29 portabello baby Recipes

portabella mushrooms, caps removed, teriyaki sauce, olive oil, for frying, black pepper , to taste, whole wheat hamburger buns, warmed, hummus , for spreading (homemade is best), tomatoes, onions (red or yellow ), loose leaf lettuce or alfalfa sprouts or fresh baby spinach leaves

baby whole portabellos, onion chopped, red pepper chopped, garlic, olive oil, red pepper flakes, herb de provence, smoked paprika, parmesan cheese, bread crumbs, shredded part skin or fat free mozzerella, baby spinach leaves (not a lot)

portabello mushrooms, baby spinach, washed, tomatoes, chopped, onion, finely chopped, bread crumbs, sun dried tomatoes, finely chopped, black olives, diced, garlic, minced, salt, black pepper, olive oil

pasta , curls (recommend campagnelle by barilla, short fusilli or cavatappi may be substituted), ricotta cheese, parmigiano-reggiano cheese, grated , a couple handfuls, fresh parsley, finely chopped , a handful, pepperoni, sliced and cut into thin strips, extra virgin olive oil , 2 turns of the pan, bell pepper, seeded, quartered and thinly sliced, onion , quartered then thinly sliced, garlic cloves, sliced, cremini mushrooms, thinly sliced (baby portabellos), crushed tomatoes, fresh mozzarella cheese or 3/4 lb smoked provolone cheese, sliced thin, dried oregano, crushed red pepper flakes, salt

olive oil, pizza crusts (i like boboli), minced garlic, garlic cloves, roasted, marinated artichoke hearts, drained and halved, baby portabello mushrooms, sliced, red onion, sliced (about 1/2 to 3/4 cup, depending on how much you like red onions!), red bell pepper , cut into 1/4 inch strips, then cut into 1 inch pieces, black olives, pitted and halved , preferably kalamati olives, fresh herb, chopped (i like basil, but you can use a mix), feta cheese, crumbled, italian cheese blend cheese, shredded

boneless skinless chicken breast halves (4 oz each), salt and pepper to taste, olive oil, divided, baby portabello mushrooms, quartered, garlic cloves, minced, dry white wine, reduced-sodium chicken broth, lemon, capers, drained

boneless skinless chicken breasts, frozen spinach (thawed and drained ), mushroom (preferably baby portabellos, but whatever you like works too), pesto sauce , but leave about a tbsp in the tub (you can also make your own), noodles (i like speggetti but whatever suits you), splash chicken broth, salt , pepper, garlic powder, grated parmesan cheese and olive oil

fresh mushrooms, chopped (i use baby portabellos), onion, chopped (i use slightly more ), celery, chopped (i use slightly more ), carrot, chopped (i use slightly more ), butter, cubed, all-purpose flour, chicken broth (i make mine from bouillon cubes), fresh ground black pepper, dried thyme, hot pepper sauce, half-and-half cream, cubed cooked chicken (i use leftover rotisserie chicken), fresh parsley (i have substituted the appropriate equivalent of dried when i don tsp have fresh), lemon juice, salt

portabello mushrooms, cleaned and stems removed, olive oil (more or less , spending on the size of your portabellos), minced garlic, dried basil, onion powder, salt, pepper, yukon gold potatoes, peeled and cut in quarters, baby spinach (1 - 7 oz bag, will be a close amount), bacon, diced and satueed (don tsp forget to save the drippings for the dressing), fresh basil, chopped, fresh parsley, chopped (i always use flat leaf, but that is a personal preference), bacon drippings (don tsp forget to reserve the bacon for the salad), olive oil, red onion, diced (about 1/2-2/3 cup), cider vinegar, spicy brown mustard, sugar, salt, pepper

uncooked wild rice, rinsed, chicken or vegtable stock, sliced bacon, crumbled, chopped onions, chopped celery root (or celery stalks), sliced baby carrots, sliced fresh portabello or baby crimini mushrooms, chicken broth

deep potabellos , cleaned of stems and insides (a small spoon works well, you want only the mushroom shell), handfuls of baby spinach (washed and dried ), grated low fat mozzerella (maybe more depending on mushroom size), freshly grated parmesean, basil leaves, a very strong pasta sauce (bold flavours), freshly ground black pepper, olive oil

zucchini, bell peppers, whole mushrooms (prefer portabello or baby bellos), asparagus, artichoke hearts, pine nuts, toasted, freshly grated romano cheese or 1 1/2 cups parmesan cheese, garlic cloves, dijon mustard or 1 tbsp whole grain mustard, fresh lemon juice, olive oil, balsamic vinegar, salt, pepper, garlic powder

olive oil, shallots, sliced, portabella mushrooms, sliced, baby arugula, pine nuts, toasted, balsamic vinegar, sea salt, fresh cracked black pepper

flounder or 1 lb sole fillet, frozen spinach, fresh mushroom, washed and minced (white , crimini, or baby portabello), onion, minced, olive oil, butter, salt, pepper, paprika, lemon

bacon, diced, sliced baby portabello mushrooms, diced red onion, collard greens, rinsed, deveined and cut into 1/8-inch wide strips, butter, plus more for greasing pan, all-purpose flour, heavy cream, salt and ground black pepper, grated asiago, french-fried onions

bacon, diced, sliced baby portabello mushrooms, diced red onion, collard greens, rinsed, deveined and cut into 1/8-inch wide strips, butter, plus more for greasing pan, all-purpose flour, heavy cream, salt and ground black pepper, grated asiago, french-fried onions

olive oil, fresh mushrooms, sliced, baby portabello mushrooms, quartered, onion, sliced, garlic cloves, minced, chopped tomatoes, pitted ripe olives, eggs, milk, king arthur unbleached all-purpose flour, baking powder, salt, pepper

minced garlic, canola oil, chopped baby portabello mushrooms, canned or frozen asparagus, eggs