portobello mushroom recipes

This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs!

Stuffed Portobello Mushrooms (&amp; More Recipes)

portobello caps (about 10 to 12 ounces)

spinach

shallot (1 small)

green onion

artichokes

Greek yogurt

mayonnaise

Parmesan cheese,

teaspoon each dried dill, garlic powder and kosher salt

black pepper

Italian panko* breadcrumbs

Paprika paprika,

Preheat the oven to 450 degrees Fahrenheit. 

Bake the portobello mushrooms

 Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.

Meanwhile, make the filling

 Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.

Stuff the mushrooms: Turn down the oven heat to 425 degrees Fahrenheit. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.

Bake the stuffed mushrooms

 Bake 10 minutes until the breadcrumbs are golden. Serve immediately.  

This is the best Tuscan white bean salad with portobello mushrooms! The savory mushrooms and crispy prosciutto add another layer of flavor to the recipe.

PORTOBELLO MUSHROOMS WITH WHITE BEAN SALAD

portobello mushrooms

CUP grape tomatoes

TBSP finely chopped shallots

TSP fresh finely chopped cilantro

TSP chopped fresh basil

TSP finely chopped thyme, about 2 sprigs

garlic, 1/2 TSP crushed

TBSP extra virgin olive oil

TSP aged balsamic vinegar

TSP salt

TSP pepper

prosciutto

cannellini beans,

grated aged parmesan cheese

Remove the stems of the portobello mushrooms and remove the gills with a spoon. Then, remove any excess dirt. Make sure not to wash the mushrooms or get them wet.

Wash and dry the grape tomatoes. After that, slice them in half lengthwise.

Cut off the ends of the shallot. Then, finely chop part of it.

Remove the cilantro leaves from the stems and finely chop them. Then, finely chop the basil leaves. Remove the thyme leaves from the stems and finely chop them as well.

Add the olive oil, aged balsamic vinegar, salt, pepper, chopped thyme, crushed garlic, chopped basil, chopped cilantro, and chopped shallots to a large bowl. Thoroughly combine these ingredients in the bowl.

Place the portobello mushrooms in the bowl with the seasoning and thoroughly coat both sides of them. You can use your hands to spread the seasoning around. After that, place the coated mushrooms on a sheet pan with parchment paper.

Add the sliced tomatoes to the bowl with the seasoning and coat them. After that, add them to the sheet pan with the mushrooms. Also, make sure not to discard the bowl with the seasoning yet.

Separate the pieces of prosciutto and place them on the sheet pan next to the tomatoes. Then, roast the mushrooms, tomatoes, and prosciutto in the oven at 400 degrees F for 8-10 minutes. Once cooked, let the ingredients on the sheet pan slightly cool for about 10 minutes.

Make sure to rinse and drain the white beans. To the bowl with the remaining seasoning, add the white beans and roasted tomatoes. Crumble the prosciutto into tiny pieces and add it to the bowl. Optional: You can save some to sprinkle on top. Then, grate the parmesan cheese and add it to the bowl. Combine the ingredients.

Place the white bean salad into the portobello mushroom caps. Top with a dusting of parmesan cheese, and a pinch of basil, cilantro, and prosciutto. Enjoy!

The most popular recipes on Familystyle Food celebrate mushrooms! This simply delicious pasta is tossed with a savory mushroom spinach sauce. You can make this delicious dish at home in less than 30 minutes!

Best Portobello Mushroom Recipes, Including Mushroom Spinach Pasta

extra virgin olive oil

½ cup thinly sliced shallot or red onion (about 1 large or 2 medium)

kosher salt

mushrooms

portobello mushroom caps (sliced)

garlic (finely chopped)

½ teaspoon crushed red chili

pappardelle

¼ cup rosé or dry white wine

butter

Parmesan cheese

baby spinach leaves

Bring a large pot of salted water to a boil.

Place a large (12-inch) pan over medium heat. Add the olive oil and shallots to the pan along with ½ teaspoon kosher salt. Cook until the shallots are softened, stirring frequently, about 5 minutes.

Add the mushrooms to the pan in one layer. Cook undisturbed for 5 minutes, then sprinkle with ½ teaspoon salt and stir them around with the shallots. Stir in the garlic, chili and black pepper and continue cooking 5 more minutes, or until they are softened and have released their juices.

While the mushrooms cook, add the pasta to the boiling water and cook according to package directions. Note that fresh pasta will usually be done in 2-4 minutes and dried pasta in 10-12 minutes. Drain.

Raise the heat under the mushrooms to medium-high and pour in the wine. Let it bubble and cook for 2 minutes. Stir in the butter until it melts. Remove the pan from the heat and add ¼ cup cheese and spinach to the pan. Stir until the leaves are wilted.

Add the cooked pasta to the pan and toss gently with the sauce.  Serve in bowls with additional cheese sprinkled over the pasta. Pour a glass of wine and enjoy!

https://content.jwplatform.com/videos/NPtAeCPu.mp4

Pappardelle pasta tossed with a delicious chunky mushroom spinach sauce. A restaurant-quality dish you can make at home in less than 30 minutes!

Mushroom Spinach Pasta Recipe

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