How To make Portabella Mushroom Mozzarella

Jamie’s Festive Giant Stuffed Mushrooms | Tesco with Jamie Oliver

Jamie’s done it again, what a fun-gi. Festive stuffed portobello mushrooms that make a delicious veggie main or tasty side. #TescoAndJamie #EatMoreVeg
Get the recipe:

Easy Stuffed Mushrooms

Heyyy ya'll! I'm back with another 20 minute cooking tutorial. This time with a lil something different. I love carbs and dairy...but I try to be conscious of my intake from time to time. These stuffed Portobello Mushrooms are so good-and they're carb/guilt free =) Make them vegan without the addition of cheese or keep it-if you'd like. Hope you enjoy.

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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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Couscous-Stuffed Portobello Mushroom Caps with Mozzarella

Portobello Mushroom Caprese

This is a favorite in the kitchen. It's easy to make, aromatic, and surprisingly light. An ideal dish for vegetarians or when you're ready for a meat break.

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Recipe below:

Preheat oven to 400°F.

1. In a saucepan combine 1/2 stick of butter, 3 minced garlic cloves, salt and pepper to taste (usually just a pinch). Using medium low heat, cook down the butter and garlic until fragrant, about 3-4 minutes.

2. Remove the stems from the mushrooms and brush each side with the garlic butter sauce.

3. Halve about 10-12 grape tomatoes, halve 8 oz of buffalo mozzarella and julienne about 10 basil leaves. Set aside a pinch or two of basil for garnish.

4. Divide the tomatoes, cheese, and basil equally between the mushrooms. Cook in oven for about 10-12 minutes or until tender.

5. Wipe down your saucepan, add 1/4 cup balsamic vinegar and 2 teaspoons of brown sugar on medium low heat. Let it reduce until it's a syrup consistency, about 4-5 minutes. Once reduced, remove from heat.

Remove mushrooms from oven and drizzle the balsamic over the top (add your extra basil atop for a garnish if you'd like). Serve immediately.

Stuffed Portobello Mushrooms- Bacon, Onions, Spinach and Cheese

We used 4 large portobello’s for this recipe with easy ingredients and should come together pretty quickly.

Although we used pancetta and gruyere, you can easily substitute bacon and any other type of cheese if you wish.

The beauty of this recipe is that you can easily make it vegetarian or vegan based on the ingredients you want to use. The steps will not change.

To prep your mushrooms-
Remove the stem with a paring knife. Place the knife in the center and rotate the mushroom. Be careful as the mushroom may crack with too much pressure.
Save the stem for the filling.
If you desire, trim the edges of the mushroom with the knife. You may remove the gills to get more internal area for stuffing.
Chop the stems and edges and set aside for the filling.
Brush inside of mushrooms with olive oil.

Our recipe-
Ingredients:
4 each- large portobello mushrooms (cleaned and trimmed)
12 oz- pancetta
8 oz- gruyere cheese (grated)
1 each- large white onion
3 cup- baby spinach (compacted)
Olive oil
Salt
Pepper

Method:
Render bacon over medium heat, add onions and mushroom pieces and sauté until bacon is cooked and onions are soft.
Season with salt and pepper.
Add the spinach right at the end and turn off the heat. You only want to slightly wilt the spinach as the will continue to cook in the oven.
Remove the mixture and cool slightly. Add 1/2 of the cheese and mix together.
Scoop the mixture into the mushrooms, you can heap above the tops.
Place in a 325 degree oven (covered) for about 25 minutes, based on your oven, you may need additional time. Cook until the mushrooms begin to turn dark brown and are sweating.
Remove the mushrooms, top with the rest of the cheese and broil until bubbly and browned.

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