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'Wich of the Week: Portobello Mushroom Sloppy Joe

YumSugar — Thu, 17 Sep 2009 04:00:50 -0700

When it comes to meaty sandwiches, it's hard to get much meatier than a sloppy joe. But with National Vegetarian Month on the horizon, you can enjoy a kinder, gentler, and healthier version of the old Manwich.Made with hearty portobello mushrooms flavored with bell peppers, onions, tomato paste, and a touch of spice, these vegetarian sloppy joes don't taste like beef, but in sentiment and sloppiness, they do the trick. Get the recipe now.

Fast & Easy Dinner: Balsamic Portobello Burgers

partysugar — Thu, 16 Jul 2009 07:50:11 -0700

One can never have too many burger recipes, and this one is perfect for vegetarians! It expertly marinates portobello mushrooms in balsamic vinegar and garlic.

The 'shrooms are charred on the grill and served with chunks of smoky red bell peppers and disks of goat cheese. The final result is very satisfying - especially when paired with a cold beer and enjoyed in the open air.

Interested in the recipe? All you have to do is keep reading

Monday's Leftovers: Portobello and Zucchini Tacos

YumSugar — Mon, 01 Jun 2009 07:50:19 -0700

One of my favorite ways to liven up tired weeknight favorites is to give them a seasonal twist. Switch up the same old vegetarian tacos by swapping canned beans for farm-fresh roasted vegetables.

Slip leftover portobello mushroom caps and slices of roasted zucchini squash between warm corn tortillas to add a delicate earthiness to your meal. Add in spicy red onion and juicy fresh salsa, and your Mexican meal is complete.

For a tasty, wholesome meal, read more.

Portobello And Zucchini Tacos
From Everyday Food

Ingredients

5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
2 teaspoons dried oregano
2 tablespoons olive oil
Coarse salt and ground pepper
4 medium zucchini, cut into 2-by-1/2-inch sticks
1 medium red onion, halved and sliced 1/4-inch thick
12 (4 1/2-inch) corn tortillas
6 ounces (1 cup) Monterey Jack cheese, shredded
1/2 cup fresh salsa

Directions

Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft). Wrap loosely in a clean kitchen towel to keep warm.
To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.

Serves 4.

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Sunday BBQ: Grilled Vegetable Muffuletta

YumSugar — Sun, 31 May 2009 06:00:12 -0700

When you take over the grill tonight, test out a vegetarian barbecue option that's not so redundant: a meatless take on the New Orleans muffuletta sandwich. With crusty bread and warm, caramelized slices of eggplant, zucchini, red bell pepper, and mushrooms, this sandwich is a scrumptious, filling, and nutritious variation of the hearty Louisiana original. For extra creaminess and crunch, you can toast the bread and the provolone on the grill, too. Make this your new favorite veggie sandwich and read more.

Grilled Vegetable Muffuletta
From Every Day With Rachael Ray

Ingredients

1 eggplant, sliced 1/2 inch thick
1 zucchini, sliced 1/2 inch thick on an angle
1 red bell pepper, quartered lengthwise
1 large portobello mushroom cap
1 red onion, sliced 3/4 inch thick
6 ounces baby spinach
1/3 cup pine nuts (a generous handful)
2/3 cup grated parmigiano-reggiano cheese (a couple generous handfuls)
1 cup store-bought giardiniera (pickled vegetable salad)
1/2 cup pitted green olives
One 8- to 9-inch round loaf crusty bread
1/4 pound deli-sliced provolone cheese
1/2 cup extra-virgin olive oil
Salt and pepper

Directions

Preheat a grill or grill pan to medium-high. Lightly brush the eggplant, zucchini, bell pepper, portobello and red onion with 1/4 cup olive oil; season with salt and pepper. Cover and grill, turning once, until charred, about 6 minutes.
Using a food processor, puree the spinach, pine nuts and parmigiano-reggiano; season with salt and pepper. With the machine on, drizzle in the remaining 1/4 cup olive oil. Transfer the pesto to a bowl; rinse the food processor.
Using the food processor, pulse the giardiniera and olives into a coarse relish.
Slice the top quarter off the bread and scoop out the insides. Spread half the pesto on the inside of the bread, layer with half of the grilled vegetables, then spoon the remaining pesto on top. Fill the bread with the remaining vegetables and top with the provolone. Spread the inside of the bread top with the vegetable relish and set into place. Press down firmly, then cut into wedges.

Serves 4.

