October 26, 2010 at 1:56 pm (light soy sauce, Main Dish, olive oil, pepper, portabello mushrooms, salt, shallots, sour cream, stovetop, tomato paste, vegetable stock, whole-wheat noodles, worcestershire sauce)
Serves 4.
2 T olive oil
3 T minced shallots
6 sliced portobello mushroom caps
1/4 t salt
1/4 t pepper
3/4 C vegetable broth
1/4 C light sour cream
2 T tomato paste
2 t Worcestershire sauce
1 T low-sodium soy sauce
8 oz cooked whole-wheat noodles
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Heat oil in a large saute pan over medium-low heat. Add shallots and saute for 2 minutes. Add mushroom caps. Saute until soft, about 5 to 8 minutes. Season with salt and pepper. Add broth, sour cream, tomato paste, Worcestershire sauce and soy sauce. Lower heat and simmer for 5 minutes. Adjust seasonings. Serve over whole-wheat noodles.
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October 11, 2009 at 2:32 pm (Asian, broccoli florets, cornstarch, garlic, hoisin sauce, honey, long-grain white rice, Main Dish, onion, portabello mushrooms, Quick Dishes, red bell peppers, soy sauce, stovetop, Summer)
Prep Time:25 min
Start to Finish:25 min
makes:4 servings
Rice
1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
Sauce
1/4 cup water
2 tablespoons soy sauce
1 tablespoon hoisin sauce
2 teaspoons cornstarch
1 teaspoon honey
Stir-Fry
1 (6-oz.) pkg. portobello mushroom caps
1 medium onion, cut into thin wedges
1 small red bell pepper, cut into thin strips
1 garlic clove, minced
3 cups fresh broccoli florets (about 6 oz.)
1/4 cup water
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1. Cook rice in 2 2/3 cups water as directed on package. Cover to keep warm.
2. Meanwhile, in small nonmetal bowl, combine all sauce ingredients; blend well. Set aside.
3. With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems. Cut mushroom caps into 3/4-inch pieces.
4. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, onion, bell pepper and garlic; cook and stir 3 minutes.
5. Add broccoli and 1/4 cup water; cover and cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add sauce; cook and stir 2 to 3 minutes or until bubbly and thickened. Serve over rice.
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July 17, 2009 at 2:35 pm (black pepper, extra virgin olive oil, fresh basil, fresh tomatoes, garlic, mozzarella, onion, oregano, oven, portabello mushrooms, Quick Dishes, salt, Summer, vegetable cooking spray)
Serves 2.
1 t extra-virgin olive oil
1 clove garlic, minced
2 portabello mushroom caps (6 oz total)
Pinch of salt
Pinch of black pepper
12 oz. mozzarella cheese, sliced or shredded
10 fresh basil leaves
2 small fresh tomatoes, sliced and roasted or grilled
Fresh oregano leaves for optional garnish
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Preheat oven to 425 degrees. Lightly spray baking sheet with nonstick cooking spray and set aside. Combine oil and garlic in a small bowl, and rub mushroom caps on all sides with mixture.
Place caps, top side down, on baking sheet. Season with salt and pepper. Arrange cheese, basil and tomato slices on top of mushrooms. Sprinkle with oregano if using.
Bake about 3 minutes or until cheese melts. Remove from oven and serve.
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March 31, 2009 at 5:02 pm (black pepper, farfalle, garlic, Main Dish, mushrooms, olive oil, onion, parmesan, portabello mushrooms, spinach, stovetop, thyme leaves)
Work: 10 minutes
Total: 20 minutes
Serves: 4
6 oz dried farfalle (bow-tie pasta)
1 T olive oil
1 medium onion, chopped
1 cup sliced portobello or other fresh mushrooms
2 cloves garlic, minced
4 cups spinach, finely sliced
1 t fresh thyme leaves, chopped
1/8 t ground black pepper
2 T shredded Parmesan
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1. Cook pasta according to package directions. Drain.
2. In a large skillet, heat oil over medium heat. Add onion, mushrooms and garlic and cook, stirring occasionally, until tender, 2 to 3 minutes. Stir in spinach, thyme and pepper and cook until spinach is slightly wilted, about 1 minute.
3. Toss mushroom and spinach mixture with pasta and sprinkle with cheese.
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January 16, 2009 at 7:14 pm (balsamic vinegar, eggplant, garlic powder, mozzarella, onion, portabello mushrooms, red bell peppers, Sandwiches, stovetop, vegetable cooking spray, whole-grain bread)
Pan-Grilled Veggie and Cheese Sandwiches
Prep/Cook Time: 20 minutes
2 portabello mushrooms, cut into 1/2″ slices
1 red pepper, seeded and cut into strips
2 slices onion, 1/2″ thick
8 slices eggplant, 1/4″ thick
Garlic powder, optional
1/2 cup shredded fat-free mozzarella cheese
8 slices whole-grain bread
2 tablespoons balsamic vinegar
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Spray nonstick grill pan or nonstick skillet with vegetable cooking spray. Heat over medium heat.
Add mushrooms, pepper and onion to one side of pan. Add egg plant. Sprinkle garlic powder over all. Cook until browned and tender. Sprinkle eggplant with cheese and cook until melted.
Arrange eggplant slices on 4 slices of bread. Toss mushrooms, pepper and onion with vinegar. Top eggplant with mushroom mixture and remaining bread. Serves 4.
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March 18, 2008 at 5:24 pm (7 ingredients or less, basil, broiler, fresh basil, fresh tomatoes, grill, mozzarella, portabello mushrooms, Salad, salt, scallions, vinaigrette)
Tapas de Portabela Asadas con Ensalada Caprese
Ingredientes:
1 tomate grande, cortado en cubos (apróximadamente 1 1/2 tazas)
1 taza de queso mozarela fresco cortado en cubos (apróximadamente 4 onzas)
2 cdas de cebollines finamente picados
2 cdas de albahaca fresca picada o 2 cucharadas de albahaca seca
1/8 de cdta de sal
1/4 de taza de salsa vinagreta
6 hongos portabela, sin los tallos (12 a 16 onzas)
Preparación:
Precalentar el asador o broiler. Mientras tanto, en un plato hondo, combina el tomate, el queso mozarela, los cebollines, la albahaca y dos cucharadas de la vinagreta. Untar el resto de la vinagreta en ambos lados de cada hongo. Colocar los hongos, con las escamas hacia abajo, en la parilla o colocarlos en una reja para hornear sobre una charola, a seis pulgadas del fuego. Cocer hasta que las orillas de los hongos comiencen a dorarse. Voltear las tapas de los hongos; rellenar cada una con la ensalada de tomate. Asar, con la cubierta del asador cerrada, o bajo el broiler, hasta que el queso mozarela comince a derretirse, apróximadamente dos minutos.
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