Crab Imperial Stuffed Portobello
6 large Portobello mushrooms, cleaned, stems removed
1Lb jumbo lump crab, picked over to remove any shells
1 T. finely chopped red bell pepper
1 T. finely chopped green bell pepper
1 T. finely chopped orange or yellow bell pepper
2 T. finely chopped shallots
5 T. Flour
4 T. Butter
1 cup evaporated skimmed milk
1 egg, beaten
1/2 tsp. dry mustard
2 tsp. Worcestershire
1/2 cup mayonnaise
freshly ground salt and pepper
dash of paprika, fresh chopped parsley and chives, lemon juice
Preheat the oven to 375
degrees. Arrange the portobellos on an oiled ovenproof baking dish.
Squeeze lemon
juice over the crab and toss very gently.
In a small skillet, melt half the butter and
sauté the peppers and shallots until tender. Remove from the heat and set aside.
In a heavy bottomed saucepan, melt the butter and stir in the flour. Cook
for 3 to 4 minutes but do not allow the to brown. Whisk in the milk and cook
until thickened. Stir a little of the sauce into the egg, taking care not to
scramble it, then stir the egg into the sauce. Stir in the dry mustard,
Worcestershire and mayonnaise. Season with salt and pepper. Stir in the
sautéed vegetables, and fold in the crab, do not break up the lumps.
Spoon the crab mixture into the
portobellos. Bake in the preheated oven for 30-35 minutes. Sprinkle lightly
with paprika and freshly chopped parsley and chives.
Mushroom and Sausage
Casserole
1 - 4 oz. pack of Specialty Blend Mushrooms
(a blend of shiitake, oyster and crimini mushrooms)
1 Lb. Sage Sausage
1/4 chopped onion
1/2 Lb. Egg Noodles
1/2 cp. milk with 1 Tablespoon Flour (Mixed together)
Salt and Pepper to taste
Rinse mushrooms and remove any stems from oysters. Sauté' sausage till
brown then add Specialty Blend and cook for 5 minutes. Add Egg Noodles and 1
cup water. Cook till egg noodles are done, you may need to add more water.
When egg noodles are done add in milk mixture and stir till gravy has
thickened.
Serves 4-6
Portoburgers
1.Grill, broil or roast
Portobello caps
2.Top with favorite burger fixings and serve on a toasted bun or English muffin
or tuck into a pita pocket.
Try topping your PortoBurger with one of these combos:
*Bacon strips, sliced tomato
and shredded iceberg lettuce with mayonnaise
*Slices of Muenster cheese and ham or turkey with mustard
*Jarred roasted red peppers, spinach leaves and crumbled feta cheese
*Salsa, chopped jalapeno pepper and shredded Monterey Jack cheese
*Sprouts and sliced tomato drizzled with Italian dressing
*Italian salami and sliced mozzarella cheese
Portopasta
6-8 ounces portobellos
2 tablespoons olive oil
1 teaspoon minced garlic
2 cups prepared marinara or Alfredo sauce
8 ounces pasta, cooked according to package directions
1.Slice or coarsely chop
portobellos.
2.In a large skillet, heat oil. Add portobellos and garlic; cook and stir until
mushrooms are tender, 5 to 6 minutes.
3.Stir in prepared sauce; heat until hot, about 3 minutes. Add pasta; toss
until well combined. Season with salt and pepper to taste.
Yield: 4 portions, about 6 cups
Portobello Cheese and Canadian Bacon Breakfast
Pizza
24 Portobello mushrooms
3 cups Canadian bacon, small dice
3 cups chopped tomato, well drained
3 cups (12 ounces) shredded Gouda cheese
Chopped parsley for garnish
1.Stem portobellos, reserving stem for later use. Brush with olive oil or
melted butter as needed; season with salt and pepper. Arrange on sheet pan.
Bake at 500°F
until mushrooms are tender, about 8 minutes; cool.
2.Layer 2 tablespoons bacon and 2 tablespoons tomato in Portobello caps; lightly
sprinkle with salt and pepper. Top with 2 tablespoons cheese. Reserve.
3.Bake Portobello cap in a 500°F
oven until cheese is melted and mushroom is heated through, about 8 minutes.
Sprinkle with parsley.
Yield: 24 servings
Portobello Mushroom
Caps with Cajun-Spiced Scrambled Eggs
24 Portobello mushrooms
48 eggs
1 ½ tablespoons dried thyme
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
¾ teaspoon cayenne pepper
1 ½ cups red bell pepper, small dice
1 ½ cups green onion, sliced thinly
Chopped parsley for garnish
1.Stem portobellos, reserving stem for later use. Brush with olive oil or
melted butter as needed; season with salt and pepper. Arrange on sheet pan.
Bake at 500°F
until mushrooms are tender, about 8 minutes; cool.
2.Just before service, beat together eggs, thyme, salt, black pepper and
cayenne; reserve.
3.Heat one Portobello cap on a grill or in hot frying pan
4.Meanwhile, in 1 teaspoon butter, sauté 1 tablespoon each green onion
and bell pepper until soft, about 3 minutes. Ladle ½ cup egg mixture into pan;
stir over medium-low heat until soft curds form, about two minutes.
5.Mound the scrambled eggs into the Portobello cap. Sprinkle with parsley.
Yield: 24 servings
Grilled Salmon on a Bed
of Portobello Strips with Ginger Vinaigrette
1 ½ cups rice vinegar
2 tablespoons freshly grated ginger (or two teaspoons ground)
2 tablespoons sugar
1 ½ tablespoons salt
3 cups vegetable oil
24 Portobello mushrooms sliced about 3/8 inch thick
24 pieces (6 to 7 ounces each) fillet of salmon
Salt and ground pepper as needed
Vegetable oil as needed
Chopped mint for garnish
1.Whisk together vinegar, ginger, sugar and salt to taste; whisk in oil.
