MUSHROOM CHEESE STROMBOLI
"I got the recipe for this hearty crowd-pleaser from a friend," reports field editor Patty Kile of Elizabethtown, Pennsylvania. "We find it especially delicious since our state is well known for its wonderful fresh mushrooms."
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 36 slices.
Number Of Ingredients 13
Steps:
- In a skillet, saute mushrooms in butter until tender; set aside. On a lightly floured board, roll dough into a 30x8-in. rectangle; cut into two 15x8-in. pieces. , On the long side of each piece, layer pepperoni, cheeses, mushrooms, spaghetti sauce, parsley and oregano. Fold over dough and pinch to seal. Combine egg and water; brush over edges and ends of dough. With a sharp knife, cut five small steam vents in the top of each roll. , Place on greased baking sheets. Sprinkle with Parmesan if desired. Bake at 350° for 27-30 minutes or until golden brown. Slice and serve warm.
Nutrition Facts : Calories 176 calories, Fat 9g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 431mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
PORTOBELLO MUSHROOM BURGER
BEST Portobello Mushroom Burger! An easy balsamic marinade adds incredible flavor. Stuffed with cheese, rich, and savory. Even meat lovers cannot resist!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- In a large ziptop bag, combine the soy sauce, balsamic vinegar, oil, garlic, Italian seasoning, and black pepper. Add the mushroom caps and seal the bag, removing as much air as possible. Gently swish the marinade around the mushrooms, then place the bag in a shallow dish. Allow the mushrooms to sit at room temperature for at least 30 minutes while you prepare any desired toppings, or refrigerate for up to 1 hour. Turn the bag once or twice while the mushrooms sit so that they are coated evenly.
- Heat an outdoor grill or indoor grill pan to medium heat. Once hot, brush the grate lightly with oil to prevent sticking. or lightly spray the grill pan with nonstick spray.
- Remove the mushrooms from the marinade, shaking off any excess. Reserve the marinade in the bag for basting. Grill the mushrooms on both sides until tender, about 10 minutes total, brushing them with the marinade several times throughout.
- When the mushrooms are in their final minute of cooking, turn two of them so that their undersides (the ones that previously had the gills and stem) are facing up. Top each with 1 slice of cheese, then stack a second mushroom on top, gill-side down, so that the cheese is in the middle. Place a second slice of cheese on top. Reduce the heat to low and cook just until the cheese is melted.
- During the last few minutes of cooking, if desired, grill sliced onions and toast the buns. To assemble, spread a thin layer of pesto on the cut sides of each bun. Place the arugula on the bottom bun, then top with a grilled portobello mushroom stack, onion, and tomato. Add the top bun. Enjoy immediately.
Nutrition Facts : ServingSize 1 burger, without bun or topping, Calories 140 kcal, Carbohydrate 13 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 569 mg, Fiber 3 g, Sugar 7 g
EASY VEGETARIAN STROMBOLI RECIPE
An easy vegetarian recipe filled with mushrooms, spinach, black olives, and lots of melty cheese.
Provided by Paula Bendfeldt-Diaz
Categories Vegetarian Recipes
Time 40m
Number Of Ingredients 15
Steps:
- Preheat the oven to 375F.
- Heat the olive oil over medium-high heat. Add the mushrooms, the onion powder, the garlic powder, the smoked paprika, and salt and pepper to taste. Sauté until the mushrooms are cooked through.
- Dust your kitchen counter with some flour, roll the pizza dough, and flatten it out until you have a large rectangle.
- Layer starting with the provolone, leaving about a 1½ inch border around the dough. Then layer the spinach, the sauteed mushrooms, and the black olives. Top with the shredded mozzarella.
- Roll the pizza dough like a cinnamon roll. When you finish rolling it, seal the seam against your roll by pinching it with your fingers.
- Place a piece of parchment on a sheet pan. Transfer your stromboli to the sheet pan with the seam side down.
- Using a knife, cut some slits on the top of your stromboli and brush with egg wash.
- Bake for 20-25 minutes or until golden brown.
- Remove from the oven and let stand for a couple of minutes before slicing.
- Top with fresh basil and sesame seeds, and serve with a marinara sauce for dipping or drizzling.
EASY STROMBOLI
My family prefers this stromboli instead of ordinary pizza. Experiment with different filling ingredients to suit your family's tastes.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 1 loaf.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Turn onto a lightly floured surface; roll into a 14x12-in. rectangle. , Transfer to a greased 15x10x1-in. baking pan. Spoon pizza sauce to within 1/2 in. of edges. Top with the sausage, mushrooms, pepperoni and cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. , Bake at 400° for 30-35 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 248 calories, Fat 14g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 490mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
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