Best 3 Mozzarella Portabellas American Heart Association Recipes
Indulge in a culinary masterpiece that combines the delightful flavors of mozzarella and portabellas, presented with three enticing recipes curated by the American Heart Association. Embark on a taste adventure with the classic "Grilled Mozzarella Portobellas with Balsamic Glaze" that tantalizes the palate with tender portobello mushrooms, gooey mozzarella cheese, and a savory balsamic glaze. For a satisfying main course, explore the "Portobello Burgers with Mozzarella and Avocado" where juicy portobello mushrooms replace traditional burger patties, complemented by melted mozzarella and creamy avocado. Finally, the "Mozzarella Stuffed Portobello Appetizers" offer a sophisticated touch to your next gathering, featuring portobello mushrooms filled with a savory mozzarella and breadcrumb mixture, baked to perfection. These heart-healthy recipes, using fresh and flavorful ingredients, cater to various preferences, making them suitable for any occasion.
Let's cook with our recipes!
MOZZARELLA STUFFED PORTOBELLOS
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 26m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
- While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
- Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.
MOZZARELLA PORTOBELLOS (AMERICAN HEART ASSOCIATION)
Portobello mushrooms serve as edible plates on which you stack mouthwatering vegetables and gooey mozzarella cheese (try smoked). This recipe is thanks to the American Heart Association.
Provided by Debbwl
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400*F. Lightly spray a nonstick baking sheet with vegetable oil spray. Lightly spray both sides of the mushrooms with vegetable oil spray; place with the stem side up on the baking sheet.
- Bake for 12 minutes, or until fork tender. Set aside.
- Meanwhile, heat a large nonstick skillet over medium-high heat. Remove from heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the zucchini, bell peppers, onion, and basil for 5 minutes, or until the zucchini is tender. Stir in the tomato sauce, sugar, salt, and red pepper flakes; cook for 4 minutes, or until thickened, stirring frequently.
- Spoon 1/2 cup zucchini mixture over each mushroom; top with the mozzarella cheese.
- Bake for 5 minutes, or until the mozzarella has melted. Remove frome oven. Sprinkle with the Parmesan.
Nutrition Facts : Calories 160.2, Fat 6.9, SaturatedFat 4.1, Cholesterol 25, Sodium 705.8, Carbohydrate 13.6, Fiber 3.5, Sugar 8.6, Protein 13.3
MOZZARELLA PORTABELLAS AMERICAN HEART ASSOCIATION
Portabella mushrooms serve as edible plates on which you stack mouthwatering vegetables and gooey mozzarella cheese (smoked mozzarella is good too). This recipe is thanks to the American Heart Association.
Provided by debbie lopez
Categories Other Main Dishes
Time 30m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 400*F. Lightly spray a nonstick baking sheet with vegetable oil spray. Lightly spray both sides of the mushrooms with vegetable oil spray; place with the stem side up on the baking sheet.
- 2. Bake for 12 minutes, or until fork tender. Set aside.
- 3. Meanwhile, heat a large nonstick skillet over medium-high heat. Remove from heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the zucchini, bell peppers, onion, and basil for 5 minutes, or until the zucchini is tender. Stir in the tomato sauce, sugar, salt, and red pepper flakes; cook for 4 minutes, or until thickened, stirring frequently.
- 4. Spoon 1/2 cup zucchini mixture over each mushroom; top with the mozzarella cheese.
- 5. Bake for 5 minutes, or until the mozzarella has melted. Remove from oven. Sprinkle with the Parmesan.
Tips:
- Choose the right portobello mushrooms. Look for mushrooms that are large and have a deep, dark brown color. Avoid mushrooms that are bruised or have soft spots.
- Clean the mushrooms thoroughly. Use a damp cloth to wipe away any dirt or debris from the mushrooms. Be sure to remove the gills, as they can be bitter.
- Marinate the mushrooms. Marinating the mushrooms in a mixture of olive oil, herbs, and spices will help to infuse them with flavor. You can use a simple marinade, such as olive oil, garlic, and thyme, or you can get more creative with your ingredients.
- Cook the mushrooms properly. Portobello mushrooms can be cooked in a variety of ways, including grilling, roasting, and sautéing. Be sure to cook the mushrooms until they are tender but still have a slight bite to them.
- Serve the mushrooms immediately. Portobello mushrooms are best served hot off the grill or out of the oven. You can serve them as a main course, a side dish, or an appetizer.
Conclusion:
Portobello mushrooms are a delicious and versatile ingredient that can be used in a variety of dishes. They are a good source of fiber, vitamins, and minerals, and they are also low in calories and fat. By following these tips, you can create delicious and healthy portobello mushroom dishes that the whole family will enjoy.
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