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Ingredients

• ✓ baby portobello mushroom
• parmesan cheese
• mozzarella cheese
• green onion
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 2-quart baking dish.
2. 2 Remove stems from mushrooms and finely chop stems. Combine chopped stems, Parmesan cheese, mozzarella cheese, green onions, olive oil, garlic, salt, and black pepper in a bowl. Spoon filling into mushroom caps; arrange caps in the prepared baking dish.
3. 3 Bake in the preheated oven until the mushrooms are tender, 10 to 15 minutes.

By djjachens509

Ingredients

• ✓ baby portobello mushroom
• butter
• white wine
• garlic
• turkey sausage
• three-cheese tortellini
• alfredo basil sauce
• spinach

Instructions

1. 1 Heat butter in a large, deep skillet over medium heat. Cook and stir mushrooms, 1/2 cup white wine, and 1 clove minced garlic until liquid has reduced and mushrooms have softened, about 5 minutes. Remove from heat and place in a bowl.
2. 2 Heat the same skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, dividing it into bite-sized portions while stirring. Remove excess grease by placing paper towels onto a plate and dumping browned sausage onto it to drain. Return sausage to the skillet.
3. 3 Return cooked mushrooms back to the skillet with sausage and add tortellini, Alfredo basil sauce, remaining 1/2 cup white wine, and remaining garlic. Reduce heat to medium-low. Cover and cook, stirring occasionally, for about 10 minutes. Add spinach; cover and cook until spinach is wilted, 3 to 4 minutes more. Mix well to combine. Remove from heat and serve.

By Garrett Heintz

Ingredients

• ✓ baby portobello mushroom
• onion
• carrot
• celery
• salt
• bay leaf
• water

Instructions

1. 1 Combine mushrooms, onion, carrot, celery, salt, and bay leaf in a multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 30 minutes for the pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes.
3. 3 Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.

By Soup Loving Nicole

Ingredients

• ✓ baby portobello mushroom
• olive oil
• cheese tortellini
• butter
• onion
• garlic
• half-and-half
• salt
• black pepper
• garlic powder
• cayenne pepper
• parmesan cheese
• thyme

Instructions

1. 1 Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
2. 2 Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
3. 3 Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
4. 4 Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.

By fabeveryday

Ingredients

• ✓ baby portobello mushroom
• olive oil
• turkey sausage
• onion
• garlic
• white wine
• mustard
• gnocchi
• half and half
• spinach
• parmesan cheese
• chili flake

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add sausage and cook for 5 minutes. Add mushrooms and onion; cook until soft, about 4 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Stir in wine and Dijon mustard. Add gnocchi and half-and-half; bring to a simmer. Reduce heat to medium, cover, and cook for 5 minutes. Remove the lid and stir in spinach and Parmesan cheese. Cook until sauce has thickened and cheese has melted, about 1 minute.
3. 3 Divide mixture between 4 serving plates and top with crushed chili flakes.

By Soup Loving Nicole

Ingredients

• ✓ baby portobello mushroom
• salt
• green bean
• olive oil
• garlic
• salt
• white pepper
• white whole wheat flour
• milk
• pumpkin seed
• whole wheat panko bread crumb
• olive oil

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass baking pan.
2. 2 Fill a large bowl with cold water and ice to make an ice bath.
3. 3 Fill a large pot with water and add 1 tablespoon salt; bring to a boil. Add green beans; boil until fork-tender, 5 to 6 minutes. Drain beans in a colander and immediately plunge them into the ice bath. Drain again. Pat dry with a kitchen towel or paper towels.
4. 4 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic; saute for 1 minute. Add mushrooms; saute until softened, about 5 minutes. Season with salt and white pepper. Remove from heat. Toss in the cooked green beans. Transfer mixture to the baking pan.
5. 5 Heat 1 tablespoon oil and flour in the skillet over medium-high heat. Cook, whisking constantly, until incorporated, about 1 minute. Add milk slowly, whisking until the roux is creamy and smooth, about 2 minutes. Season with salt and white pepper. Add roux to the pan, tossing to coat the green bean-mushroom mixture.
6. 6 Combine pumpkin seeds, bread crumbs, and 2 teaspoons oil in a food processor. Pulse about 10 times until ground. Season with salt; pulse once more. Top green bean-mushroom mixture with the pulsed pumpkin seed mixture.
7. 7 Bake in the preheated oven until top is golden brown, about 10 minutes.

By Ivy Larson

Ingredients

• ✓ baby portobello mushroom
• beef chuck roast
• kosher salt
• black pepper
• bacon
• onion
• garlic
• tomato paste
• beef broth
• red wine
• carrot
• all-purpose flour
• parsley

Instructions

1. 1 Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
2. 2 Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.
3. 3 Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.
4. 4 Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.

