Best 4 Roasted Portobello With Caramelized Onion Ravioli Recipes

**Ravioli stuffed with caramelized onion and roasted portobello mushrooms is a delectable vegetarian dish that combines the earthy flavors of mushrooms with the sweet and savory notes of caramelized onions. Served with a creamy roasted red pepper sauce, this dish is a symphony of textures and flavors that will tantalize your taste buds.**

**The roasted portobello mushrooms provide a meaty texture and a rich, umami flavor to the ravioli filling, while the caramelized onions add a touch of sweetness and a delightful crunch. The creamy roasted red pepper sauce brings it all together, adding a velvety texture and a hint of spice.**

**This article includes step-by-step recipes for making the ravioli dough, the caramelized onion and roasted portobello mushroom filling, and the creamy roasted red pepper sauce. With detailed instructions and helpful tips, even beginner cooks can create this impressive dish at home.**

**Whether you're looking for a special vegetarian meal for a dinner party or a cozy and comforting dish for a weeknight meal, this roasted portobello with caramelized onion ravioli is sure to satisfy. So gather your ingredients and let's get cooking!**

Let's cook with our recipes!

ROASTED PORTOBELLO MUSHROOMS RECIPE

Roasted Portobello Mushrooms Recipe image

Learn how to bake portobello mushrooms with this easy recipe. These large mushroom caps make the most delicious side dish but can also be added to soups, salads, and stews. Easy, quick & healthy recipe for everyone in the family.

Provided by Aysegul Sanford

Categories Vegan side dish

Time 27m

Number Of Ingredients 4

Ingredients

6 portobello mushrooms
3 tbsp olive oil
1/2 teaspoon kosher salt (plus more to finish it off after roasted)
1/4 teaspoon black pepper

Steps:

Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Set it aside.
Prepare the mushrooms for roasting: Fill a small bowl with water. Wet a kitchen sponge (or a sheet of paper towel) in the bowl and squeeze out any excess water. Gently wipe the large mushroom caps to remove any dirt and debris.
Remove the gills and the stem: Turn the mushrooms upside down and place one in the palm of your hand. Using a paring knife, slice off the mushroom's inner edges while slowly rotating its cap. Then, use a small spoon to gently scrape the mushroom's gills. Be careful not to dig too deep into the flesh of the mushroom. Continue working around the mushroom until you remove all of the gills. Remove the stem by gently twisting it from the bottom. Continue with the remaining mushrooms.
Brush with oil and season: Place the portobello mushrooms on the parchment-lined sheet. Lightly brush each mushroom with approximately ½ teaspoon olive oil and season them with ¼ teaspoon salt and a pinch of pepper on both sides. If you do not have a brush, you can also use a vegetable oil cooking spray to lightly coat them with oil.
Roast in the oven: Arrange the mushrooms on the baking sheet with the gills side facing down. Bake them in the oven for 10 minutes, flip them, and then bake them for another 5-7 minutes.
Serve while they are still warm.

Nutrition Facts : Calories 81 kcal, Carbohydrate 3 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Sodium 202 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving

ROASTED PORTOBELLO MUSHROOM CHEESEBURGERS WITH CARAMELIZED ONIONS AND PIMENTO AIOLI

Roasted Portobello Mushroom Cheeseburgers with Caramelized Onions and Pimento Aioli image

Several of my friends are vegetarians, so I came up with this recipe last summer when I was having a barbecue. They are so good, even carnivores will devour them. If you can find Portuguese muffins, their sweet flavor makes for a delicious bun option.

Provided by Katie Lee Biegel

Time 3h10m

Yield 6 servings

Number Of Ingredients 21

Ingredients

Juice of 1 lemon (2 to 3 tablespoons)
1/4 cup extra virgin olive oil
2 tablespoons worcestershire sauce
2 teaspoons fresh thyme leaves
1/4 teaspoon garlic powder
6 portobello mushrooms, wiped clean and stems removed
6 portobello mushrooms, wiped clean and stems removed
Kosher salt and freshly ground black pepper
6 slices Muenster cheese (or Swiss, white cheddar, provolone-your choice)
6 Portuguese muffins or brioche hamburger buns, buttered and toasted
1 1/2 cups loosely packed arugula
1 tablespoon olive oil
1 medium Vidalia onion, thinly sliced
1/4 cup water
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
2 tablespoons jarred chopped pimentos, drained
1 tablespoon red wine vinegar
1 garlic clove, minced
1 tablespoon minced flat-leaf parsley
Kosher salt and freshly ground black pepper

Steps:

For the burgers: In a shallow baking dish, use a whisk to combine the lemon juice, olive oil, Worcestershire, thyme, and garlic powder. Place mushrooms in the marinade, cover, and refrigerate for at least 1 hour. Turn over the mushrooms, cover again, and refrigerate at least another hour. (Mushrooms can marinate for several hours.)
For the onions: In the meantime, make the onions. In a skillet, heat the olive oil over medium heat. Add the onions and cook about 5 minutes, stirring occasionally. Add the water, cover, and reduce heat to low. Cook 20 to 30 minutes, stirring occasionally, until the onions are golden brown. Remove the pan from the heat. Season the onions with salt and pepper. Set aside.
For the aioli: Combine all ingredients in a small bowl. Refrigerate until serving time.
To finish the burgers: Preheat oven to 450 degrees F. Remove mushrooms from marinade and season with salt and pepper on both sides. Place the mushrooms on a baking sheet, gill sides up. Bake for 5 minutes. Remove from the oven and arrange cheese and caramelized onions on the gills of each mushroom and bake another 5 minutes, until the cheese is melted and bubbly. Place 1 mushroom on each muffin and garnish with aioli and arugula. Serve immediately.

