51062 vegetarian fajitas with portobello mushrooms Recipes

chopped red bell pepper, garlic, minced, olive oil, onion powder, salt, ground black pepper, portobello mushroom caps

cheese tortellini, portobello mushrooms, white wine, chopped fresh parsley, garlic, minced, alfredo-style pasta sauce, salt and pepper to taste, grated parmesan cheese

olive oil, garlic, chopped, baby portobello mushrooms, sliced and chopped, chopped clams with juice, cubes chicken bouillon, chopped fresh parsley, dried basil, dried oregano, worcestershire sauce, uncooked linguini pasta, butter

dry fettuccini noodles, butter, divided, baby portobello mushrooms, sliced, onion, chopped, garlic, minced, cream cheese, all-purpose flour, whipping cream, freshly grated parmesan cheese, divided, shrimp, peeled and deveined, salt and pepper to taste, green onions, chopped

butter, olive oil, portobello mushrooms, stems removed, salt, low-sodium chicken broth, pepper boursin cheese, uncooked pasta shells, fresh asparagus, trimmed

olive oil, onion, chopped, garlic, minced, crushed red pepper flakes , or to taste, portobello mushroom cap, chopped, dry sherry, chicken broth, arugula leaves, ground black pepper

butter, divided, vegetable oil, divided, portobello mushroom caps, sliced, garlic, chopped, all-purpose flour, divided, beef broth, dry marsala wine, kosher salt and ground black pepper to taste, browning sauce, skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

extra-virgin olive oil, garlic, minced, red onion, chopped, fresh thyme, chopped, portobello mushroom caps , cut into 1/4-inch pieces, sea salt and freshly ground black pepper to taste, broccoli rabe, ends trimmed , and cut into 2-inch pieces, grated parmesan cheese , or as needed

drained canned anchovy fillets, minced, fresh lemon juice, dijon mustard, garlic cloves, minced, olive oil, head romaine lettuce, cut into bit-size pieces, head radicchio, cut into bite-size pieces, garlic cloves, flattened, peeled, portobello mushrooms (about 3/4 lb), stems discarded, caps sliced crosswise into 3/8-inch-thick strips, chopped fresh parsley, coarsely grated asiago or parmesan cheese (about 4 oz)

butter, onions, halved, thinly sliced (about 5 cups), fresh thyme sprigs, portobello mushrooms, stemmed, caps halved and cut crosswise into 1/4-inch-thick strips, cognac or brandy, garlic cloves, minced, canned vegetable broth, dry white wine, thick slices french-bread baguette, toasted, soft fresh goat cheese, room temperature

extra-virgin olive oil, artichokes, yukon gold potatoes, thinly sliced, portobello mushroom caps, thinly sliced, soft fresh goat cheese, garlic cloves, minced, freshly grated parmesan cheese, dry white wine

instant polenta, water, salt, butter, portobello mushroom caps, coarsely chopped, kale, stems trimmed and leaves chopped (about 12 oz), flour, milk, provolone cheese, shredded (about 3/4 cup)

red wine vinegar, balsamic vinegar, tomato juice, olive oil, dijon mustard, stone ground mustard, fresh coarse ground black pepper, portobello mushroom caps (about 5 inches wide ), olive oil, tomato, cut into 8 wedges, sliced red onion, separated into rings, cannellini beans, rinsed and drained, crumbled blue cheese

dry red wine, canned beef or chicken broth, frozen cranberry juice cocktail concentrate, thawed, all purpose flour, onion, sliced, garlic cloves, chopped, chopped fresh rosemary, trimmed flat-cut brisket, portobello mushrooms , dark gills scraped away, caps thinly sliced, dried cranberries (about 4 oz)

extra-virgin olive oil, pine nuts, ready-to-use spinach leaves, garlic cloves (unpeeled ), pappardelle or fettuccine, portobello mushrooms, stems trimmed, freshly grated parmesan cheese (about 1 1/2 oz), freshly grated parmesan cheese

balsamic vinegar, olive oil (preferably extra-virgin), chopped fresh thyme, grated lemon peel, portobello mushrooms, stemmed , gills cut out and discarded, red bell peppers, halved, seeded, yellow bell peppers, halved, seeded, red onions, cut into 1/2-inch-thick rounds

chopped fresh rosemary leaves, chopped fresh thyme leaves, garlic cloves, chopped, coarse salt, freshly ground black pepper, a 3-rib standing beef rib roast (about 8 1/2 lb), all but 1/4-inch layer of fat removed, vegetable oil, russet (baking) potatoes (about 10), portobello mushrooms , wiped clean, beef broth (a 15 1/2-oz can), water, a beurre manie made by kneading together 1 tbsp softened unsalted butter and 1 tbsp all-purpose flour, garnish: chopped fresh flat-leafed parsley leaves (wash and dry before chopping)

pearl barley, canned vegetable broth, poblano chili or green bell pepper, red bell pepper, tomatoes, seeded, chopped (about 1 cup), fresh corn kernels, chopped fresh cilantro, chopped green onions, fresh lime juice, olive oil, nonstick olive oil spray, portobello mushrooms, stemmed , dark gills scraped away, spinach leaves