64402 mozzarella stuffed grilled portabellas with balsamic marinade Recipes

portabella mushrooms or 8 baby, balsamic vinegar, pineapple juice, chopped fresh ginger, peeled, black pepper (optional), chopped fresh basil

whole portabella mushroom caps, balsamic vinegar, olive oil, garlic, minced, basil, salt and pepper

vegetable stock, extra virgin olive oil, balsamic vinegar, garlic cloves, minced, fresh thyme leave, chopped, salt, portabella mushrooms , brushed clean and stemmed

olive oil flavored cooking spray, portabella mushroom, cap, salt, coarsley ground black pepper, chopped garlic, balsamic vinegar

nonstick vegetable oil spray, thick eggplant slices, thick slices part-skim mozzarella cheese (4 oz), olive oil, balsamic vinegar, garlic clove, arugula, tomatoes, coarsely chopped, chopped fresh basil, pine nuts, toasted

garlic clove, grape or cherry tomatoes, flat-leaf parsley leaves, extra-virgin olive oil, red-wine vinegar, chopped rosemary, hot red-pepper flakes, portabella mushrooms , stems reserved for another use (see cooks note, below), red onion , cut lengthwise into 1/2-inch-thick wedges (keeping root end intact), yellow bell peppers , quartered lengthwise, zucchini , halved lengthwise, extra-virgin olive oil, boiling-hot water, bulgur, pine nuts, toasted, baby arugula (4 cups), firm-ripe small avocado

portabella mushrooms (about 6), stemmed, vegetable oil, penne, grated pecorino romano, chopped marjoram or oregano, extra-virgin olive oil

fresh basil, chopped, vegan mayonnaise, apple cider vinegar, portabella mushroom caps (about 1 lb), olive oil, sea salt (or to taste), black pepper (or to taste), mixed-grain hamburger buns, roasted red peppers, drained (jarred water-packed), red onions, leaves romaine lettuce

olive oil (or vegetable oil), lemon juice, dried rosemary, dried parsley, onion powder, crushed garlic cloves, salt and pepper, portabella mushroom caps

grilled portabella mushrooms, sliced 3/8-inch thick, ciabatta, sliced 1/2-inch thick (2 slices each), sliced provolone cheese (1 slice each), sliced monterey jack cheese (2 slices each), garlic-flavored olive oil, fresh parsley, chopped 1/16-inch, red onions, sliced with center, grape tomatoes, vegetable oil, salt & pepper, blend, granulated sugar, balsamic vinegar, portabella mushrooms (6 each slices), salt & pepper, blend

dry sherry, balsamic vinegar, minced garlic, minced shallot, sugar, olive oil, vegetable oil, chopped mixed fresh herbs such as basil , parsley, thyme, sage, and chives, portabella mushrooms (each 5 to 6 inches in diameter; about 1 lb total), white onion, sliced prosciutto, unsalted butter, chopped fresh basil leaves, chopped fresh parsley leaves, fine fresh bread crumbs, freshly grated parmesan (about 3 oz), warm water, dry sherry, mesclun (about 2 quarts loosely packed), garnish: parmesan curls, shaved with a vegetable peeler from a piece of parmesan at room temperature

portabella mushroom caps, cleaned , membrane removed, red bell peppers, lump crabmeat, jumbo, chives, cut, tomatoes, sour cream, belgian endive, baby greens, recipe said a handful, lemon juice, sea salt, pepper, cayenne pepper, balsamic vinegar, extra virgin olive oil, onion, diced, garlic clove, chopped, salt, pepper

sliced soppressata or other cured italian salami, finely chopped (1/2 cup), garlic clove, minced, olive oil, fine fresh bread crumbs (from 3 slices firm white sandwich bread), chopped fresh oregano, grated parmigiano-reggiano (1/3 cup), mayonnaise, portabella mushrooms (3 to 3 1/2 inches wide ; 1 1/4 lb total), stems discarded, salt, black pepper

portabella mushroom caps (wiped clean with a damp towel), extra virgin olive oil (for liberal drizzling), crusty bread (stale bread is better), garlic clove, smashed and peeled, tomatoes (seeded and diced ), cubanelle peppers (seeded and diced ), roasted red peppers (chopped ), red onion (chopped ), smoked mozzarella cheese (diced ), arugula (shredded ), fresh basil (shredded ), flat leaf parsley, coarsely chopped, red wine vinegar, lemon , juice of, salt & freshly ground black pepper

chopped tomatoes, red wine vinegar, tomato ketchup, tomato puree, olive oil, fresh basil leaves, pine nuts, pistachios, crushed garlic cloves, olive oil, parmesan cheese or 1 tbsp castelli cheese, portabella mushrooms, olive oil, fresh oregano, cm discs mozzarella cheese, plain flour, eggs, beaten, breadcrumbs, beef tomatoes, blanched and sliced

diced bacon, yellow onions, sliced, baking potatoes, peeled, diced (about 1 1/2 lbs.), heavy cream, cold butter, diced, extra virgin olive oil, salt, white pepper, baby portabella mushrooms , 2 1/2-inch to 3-inch in diameter, olive oil, fontina cheese (a 3-inch square), prosciutto (italian ham, usually with with a cayenne mixture rubbed on the outside), radicchio ( is quite bitter, you may want to taste a small piece, before adding it), arugula (another type of greens that are becoming popular.), olive oil, fresh lemon juice, garlic clove, minced

tomatoes, salt, grated parmesan, extra virgin olive oil, balsamic vinegar, fresh buffalo milk mozzarella diced, basil leaves