced
Chopped fresh parsley
Preheat the broiler or start your grill.
Wipe mushrooms clean and remove stems. Drizzle all over with olive oil and season with salt and pepper.
Broil or grill about 4 inches from flame, gill side up, 2 minutes. Turn over, sprinkle tops with garlic and a bit more oil, and cook 1 to 2 minutes longer, being careful not to burn the garlic. Sprinkle with parsley and serve.
Olive Oil
Coarse salt and freshly ground black pepper
4 garlic cloves, minced
Chopped fresh parsley
Preheat the broiler or start your grill.
Wipe mushrooms clean and remove stems. Drizzle all over with olive oil and season with salt and pepper.
Broil or grill about 4 inches from flame, gill side up, 2 minutes. Turn over, sprinkle tops with garlic and a bit more oil, and cook 1 to 2 minutes longer, being careful not to burn the garlic. Sprinkle with parsley and serve.
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