Type what you have

Ingredients

• ✓ portobello mushroom
• soy sauce
• black pepper
• blue cheese

Instructions

1. 1 Preheat oven or toaster oven to 425 degrees F (220 degrees C).
2. 2 Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.
3. 3 Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.

By Dianne

Ingredients

• ✓ portobello mushroom
• canola oil
• balsamic vinegar
• onion
• garlic

Instructions

1. 1 Gather the ingredients.
2. 2 Clean mushrooms; remove stems, reserving them for another use. Place mushroom caps gill-side up in a shallow dish.
3. 3 Combine oil, balsamic vinegar, onion, and garlic in a small bowl. Pour mixture evenly over mushroom caps; let marinate at room temperature for 1 hour.
4. 4 Preheat the grill to medium-high heat; grease the grate. Grill over the hot grill until caramelized and tender, about 5 to 8 minutes; serve warm.

By BFOLLICK

Ingredients

• ✓ portobello mushroom
• butter
• port wine
• heavy cream
• basil

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender. Stir in port; simmer until liquid reduced by half. Stir in cream; simmer until sauce becomes a thick gravy. Stir in basil just before serving.

By Breinn Robert

Ingredients

• ✓ portobello mushroom
• onion
• balsamic vinegar
• eggplant
• tomato
• provolone cheese

Instructions

1. 1 Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
4. 4 Bake in preheated oven for 30 minutes, or until cheese is golden brown.

By JOHN KARST

Ingredients

• ✓ portobello mushroom
• olive oil
• herb and garlic cooking creme
• tomato
• parmesan cheese
• green onion

Instructions

1. 1 Preheat the grill to medium heat and grease the grates. Line a baking sheet with aluminum foil.
2. 2 Discard stems from mushrooms; scrape out gills with a small spoon. Brush mushrooms with olive oil.
3. 3 Cook mushrooms on the preheated grill until slightly softened, about 2 minutes per side.
4. 4 Remove mushrooms from the grill and place on the prepared baking sheet. Dab the insides of mushroom caps with paper towels to remove excess moisture. Fill caps with cooking creme, tomatoes, Parmesan cheese, and green onion.
5. 5 Place the tray with stuffed mushrooms on the preheated grill. Cover and cook until filling is heated through, 6 to 8 minutes. Serve warm.

By PHILADELPHIA Cooking Creme

Ingredients

• ✓ portobello mushroom
• cornish game hen
• golden mushroom soup
• zucchini
• green olive
• pimento
• garlic salt

Instructions

1. 1 Coat hens with about 1/4 mushroom soup.
2. 2 Combine remaining 3/4 mushroom soup, portobello mushrooms, zucchini, olives, and garlic salt in a bowl; stuff mixture inside hens. Arrange hens, breast-sides up, in a slow cooker. Spoon any remaining soup mixture over hens.
3. 3 Cover slow cooker. Cook on High for 4 hours.

By No Subject

Ingredients

• ✓ portobello mushroom
• olive oil
• italian seasoning
• pizza sauce
• mozzarella cheese
• black olive
• pepperoni

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
2. 2 Rub 1 tablespoon olive oil over each mushroom; sprinkle ½ teaspoon Italian seasoning inside each mushroom.
3. 3 Place mushrooms in the air fryer basket, cap-sides up; air-fry for 3 minutes. Flip mushrooms in the basket, cap-sides down. Divide pizza sauce between mushrooms; top each with 2 tablespoons shredded mozzarella and 1 tablespoon sliced olives. Air-fry for 3 minutes.
4. 4 Place 4 pepperoni slices on each pizza; divide remaining 1 tablespoon mozzarella cheese among pizzas. (It is important to weigh the pepperoni down with cheese or the fan will blow them off the pizzas.)
5. 5 Air-fry until cheese is melted and pepperoni is browned, about 2 minutes.

By Soup Loving Nicole

Ingredients

• ✓ portobello mushroom
• cooking wine
• soy sauce
• balsamic vinegar
• olive oil
• garlic

Instructions

1. 1 Mix cooking wine, soy sauce, vinegar, oil, and garlic together in the bottom of a baking dish. Place mushroom caps into the baking dish with the gills facing up. Spoon marinade into the cavities, cover with foil, and marinate for 15 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Bake in the preheated oven for 25 minutes. Flip mushrooms and bake until mushrooms are tender and juicy, about 8 more minutes.