Reserve
2.For each serving: season one piece salmon with salt and pepper. Grill,
turning several times, until just done, about 8 minutes total. Meanwhile, sauté
2.5 ounces (5 to 6 strips) Portobello in oil, until just tender and browned.
Make a bed of Portobello strips in the center of a serving plate; top with
salmon. Drizzle with 3 tablespoon reserved vinaigrette.
3.Sprinkle with mint
Yield 24 servings
Asian Beef Skillet with Mushrooms
8 ounces crimini, thickly sliced
1 pound lean flank steak, thinly sliced then cut into 2 inch pieces
½ cup teriyaki sauce
1 tablespoon peeled, minced fresh ginger (or ½ teaspoon ground ginger)
1 teaspoon sugar
2 tablespoons vegetable oil
½ bag coleslaw mix (about 4 cups)
1 large garlic clove, minced
2 bunches scallions, cut into 2 inch pieces
½ cup ready to use beef or chicken broth
1 tablespoon cornstarch
2 tablespoons cold water
In a shallow bowl, combine beef with ½ cup of the teriyaki sauce, the ginger,
and sugar. Cover and refrigerate 30 minutes.
Meanwhile, in a large heavy skillet,
heat 2 teaspoons of the oil over high heat. Add coleslaw mix and garlic.
Stir-fry 3 to 4 minutes, or until softened. Transfer to bowl.
In the same skillet, heat 2 more
teaspoons of the oil over high heat. Add the beef and its marinade. Cook 1 to
2 minutes, or until the beef is lightly browned, stirring constantly. Add to
the cabbage mixture.
In the same skillet, heat the remaining
2 teaspoons oil over high heat. Add mushrooms and cook 1 to 2 minutes, or until
lightly browned, stirring constantly. Add scallions, toss briefly, and then
return the beef and cabbage mixture to the skillet. Add broth and remaining ¼
cup teriyaki sauce. Bring to a boil. Reduce heat to low and simmer 2 minutes,
or until the beef is no longer pink.
Meanwhile, in a small cup, dissolve
cornstarch in the cold water. Add to the skillet and cook 2 to 3 minutes, or
until the mixture boils and thickens, stirring constantly. Serve with rice or
ramen noodles.
Yields 4 servings
Pasta and Mushroom Tumble
8 ounces Baby Portobello mushrooms sliced
16 ounces penne or other medium sized pasta
1 bunch broccoli rabe, trimmed or large tough stems and coarsely chopped
8-10 slices meaty bacon cut into 1 inch pieces
2 large garlic cloves minced
1 teaspoon dried oregano
¾ teaspoon black salt
¼ teaspoon black pepper
1 cup ready-to-use chicken broth
1 cup crumbled feta cheese
Cook pasta according to package directions, adding broccoli rabe to the same pot
during the last 3 minutes of cooking. Drain the pasta and the broccoli rabe,
transfer both to a large bowl, and toss with olive oil. Cover to keep warm.
Meanwhile, in a large skillet, cook
bacon over medium heat until crisp; drain on paper towels. Spoon off all but 1
tablespoon of the bacon fat from the skillet.
Add mushrooms to the skillet and cook
over medium-high heat 3-4 minutes, or until browned. Add garlic, oregano, salt,
and black pepper. Cook one more minute, stirring constantly. Add broth and
bring to a boil. Pour the mushroom mixture over the pasta and broccoli rabe;
toss well. Sprinkle with the bacon and feta cheese. Serve hot or at room
temperature.
Makes 4 generous servings
Two-Mushroom Parmesan Pasta Sauce
½ ounce dried porcini or other dried
mushrooms
1 ½ pounds fresh baby portobello mushrooms, sliced
½ cup lukewarm water
3 tablespoons olive oil
1 onion chopped
1 large garlic clove, minced
2 teaspoons dried basil
1 can (28 ounces) whole tomatoes, undrained and broken up
1 cup water
½ cup white wine or ready-to-use chicken broth
1 to 2 teaspoons sugar, to taste
1 teaspoon salt
1/8 teaspoon black pepper
½ cup grated Parmesan cheese
In a small bowl, combine dried mushrooms with about ½ cup water and let soak
about 30 minutes to soften.
In a large heavy skillet, heat 2
tablespoons of the olive oil over high heat. Add fresh mushrooms and cook 6-8
minutes, or until lightly browned, stirring occasionally; set aside.
In a large saucepan, heat the remaining
1 tablespoon oil over medium heat. Add onion and cook 3 to 5 minutes, or until
softened. Add garlic and basil and cook 30 more seconds. Stir in tomatoes and
their liquid, 1 cup water, wine, sugar, salt, and black pepper. Bring to a
boil.
Meanwhile, drain the dried mushrooms,
reserving the soaking liquid. Finely chop the dried mushrooms and add to the
tomato mixture in the saucepan along with the soaking liquid (pour the liquid in
slowly, leaving the last tablespoon behind because it might contain grit from
the dried mushrooms).
Reduce heat to low and simmer the
sauce, uncovered, 20 minutes.
Add the reserved fresh mushrooms and
any juices to the saucepan and simmer 20-30 minutes more, or until the sauce is
slightly thickened. Remove from heat and stir in Parmesan cheese.
Serve with spaghetti, fettuccine,
ravioli, chicken, or sausages
Makes 4-6 servings (about 6 cups)