GRILLED PORTOBELLO, BLUE CHEESE AND CARAMELIZED ONION HOAGIE

Grilled Portobello, Blue Cheese and Caramelized Onion Hoagie image

Provided by Katie Lee Biegel

Categories main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/4 cup extra-virgin olive oil
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Juice of 1/2 lemon
4 portobello mushrooms, sliced 1/4 inch thick
2 tablespoons olive oil
2 yellow onions, halved and thinly sliced
Kosher salt and freshly ground black pepper
Blue Cheese Spread:
4 ounces blue cheese, crumbled
1/3 cup mayonnaise
4 hoagie rolls (I like Martin's), split
1 cup arugula
Balsamic vinegar, for drizzling
Kosher salt

Steps:

For the mushrooms: In a large bowl or a ziptop bag, whisk the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice. Add the mushrooms and toss to combine. Marinate for 30 minutes to 1 hour.
For the onions: While the mushrooms marinate, make the onions. In a large skillet over medium high, heat the olive oil. Add the onions and saute until beginning to get tender, about 5 minutes. Season with salt and pepper. Reduce the heat to low. Cook, stirring occasionally, until the onions become a deep brown caramelized color, about 20 minutes. If they start to look dry or stick to the pan, add a tablespoon or 2 of water.
For the blue cheese spread: In a small bowl, mix the blue cheese and mayonnaise.
Heat a grill pan over medium-high heat.
Remove the mushrooms from the marinade and transfer to the grill pan. Cook until slightly wilted, browned and showing grill marks, 2 to 3 minutes per side.
For the sandwiches: Put the hoagie rolls on the grill pan until lightly toasted. Spread one side of each roll with the blue cheese spread. Top with some mushrooms, caramelized onions and arugula. Drizzle lightly with balsamic vinegar and a sprinkle of salt.

OLIVE GARDEN RAVIOLI DI PORTOBELLO

Olive Garden Ravioli di Portobello image

Olive Garden Ravioli di Portobello was the mushroom ravioli dish that Olive Garden served with a creamy sundried tomato sauce! Portobello lovers you have yet to try this cheesy sun-dried tomato concoction!

Provided by Alyona Demyanchuk

Categories Main Dish

Time 18m

Number Of Ingredients 11

Ingredients

18 oz mushroom ravioli
4 tbsp butter
2 cloves garlic ((crushed))
2 tbsp sun-dried tomato paste
1/2 cup chicken broth
1 cup heavy cream
2 tbsp flour
1/3 cup parmesan cheese
1/4 cup fontina cheese ((can use Gouda or Monterey Jack cheese))
1 tomato ((diced))
1 tsp dried parsley

Steps:

Cook ravioli to package instructions. Rinse with cold water and toss in 2 Tbsp of oil. Set aside.
In a saucepan, melt butter. Add garlic and sauté until fragrant (1 min.) Stir in the flour and stir until light brown. Add in the tomato paste and mix thoroughly.
Slowly add in the broth and cream. Stir in the cheeses and mix until melted.
Ladle over cooked ravioli and top with dried parsley and diced tomatoes before serving.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 40 g, Protein 17 g, Fat 36 g, SaturatedFat 19 g, Cholesterol 131 mg, Sodium 908 mg, Fiber 3 g, Sugar 2 g, Calories 559 kcal

Tips:

Choose the right mushrooms: For this recipe, it's best to use large portobello mushrooms with intact stems. Look for mushrooms that are evenly colored and free of blemishes.
Roast the mushrooms properly: To get perfectly roasted portobellos, make sure to preheat your oven to 400°F (200°C) and roast the mushrooms for 15-20 minutes, or until they are tender and slightly browned.
Caramelize the onions slowly: For the best flavor, caramelize the onions over low heat for at least 30 minutes. This will allow them to develop a deep, golden brown color and a sweet, slightly smoky flavor.
Use a good quality pasta: For the ravioli, use a high-quality pasta that is made with fresh, durum wheat flour. This will ensure that the pasta cooks evenly and has a good texture.
Don't overcook the pasta: Cook the ravioli according to the package directions, but be careful not to overcook it. Overcooked pasta will be mushy and lose its flavor.
Serve the dish immediately: Once the ravioli is cooked, serve it immediately with the roasted portobellos and caramelized onions. This dish is best enjoyed fresh out of the oven.

Conclusion:

Roasted portobello with caramelized onion ravioli is a delicious and satisfying vegetarian dish that is perfect for a special occasion. The combination of roasted mushrooms, caramelized onions, and creamy pasta is sure to please everyone at your table. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a new and exciting vegetarian recipe, give this one a try. You won't be disappointed!