By Pam Lolley

Ingredients

• ✓ baby portobello mushroom
• filet mignon steak
• kosher salt
• black pepper
• olive oil
• butter
• herb butter
• butter
• white wine
• worcestershire sauce
• heavy cream
• black pepper
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Allow steaks to sit at room temperature 30 minutes before cooking. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
3. 3 Heat oil in a large oven-proof skillet over high heat. Season one side of steaks liberally with salt and pepper in an even layer. Place filets seasoned side down into the skillet and cook, undisturbed until a rich golden brown crust has formed, about 3 minutes. Season the other side with salt and pepper and flip the steaks. Cook 2 minutes longer and then move the skillet to the preheated oven.
4. 4 Cook in the preheated oven 2 to 3 minutes longer for rare, about 4 minutes for medium-rare, 5 to 7 minutes for medium, about 8 minutes for medium well and 1 to 2 more minutes for well done.
5. 5 Remove steaks from the skillet. Add butter if desired and tent with foil. Allow steak to rest for 10 minutes before serving.
6. 6 Meanwhile, return skillet to the stovetop over medium-high heat and melt 2 tablespoons butter in the drippings. Add mushrooms and cook, stirring often, until browned, about 5 minutes. Pour in wine to deglaze skillet and scrape the bottom with a wooden spoon to loosen any browned bits.
7. 7 Cook until the liquid is mostly evaporated. Stir in cream, Worcestershire sauce, and pepper and bring mixture to a simmer, stirring often. Reduce heat to medium-low and cook until slightly thickened, about 2 minutes. Season with more salt if desired. Stir in lemon juice and serve mushroom sauce with filet mignon.
8. 8 Serve and enjoy!

By Nicole McLaughlin

Ingredients

• ✓ baby portobello mushroom
• olive oil
• onion
• celery
• carrot
• garlic
• chicken stock
• wild rice blend
• white wine
• thyme
• rosemary
• salt
• black pepper
• pecan
• balsamic vinegar

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function; add olive oil and heat until hot. Add mushrooms, onion, celery, carrot, and garlic; cook and stir until vegetables soften, about 3 minutes. Turn cooker off.
2. 2 Stir in chicken stock, wild rice, wine, thyme, rosemary, salt, and black pepper. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to the manufacturer's instructions, 15 minutes. Release remaining pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Stir in pecans and balsamic vinegar.

By lutzflcat

Ingredients

• ✓ baby portobello mushroom
• garlic powder
• onion powder
• salt
• trottole pasta
• tomato paste
• red wine
• water
• tomato
• bay leaf
• oregano
• garlic
• basil
• olive oil
• red bell pepper
• onion
• ground bison

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; heat until indicator reads 'Hot.' Add bison, onion, red bell pepper, and olive oil. Saute until bison is browned and crumbly, 5 to 7 minutes. Add mushrooms; saute until slightly softened, 1 to 2 minutes.
2. 2 Stir basil, garlic, oregano, and bay leaf into the bison mixture. Add tomatoes, water, wine, and tomato paste. Turn cooker off. Add pasta; stir until coated. Mix in salt, onion powder, and garlic powder.
3. 3 Set cooker to Manual. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir well.

By kimbalina28

Ingredients

• ✓ baby portobello mushroom
• black pepper
• salt
• cornstarch
• mustard
• half-and-half
• thyme
• butter
• olive oil
• oregano
• basil
• garlic
• white wine
• egg
• bread crumb
• parmesan cheese
• mild sausage
• ground venison
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
2. 2 Combine ground venison, Italian sausage, Parmesan cheese, bread crumbs, egg, white wine, garlic, basil, and oregano in a large bowl; stir until well combined. Scoop meat mixture from the bowl and form into 2-inch balls. Place meatballs on top of the cooling rack.
3. 3 Bake in the preheated oven until meatballs are cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 As soon as meatballs go in the oven, begin the sauce: heat olive oil and butter in a large skillet over medium-high heat. Add mushrooms and thyme; cook until mushrooms are dark brown in color, about 10 minutes.
5. 5 Whisk together half-and-half, mustard, and cornstarch in a small bowl. Pour half-and-half mixture over mushrooms, reduce heat, simmer for 5 minutes, stirring continually. Turn heat off, season with salt and pepper, and let sit to thicken.
6. 6 Remove meatballs from the oven, transfer to a serving plate, and drizzle with mustard sauce.

By Soup Loving Nicole