Parmesanrisottostuffedportabellas Food

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RISOTTO-STUFFED PORTOBELLOS



Risotto-Stuffed Portobellos image

"I invented this dish one night when I was having last-minute guests. I ran to a local farm stand for some amazing produce and created this using fresh portobellos and leftover risotto. My friends still ask for the recipe!" Rian Macdonald - Powder Springs, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 17

1 can (14-1/2 ounces) reduced-sodium chicken or vegetable broth
1 cup water
2 celery ribs, finely chopped
2 medium carrots, finely chopped
1 large onion, finely chopped
1 tablespoon olive oil
1 cup uncooked arborio rice
1/2 cup chopped shallots
1 garlic clove, minced
1 cup dry white wine or additional broth
1/2 cup grated Parmesan cheese
4 green onions, finely chopped
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
Cooking spray
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a small saucepan, heat broth and water and keep warm. In a large nonstick skillet coated with cooking spray, saute the celery, carrots and onion in oil until crisp-tender. Add the rice, shallots and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Remove from the heat; add Parmesan cheese and green onions. Stir until cheese is melted., Spritz mushrooms with cooking spray; sprinkle with salt and pepper. Fill each with 1 cup risotto mixture and sprinkle with mozzarella cheese. Place in a 13-in. x 9-in. baking dish coated with cooking spray., Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender and cheese is melted.

Nutrition Facts : Calories 380 calories, Fat 9g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 680mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 4g fiber), Protein 14g protein.

MOZZARELLA STUFFED PORTOBELLOS



Mozzarella Stuffed Portobellos image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 26m

Yield 12 servings

Number Of Ingredients 9

12 large portobello mushrooms, stemmed and gills removed
6 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, divided
Sea salt, preferably gray salt and freshly ground black pepper
1 cup fresh bread crumbs
1 cup grated Parmesan
4 tablespoons freshly chopped parsley leaves
4 tablespoons freshly chopped basil leaves
12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slice

Steps:

  • Preheat oven to 425 degrees F.
  • Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
  • While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
  • Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.

PORTOBELLOS PARMESANO



Portobellos Parmesano image

Our Test Kitchen home economists came up with this easy-to-fix meatless entree. Fontina cheese and marinara sauce give a real Italian flavor to this satisfying twist on eggplant Parmesan.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 5

2 large portobello mushroom caps (about 4 to 5 inches wide)
1 teaspoon olive oil
3/4 cup meatless spaghetti sauce, divided
1/4 cup shredded fontina cheese
1 tablespoon shredded Parmesan cheese

Steps:

  • Remove and discard stems from mushrooms. Place mushrooms, cap side up, on a baking sheet coated with cooking spray. Brush tops with oil. Broil 4-6 in. from the heat for 4-5 minutes or until tender. , Spread half of the spaghetti sauce into an 11x7-in. baking dish coated with cooking spray. Place mushrooms on sauce, cap side down. Sprinkle with cheese. Drizzle with remaining spaghetti sauce. Sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 8-10 minutes or until heated through.

Nutrition Facts : Calories 148 calories, Fat 7g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 571mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

CHEESE-STUFFED PORTOBELLOS



Cheese-Stuffed Portobellos image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Nonstick cooking spray
4 6-inch portobello mushroom caps
4 cups spinach, chopped
1 cup breadcrumbs (preferably panko)
1 cup shredded mozzarella cheese
2 shallots (1 finely chopped, 1 thinly sliced)
1 large tomato, diced
3 tablespoons grated pecorino romano cheese, plus shaved pecorino for topping
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/2 cup ricotta cheese
4 stalks celery, peeled and thinly sliced

Steps:

  • Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.
  • Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
  • Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
  • Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.

EASY PARMESAN "RISOTTO"



Easy Parmesan

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

Steps:

  • Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

PORTOBELLO PARMESAN



Portobello Parmesan image

Provided by Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil, plus more for the dish
3 portobello mushroom caps
1/4 teaspoon red pepper flakes
3 cloves garlic, smashed
1 28-ounce can diced tomatoes
4 fresh basil leaves
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 cups panko (Japanese breadcrumbs)
1 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
4 large eggs
1 cup all-purpose flour
Peanut oil, for frying
4 ounces buffalo mozzarella cheese, sliced

Steps:

  • Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
  • Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
  • Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
  • Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
  • Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.

EASY PAELLA



Easy Paella image

An easy to make paella using chorizo, chicken, and shrimp.