By MOTTSBELA

Ingredients

• ✓ portobello mushroom
• olive oil
• shallot
• garlic
• chardonnay wine
• pesto
• pine nut
• 3-cheese blend

Instructions

1. 1 Remove stems from mushrooms and finely chop stems.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
5. 5 Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

By Larry Short

Ingredients

• ✓ portobello mushroom
• green bean
• onion
• bacon
• olive oil
• salt-free seasoning blend

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine green beans, onion, and bacon in a bowl; drizzle with olive oil, season with seasoning blend, and stir to coat. Transfer green bean mixture to a grilling basket or wok.
3. 3 Place the basket or wok on the preheated grill; cook, stirring every 10 minutes, until green beans are tender, about 30 minutes. Add sliced mushroom to green bean mixture; cook until tender, about 10 minutes more.

By Lynns Kitchen

Ingredients

• ✓ portobello mushroom
• feta cheese
• spinach
• campari tomato
• garlic
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking pans with parchment paper.
2. 2 Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.
3. 3 Bake in the preheated oven for 30 minutes.
4. 4 Drizzle with balsamic vinegar just before serving.

By Ninadetusojos

Ingredients

• ✓ portobello mushroom
• cooking spray
• condensed cream of mushroom soup
• half-and-half
• green bean
• black pepper
• white pepper
• fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole dish with nonstick cooking spray.
2. 2 Slice 1/2 the portobello mushrooms and line the prepared pan with them. Chop the remaining 1/2 and set aside.
3. 3 Combine mushroom soup and half-and-half in a medium bowl. Add chopped mushrooms and green beans. Stir in black pepper and white pepper. Add 1/2 cup fried onions and and stir until just mixed. Pour over sliced mushrooms in the prepared casserole dish.
4. 4 Bake in the preheated oven for 35 minutes. Remove from the oven and top with remaining fried onions. Return to the oven and bake 5 minutes more. Remove from the oven and allow to cool slightly before serving.

By Elimenohpe

Ingredients

• ✓ portobello mushroom
• margarine
• olive oil
• cabbage
• kosher salt
• black pepper
• garlic powder

Instructions

1. 1 Melt the margarine with the olive oil in a large skillet over medium-high heat. Cook and stir the cabbage in the margarine until soft, about 5 minutes; season with salt, pepper, and garlic powder. Add the mushrooms; continue cooking, stirring frequently, until mushrooms are tender.

By Lil Siouxsie Homemaker

Ingredients

• ✓ portobello mushroom
• olive oil
• onion soup mix
• red potato
• green bean
• carrot
• olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow baking dish.
2. 2 Combine ¼ cup olive oil and soup mix in a large resealable plastic bag. Add potatoes; toss until well coated. Transfer to the prepared baking dish.
3. 3 Roast in the preheated oven, uncovered, for 30 minutes. Stir in green beans and portobello mushrooms. Sprinkle in carrots; drizzle with 1 tablespoon olive oil. Roast until potatoes and green beans are tender, about 10 minutes more.

By Laurie

Ingredients

• ✓ portobello mushroom
• red bell pepper
• olive oil
• garlic
• salt
• black pepper
• onion powder

Instructions

1. 1 Preheat an outdoor grill for medium, indirect heat and lightly oil the grate.
2. 2 Combine bell pepper, oil, garlic, salt, black pepper, and onion powder in a large bowl; spread over gill sides of mushroom caps.
3. 3 Place mushrooms, stuffed sides up, over indirect heat, cover, and grill for 15 to 20 minutes.

By Michael

Ingredients

• ✓ portobello mushroom
• milk
• all-purpose flour
• garlic and onion seasoning
• ranch dressing
• panko bread crumb
• ranch dressing mix
• cooking spray

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Set up a breading station with 4 shallow dishes. Add milk to the first dish. Mix flour and seasoning blend together in the second dish. Add ranch dressing to the third dish. Mix panko bread crumbs and dry ranch dressing in the fourth dish.
3. 3 Dip each mushroom first into milk, then flour, shaking off excess flour. Dip in ranch dressing, followed by panko bread crumbs. Set mushrooms in a shallow air fryer pan or the air fryer basket and spray with nonstick cooking spray.
4. 4 Air-fry until mushrooms are golden, about 7 minutes.

By thedailygourmet

Ingredients

• ✓ portobello mushroom
• butter
• onion
• vegetable broth
• sour cream
• all-purpose flour
• parsley
• egg noodle

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
2. 2 At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
3. 3 In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
4. 4 Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.

