Recipes for "portobello recipes"

Turn on broiler, and adjust rack so it is as close to heat source as possible.

In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.

Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.

Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .

In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.

Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.

Preheat oven to 350 degrees F (175 degrees C).

On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.

Bake in preheated oven for 30 minutes, or until cheese is golden brown.

Remove stems and clean mushrooms; set aside.

Whisk vinegar, Worcestershire sauce, oil, garlic, onion powder, salt, and pepper together in a small bowl; pour into a resealable plastic bag.

Add mushrooms to plastic bag with marinade, turn to evenly coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 5 minutes up to 12 hours.

Coat a large skillet with cooking spray; heat over high heat. Add mushrooms; cook until browned and heated through, about 4 minutes per side.

Preheat oven to 400 degrees F (200 degrees C).

Spread the chopped onion and mushrooms evenly in the bottom of a 9x13 inch baking dish. Arrange chicken pieces over the vegetables, skin side up. Squeeze lemon juice over the chicken pieces, and season with garlic salt and pepper.

Bake chicken uncovered for 20 minutes in the preheated oven. Carefully turn the pieces over, and continue cooking 15 minutes more.

Set oven to broil. Cook chicken for 5 minutes, or until chicken skin is crisp.

Heat oil in a large pot over medium heat, and cook onions until tender. Stir in garlic, chili powder, and cayenne pepper. Mix mushrooms into the skillet, and continue cooking, stirring frequently, 10 minutes, or until tender.

Pour tomatoes and beans into the skillet. Season with salt and pepper. Reduce heat to low, cover, and simmer 40 minutes.

Gather all ingredients.

Place mushroom caps, smooth side up, in a shallow dish.

Whisk together balsamic, oil, garlic, basil, and oregano in a small bowl. Season with salt and pepper.

Pour vinaigrette over mushrooms. Let stand at room temperature for 15 minutes or so, turning twice. Preheat grill for medium-high heat.

Brush grill grates with oil. Place mushrooms on grill, reserving marinade for basting.

Grill until just tender, 5 to 8 minutes per side, brushing with marinade frequently.

Top mushrooms with cheese.

Continue grilling until cheese is melted, about 2 minutes.

Serve in buns with lettuce, tomato, and red onion, or your favorite toppings. Enjoy!