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Fast & Easy Dinner: Portobello and Red-Pepper Pizza

partysugar — Fri, 15 May 2009 10:30:27 -0700

Why head to the local pizza parlor when you can whip up gourmet pies in the comfort of your own kitchen? With the help of store-bought dough, pizza making is a cinch. This recipe tops the dough with portobello mushrooms, red peppers, garlic, and two types of cheese.

However, the best thing about homemade pizza is the ability to get creative. Top your pizza with whatever ingredients you want! Use this recipe loosely as a guide and go from there. Making pizza is also a great way to transform leftovers into something new and delicious. For the simple technique, read more.

Portobello and Red-Pepper Pizza
From Food & Wine

Ingredients

6 tablespoons olive oil
2 red bell peppers, cut into thin slices
1 1/2 pounds portobello mushrooms, stems removed, caps cut into 1/4-inch slices
1 teaspoon salt
1 pound store-bought or homemade pizza dough
3 cloves garlic, minced
1/4 teaspoon fresh-ground black pepper
3/4 cup lightly packed basil leaves, chopped
1/2 pound fresh salted mozzarella, cut into 1/4-inch cubes
1/2 cup grated Parmesan

Directions

Heat the oven to 450°F. In a large frying pan, heat 3 tablespoons of the oil over moderately high heat. Put the peppers in the pan and cook, stirring occasionally, for 10 minutes.
Add the mushrooms and the salt and cook, stirring occasionally, until the mushrooms are golden, about 10 minutes more.
Meanwhile, oil a 14-inch pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
Spread the peppers and mushrooms on the pizza crust. Bake for 12 minutes. Sprinkle on the garlic, black pepper, and basil. Top with the mozzarella and then with the Parmesan. Drizzle with the remaining 3 tablespoons oil. Bake until the cheese is bubbling and beginning to brown, about 10 to 15 minutes longer.

Makes one 14-inch pizza.

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Fast & Easy Dinner: Barbecue Portobello Quesadillas

partysugar — Thu, 09 Apr 2009 07:50:28 -0700

With their meaty texture and wide availability, mushrooms are often a go-to ingredient in vegetarian cooking. However, as with chicken, it can be easy to get stuck in a rut cooking the same boring mushroom dishes.

Not true with this recipe: it takes chunks of portobello mushrooms and sautes them with onions until soft and tender. These veggies are mixed with a spicy chipotle barbecue sauce before being folded into a tortilla. For extra heat, use pepper jack cheese instead of Monterey jack. Get the recipe when you read more.

Barbecue Portobello Quesadillas
From Eating Well

Ingredients

1/2 cup prepared barbecue sauce
1 tablespoon tomato paste
1 tablespoon cider vinegar
1 chipotle chile in adobo sauce, minced, or 1/4 teaspoon ground chipotle pepper
1 tablespoon plus 2 teaspoons canola oil, divided
1 pound portobello mushroom caps (about 5 medium), gills removed, diced
1 medium onion, finely diced
4 8- to 10-inch whole-wheat tortillas
3/4 cup shredded Monterey Jack cheese

Directions

Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes.
Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.
Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.
Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve.

Serves 4.

NUTRITION INFORMATION: Per serving: 311 calories; 13 g fat (5 g sat, 6 g mono); 19 mg cholesterol; 43 g carbohydrate; 11 g protein; 5 g fiber; 710 mg sodium; 771 mg potassium. Potassium (22% daily value), Calcium (19% dv). 2 1/2 Carbohydrate Servings

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Fast & Easy Dinner: Eggplant and Portobello Schnitzel

partysugar — Thu, 15 Jan 2009 07:45:25 -0800

In German, schnitzel is the word for "cutlet" and the culinary technique usually refers to an ingredient that has been breaded. In this vegetarian variation, thick eggplant slices and meaty portobello mushrooms are dipped in egg and breadcrumbs. Instead of the usual fatty pan-frying, the veggies are baked until brown and crisp in the oven. A delightfully simple lemon-caper butter sauce makes this dish elegant enough for entertaining.

Look at the recipe when you read more.

