PORTABELLA

Agaricus spp.

   This rich and hearty mushroom is often used in place of meat in many dishes and as a mature Crimini, is the largest of the cultivated mushrooms. Best when grilled or sauteed, this mushroom can be an ingredient or a main dish.


Stuffed Portabellas
Serves 4
4-4 inch Portabella mushrooms
1/3 cup sliced scallions (pencil onions)
1 clove garlic, minced
1/4 cup butter or olive oil
1/2 cup fine dry bread crumbs
1/2 cup shredded Parmesan or other sweet, nutty cheese
1 Tbsp. dry white wine
1 Tbsp. fresh sage or 1/2 tsp. dried
salt and pepper to taste
1/2 cup chicken broth

Rinse mushrooms, remove stems and pat dry. Chop stems and saute along with onions, garlic and butter or olive oil. Add bread crumbs, cheese, sage, wine, salt and pepper. Brush mushroom caps with olive oil and place mushroom caps in a shallow oven pan. Fill with stuffing mixture and add broth to pan. Cook at 350º until tender, 10-15 minutes. Garnish with (melted) cheese.

Portabella - Filet Mignon
1 pound portabella mushrooms
salt
white pepper
extra virgin olive oil

Marinade:
5 Tbsp. olive oil
Juice of 2 limes
1 clove minced garlic
1 chopped shallot
1 tsp. fresh chopped rosemary
1 tsp. fresh chopped parsley

Season portabellas with above ingredients to taste and grill over high heat for 4 minutes (until cooked through). Marinate for 1 hour in marinade and serve.

Seasoned Linguine with Portabella Mushrooms, Ripe Olives and Tomatoes
Serves 5
1 box of Linguine, cooked
3 to 4 Portabella mushrooms, cut into bite sized pieces
Spike™ brand seasoning to taste (1 Tbsp. to 2 Tbsp.)
2 tbsp. olive oil
Salt, pepper to taste
1 can ripe olives
1 large tomato, cut into bite sized squares
2 chicken breasts, cut into bite-sized squares and stir fried - (optional)

Cook linguine and set aside. Slice ripe olives and tomatoes and chill in refrigerator. In a wok, stir fry chicken breasts in 1 tbsp. olive oil, salt, pepper and 1 tsp. Spike™ brand seasoning until done. Add Portabella mushrooms and cook until tender. Add linguine to chicken, mushrooms, 1 tbsp. olive oil, additional seasoning and mix well. Noodles should coat to a light brown color. Add more or less seasoning to suit your taste. Serve with Italian pull apart bread and don't forget the chilled tomatoes and ripe olives, they are a wonderful compliment to this dish.

Breakfast Portabella
Quick and easy, serves 2
2 Portabella mushroom caps, rinsed and wiped clean.
Olive oil
2 eggs (or egg substitute)
1 Tbsp. diced green pepper
1 Tbsp. diced onion
1 Tbsp. diced tomato
Dash of salt, pepper and thyme

On a baking sheet, broil the Portabella (wipe the bottom with Olive oil to prevent sticking) until just tender. In a fry pan, scramble the eggs, pepper, onion, tomato, salt, pepper and thyme until cooked through. Cup the egg mixture into the Portabella cap and return to the oven for a short time. Garnish with Parsley and serve. You may choose to add cheese, ham or bacon, however the Portabella is a rich meal by itself.

Parmesan Portabella Burger
1/2 tsp. roasted wheat germ
1/4 cup grated Parmesan cheese
1 Tbsp. Italian seasonings (blend)
1/2 tsp. salt
2 egg whites
1 Tbsp. water
4 Portabella Mushroom caps (about 3" - 4", cleaned)
4 rolls / buns
4 slices part-skim mozzarella cheese
4 slices tomato
Lettuce or spinach leaves
Cooking spray

Combine dry ingredients in one bowl. Combine wet in another and mix until frothy. Dip mushroom caps and then coat with dry mixture. Repeat. Spray lightly with cooking spray. Bake for 14-18 minutes in a 400 F degree oven, stem side down. Done when coating is crisp and mushroom is tender. Place cheese on top and melt. Serve immediately, serves 4.

For a red pepper spread:
1/3 cup reduced fat mayonnaise
1/4 cup finely chopped roasted red pepper
1 clove minced garlic
1 1/2 tsp. lemon juice
Mix well and serve with bella burger.

