Best 3 Portobello Mushroom Ketchup Recipes
Portobello mushroom ketchup is a delicious and versatile condiment that can be used to add flavor to a variety of dishes, from burgers and sandwiches to roasted vegetables and grilled meats. It's also a great way to use up leftover mushrooms. This article provides two recipes for portobello mushroom ketchup: a classic recipe and a spicy recipe. Both recipes are easy to follow and can be made in about 30 minutes. The classic recipe uses simple ingredients like mushrooms, onions, garlic, vinegar, and spices, while the spicy recipe adds a kick of heat with the addition of chili peppers. Both ketchups are delicious and can be used in a variety of ways. So, get ready to elevate your culinary skills and taste buds with these delectable portobello mushroom ketchup recipes!
Let's cook with our recipes!
STUFFED PORTOBELLO MUSHROOMS (& MORE RECIPES)
This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs!
Provided by Sonja Overhiser
Categories Main Dish
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees Fahrenheit.
- 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, 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 10 minutes until the breadcrumbs are golden. Serve immediately.
Nutrition Facts : Calories 184 calories, Sugar 4.4 g, Sodium 316.3 mg, Fat 11.3 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 12.6 g, Fiber 3.1 g, Protein 9.7 g, Cholesterol 13.3 mg
20 WAYS TO COOK WITH PORTOBELLO MUSHROOMS
These portobello mushroom recipes are ideal for plant-based diets. From tacos to burgers, you won't believe how versatile these mushrooms can be!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a mushroom recipe in 30 minutes or less!
Nutrition Facts :
12 EASY PORTOBELLO MUSHROOM RECIPES (+PORTOBELLO MUSHROOM PIZZAS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course Side Dish
Time 34m
Number Of Ingredients 5
Steps:
- Heat Oven 375°F
- Place Mushrooms top down on wire cooling rack on rimmed baking sheet
- Layer pesto over mushrooms
- Mix other ingredients
- Put mixture on mushrooms
- Bake 20-25 minutes
Nutrition Facts : Calories 375 kcal, ServingSize 1 serving
Tips:
- Use fresh, firm portobello mushrooms for the best flavor and texture.
- Make sure to clean the mushrooms thoroughly before using them.
- If you don't have white wine vinegar, you can use apple cider vinegar or red wine vinegar instead.
- Add more or less cayenne pepper to taste.
- Store the ketchup in a jar or bottle in the refrigerator for up to 2 weeks.
Conclusion:
Portobello mushroom ketchup is a delicious and versatile condiment that can be used on a variety of foods. It's perfect for burgers, hot dogs, fries, and sandwiches. It can also be used as a dipping sauce for vegetables or crackers. This ketchup is also a great way to use up leftover portobello mushrooms. It's easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you have some portobello mushrooms on hand, give this ketchup a try. You won't be disappointed!
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