Eggplant and Portobello Schnitzel
From Vegetarian Times

Ingredients

Schnitzel
1 cup nonfat milk
1 large egg
2 cups Italian-seasoned dried breadcrumbs
8 large portobello mushrooms, stemmed
2 medium-sized eggplants, sliced into 1/2-inch rounds
Lemon-Caper Sauce
3 Tbs. unsalted butter
3 Tbs. olive oil
3 tsp. capers
3 Tbs. lemon juice
2 Tbs. parsley, chopped
Lemon slices and parsley sprigs for garnish, optional

Directions

Preheat oven to 350F. Coat baking sheet with cooking spray.
To make Schnitzel: whisk together milk and egg in wide bowl. Spread breadcrumbs on large plate.
Dip mushrooms and eggplant slices into milk mixture, then coat slices with breadcrumbs. Shake off excess crumbs, and set on prepared baking sheet.
Spray vegetables with cooking spray, and bake 10 minutes. Flip vegetables, spray with cooking spray, and bake 10 to 15 minutes more, or until vegetables are tender and breadcrumbs are dark golden brown. Set aside.
Meanwhile, make Lemon-Caper Sauce: melt butter in saucepan over medium-high heat. Cook 2 to 3 minutes, or until butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from heat, and add lemon juice and parsley.
To serve: Stack 1 mushroom and several eggplant rounds on each plate; drizzle with Lemon-Caper Sauce, and garnish with lemon slices and parsley sprigs, if desired. Serve immediately.

Serves 8.

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Sunday BBQ: Grilled Vegetable Tostadas

YumSugar — Sun, 07 Sep 2008 06:00:21 -0700

I'm having my friend over for dinner this weekend, and I'm going to bust out the new grill pan for something different and new: these grilled vegetable tostadas.

It makes perfect sense: people grill pizza, so why not grill tortillas? I love feta cheese, but if you're less of a fan, you can always substitute another cheese, like Mexican chihuahua, for instance. To get this easy recipe, read more.

Grilled Vegetable Tostadas
From Everyday Food magazine

Ingredients

3 tablespoons olive oil, plus more for grates
3 medium zucchini (1 1/2 pounds total), cut into 1/2-inch-wide slices on the diagonal
4 portobello mushrooms (1 pound total), stemmed
1 1/2 bunches scallions, root ends trimmed
Coarse salt and ground pepper
4 flour tortillas (10-inch or burrito-size)
3 cups store-bought fresh salsa
4 ounces feta cheese, crumbled (1 cup)
1 lime, cut lengthwise into 4 wedges (optional), for serving

Directions

Heat grill to high; lightly oil grates.
In separate piles, arrange zucchini, mushrooms, and scallions on a baking sheet. Drizzle with 2 tablespoons oil; season with salt and pepper. Working in batches if necessary, remove each pile of vegetables from baking sheet.
Grill, turning once, until lightly browned and tender, 2 minutes for scallions, 6 minutes for mushrooms, and 8 minutes for zucchini. Return all vegetables to baking sheet.
Slice mushrooms into 1/2-inch-wide strips. Set aside.
Brush tortillas with remaining tablespoon oil; grill, turning frequently, until browned and very crispy, about 2 minutes.
Place 1 tortilla on each serving plate; cover evenly with mushrooms and zucchini.
Using kitchen shears, snip scallions over vegetables.
Top with salsa, and sprinkle with feta; serve with lime wedges, if desired.

Serves 4.

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Fast & Easy Dinner: Spinach-Stuffed Portobello Mushrooms

partysugar — Thu, 15 Nov 2007 06:01:33 -0800

Portobello mushrooms are the meatiest of mushrooms. When stuffed with a bunch of cooked veggies, they make an excellent dinner. This recipe is quick, tasty, and hearty. If you've invited vegetarian guests to Thanksgiving dinner, these would be a scrumptious side dish. Make them tonight or make them later, either way you'll need the recipe so read more

Spinach-Stuffed Portobello Mushrooms
From Kraft Foods

4 large portobello mushrooms (about 1 lb.), cleaned
1/4 cup Italian reduced fat dressing, divided
1/4 cup chopped red pepper
2 cloves garlic, minced
2 bags (10 oz. each) fresh spinach
1/4 cup grated parmesan cheese

Preheat oven to 375°F.
Twist or cut off stems from mushrooms. Chop stems; set aside.
Use a spoon or sharp knife to scrape out the gills from mushroom caps; discard gills.
Brush 1 Tbsp. of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined 15x10x1-inch baking pan.
Heat remaining 3 Tbsp. dressing in Dutch oven on medium-high heat. Add mushroom stems, red pepper and garlic; cook and stir 2 min. Add spinach. Reduce heat to medium-low; cover and simmer 4 min. or until spinach is wilted, stirring after 2 min.
Spoon evenly over mushroom caps; sprinkle with cheese.
Bake 18 to 20 min. or until mushrooms are tender.

Serves 4.

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Yummy Link: Portabello Mushroom Melt

YumSugar — Thu, 04 Oct 2007 14:40:14 -0700

If you're a portabello mushroom fan, then be sure to check out this recipe for Portobello Mushroom Melts. Pesto and portobellos? Sign me up! - The Culinary Chase