51661 creamy millet with roasted portobellos Recipes

millet, milk, sea salt and freshly ground pepper, freshly grated nutmeg, fresh thyme leaves, grated pecorino cheese , plus more for garnish, crumbled gorgonzola, portobello mushrooms, stemmed, extra-virgin olive oil, white balsamic vinegar, herbes de provence, lacinato (tuscan) kale, stemmed and coarsely chopped, red pepper flakes (optional)

portobello mushroom, stem removed, olive oil, red wine vinegar, garlic, thinly sliced, shallot, thinly sliced, salt and pepper to taste, roasted red pepper , cut into strips, arugula leaves, grated romano cheese, greek salad dressing

sea watch chopped ocean clams, portobello mushrooms , 6 inches across, stems removed, olive oil, divided into 1 1/4cup and 1/4cup, fresh rosemary leaves, salt and pepper to taste, shallots, peeled and minced, garlic, peeled and minced, crimini mushrooms, diced, butter, spinach, washed well, drained, stems removed, fresh lemon juice, parmesan cheese to shave for garnish

creamy potato with roasted garlic soup, heavy cream, dried thyme, freshly ground black pepper, potatoes, peeled and sliced, shredded cheddar cheese, divided

olive oil, portobello mushrooms, stems trimmed, chopped prosciutto (about 6 oz), chopped shallots (about 2 large), chopped fresh rosemary, chopped fresh thyme, whole milk, low-salt chicken broth, bay leaf, butter, all purpose flour, shredded gruyere cheese, grated parmesan cheese, ground nutmeg, lasagna noodles, grated parmesan cheese, butter , cut into 1/2-inch pieces

portobello mushrooms, cleaned and stemmed, diced garlic clove, plus 1 smashed, extra-virgin olive oil, balsamic vinegar , plus 1 3/4 cups, salt and freshly ground black pepper, sweet onion, peppercress , leaves picked and stems discarded (red chard or baby arugula can be substituted.), baby lettuces, santa barbara shrimp, (tiger shrimp can be substituted ), olive oil, banyuls vinegar, dijon mustard, lemon juice, grapeseed oil, canola oil, heirloom tomatoes, cut into 1/4-inch cubes, chives, chopped, shallots, peeled and brunoised, haricots verts, trimmed, halved , and cooked in salted water and chilled

olive oil, portobello mushrooms, cleaned and chopped, onions, chopped (i use vidalia but any white onion will do), garlic, finely chopped, cream cheese, room temperature, onion powder, salt and pepper to taste

presliced portobello mushrooms, sprays balsamic vinaigrette salad spritzer (such as wish-bone), parmesan mayonnaise, crusty chicago-style italian bread (about 1/2 inch thick), toasted, roasted red bell peppers, drained, baby arugula

traders joe s creamy corn and roasted pepper soup, organic cut corn, yellow onions, olive oil, yellow squash, zucchini, water, celtic sea salt, seasoning, cayenne pepper, worcestershire sauce

portobello mushrooms caps, light roasted garlic balsamic salad dressing, plus 2 tbsp divided, olive oil, lowfat ricotta, italian seasoning (recommended: mccormick ), salt and freshly ground black pepper, store-bought crostini, roasted red bell pepper , cut into 1/2-inch wide strips, fresh oregano leaves, for garnish

portobello mushroom caps, balsamic vinegar, red bell pepper, yellow bell pepper, uncooked fettuccine pasta, olive oil, butter, fresh asparagus, trimmed and cut into 1-inch pieces, garlic, minced, italian herb seasoning, crushed red pepper flakes , or to taste, salt and ground black pepper to taste

portobello mushrooms, olive oil, kosher salt, balsamic vinegar

portobello mushroom caps, olive oil, salt, freshly ground pepper

portobello mushrooms , gills removed, grilled with olive oil, salt and pepper, placed in air tight bowl, red bell peppers , roasted, placed in same air tight bowl with portobellos, sheets yaki nori, sushi rice , recipe follows, scallions, grilled with olive oil, salt and pepper, balsamic vinegar, dijon mustard, minced shallot, extra virgin olive oil, copyright , 2000, ming tsai, all rights reserved, sushi rice (calrose/short grain), water, up to mount fuji, rice wine vinegar, mirin, sugar

portobello mushrooms, olive oil, garlic cloves, minced, chopped fresh parsley, water, salt, polenta (coarse cornmeal) or yellow cornmeal, butter, grated sharp white cheddar cheese (about 4 oz), swiss chard , ribs cut away, leaves cut in 3x1-inch strips, fresh spinach leaves

olive oil, white onion diced, minced garlic, portobello mushrooms cubed without stems, chicken stock, salt and pepper, to taste, fresh chopped parsley, salt and pepper, to taste, olive oil, eggplants, olive oil and bread crumbs, to coat, salt and pepper, to taste, shredded fresh or processed mozzarella cheese, romano cheese, tomato paste, whole egg, olive oil, eggs, semolina flour, warm water, olive oil, pot of water, salt, wilted spinach, olive oil, salt and pepper, to taste, heavy whipping cream

red wine vinegar, spicy mustard, salt, freshly ground black pepper, olive oil, portobello mushrooms, stems trimmed, endive sliced 1/2 thick, mixed salad greens, red onion thinly sliced, blue cheese

red bell pepper, portobello caps, thick) slices sweet onion, balsamic vinegar, olive oil, onion sandwich buns, halved and toasted, mozzarella cheese, fresh basil leaves or arugula, balsamic vinegar