4.3K views · 31 reactions | Grilled Portobello Mushrooms are large, meaty mushrooms soaked in a tasty marinade, then grilled to golden brown perfection. An easy low carb, vegan side dish or main dish option that’s perfect for summertime! Ingredients 4 large portobello mushrooms, stems removed 1/4 cup of balsamic vinegar 1 tablespoon of olive oil 2 tablespoons of soy sauce 1 teaspoon of liquid smoke (optional but it adds a really nice smokey flavor) 2 teaspoons of Italian seasoning 1 teaspoon of maple syrup 1 teaspoon of garlic powder 1/2 teaspoon of black pepper | Food With Feeling | Facebook
4.3K views · 31 reactions | Grilled Portobello Mushrooms are large, meaty mushrooms soaked in a tasty marinade, then grilled to golden brown perfection. An easy low carb, vegan side dish or main dish option that’s perfect for summertime! Ingredients 4 large portobello mushrooms, stems removed 1/4 cup of balsamic vinegar 1 tablespoon of olive oil 2 tablespoons of soy sauce 1 teaspoon of liquid smoke (optional but it adds a really nice smokey flavor) 2 teaspoons of Italian seasoning 1 teaspoon of maple syrup 1 teaspoon of garlic powder 1/2 teaspoon of black pepper | Food With Feeling | Facebook
Unique - Jalapeño Popper Mushrooms Ingredients: 20 large white mushrooms or baby bella mushrooms, stems removed 4 oz cream cheese, softened 1/2 cup shredded cheddar cheese 1/4 cup grated Parmesan cheese 1 jalapeño, seeded and finely diced 4 slices cooked bacon, crumbled 1/2 tsp garlic powder 1/4 tsp onion powder Salt and pepper, to taste Chopped green onions or parsley, for garnish (optional) Instructions: Prepare the Mushrooms: Preheat oven to 375°F (190°C). Clean the mushrooms and remove the stems. Place the mushroom caps on a baking sheet lined with parchment paper. Make the Filling: In a bowl, mix together the cream cheese, cheddar cheese, Parmesan cheese, diced jalapeño, crumbled bacon, garlic powder, onion powder, salt, and pepper until smooth and well combined. Stuff the Mushrooms
Unique - Jalapeño Popper Mushrooms Ingredients: 20 large white mushrooms or baby bella mushrooms, stems removed 4 oz cream cheese, softened 1/2 cup shredded cheddar cheese 1/4 cup grated Parmesan cheese 1 jalapeño, seeded and finely diced 4 slices cooked bacon, crumbled 1/2 tsp garlic powder 1/4 tsp onion powder Salt and pepper, to taste Chopped green onions or parsley, for garnish (optional) Instructions: Prepare the Mushrooms: Preheat oven to 375°F (190°C). Clean the mushrooms and remove the stems. Place the mushroom caps on a baking sheet lined with parchment paper. Make the Filling: In a bowl, mix together the cream cheese, cheddar cheese, Parmesan cheese, diced jalapeño, crumbled bacon, garlic powder, onion powder, salt, and pepper until smooth and well combined. Stuff the Mushrooms
Sautéed Zucchini and Mushrooms
This Sautéed Zucchini and Mushrooms recipe is a quick and flavorful side dish! With garlic, herbs, and parmesan, it's perfect for any meal. Ready in just 25 minutes, this easy recipe will become a go-to favorite. Save this recipe and try it out today—your taste buds will thank you!
862K views · 8.6K reactions | Portobello Parm 🍄 This dish could be the reason I give up meat… for the day 😅 See recipe below. 1 jar (650ml) David Rocco’s Pomodoro and Basilico Sauce. 4 portobello mushrooms. 1 (125g) Fior di Latte or mozzarella ball, sliced. 4 basil leaves. 1 cup Parmigiano-Reggiano, shavings. Extra-virgin olive oil for brushing. Preheat oven to 375 degrees. Remove the stem from the portobello caps. Then, brush both sides with olive oil. Top with tomato sauce, Fior di Latte or mozzarella, basil, and Parmigiano-Reggiano. Bake in the oven for 15 minutes until the cheese has melted. Enjoy!Serves 4 | DAVID ROCCO | Facebook
401K views · 4.4K reactions | Portobello Parm 🍄 This dish could be the reason I give up meat… for the day 😅 See recipe below. 1 jar (650ml) David Rocco’s Pomodoro and Basilico Sauce. 4 portobello mushrooms. 1 (125g) Fior di Latte or mozzarella ball, sliced. 4 basil leaves. 1 cup Parmigiano-Reggiano, shavings. Extra-virgin olive oil for brushing. Preheat oven to 375 degrees. Remove the stem from the portobello caps. Then, brush both sides with olive oil. Top with tomato sauce, Fior di Latte or mozzarella, basil, and Parmigiano-Reggiano. Bake in the oven for 15 minutes u
Feedy - Broccoli, Carrot, and Mushroom Stir-Fry 🥦🥕🍄 This quick and easy stir-fry is packed with fresh vegetables and a savory sauce that brings out their natural flavors. It's a perfect side dish or a light main course when paired with rice or noodles. Ingredients: For the Stir-Fry: - 2 cups broccoli florets - 1 large carrot, sliced thinly on the diagonal - 1 cup mushrooms, sliced (shiitake, button, or cremini work well) - 2 garlic cloves, minced - 1 tsp ginger, minced - 2 tbsp vegetable oil (or sesame oil for extra flavor) - 2 green onions, sliced (optional for garnish) - Sesame seeds (optional for garnish) For the Sauce: - 3 tbsp soy sauce (low sodium preferred) - 1 tbsp oyster sauce (or hoisin sauce for a vegetarian option) - 1 tsp cornstarch mixed with 2 tbsp water - 1 tsp sesame oil - 1 tsp honey or brown sugar - 1/2 tsp chili flakes (optional, for heat) | Facebook
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