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How To make Portabella Mushroom Mozzarella
Here's an idea that worked and a new product recommendation.
4 1/2 ounces Portabella mushroom slices
2 tablespoons extra virgin olive oil
or less
1 tablespoon toasted wheat germ
2 2/3 ounces Pasta Zesta=AE
water to cook pasta 1 cup chunky tomato sauce
with onion, celery, green bell pepper 1/2 teaspoon garlic
1/4 teaspoon basil
1/2 teaspoon oregano
1 pinch red pepper flakes
3 ounces mozzarella cheese, part skim milk
(healthy choice) chopped parsley :
garnish
The idea =3D substitute portabella mushroom for the meat in a favorite Italian recipe. This served 2 easily and would have served 3. Pre-warm/cook everything, assemble it in a casserole, top with mozzarella and bake it about 15 minutes. PastaZesta is a new product for us. It's a spaghetti, homemade, dried, flat like soba, made of durum wheat, flavored with various - we chose tomato and basil. No eggs! Very light and flavorful. Cooks in 3 minutes. It comes in a tan 8-oz box and was near the bottled sauces. We recommend it. Made in Canada.
STEP #1 Using a micro-wave proof dish, like a pyrex measure, combine the tomato sauce, garlic, basil, oregano and red pepper flakes. Zap at 100% for about 2 minutes (700 watts). Stir and let stand.
MEANWHILE prepare the pasta.
STEP #2 Heat oil in skillet. Press some (what you can) wheat germ into the slices of mushroom and saute over medium-high heat, turning once, about 1 1/2 to 2 minutes per side. Remove from heat.
STEP #3 Set oven temperature to 375oF. Place drained pasta in a shallow casserole. Pour half the sauce on top and spread. Season with pepper (a little salt). Sprinkle on remaining wheat germ, especially along the outer edge where it will catch the sauce. Layer the mushroom slices on top of that. Pour on the remaining sauce. Top with cheese. Top with parsley. Bake about 15 minutes until cheese is melted and beginning to brown.
Nice served with asparagus.
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healthy vegetarian stuffed portobello mushrooms! | the urban vegetarian
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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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Couscous-Stuffed Portobello Mushroom Caps with Mozzarella
Portabella mushroom with mozzarella. Tomato. And b
Lindas kitchen
Portobello mushrooms stuffed with cherry tomatoes and mozzarella.
Doesn't it happen to you that when you enjoy a delicious meal, a feeling of complete happiness invades you? Well, we have felt that with this recipe for portobello mushrooms stuffed with cherry tomatoes and mozzarella. Happiness in its purest form.
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INGREDIENTS
- 3 g Fresh parsley
- 1 Clove of garlic
- 40 ml Extra virgin olive oil
- 250 g Portobello mushrooms
- 80 g Mini mozzarellas
- 80 g Cherry tomatoes
- Salt
- Dry oregano
- Balsamic glaze
- Fresh chives
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DIRECTIONS
1. Chop parsley, garlic and olive oil finely with the help of a mincer. Remove the stems of the mushrooms and paint them with the previous dressing with garlic. Bake for 10 minutes at 180 °C.
2. Meanwhile, chop the stems and place them in a bowl together with the mini mozzarellas and cherries, cut into quarters. Add salt, oregano to taste and toss well.
3. Remove the mushrooms from the oven and stuff them. Cook for 15 more minutes at the same temperature.
4. Serve and garnish with the vinegar glaze and chopped fresh chives.
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.
Order now at Readtzestgo.com
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.