Provided by mls

Categories     World Cuisine Recipes     European     Spanish

Time 1h

Yield 8

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

Steps:

  • In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  • Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  • Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g

PARMESAN RISOTTO STUFFED PORTABELLAS



Parmesan Risotto Stuffed Portabellas image

This is an easy, light recipe. The risotto is great on its own, too! I can't remember for sure, but I think I got this recipe from Cooking Light.

Provided by RedBird1

Categories     Short Grain Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

1 (14 1/2 ounce) can vegetable broth
2 cups water
3 teaspoons olive oil
1 cup onion, minced
1 cup celery, minced
1 cup carrot, minced
1 cup arborio rice
1 cup dry white wine
1/2 cup grated parmesan cheese
1/4 cup green onions or 1/4 cup chives, minced
4 (5 ounce) portabella mushrooms
1/4 cup part-skim mozzarella cheese
1/2 cup water
1 tablespoon onion, chopped
3 garlic cloves, minced
1 (10 ounce) bag fresh spinach

Steps:

  • Bring broth and water to a simmer in a medium saucepan (do not boil).
  • Turn heat to low and keep warm.
  • Preheat oven to 375.
  • Heat 2 tsp oil in a large saucepan over medium-high heat.
  • Add onion, celery, carrot; sauté for 1 minute.
  • Add rice and sauté for 5 minutes.
  • Stir in wine and stir constantly 5 minutes or until liquid is nearly absorbed.
  • Add 1/2 cup of broth.
  • When liquid is nearly absorbed, add another ½ cup of broth.
  • Continue until all broth is added and rice is tender.
  • Remove from heat and stir in Parmesan cheese and green onions.
  • Remove stems from mushroom caps (if necessary) and discard.
  • Place the caps, gill (bottom) side up, in a 13x9 baking dish.
  • Spoon 1 ¼ cups of the risotto mix into each cap and top with 1 tbsp mozzarella cheese.
  • Pour ½ c water into the bottom of the baking dish.
  • Bake at 375 for 30 minutes or until tender.
  • Heat 1 teaspoons.
  • olive oil in a large pan over medium-high heat until hot.
  • Add chopped onion and garlic; sauté until tender.
  • Add spinach; sauté 2 minutes or until wilted.
  • Arrange ½ c spinach on each plate and place the mushroomcaps on top to serve.

Nutrition Facts : Calories 440.4, Fat 10.2, SaturatedFat 4.2, Cholesterol 20.1, Sodium 397.4, Carbohydrate 60.9, Fiber 7.2, Sugar 7.4, Protein 18.4

PORTABELLA PARMESAN



Portabella Parmesan image

This was adapted from Everyday Italian. Giada's mother is a vegetarian and this is one of her favorites!

Provided by Sharon123

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil, plus extra for oiling the grill pan
4 -6 portabella mushrooms
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup marinara sauce (store bought or homemade)
1/2 cup shredded mozzarella cheese
1/3 cup grated parmesan cheese
2 tablespoons butter, cut into small pieces

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • Drizzle 3 tablespoons of olive oil over both sides of the mushrooms, rubbing it in good. Sprinkle the mushrooms with salt and pepper. Brush olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes each side.
  • Preheat the oven to 400*F.
  • Spread 1/2 cup of the marinara sauce on the bottom of a 9"x13" baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the mozzarella and Parmesan cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve and enjoy!

Nutrition Facts : Calories 286.7, Fat 23.1, SaturatedFat 8.6, Cholesterol 33.6, Sodium 852.6, Carbohydrate 12, Fiber 1.5, Sugar 7.3, Protein 9.7

CHEESE AND SPINACH STUFFED PORTOBELLOS



Cheese and Spinach Stuffed Portobellos image

"Here we take the elements of a vegetarian lasagna filling-ricotta, spinach and Parmesan cheese-and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps. . . Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce." Note: After making this dish, I have changed the recipe slightly from the original (increased it to 6 mushrooms from 4, added garlic and chives, then mozarella on top instead of parmesan. If you like spicy stuff, I would recommend adding a few crushed red pepper flakes to the marinara sauce. Recipe from Eating Well.

Provided by januarybride

Categories     < 60 Mins

Time 40m

Yield 6 mushrooms, 6 serving(s)

Number Of Ingredients 12

6 large portobello mushroom caps, stems removed
1/4 teaspoon seasoning salt
1/4 teaspoon fresh ground pepper, divided
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
2 minced garlic cloves
1/4 cup finely shredded parmesan cheese
2 tablespoons finely chopped kalamata olives
1 tablespoon finely minced chives (may substitute green onion)
1/2 teaspoon italian seasoning
1 cup prepared marinara sauce
1/2 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 450°F Coat a rimmed baking sheet with cooking spray.
  • Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with seasoning salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
  • Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
  • Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 to 90 seconds depending on your microwave.
  • When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
  • Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese.
  • Return stuffed mushrooms to the top rack of the oven and BROIL on high for 3-5 minutes until top is browned. Remove from oven and let stand for 3-5 minutes prior to serving. Serve with the remaining marinara sauce.

