Fresh Herb and Goat Cheese Stuffed Grilled Portobellos
Source:
Ingredients
5 large portobello mushrooms, stems removed
Extra-virgin olive oil
Salt and pepper, to taste
8 ounces fresh goat cheese (recommended: Deborah Rogers Farmstead Goat Cheese)
1 small clove garlic, minced
2 sprigs fresh thyme
2 sprigs fresh cilantro
1 sprig fresh rosemary
1 sprig fresh dill
3 to 4 large fresh basil leaves
Directions
Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.
Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.
Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
5 EASY & QUICK AIR FRYER RECIPES YOU HAVE TO TRY | VEGGIE & VEGAN
5 EASY & QUICK AIR FRYER RECIPES YOU HAVE TO TRY | VEGGIE & VEGAN
Hey guys! I hope you’re all doing well. Welcome back to my channel and to a video I’ve been really looking forward to filming. This is 5 easy and quick air fryer meals you can make at home! Don’t worry if you don’t have an air fryer, these can easily be made in a conventional oven.
I’ve linked the air fryer featured in this video, which was very kindly gifted by Instant Pot.
Big love to you all. Thank you so much for watching.
Luke x
INSTANT POT VORTEX AIR FRYER:
MUSHROOM BURGERS:
2 Large Portobello mushrooms
150g panko breadcrumbs
100g plain flour
1 egg, beaten
50g mozzarella
1tsp smoked paprika
1tsp onion salt
1tsp garlic salt
Iceberg lettuce
Brioche buns
Burger sauce or Mayo to serve
CLASSIC MOZZARELLA PIZZA: Makes 4-6 pizzas
400g strong white bread flour
100g finely ground semolina flour
1 teaspoon fine sea salt
7 g dried yeast sachets
1 tablespoon golden caster sugar
4tbsp olive oil
325ml luke warm water
100g can of pizza sauce
Mozzarella or any cheese you like
Garlic oil
Fresh basil to serve (optional)
CAULIFLOWER WINGS: Serves 2-3
1 large head of cauliflower
150g plain flour
300ml plant-based milk
2 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp paprika
1⁄2 tsp salt
1⁄4 tsp black pepper
100g panko breadcrumbs
120g unsalted butter
200g buffalo hot sauce
ONION BHAJI BURGERS: Makes 4
1 red onion
1 white onion
6cm fresh ginger
1 fresh red chilli
20g fresh coriander leaves or dried
1.5 tsp cumin
300g gram flour or plain flour
1.5 tsp garam masala
200ml water
Mango chutney
Brioche buns
Popadoms
Natural yoghurt & cucumber to serve
CHEESY SAUSAGE ROLLS: Makes 10 rolls
4 meat free sausages (I used Richmond)
50g cheddar cheese, grated
5 chestnut or button mushrooms, grated
2tbsp red onion chutney
Salt and pepper
250g puff pastry, I used Jus-Rol
1 egg, beaten
10g Parmesan to top (optional)
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Summertime Garden Party - Valentina's Sweet and Spicy Tomato-Mango Goat Cheese Appetizer
Valentina of Cooking on the Weekends creates a delicious appetizer for the Garnish Girls' Summertime Garden Party.
Check out Valentina's recipe here
How to make Portobello Mushroom Bacon | Plant-Based
Rouxbe (ROO-bee) offers online instructor-guided certification
cooking courses available on-demand, at your own pace.
Learn more about the courses we offer here:
Visit Rouxbe Cooking School to view a wide selection of online cooking classes, video cooking tips and instructional video recipes. This video shows the home cook how to make mushroom bacon that is totally plant-based.
Smokiness and sweetness come together in this delicious and creative plant-based bacon recipe. Serve on its own, in wraps or sandwiches or in any recipe that calls for a light smoky flavor.
WAFFLE PORTOBELLO MANGO BURGER!!!
???? Connect with me:
INSTAGRAM: @eats.by.alex.to
TIKTOK: @eatsbyalex
???? Mango Chutney
* 2 diced mangoes
* 1/2 a red onion
* 1 tbsp brown sugar
* 5 cloves garlic
* 3 tbsp ginger
* 1 tsp chili flakes
* salt to taste
???? Portobello Marinade
* 1/2 cup balsamic
* 2 tbsp olive oil
* 1 tsp basil
* 1 tsp oregano
* 1 clove garlic
???? Waffles
* 2 1/4 cup flour
* 1 tbsp baking powder
* 3 tbsp sugar
* 1/2 tsp salt
* 1 tsp cinnamon
* 2 eggs
* 1/2 vegetable oil
* 2 cups milk
* 1 tsp vanilla
#trending #vegetarian #vegetarianrecipes #healthyrecipes #homecooking #portobelloburger #portobello #veggieburger #waffles #foodie #happycookingtoyou
Jeff Mauro's Oven-Fried Coconut Chicken with Mango Dipping Sauce | The Kitchen | Food Network
Jeff's baked chicken tenders are an easy and healthy weeknight dish!
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Oven-Fried Coconut Chicken with Mango Dipping Sauce
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 30 min
Active: 15 min
Yield: 4 servings
Ingredients
Chicken Tenders:
Olive oil cooking spray, for the wire rack and chicken
1/2 cup coconut flour
2 large eggs
1/2 cup light coconut milk
1 1/2 cups whole wheat panko crumbs
1 cup shredded unsweetened coconut, preferably Bob's Red Mill
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds chicken tenders
Dipping Sauce:
1 cup store-bought mango chutney
1/4 cup Greek yogurt
1 jalapeno, small dice
Serving suggestions: iceberg lettuce, diced carrots, diced tomatoes, shredded red cabbage, 1 to 2 tablespoons apple cider vinegar
Directions
For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.
Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.
Cook’s Note
If the chicken is light in color, place it under the broiler for the last 2 minutes of cooking time.
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Jeff Mauro's Oven-Fried Coconut Chicken with Mango Dipping Sauce | The Kitchen | Food Network