Best 6 Tuscan Portobello Stew Recipes

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TUSCAN FISH STEW



Tuscan Fish Stew image

I spent a few days in Florence about 30 years ago, and while I don't remember much, I do recall my surprise at how delicious the Tuscan fish stew was. What I found so interesting was how herbs like oregano, sage, and rosemary, which I'd only associated with meat, were also used with seafood. Also, FYI just in case any old-school Tuscans are coming over: I hear that for this to qualify as an official Italian fish stew you need use at least 5 different types of seafood, which is both insane and adorable. Serve with crusty bread.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 50m

Yield 2

Number Of Ingredients 14

3 cups cherry tomatoes, halved
1 cup clam juice
4 tablespoons olive oil, divided
¼ cup sliced green onions
4 cloves garlic, sliced
1 anchovy fillet
2 pinches red pepper flakes
12 ounces halibut, cut into 2-inch pieces
1 pound shrimp, peeled and deveined
salt to taste
1 tablespoon chopped fresh parsley
½ tablespoon chopped fresh basil
½ tablespoon chopped fresh oregano
1 pinch minced fresh rosemary

Steps:

  • Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
  • Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
  • Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.

Nutrition Facts : Calories 672 calories, Carbohydrate 14.3 g, Cholesterol 405 mg, Fat 34.1 g, Fiber 3.3 g, Protein 76.3 g, SaturatedFat 5 g, Sodium 922.4 mg, Sugar 0.5 g

TUSCAN PORTOBELLO STEW



Tuscan Portobello Stew image

This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. -Jane Siemon, Viroqua, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 4 servings (1-1/4 quarts).

Number Of Ingredients 14

2 large portobello mushrooms, coarsely chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/2 cup white wine or vegetable broth
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped fresh kale
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained

Steps:

  • In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes., Add beans; heat through. Discard bay leaf.

Nutrition Facts : Calories 309 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 13g fiber), Protein 12g protein. Diabetic Exchanges

TUSCAN PORTOBELLO STEW



Tuscan Portobello Stew image

Here's a healthy one-skillet meal that's quick and easy to prepare yet elegant enough for company. I often take this stew to my school's potlucks, where it is devoured by teachers and students alike. -Jane Siemon, Viroqua, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 4 servings (1-1/4 quarts).

Number Of Ingredients 14

2 large portobello mushrooms, coarsely chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/2 cup white wine or vegetable broth
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped fresh kale
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained

Steps:

  • In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine or broth. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes., Add beans; heat through. Discard bay leaf.

Nutrition Facts : Calories 309 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 13g fiber), Protein 12g protein. Diabetic Exchanges

PORTOBELLO MUSHROOM STEW WITH LENTILS



Portobello Mushroom Stew with Lentils image

A great, stick-to-your-ribs kind of vegetarian stew. I've made variations of this for over 10 years and meat eaters love it as well as vegetarians. The portobello mushrooms make it savory and so much better than a typical lentil stew. Love your lentils!

Provided by Roxy B.

Categories     Fruits and Vegetables     Mushrooms     Portobello Mushroom Recipes

Time 1h10m

Yield 4

Number Of Ingredients 12

1 teaspoon olive oil
2 cups diced portobello mushroom caps
1 small green bell pepper, diced
1 small red onion, finely chopped
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground white pepper
6 cups vegetable broth
1 (6 ounce) can tomato paste
1 ½ cups dry brown lentils
1 bunch fresh basil, stemmed and chopped
4 tablespoons dry sherry

Steps:

  • Heat oil in a large soup pot over medium heat; stir in mushrooms, bell pepper, onion, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute until vegetables are tender, about 5 minutes.
  • Add vegetable broth and tomato paste; stir until well blended. Stir in lentils and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Add fresh basil and continue to simmer, covered, until lentils are tender, about 15 more minutes. Add salt and pepper to taste.
  • Ladle into bowls and float 1 tablespoon sherry on top of each bowl.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 67.1 g, Fat 3.2 g, Fiber 26.8 g, Protein 24.1 g, SaturatedFat 0.4 g, Sodium 1706 mg, Sugar 13.2 g

TUSCAN PORTABELLA MELT



Tuscan Portabella Melt image

"Top Chef", winner's dish to be added to T.G.I Friday's menu. The popular franchise will soon be serving a portobello mushroom sandwich, a "kicked-up" version of one of Betty Fraser's childhood favorites(grilled cheese sandwich). Contestant Betty Fraser, Bada Bing Betty, shared her winning recipe on the Today show. The "winning sandwich" was served with a Smokin'Fire Roasted Pepper Soup #193721 by Sharlene-W, a lovely and satisfying meal.

