Best 5 Brunch Portabella Stuffed Mushrooms Recipes
Indulge in a tantalizing culinary journey with our delightful brunch creation: Portabella Stuffed Mushrooms. These savory morsels are meticulously crafted using succulent portobello mushrooms, skillfully stuffed with a symphony of flavorful ingredients.
First, embark on the "Classic Portabella Stuffed Mushrooms" recipe, where the earthy essence of mushrooms harmonizes with a savory blend of breadcrumbs, herbs, and a hint of Parmesan cheese.
Next, venture into the realm of "Spinach and Feta Stuffed Mushrooms," where tender spinach and creamy feta cheese join forces to create a vibrant and flavorful filling.
Craving a touch of spice? Then, the "Chorizo and Corn Stuffed Mushrooms" are your perfect match. Juicy chorizo sausage and sweet corn kernels dance together in a zesty blend that will ignite your taste buds.
For a vegetarian delight, immerse yourself in the "Quinoa and Black Bean Stuffed Mushrooms." This recipe boasts a hearty combination of protein-packed quinoa, nutrient-rich black beans, and a burst of fresh herbs.
Lastly, embark on a culinary adventure with the "Crab and Cream Cheese Stuffed Mushrooms." Succulent crab meat is delicately paired with velvety cream cheese, resulting in a luxurious and indulgent filling that will transport you to the seaside.
No matter your palate, each recipe promises a unique and unforgettable brunch experience. So, gather your ingredients, don your apron, and let's embark on a culinary adventure that will leave your taste buds dancing with joy!
BRUNCH: PORTABELLA STUFFED MUSHROOMS
Looks great on a brunch buffet table. Use Parmesan instead of cheddar if you prefer. I just threw this together this morn and thought I would share it. For the faint of heart omit the garlic but it won't be the same! I served these with ham omeletts, browned canned potatoes sliced tomatoes and whole wheat toast. For aditional flavor add two tbsp of your favorite BBq Sauce to the pepper mixture before filling the mushrooms.
Provided by Bergy
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter in a skillet.
- Brown Mushroom caps, both sides, remove and drain on a paper towel.
- Add Onion, chopped stems & garlic to the pan cook until softened.
- Add peppers cook 1 minute.
- Place mushroon caps in an oven proof dish.
- (you can do the recipe up to this point and 10 minutes before serving finish cooking).
- Sprinkle cheese over the mushrooms.
- Bake in 375F degrees oven for 8 minutes.
- Broil for 2 minutes or until the cheese is bubbly.
- Serve.
BRUNCH-STYLE PORTOBELLO MUSHROOMS
I've always loved portobellos for their "stuffability." I combined my favorite ingredients for this rich, savory main dish that's wonderful for breakfast, brunch or even dinner! -Sylvia Waldsmith, Rockton, Illinois
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place mushrooms, stem side up, in an ungreased 15x10x1-in. baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon., Bake at 375° for 18-20 minutes or until eggs are set. Sprinkle with salt and pepper if desired.
Nutrition Facts :
CLAM-STUFFED PORTOBELLO MUSHROOMS
This is a take on an appetizer I used to order at a chain Italian restaurant.
Provided by thedailygourmet
Categories Stuffed Mushrooms
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 9x13-inch pan with 2 tablespoons olive oil.
- Use a dry vegetable brush or paper towel to lightly scrub mushrooms to remove any dirt. Separate stems from mushroom caps. Use a small spoon to carefully scoop out the dark mushroom gills to make more room for the stuffing; discard gills. Chop mushroom stems finely and set aside.
- Place remaining 2 tablespoons olive oil in a skillet and heat over medium heat for a few minutes. Add garlic and mushroom stems and cook, stirring constantly, for 4 to 5 minutes. Turn off heat. Add clams, panko, Parmesan cheese, Italian seasoning, parsley, salt, and pepper and mix to combine.
- Fill mushroom caps with the mixture and place in the prepared pan.
- Bake in the preheated oven until sizzling, about 20 minutes.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 9 g, Cholesterol 15.9 mg, Fat 7.5 g, Fiber 0.9 g, Protein 8.3 g, SaturatedFat 1.6 g, Sodium 120.1 mg, Sugar 0.9 g
STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA
A delicious and light lunch or supper!
Provided by Ninadetusojos
Categories Stuffed Mushrooms
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking pans with parchment paper.
- Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.
- Bake in the preheated oven for 30 minutes.
- Drizzle with balsamic vinegar just before serving.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 31.1 g, Cholesterol 33.4 mg, Fat 9.2 g, Fiber 9 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 463.2 mg
STUFFED PORTABELLA MUSHROOMS
Make and share this Stuffed Portabella Mushrooms recipe from Food.com.
Provided by Connie C.
Categories < 60 Mins
Time 37m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Brown sausage in a skillet. Drain.
- Add in a mixing bowl the cheeses, onion, tomatoes, basil, black pepper, and chili sauce. Mix well.
- Combine the sausage with the above ingredients. Mix well.
- Spray cooking pan with non - stick spray.
- Place mushrooms with the top down in the pan and drizzle a sm. amount olive oil over the mushrooms.
- Into the center of the mushrooms add the sausage mixture.
- Bake 10-12 minutes.
Nutrition Facts : Calories 162.7, Fat 11.4, SaturatedFat 5.1, Cholesterol 34.8, Sodium 235.9, Carbohydrate 6, Fiber 1.6, Sugar 3.4, Protein 10.1
Tips:
- Choose the Right Mushrooms: Select large, firm portobello mushrooms with intact stems. They should be about 4 inches in diameter.
- Clean and Prep the Mushrooms: Gently wipe the mushrooms with a damp cloth or paper towel to remove any dirt or debris. Remove the stems and scrape out the gills using a spoon.
- Make the Stuffing Ahead of Time: The stuffing can be made up to a day in advance and refrigerated. This saves time on busy mornings.
- Use Fresh Herbs: Fresh herbs like parsley, thyme, and chives add a burst of flavor to the stuffing. If you don't have fresh herbs, you can use dried herbs, but use half the amount.
- Don't Overcook the Mushrooms: Portobello mushrooms are delicate and can easily become rubbery if overcooked. Cook them just until they are tender, about 5-7 minutes per side.
Conclusion:
Brunch portobello stuffed mushrooms are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. With their rich, earthy flavor and hearty texture, these stuffed mushrooms are sure to become a favorite at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