Nutrition Facts : Calories 151.1, Fat 8.1, SaturatedFat 4.3, Cholesterol 24.6, Sodium 375, Carbohydrate 9.9, Fiber 1.6, Sugar 4.5, Protein 10.1

PARMESAN RISOTTO



Parmesan Risotto image

Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 10

8 cups chicken broth
1/2 cup finely chopped onion
1/4 cup olive oil
3 cups arborio rice
2 garlic cloves, minced
1 cup dry white wine or water
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 260 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 728mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

PORTABELLA MUSHROOMS STUFFED WITH ITALIAN SAUSAGE



Portabella Mushrooms Stuffed With Italian Sausage image

Form Olive Garden. I haven't made these yet, but I think I will try it without the sauce. Update: I made these tonight and was going to make the sauce, but didn't have time. I had to substitue Italian bread crumbs for the croutons and I added chopped mushrooms stems. I also sprinkled with lemon juice after they were cooked and it was wonderful! I also used portobello and regular mushrooms-both were good!

Provided by nsomniak6

Categories     Pork

Time 45m

Yield 4 mushrooms, 4 serving(s)

Number Of Ingredients 14

4 large portabella mushrooms, with stems removed
1 lb bulk Italian sausage
1 teaspoon chopped fresh Italian parsley
1 teaspoon chopped fresh basil
1 chopped garlic clove
1 cup garlic-flavored croutons, Ground Fine
1/4 cup milk
1/4 cup parmesan cheese
2 eggs
1 pint heavy cream
2 tablespoons chopped fresh basil
1/4 cup grated parmesan cheese
salt (to taste)
pepper (to taste)

Steps:

  • STUFFING:.
  • Brown the sausage in a nonstick skillet making sure sausage is crumbled into small pieces.
  • Once browned drain fat and transfer to a paper towel to cool.
  • In a medium bowl, beat the eggs with milk and then mix in the parsley, basil, garlic, croutons, and Parmesan cheese.
  • Add the cooled sausage and mix well (mixture should be wet but firm and hold together easily).
  • Top portobella mushrooms with sausage mixture and bake in 350 degree F oven for 15 to 20 minutes.
  • SAUCE:.
  • In sauce pan, heat cream and lightly boil until it is half its original volume being careful not to scorch it.
  • Once it is reduced by half, mix in the Parmsan cheese, basil, salt and pepper.
  • Spoon 2 ounces of sauce over top of each mushroom.
  • Garnish with a sprig of fresh Italian Parsley or Fresh Basil.

STUFFED PORTOBELLOS



Stuffed Portobellos image

Malcolm Lewis of Freeville, New York turns hearty portobellos into a flavorful meal. His addition of walnuts adds crunch to the savory topping. If you'd like, add raisins for a bit of sweetness.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

4 large portobello mushrooms (about 5 inches)
3/4 cup shredded part-skim mozzarella cheese, divided
1/3 cup dry bread crumbs
1/3 cup chopped walnuts
1/3 cup finely chopped onion
1/3 cup golden raisins, optional
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1large egg, lightly beaten
2 tablespoons vegetable broth

Steps:

  • Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended. , Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.

Nutrition Facts : Calories 221 calories, Fat 12g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 435mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

PORTABELLA STROGANOFF



Portabella Stroganoff image

I couldn't find a good recipe for a vegetarian version of stroganoff, so I altered a beef stroganoff recipe to make it vegetarian. Very good recipe and a lot of ways to change it to make it suit your tastes!

Provided by Bell4523

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups white button mushrooms, chopped. (6 oz. or so)
3 large portabella mushroom caps (about 3/4 a pound (or more)
2 tablespoons butter
1/2 cup vegetable broth
1 tablespoon ketchup
1 garlic clove, minced
1/2 teaspoon salt
1/4 cup onion, chopped
1 1/2 tablespoons flour
1 teaspoon vegetable seasoning
1/2 cup plain yogurt or 1/2 cup soy yogurt

Steps:

  • Chop portobello caps into 1 inch cubes.
  • Saute mushrooms (both types) in butter in skillet over medium-low heat for 5-10 minutes.
  • Add the vegetable broth, ketchup, onions, garlic, and salt to skillet.
  • Heat to boiling, reduce heat, and simmer uncovered for 5 minutes.
  • Cover and simmer about 5 minutes more.
  • Mix vegetable seasoning and flour in a small container.
  • Add flour mixture gradually into mushroom mixture, stirring constantly.
  • Boil and stir 1 minute more.
  • Reduce heat to low and stir in sour cream (or alternative).
  • Serve over noodles (or rice, but I prefer noodles, especially yummy egg noodles!).

