|
|
|
Portobello
Mushroom Recipes A collection of our favorite portobello mushroom recipes
including several grilled portobello recipes, portobello 'pizza', portobello stuffed with
crab and many other delicious recipes. Grilled Portobellos with Olive Oil & Garlic 4 Portobellos Wipe mushrooms clean and remove stems. Drizzle all over with olive oil and season with
salt and pepper. Grilled Portobellos 4 Portobello Mushrooms 1/4 t salt Preheat outdoor gill or boiler. Separate mushroom caps from stems, set caps aside.
Coarsely chop stems (to measure 1 cup). In a medium saucepan melt butter, add chopped
stems and garlic; cook, stirring frequently, until stems are tender, 5 to 6 minutes. Stir
in vinegar, salt and black pepper; remove from heat. Transfer to the bowl of a food
processor; process until finely chopped; set aside. Place Portobellos rounded side up on
grill or rack in broiler pan. Grill or broil 4 inches from heat until mushrooms are hot, 2
to 3 minutes. Turn spread each mushrooms with 1/4 chopped mushroom stem mixture; cook
until mushrooms are tender, 4 to 5 minutes longer. Serve on toasted rolls with sliced
tomato and arugula or watercress if desired. Sautéed Portobello Mushroom Teriyaki 1 - 6 oz. package Oakshire Sliced Portobellos Sauté sliced Portobellos in olive oil until tender. Add teriyaki sauce and garlic
powder to taste. Serve as side dish or appetizer. Marinated Grilled Portobellos Recipes 4 Portobello Caps Separate mushroom caps from stems and wash. Coat caps with Olive Oil and place in 9 x
13 pan. Mix together Soy Sauce and Garlic Powder. Pour over caps and let sit 2 to 4 hours.
Preheat grill or broiler. Grill 4 inches from flame, 4 minutes on each side. Serve as Main
Course or Appetizer. (You can take the marinade while the Portobellos are grilling and cook to boil in
sauté' pan add 1 T flour , reduce heat and cook till thick, pour over Portobellos.) Marinated Portobellos 4 Oakshire Portobello Caps Marinate Portobellos 2 to 4 hours. Preheat grill or
broiler. Grill 4 inches from flame, 4 minutes per side. Balsamic Marinated Portobellos 4 Oakshire Portobello Caps Wash mushrooms and remove stems. Place in 9 x 13 pan. Mix balsamic vinegar, garlic,
onion, basil and olive oil together. Pour over Portobellos; let sit 2 to 4 hours. Grill. Mushroom Stroganoff 1 lb. Oakshire Sliced Portobellos Sauté onion, garlic and sausage till sausage is brown, add Oakshire Sliced Portobellos
and cook until Portobellos are cooked through – 10 minutes. If needed add more water
to Portobellos and sausage. Oakshire Portobello Pizza
Preheat the oven to 400 degrees. Rub the portobello with extra virgin olive oil and
place gill side up on the baking sheet. Bake for 7 minutes to soften. Remove from the oven
and let cool. Pour off any juices. Top each roasted portobello with some tomato sauce and then grated cheese. Return to
oven and bake until the sauce is bubbly and the cheese is melted. Sprinkle with freshly
chopped herbs and serve immediately. Crimini Mushrooms and Wilted Spinach Salad
In a large salad bowl, place spinach, bell pepper and tomatoes. Heat a large non-stick
skillet and add Oakshire Crimini Mushrooms; cook stirring occasionally, until tender about
5 minutes. Stir in salad dressing and green onions, remove from heat. Pour over spinach;
toss gently. Spinach Stuffed Portobello
Sauté spinach in olive oil with garlic till water is absorbed. Mix with cream cheese,
romano and egg. Let mixture cool. Brush Portobello caps with olive oil and grill 4 minutes
on each side. Fill with spinach mixture. Put in baking dish and bake 20 minutes at 350. Mushroom and Sausage Casserole
Rinse mushrooms and remove any stems from oysters. Sauté sausage till brown then add
Oakshire Specialty Blend and cook for 5 minutes. Add Egg Noodles and 1 cup water. Cook
till egg noodles are done, you may need to add more water. When egg noodles are done add
in milk mixture and stir till gravy has thickened. Serves 4-6 Oakshire Breakfast Portobello
Preheat the oven to 400. Place the portobello caps, gill side up, on a baking sheet and
bake for 5 minutes. In a large, non-reactive skillet, heat enough olive oil to coat the pan over high heat.
When hot, add the chopped portobello stems, shallots and shiitake and cook until the
vegetables are tender. Add the prosciutto and cook until lightly browned. Stir in the
walnuts and enough of the bread crumbs to stuff the Portobellos you have chosen. Remove the Portobellos from the oven and pour off any juices into the stuffing mixture.
Stir in chopped parsley and enough stock to make the stuffing moist. Divide the stuffing mixture amount the Portobellos caps, smoothing the surface and make
a well in each. Break on egg into the well of each portobello. Sprinkle lightly with salt
and pepper and drizzle 1/2 tablespoon of the cream over each egg. Return the Portobellos
to the oven and bake until the eggs are done. Make sure the whites are set and yolks
slightly runny. Serve immediately. Crab Imperial Stuffed Portobello
Preheat the oven to 375 degrees. Arrange the Portobellos on an oiled oven proof baking
dish. Squeeze the lemon juice over the crab and toss very gently. In a small skillet, melt the butter and cook the peppers and shallots until tender.
Remove from the heat and set aside. In a heavy bottomed saucepan, melt the butter and stir in the flour. Cook for 3 to 4
minutes but do not allow the to brown. Whisk in the milk and cook until thickened. Stir a
little of the sauce into the egg, taking care not to scramble it, then stir the egg into
the sauce. Stir in the dry mustard, Worcestershire and mayonnaise. Season with salt and
pepper. Stir in the sautéed vegetables, and fold in the crab, do not break up the lumps. Spoon the crab mixture into the Portobellos. Bake in the preheated oven for 30-35
minutes. Sprinkle lightly with paprika and freshly chopped parsley and chives.
Oakshire Mushroom Farm, Inc. |
