SPINACH & ARTICHOKE-STUFFED PORTOBELLO MUSHROOMS
Stuffed mushrooms and spinach-artichoke dip come together in this quick vegetarian recipe. Serve these cheesy stuffed mushrooms with a big salad for a satisfying and healthy dinner.
Provided by Carolyn Casner
Categories Healthy Vegetarian Mushroom Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Combine oil, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
- Meanwhile, combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Drain as much water as possible from the spinach, then transfer to a medium bowl. Add artichokes, cream cheese, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir well to combine. Divide the mixture between the mushrooms and bake until hot, 7 to 10 minutes.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 14.2 g, Cholesterol 11.9 mg, Fat 10.7 g, Fiber 4.4 g, Protein 7.8 g, SaturatedFat 3.1 g, Sodium 491 mg, Sugar 3.3 g
ARTICHOKE-STUFFED PORTOBELLOS
For a tasty change of pace, try these moist and tangy portobello mushrooms from Robert Beck of Springfield, New Jersey. Filled with artichoke hearts and sweet red peppers, they're delightfully rich and flavorful.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the oil and vinegar; brush over both sides of mushrooms. Place mushrooms stem side down on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 4 minutes. , Meanwhile, in a small bowl, combine the artichokes, roasted peppers, oregano, salt and pepper. Turn mushrooms over; broil 2 minutes longer. Fill with artichoke mixture; drizzle with dressing., Broil for 2-3 minutes or until heated through. Sprinkle with cheese; broil 1-2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 225 calories, Fat 9g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 952mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
CHICKEN, ARTICHOKE, AND SPINACH-STUFFED PORTOBELLOS
These stuffed mushroom caps turn an appetizer into a meal. Serve with a piece of crusty bread and a side salad, if desired. This recipe was made in a Panasonic CIO.
Provided by Soup Loving Nicole
Categories Trusted Brands: Recipes and Tips Panasonic
Time 43m
Yield 4
Number Of Ingredients 9
Steps:
- Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
- Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
- Divide the chicken filling among the mushroom caps and top with remaining Parmesan cheese. Place mushroom caps on the grill pan of the Panasonic Countertop Induction Oven.
- Press "Auto Cook". Select Poultry with Vegetables setting and press "Start". Turn the dial to select 2 pounds and press "Start" again. Cook until chicken is no longer pink and mushrooms are tender, about 23 minutes.
Nutrition Facts : Calories 761.9 calories, Carbohydrate 16 g, Cholesterol 177.3 mg, Fat 51.1 g, Fiber 4.2 g, Protein 61.4 g, SaturatedFat 21.1 g, Sodium 2179.5 mg, Sugar 4.4 g
ARTICHOKE-STUFFED PORTOBELLO MUSHROOMS
Take a classic dip and put it inside flavorful stuffed portobello mushrooms. That's the brilliant idea behind our Artichoke-Stuffed Portobello Mushrooms.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat greased grill to medium heat.
- Combine first 4 ingredients.
- Brush both sides of mushroom caps with dressing.
- Grill, top sides up, 5 min.; turn. Top with artichoke mixture; grill 5 min. or until mushrooms are tender and filling is heated through.
- Sprinkle with tomatoes.
Nutrition Facts : Calories 170, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
ARTICHOKE STUFFED MUSHROOMS
These mushrooms are a combination of my favorite things. They are a hit among all crowds. There are never any left!
Provided by ChicagoCookie84-Anita
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
- Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
- Bake in the preheated oven until the filling begins to bubble, about 20 minutes.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 6.3 g, Cholesterol 29.7 mg, Fat 12.7 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 6.4 g, Sodium 342.2 mg, Sugar 1 g
ARTICHOKE, POTATO, AND PORTOBELLO MUSHROOM CASSEROLE
Provided by David Downie
Categories Mushroom Potato Side Bake Vegetarian High Fiber Casserole/Gratin Goat Cheese Artichoke White Wine Spring Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Brush 13x9x2-inch glass baking dish with 1 tablespoon oil. To trim artichoke, add the juice from half a lemon to a large bowl of cold water. Cut off the artichoke's stem; rub cut surface with the other lemon half. Peel off all the leaves. Cut off top one inch of artichoke. Using a spoon with a serrated edge, scrape out the fibrous choke from the center. Rub the artichoke all over with lemon and drop it into lemon water. Drain before using.
- Slice artichoke hearts. Arrange half of potatoes in dish, covering bottom completely. Top with half of artichoke hearts and half of mushrooms. Coarsely crumble half of goat cheese over. Sprinkle with half of garlic, salt, and pepper, then 1 tablespoon Parmesan. Drizzle with 1 tablespoon oil. Cover with remaining mushrooms, then artichokes, goat cheese, garlic, 1 tablespoon Parmesan, and 1 tablespoon oil. Top with remaining potatoes. Pour wine over; drizzle with remaining 1 tablespoon oil. Cover dish with foil. Bake 40 minutes. Reduce oven temperature to 400°F. Sprinkle top with remaining 1 tablespoon Parmesan. Bake uncovered until potatoes are tender and top is brown, about 25 minutes. Cool slightly and serve.
ARTICHOKE-TOPPED PORTOBELLO MUSHROOMS
These portobello mushrooms are a great vegetarian meal option. The mushrooms are large, hearty, and savory enough that you don't miss the meat. The rice, artichoke, onion, and bell pepper topping is delish. Seasoned perfectly, serve these stuffed mushrooms on their own, with a side salad, or a bowl of soup.
Provided by Stacey Exley @StaceyExley
Categories Other Main Dishes
Number Of Ingredients 16
Steps:
- Remove mushroom stems. Chop them and set them aside.
- Bake whole mushrooms at 425 F for 15 minutes, with their smooth side down on a large baking pan (around 15" x 10" x 1") sprayed with nonstick vegetable cooking spray.
- In a large skillet, heat olive oil over medium-high heat until hot. Saute mushroom stems, red bell peppers, garlic, and onions for 5 minutes or until tender. Remove from heat and stir in artichoke hearts, herbs, bread crumbs, rice, salt, and pepper.
- Spoon vegetable mixture onto mushrooms. Combine mozzarella and Feta cheese in a bowl. Cover each mushroom evenly with cheese mixture. Bake mushrooms at 425 F until they are tender and the cheese is melted (about 10 minutes).
STUFFED PORTOBELLO MUSHROOMS
A recipe from my Timeless Recipes cookbook. A rich crab & artichoke stuffed portobello. This would be a great entertaining dish to wow your guests!
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the balsamic vinegar, olive oil, garlic, salt and pepper in a bowl and mix well. Marinate the mushrooms in the vinegar mixture for 20 minutes. Combine the crab meat, artichoke hearts, cream cheese, mayonnaise, lemon juice, worcestershire sauce, salt and pepper in a bowl and mix well. Remove the mushrooms from the marinade and discard the marinade. Grill the mushrooms over hot coals until they begin to get soft. Place them stem side up on a baking sheet. Cut each tomato into 5 slices and arrange on top of the mushrooms. Divide the crab mixture evenly and place firmly on top of the tomatoes. Bake at 350 degrees for 15-20 minutes or until the mushrooms are tender and the stuffing is heated through. Prep time includes marinating time.
Nutrition Facts : Calories 331.3, Fat 20, SaturatedFat 5.6, Cholesterol 55.5, Sodium 845.6, Carbohydrate 20.7, Fiber 7.3, Sugar 8.8, Protein 19.2
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