Nutrition Facts : Calories 145.4, Fat 11.8, SaturatedFat 7, Cholesterol 30.2, Sodium 413.7, Carbohydrate 8.5, Fiber 1.4, Sugar 4.4, Protein 3.3

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  • Bring broth and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
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From mrfood.com


CRISPY PORTOBELLO PARMESAN RECIPE - HOME CHEF
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil. Add reserved 1 Tbsp. flour to hot pan and stir until no dry flour remains in pan. Add half the reserved pasta cooking water, cream cheese, pesto, and 1/2 tsp. salt. Bring to a simmer. Once simmering, stir until creamy, combined, and starting to thicken, 2-3 minutes.
From homechef.com


PORTABELLA PARMESAN RECIPE
Transfer the cooked tomatoes, onions, garlic, and basil to a food processor or blender. Blend until smooth. Add salt & pepper to taste. FOR MUSHROOMS. Dip the cleaned mushrooms in the almond milk and then dredge in the flour. In skillet, melt the butter at medium heat. Add mushrooms. Fry mushrooms until golden brown ... about 3 minutes. TO FINISH. Spread the sauce on the bottom of a greased ...
From nelliebellie.com


ASTRAY RECIPES: PARMESAN RISOTTO-STUFFED PORTOBELLOS
Measure Ingredient; 14½ ounce: Vegetable broth: 2 cups: Water: 1 tablespoon: Olive oil; divided: 1 cup: Minced fresh onion: 1 cup: Minced carrot: 1 cup: Minced celery
From astray.com


POLENTA RECIPES : FOOD NETWORK | FOOD NETWORK
To cook polenta, Giada starts with a pot of boiling water, which she seasons with salt before pouring in the cornmeal. She stirs to avoid lumps and prefers using instant polenta since it …
From foodnetwork.com


CHICKEN PARMESAN STUFFED PORTOBELLO MUSHROOMS RECIPE
Instructions. Preheat oven to 400°F. Scrape black gills out of mushrooms with a spoon and remove stem. Place mushrooms on a parchment paper lined baking sheet, gill sides up. In a small bowl, combine chicken breast with sauce and parmesan cheese. Stir until well combined.
From rachelcooks.com


PARMESAN-WALNUT PORTOBELLOS RECIPE - LILLY'S TABLE
Pour the olive oil in a skillet over low heat. Add the garlic and shimmer for a couple of minutes until the olive oil has absorbed the garlic flavors.
From lillystable.com


CHICKEN PARMESAN STUFFED PORTOBELLOS - KUDOS KITCHEN BY RENEE
Instructions. Preheat oven to 350-degrees. In a large bowl, stir together the chicken, drained tomatoes, basil, oregano, garlic, Parmesan cheese, cream cheese, salt, and pepper. Place the cleaned mushrooms onto a baking sheet. Place two slices of provolone in the bottom of each cleaned mushroom. Divide the chicken mixture into thirds and mound ...
From kudoskitchenbyrenee.com


ONE POT PARMESAN PASTA - FOOD DOLLS
How to make one pot parmesan pasta. Add the pasta, tomatoes, onions, basil, garlic, lemon juice and zest to a deep skillet or heavy bottomed pot. Drizzle olive oil over your ingredients and add salt and pepper to season. Pour in chicken stock or broth and stir everything together. Set your burner to medium-high heat, bringing the liquid up to a ...
From fooddolls.com


THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
“Great Decor! Great food! Good prices!” “For food and atmosphere, this place is a...” 22. China Restaurant. 10 reviews Open Now. Chinese $$ - $$$ “Dine-in Supper” “Great Food-best staff” Order online. 23. Hunan Cafe. 17 reviews. Chinese, Asian $ Menu “... Singapore Noodles (which are a curry flavored noodle option with shrimp, ...” “We all indulge in the crab rangoon, may ...
From tripadvisor.com


