Portabello

Stuffed Mushrooms (Susan M)

(2) 3oz Portobello Mushroom Caps
1 oz chopped onion
1 garlic clove, minced
1 oz chopped carrots
1 oz chopped celery
1 oz diced red pepper
1 oz of the mushroom stem, chopped
2 oz chopped [frozen] spinach, thawed
Kosher Salt [to taste]
Ground Pepper [to taste]
Garlic Powder [to taste]
Onion Powder [to taste]
TOTAL = 13 oz towards your Daily Veggie Allowance

In a fry pan sprayed with Pam sauté mushroom caps on both sides until they're tender
Preheat oven to 350
Spray foil tray with Pam
When you're done sautéing mushroom caps place them in the oven in the foil tray and let them continue to cook in oven
Sauté the onion, garlic, celery, carrots, red pepper and mushroom stems in the fry pan until translucent (after 20 minutes)
Then add thawed chopped frozen spinach and let them cook for another five minutes
Scoop veggie mixture into the mushroom caps and cook for 10 minutes
Then switch oven to broil for 1-3 minutes with a mindful eye so they don't burn

Stuffed Portobello Mushrooms (Rosemary)

You will need a food processor for this recipe.

Preheat oven to 350

Ingredients:

4 mushroom stems
4 large Portobello mushrooms
1 small eggplant
2 stalks of celery with leaves
1 handful of baby carrots
1 handful of parsley
1/2 medium onion
1 Cubanellle pepper (aka frying peppers)
1/2 red pepper
1/2 yellow pepper
1 large rip tomato
4 cloves of garlic
Cayenne pepper and salt to taste
PAM

Prepare mushrooms by cutting off stems level with base of mushroom and set aside. Take a teaspoon and scoop out the veins inside the underside of the mushrooms. Rinse and set aside

Cut up all of the ingredients above except for the mushroom caps and place them in the food processor. Process the vegetables so they are fine enough for stuffing a mushroom.

Line a cookie sheet with foil and place the mushrooms on the cookie sheet and spray the insides of the mushrooms lightly with PAM. Weigh the chopped vegetables and mushrooms and divide into servings based on your vegetable allowance for the day. Should make approximately 4 10-oz servings.

Bake for 50 minutes.

This recipe can be made in advance and frozen after baking.

Spray frying pan with PAM, add garlic to taste
Add thickly sliced baby Bella mushrooms.
Sauté until just getting soft and add handfuls of baby spinach.
Continue cooking until spinach is wilted.

Clean out mushroom gills
Spray baking dish with PAM
Place mushroom caps in pan with tops facing down
Place “legal” salsa of your choice in each cap

Bake at 450 for about 10 minutes
Turn over and bake additional 10 minutes
Turn over again and put back salsa into caps and bake for about another 10 minutes.

Portabella Delight (Princess Winobia)

(1 meal)
2 portabella mushroom caps (~6 ounces)
Tomato (3 ounces)
Avocado (3 ounces)
Lemon Juice
Garlic or garlic powder
Optional spray of Bragg's Liquid Amino Acids

If using real garlic, mince or press and mix with lemon juice and drizzle on the mushrooms.Otherwise, just drizzle some lemon juice on the mushrooms and sprinkle garlic powder. Sauté over medium heat for 4 minutes (I use serious non-stick pans that prefer you do not use PAM or oil). Use PAM if you need it. Put the smooth side of the mushrooms down first and cover with a splatter guard (or lid). Flip over after 4 minutes, adding more lemon juice and garlic on the other side of the mushroom. Top with tomato slices. Sauté covered for another 4 minutes. Meanwhile, mush up the avocado, add whatever lemon juice and spices you might want. Spread this on your cooked mushrooms and tomatoes, and voila, steak for breakfast!

Grill in a basket, peppers, Portobello mushrooms and onions.
Spray lightly with PAM cooking spray (flavor of your choosing).
Season with fajita seasoning.
Wrap in wilted lettuce leaves (Boston lettuce works best. Red leaf or green leaf is tender too).
Microwave for 15 seconds.
Spice with fresh salsa (home made or store-bought that has no oil, vinegar, or sugar).

The perfect meat substitute. Broiled with BRAGGS LIQUID AMINO, cilantro, garlic and lime, this side dish or appetizer whets the palette with bold flavors.

2 Portobello mushrooms
0.5 cup cilantro
2 cloves garlic
1 lime
2 tsp. Salt
1 tsp. Pepper
1 tsp. BRAGGS LIQUID AMINO
1. Turn on broiler to low.
2. Coarsely chop cilantro
3. Finely chop garlic.
4. Combine BRAGGS LIQUID AMINO, garlic, cilantro, salt, pepper in a small bowl. Mix together with fingers.
5. De-stem Portobello mushrooms. Rub tops with damp paper towel to remove dirt.
6. Place mushrooms (stem-side up) on to broiler pan. Spritz with Pam.
7. Place under broiler 5-7 minutes.
8. Remove. Sprinkle cilantro mix onto Portobello’s.
9. Place under broiler again for 6-7 minutes.
10. Serve with pinch of fresh cilantro.

Try Portobello mushrooms on the grill that have been marinated and serve with remaining marinade.

Marinade
Put fresh garlic, fresh chopped parsley, oregano, salt & pepper, lemon juice into a Ziploc bag
toss in washed and dry mushrooms pop in fridge for @ an hour or longer....jiggle the bag once in a while...
grill and drizzle with remaining marinade...
you can also top with legal brushetta ... tomatoes, onion, chopped basil