Grilled Portobello Mushrooms
These Grilled Portobello Mushrooms are flavorful and so easy to make. Covered in a delicious marinade, these mushrooms are sweet, tangy, and have a tasty texture.
Full recipe here:
Spinach & Cheese Stuffed Portobello Mushrooms Recipe | EatMee Recipes
Spinach & Cheese Stuffed Portobello Mushrooms is a quick & versatile meal. It can be enjoyed as is or as an appetizer or a side dish to any meal.
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These Portabollo Mushrooms are known as the Braai Mushrooms from the Denny Mushrooms range which is easily available at any local grocer.
If you are a vegetarian, this recipe is sure one to add to your menu.
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Spinach & Cheese Stuffed Portobello Mushrooms Ingredients (makes 6):
◆1 x 6 pack of Denny Braai Mushrooms (400 grams)
◆1 cup grated cheese
◆salt to taste
◆ground black pepper to taste
◆1 cup chopped spinach
◆3 tablespoons butter
◆2 garlic cloves
◆1 tablespoon dried or fresh parsley
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Amazing pesto-stuffed mushrooms recipe!
The perfect appetizer!
Mayo Clinic recipes and strategies for healthier living.
Join Jennifer A. Welper, Wellness Executive Chef, as she creates the perfect bite-sized diet-friendly appetizer sure to be the hit of your next potluck or get-together.
Get a copy of this recipe and so many more:
Shopping List:
Panko
Fresh parsley
Cremini mushrooms
Fresh basil
Fresh Parmesan cheese
Pumpkin seeds
Lemon juice
Check For:
Butter
Olive oil
Garlic
Kosher salt
NUTRITIONAL ANALYSIS PER SERVING (1 MUSHROOM): 80 calories, 4 g fat, 3 g protein, 9 g carbohydrates, 1 g fiber, 85 mg sodium
#shorts
Garlic Parmesan-Stuffed Mushrooms
Here is what you will need!
Makes 15
Ingredients
15 mushrooms
1 tablespoon canola oil
2 tablespoons chopped garlic
½ tablespoon kosher salt
½ tablespoons freshly ground black pepper
8 ounces softened cream cheese
¼ cup Italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons chopped parsley
Kosher salt
Freshly ground black pepper
Chopped parsley, to garnish
Preparation
1. Preheat oven to 350°F
2. Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
3. Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
4. In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
5. Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom. Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
Music:
Cruise On Home
Warner Chappell Production Music
All music provided by Audio Network and Warner Chappell Inc. Used with permission
Appetizer Recipe: Stuffed Mushrooms by Everyday Gourmet with Blakely
Who doesn't love stuffed mushrooms? These easy to make appetizers will be a huge hit at your next party!
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ALL PRODUCTS USED IN THIS VIDEO:
Calphalon Nonstick Pan:
Boos Cutting Board:
Glass Baking Dish:
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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