Free Recipes Archive
Portobello Yacht Club Regional Executive Chef Tony Periquito 20 Oz Chocolate Ganache 3 Cups Toffee 1 Oz Cocoa Powder 1 Each Pillsbury Plus Devil’s Food Cake Chocolate Ganache Ingredients: 1/4 Cup Heavy Cream 1 Lb Chocolate Chips Follow directions on Read More …
6 large portobello mushroom caps 1/2 cup roasted garlic Teriyaki sauce, divided 6 (1-ounce) slices part-skim mozzarella cheese 1/4 cup mayonnaise 6 sourdough buns or rolls, split Combine mushroom caps and teriyaki sauce in a heavy-duty zip-top plastic bag, turning Read More …
1/4 cup chopped sun-dried tomatoes (packed without oil) 1/4 cup boiling water 1 tablespoon olive oil 2 cups sliced leek or green onion 2 cups diced portabello mushroom caps 1 cup quartered mushrooms 2 garlic cloves, minced 4 cups cooked Read More …
A jewel of the Pacific Northwest, this mild-flavored white fish, seasoned with a hint of anchovy, is prepared with the king of mushrooms and a savory vegetable mixture. 4 (12 x 18-inch) sheets heavy duty aluminum foil 4 (4 to Read More …
Source: The Knick, Milwaukee, Wisconsin 2 tablespoons olive oil (about) 1 pound Portobello mushrooms, cleaned and diced 1-1/2 cups diced yellow onions 1 tablespoon finely chopped garlic (2 to 3 cloves) 16 ounces cream cheese, room temperature 1/2 teaspoon onion Read More …
Serve this Italian-style mushroom dish for lunch or as an appetizer. 2 cups prepared spaghetti sauce, divided 1/2 cup finely snipped fresh basil leaves 4 (4 to 5-inch) portobello mushrooms 8 ounces mild or hot Italian sausage, casing removed 1 Read More …
1-1/2 pounds multigrain or sourdough bread, cubed 1 tablespoon olive oil 1 tablespoon butter 1 onion, chopped 1 carrot, chopped 2 stalks celery, sliced 8 ounces mushrooms, sliced 3-1/2 ounces shiitake mushrooms, sliced 1/4 cup pecan pieces 2 teaspoons poultry Read More …
serves six 10 ounces goat’s cheese 2 cloves roasted garlic 1/4 cup extra virgin olive oil 1/2 cup sun dried tomato, julienne 2 cups fresh spinach 1/2 cup extra virgin olive oil 2 tablespoons champagne vinegar salt and pepper to Read More …
Source: Tangerine, St. Louis, MO 4 portobello mushrooms 1/4 cup milk 4 eggs, beaten Salt and pepper 1 cup flour 1 cup coarsely ground bread crumbs 1 tablespoon thyme 1/2 pound melted butter Mashed Potatoes, recipe follows Cream Gravy, recipe Read More …
Number of Servings: 4 For the Puree: 1 cup diced bacon (about 6 ounces) 4 cups sliced yellow onions For the Mashed Potatoes: 2 large Idaho potatoes, peeled, diced (about 1 1/2 pounds) 1/2 to 3/4 cup heavy cream 2 Read More …
Chef Georgia Fields, Foodservice Manager University Club of Notre Dame Yield: 6 portions Portobello mushrooms 6 Olive oil 2/3 cup Garlic cloves, minced 2 Dried thyme 1 tablespoon Dried oregano 1 tablespoon Balsamic vinegar 1/4 cup Salt, pepper to taste Read More …
1 cup Arborio rice 1/2 cup white wine 3 cups hot chicken broth small onion clove garlic 2 tablespoons olive oil 1-2 ounce gorgonzola cheese 1 large portobello mushroom 1 tablespoon freshly grated Parmesan cheese Saute chopped onion and garlic Read More …
6 (6 ounce) beef tenderloin fillets 2 teaspoons chopped fresh tarragon 1/2 teaspoon freshly ground pepper 5 tablespoons butter or margarine, divided 8 ounces portobello mushroom caps, sliced 1/3 cup dry red wine or beef broth 1/2 cup sour cream Read More …
serves 6 Delicious, when paired with Bella Sera® Di Toscana Sangiovese 3 Small Portobello mushrooms, cut into 1/4 inch thick slices 1/4 Cup Balsamic vinegar 2 tablespoons Olive oil 1 Loaf, fresh Italian bread, cut into 15 slices 1 Clove Read More …
