Best 3 Stuffed Baby Portabella Mushrooms Recipes
**Indulge in the Delightful Symphony of Flavors: Stuffed Baby Portabella Mushrooms - A Culinary Journey through Three Enchanting Recipes**
Embark on a culinary adventure with our trio of stuffed baby portabella mushroom recipes, each offering a unique tapestry of flavors to tantalize your taste buds. From the classic combination of sausage, breadcrumbs, and herbs to the unexpected fusion of Asian-inspired ingredients, these recipes promise an unforgettable gastronomic experience. Whether you're a seasoned chef or a novice in the kitchen, our detailed instructions and helpful tips will guide you effortlessly through the process, ensuring perfect results every time. Prepare to be captivated by the symphony of textures and flavors that await you as you dive into these culinary creations.
**Recipe 1: Classic Sausage Stuffed Baby Portabellas:**
Savor the timeless flavors of this classic recipe, where savory Italian sausage, seasoned breadcrumbs, and aromatic herbs come together in a harmonious blend. Stuffed into tender baby portabella mushrooms, these delights are perfect as appetizers, main courses, or even grilled to perfection for a smoky outdoor feast.
**Recipe 2: Asian-Inspired Stuffed Baby Portabellas:**
Transport your taste buds to the vibrant streets of Asia with this exotic recipe. Marinated in a tantalizing blend of soy sauce, rice vinegar, and ginger, the mushrooms are then stuffed with a delightful mixture of shiitake mushrooms, water chestnuts, and bamboo shoots. Topped with a sprinkle of sesame seeds and a drizzle of sweet chili sauce, these stuffed mushrooms are a true culinary adventure.
**Recipe 3: Spinach and Feta Stuffed Baby Portabellas:**
For a lighter and refreshing option, try our spinach and feta-stuffed baby portabellas. Fresh spinach, creamy feta cheese, and a hint of lemon zest combine to create a delightful filling that perfectly complements the earthy flavor of the mushrooms. Drizzle with a tangy lemon-tahini dressing for an extra burst of flavor.
No matter your culinary preferences, our stuffed baby portabella mushroom recipes offer something to satisfy every palate. Ready your taste buds for a delectable journey through flavors, textures, and aromas.
STUFFED BABY PORTABELLA MUSHROOMS
Party with portabellas! You'll love them because they can be made ahead; party goers will find them delicious.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 26
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
- In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
- Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
- Bake uncovered 12 to 15 minutes or until filling is light golden brown.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Stuffed Mushroom, Sodium 65 mg, Sugar 0 g, TransFat 0 g
AWARD WINNING STUFFED BABY PORTABELLA MUSHROOMS (CREMINI)
These mushrooms took the grand prize at the Gilroy Garlic Festival. They are stuffed with feta, rosemary, 5 heads of roasted garlic and wrapped in prosciutto. Recipe by Jennifer Malfas
Provided by cookiedog
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- STUFFING: Preheat oven to 400 degrees.
- Cut the top off the heads of garlic,and place on a sheet of aluminum foil. Drizzle with olive oil and season with salt and pepper. Place the 2 sprigs of rosemary on top and wrap the foil around tightly.Roast in the oven for 1 hour.
- Squeeze the pulp from the garlic heads into a bowl. Mix in 1/4 cup olive oil, chopped rosemary, lemon zest, juice from half the lemon, feta cheese, and garlic toast crumbs. Sprinkle with salt and pepper.
- Note:Stuffing can be made a day ahead. However, do not mix toast crumbs into the mixture until ready to stuff.
- MUSHROOMS: Preheat oven to 400 degrees.
- Fill mushroom caps with stuffing, and wrap with a prosciutto slice. Place in a greased baking pan, drizzle with olive oil, and season with salt and pepper.
- Put chicken stock in the dish to just cover the bottom. Cover with foil and bake 15 minutes.
- Spoon pan juices over the mushrooms, re-cover and bake 10-15 minutes more. Baste again, then broil uncovered for 2-3 minutes until prosciutto is brown and crisp.
STUFFED BABY PORTABELLA MUSHROOMS
Party with portabellas! You'll love them because they can be made ahead; party goers will find them delicious.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 26
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
- In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
- Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
- Bake uncovered 12 to 15 minutes or until filling is light golden brown.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Stuffed Mushroom, Sodium 65 mg, Sugar 0 g, TransFat 0 g
Tips:
- Choose the right mushrooms: Select baby portobello mushrooms that are about 2-3 inches in diameter. They should be firm and have a smooth, unblemished surface.
- Clean the mushrooms thoroughly: Use a damp cloth or paper towel to gently wipe away any dirt or debris from the mushrooms. Be careful not to rinse them under water, as this can make them soggy.
- Remove the stems: Use a sharp knife to remove the stems from the mushrooms. You can discard the stems or save them for use in other recipes.
- Stuff the mushrooms: There are many different ways to stuff portobello mushrooms. Some popular options include a mixture of bread crumbs, herbs, and cheese; a combination of vegetables, such as spinach, mushrooms, and onions; or a mixture of meat and vegetables.
- Cook the mushrooms: Stuffed portobello mushrooms can be baked, grilled, or sautéed. The cooking time will vary depending on the method you choose.
- Serve the mushrooms: Stuffed portobello mushrooms can be served as a main course or a side dish. They can also be used as an appetizer or snack.
Conclusion:
Stuffed baby portobello mushrooms are a delicious and versatile dish that can be enjoyed by people of all ages. They are a good source of protein, fiber, and vitamins, and they can be made with a variety of different ingredients to suit your taste. So next time you're looking for a new and exciting way to prepare mushrooms, give stuffed baby portobello mushrooms a try!
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