STUFFED MUSHROOMS | the best vegetarian recipe for Thanksgiving & Christmas
Stuffed mushrooms are always a party favorite, especially during the holidays! Soft mushroom caps are stuffed with a cheesy, herby, and garlicky filling. Then baked until golden with crumbled pecans on top. The perfect vegetarian appetizer I'd say!
Unlike most stuffed mushroom recipes, this one is gluten-free, as I've swapped panko breadcrumbs for chopped pecans. And I think it really elevates the flavor! It's truly an appetizer both vegetarian and non-vegetarians will love. And perfect for both Thanksgiving and Christmas. Because everyone craves cozy, indulgent foods during the holidays right? So, let me show you how to make the best stuffed mushrooms recipe ever!
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► TIMESTAMPS:
00:00 Intro
00:27 Preheat oven and grease pan
00:42 Remove the stems from the mushrooms and chop them up
01:47 Dice the onion and peel the garlic
02:22 Saute the chopped mushroom, onion, and garlic
03:25 Grate the parmesan cheese
03:41 Chop the pecans and parsley
04:46 Mix the filling together and stuff the mushrooms, then bake
06:14 Plate the stuffed mushrooms and sprinkle with parsley
06:49 Taste test
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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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I Could NEVER GIVE UP PIZZA - Grilled Portobello Pesto Pizza
GRILLED PORTOBELLO PESTO MINI “PIZZA”
(2 SERVINGS)
What You’ll Need –
2 large portobello mushrooms, stems removed
Extra-virgin coconut or olive oil
6 tablespoons basil pesto (homemade or pre-made – Here’s a good version)
2 slices Italian prosciutto
1 ball buffalo mozzarella, cut into 1⁄4-to 1⁄2-inch-thick slices, like BUF Creamery
Sea salt, preferably iodized, to taste
Cracked black pepper, to taste
What To Do –
Set one burner of a gas grill to high, or place a grill pan on the stove with the burner set to medium-high heat.
Rub the cap side of the mushrooms with oil, place on the grill or grill pan cap side up, and grill for about 5 minutes, until the caps begin to brown slightly.
Flip over and grill, gill side up, for another 5 minutes. Remove the mushrooms from the grill or burner. Leave the heat on.
Spoon 3 tablespoons of pesto onto the gill side of one mushroom, add 1 slice prosciutto, arranging it to fit neatly in the gill cup, and then top with half the mozzarella slices. Repeat with the other mushroom.
Return the grill pan to the stove top for about 5 minutes, or until the cheese is melted.
Season with salt and pepper and serve.
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Portobello Mushroom Pizzas | Quick & Heathy Weeknight Meal
This recipe is definitely not a traditional pizza recipe. Instead of using a traditional crust made from dough, these portobello mushroom pizzas use the vegetable instead! The great thing about these pizzas is that they can be topped with whatever your heart and appetite desire!
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------------------------------
Skip ahead:
0:00 Intro
0:12 Getting the mushrooms ready
2:35 Getting the sausage ready
4:04 Preparing the sauce
5:22 Building the pizzas
9:39 Tasting the pizzas
INGREDIENTS
- 12 portobello mushrooms
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 12 oz sausage, browned
- 1 can tomato sauce
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 3/4 tsp salt
- 1 large bell pepper, diced
- 1/2 medium onion, diced
- 8 oz fresh mozzarella cheese, sliced
INSTRUCTIONS
- Preheat the oven to 400°F.
- Remove the stem of each mushroom and place them on a parchment-lined baking sheet pan, smooth side down. Drizzle the mushrooms with olive oil and red wine vinegar. Roast in the preheated oven until the caps are beginning to brown, 10 minutes. Once partially roasted, remove the mushrooms from the oven. If they have juice pooling into the caps, remove the juice using a paper towel.
- While the mushrooms are roasting, brown the sausage over medium heat. Dice up the removed stems from the mushrooms and add them to the sausage. Cook until the sausage is cooked through, 6-7 minutes. Once the sausage is cooked, remove it from the heat and set it aside.
- In a small bowl, combine the tomato sauce, basil, oregano, garlic, red pepper flakes, and salt. Stir to combine. Top each mushroom with 1-2 tbsp of the sauce, meat, pepper, and onion. Tear pieces of cheese onto the small pizzas, leaving some open spaces to see the toppings as the cheese melts.
- Place the pizzas in the oven until the cheese is melted and beginning to brown, 10 minutes. Once baked, remove the pizzas from the oven and serve.
#recipe #weeknightmeal #dinner #mushroom
Stuffed Portobello Mushrooms| Shilpa Shetty Kundra | Healthy Recipes | Nutralite
In today's #TastyThursday Recipe, I am going to give an interesting and healthy twist to mushrooms. There are plenty of ways to cook mushrooms and today I am going to show you another fun way. We are going to cook ' Stuffed Portobello Mushrooms' packed with healthy veggies and mozzarella cheese! Mushrooms are rich in fiber and vitamin B that helps in digestion and nourishes your skin and hair. Today, in our special recipe, we’re going to use Nutralite-Garlic & Oregano which has 0% cholesterol and is rich in Omega 3. I’ve used Portobello Mushrooms, but if you can't find them, you can also substitute it with capsicums or big tomatoes. So let’s get started! #TastyThursday #SwasthRahoMastRaho
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Stuffed Portobello Mushroom | Healthy Recipe
Learn how to make this quick and healthy recipe for stuffed Portobello mushrooms.
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