Add the chopped onion,
sliced baby portobello mushrooms, salt and pepper and cook over moderate heat until softened, about 5 minutes.
Not exact matches
Save Recipe Print Crawfish Crêpe Cake Makes 1 (9 - inch) cake Ingredients 2 tablespoons butter 1 (8 - ounce) package
sliced fresh
baby portobello mushrooms 2 tablespoons minced...
3 tablespoons extra virgin olive oil, divided 1/4 cup shallots,
sliced thinly 1 cup seasonal wild mushrooms,
sliced (I used white and
baby portobello) 1 1/2 cups frozen pearl onions 1 cup
baby carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts
2
portobello mushroom caps, stemmed and gills scraped off extra virgin olive oil salt and freshly ground black pepper 4
slices hearty whole wheat bread OR 2 whole wheat buns 2
slices provolone fresh
baby spinach 1/4 cup basil pesto (homemade or purchased) 2
slices roasted red pepper (patted dry)
Baby portobello mushrooms are
sliced thin, simmered with Mexican spices, and stuffed into tortillas with creamy guac to make these flavor - packed mushroom carnitas tacos.Sometimes I forget what types of recipes I've shared on this site before.
16 oz Cremini (
baby portobello) mushrooms,
sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder for the topping
What's in it: — 2 T olive oil — 1 container
portobello / cremini mushrooms,
sliced — 1/2 large sweet onion, thinly
sliced — 2 garlic cloves, minced — 1 teaspoon fresh thyme, chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch
slices — Salt and pepper to taste — 3 cups
baby arugula — Optional: shaved parmesan cheese
4 cloves garlic 1 pound mushrooms (e.g., crimini or
baby portobellos), chopped 1 5 - ounce can of water chestnuts, drained and chopped 1 cup chopped walnuts 2 tablespoons vegan margarine (e.g., Earth Balance) 1/2 cup low - sodium soy sauce 2 tablespoons brown sugar 1 carrot, shredded 3 green onions,
sliced at an angle 1 tablespoon toasted sesame seeds 12 cold iceberg lettuce leaves
2 cloves of garlic, minced 3 small shallots, thinly
sliced 4 cups of mushrooms (I used cremini,
baby bella, shiitake, oyster, enoki and beech), roughly chopped 4 stalks of celery, thinly
sliced 1 head of broccoli, cut into bite - sized pieces 1.5 cups of peas 2 cups of vegan chicken (I used beyond meat strips), roughly chopped 1.5 cups of mushroom soup (I used Imagine Creamy
Portobello Mushroom Soup) 4 tbsp of nutritional yeast 1 tsp of salt 1/4 cup of breadcrumbs vegan mozz to top (optional)
What's in it: — 2 T olive oil — 1 container
portobello / cremini mushrooms,
sliced — 1/2 large sweet onion, thinly
sliced — 2 garlic cloves, minced — 1 teaspoon fresh thyme, chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch
slices — Salt and pepper to taste — 3 cups
baby arugula — Optional: shaved parmesan cheese