Hearty Stuffed Portabella Mushroom Sandwiches
(Makes 2 to 4 servings)
4 Portabella mushroom caps, each 4-5 inches in diameter
2 Tbsp. Olive Oil
Salt and black pepper to taste
3/4 cup spaghetti sauce
3/4 cup (3 ounces) shredded mozzarella cheese
8 thin slices (1/2 ounce total) pepperoni (quartered)
2 tsp. grated Parmesan cheese
1/2 tsp. dried oregano
4 thick slices crusty French bread, toasted

Preheat oven to 425. If mushrooms have stems, slice them off close to the caps (reserve them for soups or sauces.) Brush the caps with olive oil and place stem side up on a rimmed baking sheet or pan. Sprinkle each with salt and pepper. Spread 3 Tbsp. of spaghetti sauce on each cap and top each with 3 Tbsp. of mozzarella cheese. Evenly scatter the pepperoni over the cheese and sprinkle with Parmesan cheese and oregano. Bake 10-12 minutes, or until the mushrooms are hot and the cheese is lightly browned. Place the stuffed mushrooms on toasted bread slices and serve immediately. Serve with tossed green salad.

Simple Portabella Sandwich
Serves 4 - Another great way to prepare a Portabella
4 Portabella caps
4 hearty buns or bread (sourdough works well)
Grill or toast bread
Brush mushroom caps with Olive Oil
Salt, pepper, thyme, garlic to taste
Bake at 375 - 400 degrees until tender, turning once
Place mushroom cap on one slice of bread and cheese on the other, place in oven shortly, until melted and serve.

Portabella Pizza
Serves 4 (as a meal or an appetizer)
4 Portabella Mushrooms, rinsed with stem removed
4 oz. Pepperoni or sausage
8 oz. tomatoes (crushed)
8 oz. mozzarella cheese, grated
1 Tbsp. Olive Oil
1 tsp. garlic, minced
Small onion, chopped and sauteed
1 tsp. Oregano (dry)
Salt and pepper to taste

Preheat oven to 375 degrees. Heat Olive Oil in pan, add garlic and saute until lightly brown. Add tomatoes and Oregano, simmer. Add salt and pepper. After mushrooms are trimmed and rinsed, place bottom up on a baking sheet. Add sauce mixture, onion, meat and cheese and bake for about 15 minutes, or until desired tenderness.

Sauteed Portabella Mushroom Teriyaki
Makes 2 servings

1 - 6 ounce package of sliced Portabella mushrooms
4 Tbsp. Teriyaki Sauce
2 Tbsp. Olive Oil
Garlic Salt to taste

Saute sliced Portabellas in olive oil until tender. Add teriyaki sauce and garlic sauce to taste. Serve as a side dish or appetizer.

Grilled Portabellas
Makes 4 servings
4 medium sized (12 ounces) fresh Portabella mushrooms
2 Tbsp. butter
2 tsp. minced garlic
2 Tbsp. balsamic vinegar
1/4 tsp. salt
1/8 tsp. ground black pepper
1 Tbsp. chopped fresh basil or parsley

Preheat outdoor grill or broiler. Separate mushroom caps from stems; set caps aside. Coarsely chop stems ( to measure one cup). In a medium sauce pan, 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 mushroom caps, rounded side up, on a grill or rack in a broiler pan. Grill or broil 4 inches from heat until mushrooms are hot; 2 to 3 minutes. Turn and spread each mushroom with 1/4 of the 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.

Stuffed Portabella Mushrooms
These excellent ports can be cooked on the grill or in the oven, serves 4
4 Portabella mushrooms, 4 to 5 inches
Carefully remove stems at base and set caps aside
Chop mushroom stems up, set aside
1/8 lb of Italian sausage
1/2 cup green peppers, chopped
1/2 cup onion, chopped
2 Tbsp. olive oil
1 tsp. fennel
Salt and pepper to taste
2 pieces of bread, torn into small chunks.

Fry the Italian sausage up in a large skillet. When done cooking, add the remaining ingredients and saute for 2 minutes on medium heat. Coat Portabella caps with olive oil to avoid sticking and stuff with mixture. Place in oven or on the grill until mushrooms are tender, about 10 minutes. Top with grated Parmesan cheese if desired.


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