By Chordata

Ingredients

• ✓ portobello mushroom
• balsamic vinegar
• vegan worcestershire sauce
• olive oil
• garlic
• onion powder
• salt
• black pepper
• cooking spray

Instructions

1. 1 Remove stems and clean mushrooms; set aside.
2. 2 Whisk vinegar, Worcestershire sauce, oil, garlic, onion powder, salt, and pepper together in a small bowl; pour into a resealable plastic bag.
3. 3 Add mushrooms to plastic bag with marinade, turn to evenly coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 5 minutes up to 12 hours.
4. 4 Coat a large skillet with cooking spray; heat over high heat. Add mushrooms; cook until browned and heated through, about 4 minutes per side.

By Plant Based Life

Ingredients

• ✓ portobello mushroom
• olive oil
• olive oil
• onion
• salt
• black pepper
• parmesan
• asiago cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Warm 1 1/2 tablespoons olive oil and garlic-flavored olive oil together in a skillet over medium heat until fragrant, about 1 minute. Stir in onions and mushrooms; reduce heat to low, and cook until the mixture has softened and caramelized, with browning around the edges, 8 to 12 minutes, adding additional olive oil if needed to prevent sticking.
3. 3 Turn off heat, drizzle with remaining 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

By BRIDGET678

Ingredients

• ✓ portobello mushroom
• cheese tortellini
• white wine
• parsley
• garlic
• pasta sauce
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
3. 3 In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
4. 4 Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
5. 5 Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

By STACEYO

Ingredients

• ✓ portobello mushroom
• olive oil
• onion
• garlic
• red pepper flakes
• sherry
• chicken broth
• arugula
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until soft, about 5 minutes. Stir in chopped mushroom and pepper flakes; cook until mushroom is coated with oil and begins to soften.
2. 2 Add sherry and chicken broth; simmer until liquids reduce by half. Add arugula; cook until wilted, about 1 minute. Season with black pepper. Serve immediately.

By JUMAHA

Ingredients

• ✓ portobello mushroom
• olive oil
• white wine vinegar
• mustard
• sugar
• salt
• black pepper
• asparagus
• red bell pepper

Instructions

1. 1 Combine olive oil, vinegar, Dijon, sugar, salt, and pepper for the vinaigrette in a small bowl and mix until well combined. Pour in a large resealable bag and add mushrooms, asparagus, and bell pepper. Toss everything together until well combined.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Line a vegetable pan with aluminum foil and place on the preheated grill. Add vegetables with vinaigrette to the pan on the grill.
4. 4 Grill vegetables until desired softness or crunchiness is reached, 5 to 7 minutes.

By FalloonFarm

Ingredients

• ✓ portobello mushroom
• butter
• shiitake mushroom
• shallot
• all-purpose flour
• chicken broth
• half and half
• salt
• pepper
• cinnamon

Instructions

1. 1 Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
2. 2 Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

By Lori

Ingredients

• ✓ portobello mushroom
• olive oil
• garlic
• clam
• panko bread crumb
• parmesan cheese
• italian seasoning
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 9x13-inch pan with 2 tablespoons olive oil.
2. 2 Use a dry vegetable brush or paper towel to lightly scrub mushrooms to remove any dirt. Separate stems from mushroom caps. Use a small spoon to carefully scoop out the dark mushroom gills to make more room for the stuffing; discard gills. Chop mushroom stems finely and set aside.
3. 3 Place remaining 2 tablespoons olive oil in a skillet and heat over medium heat for a few minutes. Add garlic and mushroom stems and cook, stirring constantly, for 4 to 5 minutes. Turn off heat. Add clams, panko, Parmesan cheese, Italian seasoning, parsley, salt, and pepper and mix to combine.
4. 4 Fill mushroom caps with the mixture and place in the prepared pan.
5. 5 Bake in the preheated oven until sizzling, about 20 minutes.

By thedailygourmet

Ingredients

• ✓ portobello mushroom
• olive oil
• salt
• black pepper
• garlic
• cilantro
• carrot
• celery
• kasha
• water
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Remove the mushroom stems from the caps, and set the stems aside. Place the caps gill-side up on a baking sheet. Drizzle them with 1 tablespoon of the olive oil, and season with salt and pepper. Roast in the preheated oven for 25 minutes.
2. 2 Meanwhile, prepare the pilaf stuffing. Chop mushroom stems. Heat the remaining olive oil in a skillet over medium heat. Cook chopped mushroom stems and garlic in oil until soft. Stir in the cilantro, carrot, celery and kasha; cook 2 minutes more. Pour in water. Bring the mixture to a boil, reduce heat to low, and place a lid on the pan. Simmer 20 minutes, or until the kasha is tender. Remove from the heat, and stir in parsley. Season to taste with salt and pepper.
3. 3 Stuff the warm mushroom caps with the pilaf, and serve.