PARMESAN OVEN RISOTTO – SMITTEN KITCHEN
1 cup (195 grams) uncooked arborio, carnaroli, or another short-grained rice, such as sushi rice. 3 tablespoons (45 grams) unsalted butter, divided. 3/4 to 1 cup (about 85 to 90 grams) grated parmesan cheese. Heat oven: To 350°F. Make risotto: In 4-quart Dutch oven or deep, oven-safe saucepan with a lid, heat oil over medium heat.
From smittenkitchen.com


CREAMY PARMESAN RISOTTO RECIPE | ITALIAN RECIPES | PBS FOOD
Directions. Melt 2 tablespoons of the butter in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the ...
From pbs.org


POLENTA WITH PARMESAN AND RICOTTA RECIPE - THE SPRUCE EATS
Ingredients. 1 cup water, or more as needed. 1 cup low-fat milk. 1/2 cup polenta. Kosher salt, to taste. 1/2 cup low-fat ricotta cheese, divided. 2 tablespoons grated Parmesan cheese. 2 tablespoons basil leaves.
From thespruceeats.com


BEST EASY PARMESAN "RISOTTO" RECIPES | FOOD NETWORK CANADA
Step 1. Preheat the oven to 350ºF. Step 2. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir ...
From foodnetwork.ca


LASAGNA STUFFED PORTOBELLO MUSHROOMS - SWEET PEAS AND SAFFRON
Prep mushrooms- Start by snapping off the stems, and use a spoon to scoop the gills out of four portobello mushrooms. Wash, then pat gently dry. Brush mushrooms on all sides with olive oil, and arrange on a sheet pan. 2. Fill mushrooms- Spoon ¼ cup of marinara sauce into each mushroom. Mix together ricotta, spinach, basil and egg, then divide ...
From sweetpeasandsaffron.com


BEST CHICKEN PARMESAN STUFFED SHELLS RECIPES | PASTA | FOOD …
Bring a large pot of salted water to a boil. Cook the pasta shells until just slightly softened but still firm, about 7 minutes. Drain well, then rinse under cold water. Arrange the shells in a single layer on a baking sheet, without touching each other. Step 3. Cook the chicken tenders according to the package directions.
From foodnetwork.ca


STUFFED PORTOBELLO MUSHROOMS (VEGETARIAN) - BOWL OF DELICIOUS
Add the chopped garlic and sauté until fragrant (about 1 minute). Add the marinara sauce (1 cup) and stir together. Turn off heat. In a small bowl, mix together the breadcrumbs (1/4 cup), remaining 1 tablespoon of olive oil, dried oregano (1 teaspoon), and a pinch of salt and pepper. Remove mushrooms from oven.
From bowlofdelicious.com


CHICKEN PARMIGIANA | RECIPETIN EATS
Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F (Note 9). Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes. Transfer to rack, then repeat with remaining chicken.
From recipetineats.com


PARMESAN RISOTTO STUFFED PORTOBELLOS RECIPE - COOKEATSHARE
1. Bring broth and 2 c. water to a simmer in a medium saucepan (don't bo il). Keep hot over low heat. 2. Heat 2 tsp. oil in a large saucepan over medium-high heat.
From cookeatshare.com


INA GARTEN'S EASY PARMESAN "RISOTTO" | BAREFOOT CONTESSA | FOOD …
Ina's hack to making an EASY risotto? Use the oven! Get the recipe https://foodtv.com/3nHKSHRSubscribe to Food Network http://foodtv.com/YouTubeIna throw...
From youtube.com


SUPER CREAMY PARMESAN RISOTTO WITH ASPARAGUS (NO-STIR METHOD)
Continue cooking without peeking for 10 minutes. Remove the lid and stir once. Replace the lid and continue cooking until the rice is al dente, about 10 more minutes. Remove the lid, add the final cup of broth and the asparagus. Stir ensuring that the risotto gets nice and creamy.
From girlandthekitchen.com


VEGETABLE STUFFED PORTABELLA MUSHROOMS - TASTE LOVE AND NOURISH
Preheat your oven to 375 degrees. Line a sided baking sheet with parchment paper. . Using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the stalk. . Rub each mushroom with a bit of olive oil and set …
From tasteloveandnourish.com


SPINACH AND FETA-STUFFED PORTOBELLOS WITH LEMONY RICE
Bake in 450 F (230 C) oven until browned and tender, about 15 minutes. Using tongs, tip mushrooms to discard any liquid; pat dry with paper towels. Sprinkle with salt and pepper. Meanwhile, in skillet, heat oil over medium heat; cook shallots, garlic and thyme until garlic is fragrant, 1 minute. Add spinach; cook, stirring occasionally, until ...
From canadianliving.com


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