66427 portobello mushrooms with ratatouille and spinach Recipes

sun-dried tomatoes, portobello mushrooms , stems reserved and gills removed, extra-virgin olive oil , or as needed, chopped fresh oregano, sea salt to taste, ground black pepper to taste, red bell pepper , cut into 1-inch pieces, garlic, coarsely chopped, extra-virgin olive oil, fresh spinach leaves, avocados - peeled, pitted, and diced, grated parmesan cheese

sea watch chopped ocean clams, portobello mushrooms , 6 inches across, stems removed, olive oil, divided into 1 1/4cup and 1/4cup, fresh rosemary leaves, salt and pepper to taste, shallots, peeled and minced, garlic, peeled and minced, crimini mushrooms, diced, butter, spinach, washed well, drained, stems removed, fresh lemon juice, parmesan cheese to shave for garnish

portobello mushroom caps, olive oil, divided, garlic clove, minced, minced onion (1 small), chopped fresh oregano, bagged baby spinach leaves, grated parmesan cheese, italian-seasoned panko (japanese breadcrumbs), balsamic vinegar, black pepper

portobello mushrooms, stems removed, frozen creamed spinach, thawed, eggs, shredded gouda cheese, crumbled cooked bacon, salt and pepper, optional

portobello mushrooms, stem and gills removed, canola oil , for brushing mushrooms, pre-made pesto sauce (brand of choice), grated parmesan, julienned sun-dried tomatoes with oil, panko bread crumbs, shredded part-skim mozzarella cheese, salt and freshly ground black pepper

portobello mushrooms, canola oil, chopped onion, garlic, minced, balsamic vinegar

extra virgin olive oil, divided, red onion, halved and thinly sliced, fresh ground pepper, divided, salt, divided, low-fat milk, plain breadcrumbs, portobello mushroom caps , 3-4 inches in diameter, garlic cloves, minced, spinach , tough stems removed, white beans, rinsed (about 2 cups), vegetable broth, grated manchego cheese (or gruyere or parmesan cheese)

olive oil, red onion thin sliced, pepper, salt, milk, plain dry bead crumbs, portobello mushrooms, garlic, spinach no stems, white beans - rinse, vegetable broth, parmesan cheese

olive oil, garlic cloves, minced, divided, extra large portobello mushroom caps, stems and gills removed, salt, divided, whole milk ricotta cheese, frozen chopped spinach, thawed, coarsely shredded asiago cheese, egg, lightly beaten, freshly grated nutmeg (optional), fresh ground black pepper, low carb marinara sauce, divided

portobello mushrooms (about 10 oz), thick) slices peeled eggplant (about 8 oz), balsamic vinaigrette (such as wish-bone), divided, chopped bottled roasted red bell peppers, chopped fresh basil, provolone cheese, onion rolls, halved, spinach leaves

portobello mushroom caps (about 1 lb), fat-free , less-sodium chicken broth, uncooked couscous, extra virgin olive oil, divided, garlic clove, finely chopped, fresh baby spinach, dried oregano, divided, salt, black pepper, rinsed and drained canned chickpeas (garbanzo beans), crumbled reduced-fat feta cheese, tomato , cut into 5 slices, dry breadcrumbs

condensed cream of mushroom soup, undiluted, white wine or chicken broth, sour cream, herbes de provence, boneless skinless chicken breasts , cut into 2-inch pieces, sliced baby portobello mushrooms, fresh spinach, hot cooked egg noodles

portobello mushroom per person, olive oil, balsamic vinegar, salt and ground pepper to taste, chopped fresh garlic to taste, cooked quinoa per mushroom, handful yellow or red tomatoes halved or quartered, scallion per mushroom, sprinkle toasted pine nuts, sea salt and ground pepper, fresh parsley , basil, or mint

olive oil, divided, chopped onion, dried rosemary, crushed red pepper, thick) sliced portobello mushrooms (about 1/2 lb), sliced button mushrooms (about 1 lb), water, tomato paste, sherry vinegar, quick mushroom stock or water, garlic cloves, minced, chopped fresh parsley, salt, black pepper, cooked wild-rice pilaf (such as uncle ben s wild blend or lundberg s wehani rice pilaf)

portobello mushrooms, stems removed, extra-virgin olive oil, plus extra for drizzling, lemon juice, red wine vinegar, fresh pea sprouts (or other accessible sprouts), salt and freshly ground black pepper, cacio di roma , or other semi-soft sheep s milk cheese, domestic mushrooms, special equipment : truffle slicer or small mandolin

portobello mushroom fries, jumbo portobello mushrooms, salt and pepper to season mushrooms, eggs, flour, half and half, kosher salt, black pepper, white pepper, red pepper, garlic powder, onion powder, paprika, sprinkle the mushrooms with a little salt and pepper. cut the mushrooms into large planks., crack eggs in a bowl and add a cup of flour and stir until the batter becomes very thick. slowly add half and half and stir to remove all the lumps. the batter should be thin enough to coat a spoon but not thick and clumpy., add kosher salt, black, white and red pepper, garlic, onion powder and paprika to the batter. heat frying oil to 375 degrees. roll the mushrooms in flour, dip them in the batter and carefully place in the hot oil. cook until they are golden brown. when the fries are golden brown, remove them from the oil and drain on paper towels., use ranch dressing for dipping .

beef broth, butter, cooked low carb pasta , al dente, cream of mushroom soup, onion, chopped, portobello mushroom caps, cubed, sour cream

whole-wheat egg noodles, olive oil cooking spray, yellow onion thinly sliced, white mushrooms thinly sliced, portobello mushrooms thinly sliced, garlic minced, firm tofu pureed in blender or food processor, low-fat sour cream, low-sodium beef stock, unsalted tomato paste, sea salt and fresh ground black pepper to taste, dried dill