PORTOBELLOS STUFFED WITH CORN AND MUSHROOMS
Categories Cheese Garlic Mushroom Broil Vegetarian Corn Thyme Oregano Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk 1 cup oil, garlic, vinegar, 3 teaspoons thyme, and 2 teaspoons oregano in medium bowl to blend. Season generously with salt and pepper. Transfer 1/3 cup garlic-herb oil to small bowl; reserve.
- Trim and thinly slice portobello stems; set aside. Brush both sides of portobello caps with remaining garlic-herb oil; place caps, rounded side down, on large rimmed baking sheet. Preheat broiler. Broil portobello caps until tender, about 5 minutes per side. Remove from broiler. Turn caps rounded side down. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add assorted mushrooms and portobello stems; sauté 5 minutes. Stir in reserved 1/3 cup garlic-herb oil; sauté until mushrooms are tender, about 5 minutes. Add corn; sauté until tender, about 3 minutes. Add cream; simmer until almost absorbed, about 2 minutes. Stir in cheese. Season with salt and pepper. Divide mixture among portobello caps, mounding in center. (Can be made 6 hours ahead. Cover; chill.)
- Preheat broiler. Broil portobellos until heated through, about 5 minutes. Sprinkle with 2 teaspoons each thyme and oregano.
CORN AND BEAN STUFFED PORTOBELLO MUSHROOMS
Discover Corn & Bean Stuffed Portobello Mushrooms for a delicious meatless dinner option. These Corn & Bean Stuffed Portobello Mushrooms feature long-grain brown rice, fresh corn kernels, fresh cilantro and more.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Spoon cream cheese spread into medium microwaveable bowl. Microwave on HIGH 15 sec.; stir in 2 Tbsp. taco seasoning mix. Add rice, corn, beans, cilantro and 1 cup shredded cheese; mix well.
- Fold each of 6 (12-inch-long) sheets of heavy-duty foil to form a "nest" for each mushroom cap; spray with cooking spray. Place mushroom cap in each nest. Sprinkle insides of caps evenly with remaining taco seasoning mix; fill with rice mixture.
- Grill 12 to 15 min. or until mushrooms are tender and rice filling is heated through, topping with remaining shredded cheese for the last 3 min.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 13 g
BLACK BEAN CORN SALSA WITH PORTOBELLO MUSHROOMS AND CHICKEN
Steps:
- Saute mushrooms in 3 to 4 tablespoons unsalted butter, until wilted, about 5 minutes on medium heat. Combine salsa with mushrooms and cook until heated through. In a wok or saute pan saute chicken strips in 1 tablespoon of olive oil until cooked, about 5 to 6 minutes. Combine salsa and chicken and serve hot with a green salad and cornbread.
STUFFED PORTOBELLO MUSHROOMS
Steps:
- Preheat the oven to 450°F. Set the mushrooms gill side up on a rimmed baking sheet. Drizzle with the oil and vinegar and season with salt and pepper. Bake for 15 minutes.
- Meanwhile, coat a large nonstick skillet with cooking spray; place over medium heat. Add the leek; cook for 5 minutes, stirring. Add the spinach a handful at a time, stirring constantly, until it cooks down. Stir in the beans and salt and pepper to taste; cook for 1 minute to combine the flavors.
- Fill the mushroom cavities with the spinach mixture. Sprinkle with the cheese. Bake for 10 minutes, until the mushrooms are warmed through and the cheese is melted. Serve.
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