2 TBS Extra Light Olive Oil 1/2 Cup Petite Diced Tomatoes, No Salt Added 1/4 Cup Havarti Cheese with Jalapenos, *Shredded 1/4 LB Pasteurized Lump Crabmeat, ;picked over for pieces of shell and broken into small pieces 2 Large Portobello Read More …
1 medium onion, finely chopped 3 tablespoons butter 1 (8-ounce) package sliced portobello mushrooms 1 1/2 cups chicken or vegetable broth 1 1/2 cups sour cream 3 tablespoons flour 1/4 cup chopped flat leaf parsley Salt and freshly ground black Read More …
4 (4 to 5 inches in diameter) medium Portobello mushrooms 2/3 cup red, yellow and green peppers (chopped) 1/2 cup green onions (thinly sliced) 1 1/2 teaspoons minced garlic 3 tablespoons basil (finely chopped) 2 tablespoons butter 4 ounces white Read More …
4 Portobello caps Vegetable oil 1 medium onion, sliced 1 pound ground beef (or pork, lamb, or shredded meat) Salt and pepper to taste 3/4 cup commercial barbecue sauce 4 slices mozzarella or Monterey Jack cheese Preheat the oven to Read More …
10 ounces angel hair pasta 5 tablespoons extra-virgin olive oil 1 large leek or two bunches scallions, chopped 4 garlic cloves, finely minced 1 (6-ounce) package sliced Portobello caps 1 tablespoon balsamic vinegar Salt and freshly ground pepper to taste Read More …
Most prefer to eat this “pizza” with a knife and fork! 1 6-ounce package Portobello caps, or 4 whole Portobello caps Extra virgin olive oil, for brushing 1/2 cup pizza or marinara sauce 1 1/4 cups (5 ounces) shredded mozzarella Read More …
2 bunches fresh spinach, torn into bite size pieces 45 ml olive oil 3 tbsp 15 ml sesame oil 1 tbsp 45 ml balsamic vinegar 3 tbsp 5 ml dijon mustard 1 tsp 2 ml each salt and black pepper Read More …
1/4 cup extra virgin olive oil 1 tablespoon green onion, finely minced Salt to taste Black pepper, freshly ground to taste 4 portobello mushrooms, trimmed and cut in half Mix the oil, onion, salt and pepper together in a small Read More …
Yield: 6 Servings Soup: 8 large Portobello mushroom caps 6 cloves garlic, sliced 1 medium yellow onion, diced 2 Tablespoons fresh thyme, chopped 2 Tablespoons canola oil Salt, to taste 6 cups water Sauce: 1 large red bell pepper 4 Read More …
Source: From Van Gogh’s Restaurant and Bar, Roswell, GA 1/4 cup (1/2 stick) unsalted butter 5 leeks (white and pale green only), chopped 1 medium onion, chopped 10 ounces portobello mushrooms, chopped (4 generous cups) 1/4 cup flour 3 cups Read More …
2 teaspoons olive oil 1 medium-size onion, finely chopped 1 pound portobello mushrooms (or substitute other mushrooms, preferably crimini or shiitake), stems removed, caps coarsely chopped 1 cup canned chopped tomatoes, with their juices 1 cup dried brown lentils, picked Read More …
Garlic Butter 1/4 cup soft butter 2 large garlic cloves, minced Penne, Mushrooms and Mozzarella 1/3 cup dry white wine 1 tablespoon lemon juice 1 tablespoon minced garlic 1 tablespoon butter 1 (3-1/2-inch diameter) portobello mushroom 1 tablespoon olive oil Read More …
30 ml sun dried tomato or basil pesto 2 tbsp 30 ml olive oil 2 tbsp 4 portobello mushrooms, stems and gills removed 250 ml packed baby spinach 1 cup 1 large tomato, thinly sliced salt & pepper to taste Read More …
30 ml sun dried tomato or basil pesto 2 tbsp 30 ml olive oil 2 tbsp 4 portobello mushrooms, stems and gills removed 250 ml packed baby spinach 1 cup 1 large tomato, thinly sliced salt & pepper to taste Read More …