Provided by Manami

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

2 ounces grilled portabella mushrooms, sliced 3/8-inch thick
1 ciabatta, sliced 1/2-inch thick (2 slices each)
3/4 ounce sliced provolone cheese (1 slice each)
1/2 ounce sliced monterey jack cheese (2 slices each)
1 tablespoon garlic-flavored olive oil
1 teaspoon fresh parsley, chopped 1/16-inch
2 cups red onions, sliced with center
2 cups grape tomatoes
2 tablespoons vegetable oil
1 tablespoon salt & pepper, blend
1 tablespoon granulated sugar
4 tablespoons balsamic vinegar
6 portabella mushrooms (6 each slices)
1 tablespoon salt & pepper, blend

Steps:

  • TO MAKE (MAKE 1st) THE ONION & TOMATO MIX:.
  • On a cutting board, cut the onion crosswise in half.
  • Cut the grape tomatoes in half lengthwise.
  • Heat oil in a sauté pan; add the onions and sauté for 2 minutes.
  • Add remaining ingredients and cook for an additional 2 minutes or until the tomatoes are tender.
  • Transfer to a bowl, and thouroughly cool, prior to refrigerating. (If making it earlier in the day).
  • TO MAKE (MAKE 2nd)GRILLED PORTOBELLOS:.
  • Season grill side or marinated mushrooms with salt & pepper blend.
  • Place mushrooms(cap up/veil down)on a clean, hot section of broiler and cook for 1.5 minutes.
  • Flip, season and cook for an additional 1.5 minutes.(Just make sure they are cooked but not rubbery).
  • Transfer to a paper-toweled plate in a single layer.
  • Thoroughly cool before refrigerating (If making earlier in the day).
  • TO MAKE THE TUSCAN PORTOBELLO MELT:.
  • Place tomato onion mix and sliced mushrooms next to each other on microwaveable plate and heat for 20-30 seconds. (If they have been cooled in the refrigerator - as if made earlier in the day).
  • Build sandwich on first slice of bread in this order: provolone cheese, warmed tomato & onion mix and Portobello mushrooms, top with shingled Monterey Jack Cheese and second slice of bread.
  • Heat sauté pan over medium heat.
  • Evenly brush the top of sandwich with garlic oil.
  • Flip and place sandwich into sauté pan oil side down.
  • Brush second slice of bread with garlic oil.
  • Cover pan and cook sandwich until golden brown, do not burn.
  • Flip sandwich and press down lightly with metal spatula.
  • Cover and continue to cook until golden brown.
  • Slice sandwich diagonally in half.
  • Serve with fire roasted pepper soup and sprinkle (all) with chopped parsley.
  • Enjoy!

Nutrition Facts : Calories 147.1, Fat 8.9, SaturatedFat 2, Cholesterol 4.7, Sodium 56.3, Carbohydrate 14.6, Fiber 2.7, Sugar 6.1, Protein 4.8

PORTOBELLO MUSHROOM STEW



Portobello Mushroom Stew image

This is an addaption of a recipe I found in a magazine. It makes a wonderful, warming dish on a cold winter night.

Provided by Chef Buggsy Mate

Categories     Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

3 tablespoons flour
3 garlic cloves, minced
3/4 teaspoon salt
1 teaspoon pepper, freshly cracked
1 lb beef stew meat
1 tablespoon vegetable oil
1 lb baby portabella mushroom, sliced
1 medium onion, chopped
2 stalks celery, chopped
1 cup white wine
1 cup beef stock
1 1/2 teaspoons thyme
1 teaspoon rosemary, crushed
1 teaspoon red pepper flakes
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • In a large resealable plastic bag, combine the flour, garlic, salt and pepper. Add beef, a few pieces at a time and shake to coat.
  • In a stock pot, heat oil. Add onion and celery and cook down until onion is soft and translucent.
  • Add beef to pot in batches and brown. Remove beef and set aside.
  • Add mushrooms to pot; saute until tender. Return beef to pot.
  • Add the wine, broth, thyme and rosemary, stirring to loosen browned bits from pan. Now add the red pepper flakes at this point.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef is tender.
  • Combine cornstarch and water until smooth; gradually stir into stew.
  • Increase heat and bring to a boil, stirring for 2 minutes or until thickened.

Nutrition Facts : Calories 206.7, Fat 6.2, SaturatedFat 1.9, Cholesterol 48.4, Sodium 521.1, Carbohydrate 12.6, Fiber 1.9, Sugar 3.4, Protein 19.4

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