By jessica

Ingredients

• ✓ portobello mushroom
• puff pastry
• butter
• onion
• thyme
• cream cheese
• salt
• black pepper
• egg yolk
• milk

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 Line a 10-inch pie dish with 1 sheet of puff pastry. Trim the edge so 1 inch hangs over the rim of the dish.
3. 3 Bake in preheated oven just long enough to set the pastry, 5 to 10 minutes.
4. 4 Cut the second sheet of puff pastry into 1 inch wide strips. Place the strips on the prepared baking sheet. Refrigerate the strips and the baked pie shell for at least 30 minutes, or up to 24 hours.
5. 5 Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the onions, and cook until soft and transparent, about 6 minutes. Stir in the mushrooms and thyme, and cook until the mushrooms soften and release their juices, about 6 minutes. Mix the cream cheese into the mushroom mixture, stirring until melted. Season to taste with salt and pepper.
6. 6 Spoon the mushroom mixture into the pie shell. Arrange the pastry strips in a lattice pattern across the filling. Fold and crimp the ends of the strips together with the pie shell edge trimming any necessary pastry to make an even edge.
7. 7 Whisk the egg yolk and milk together in a small bowl, and use to brush the top of the pie.
8. 8 Bake in preheated oven until the crust is golden brown and the filling is heated through, up to 45 minutes. Check for doneness after 30 minutes. Cool another 30 minutes before serving.

By Stephanie V

Ingredients

• ✓ portobello mushroom
• cabbage
• butter
• onion
• mushroom
• sauerkraut
• white sugar
• thyme
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cabbage in a medium saucepan; add water to cover. Bring to a boil over high heat; cook until tender, about 10 minutes. Drain.
3. 3 While the cabbage is cooking, melt 4 tablespoons butter in a large skillet over medium heat. Add onions and mushrooms; sauté until tender, 5 to 7 minutes. Remove from the heat.
4. 4 Combine drained cabbage, onion-mushroom mixture, sauerkraut, sugar, thyme, salt, and pepper in a 9x13-inch baking dish; mix until well combined. Cut remaining 2 tablespoons butter into small pieces and arrange over top. Cover with aluminum foil.
5. 5 Bake in the preheated oven for 1 hour, stirring every 20 minutes.

By Holly

Ingredients

• ✓ portobello mushroom
• butter
• leek
• celery root
• tarragon
• chive
• panko bread crumb
• gruyere cheese
• all-purpose flour
• heavy cream
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in a large frying pan over medium heat. Add leeks and celery root and cook for 10 minutes. Add mushroom pieces, 1/2 of the tarragon, and 1/2 of the chives; continue cooking until mushrooms release their liquid, about 6 minutes more.
3. 3 Meanwhile, combine bread crumbs and Gruyère cheese in a mixing bowl.
4. 4 Sprinkle flour over the mushroom mixture and stir until absorbed, about 1 minute. Pour in heavy cream slowly while stirring until sauce thickens and turns evenly creamy, about 3 minutes. Add half of the bread crumb–cheese mixture to the pan and stir until the cheese begins to melt, about 2 minutes.
5. 5 Remove from heat and transfer mixture to a greased baking dish. Top with remaining tarragon, chives, and the rest of the bread crumb mixture. Drizzle with a small amount of water to moisten.
6. 6 Bake in the preheated oven until the cheese is bubbly, about 10 minutes. Serve immediately.

By Chef AidF

Ingredients

• ✓ portobello mushroom
• chicken breast
• alfredo sauce
• spinach
• artichoke heart
• red pepper flake
• parmesan cheese
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
2. 2 Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
3. 3 Divide the chicken filling among the mushroom caps and top with remaining Parmesan cheese. Place mushroom caps on the grill pan of the Panasonic Countertop Induction Oven.
4. 4 Press "Auto Cook". Select Poultry with Vegetables setting and press "Start". Turn the dial to select 2 pounds and press "Start" again. Cook until chicken is no longer pink and mushrooms are tender, about 23 minutes.

By Soup Loving Nicole

Ingredients

• ✓ portobello mushroom
• olive oil
• garlic
• red pepper flakes
• kale
• chicken broth
• kohlrabi
• cannellini bean
• salt
• black pepper

Instructions

1. 1 Heat oil in a 12-inch saute pan over medium-high heat. Add garlic and red pepper flakes; saute until fragrant, about 30 seconds. Add kale to the pan and toss.
2. 2 Pour in broth and reduce heat to medium. Add kohlrabi, cover, and cook until tender, 5 to 7 minutes.
3. 3 Add beans and mushrooms to the pan. Increase heat to medium-high and cook until excess liquid has evaporated and mushrooms are tender, 5 to 7 minutes more. Season with salt and pepper.

By stevekim