Cannelloni Stuffed With Feta And Mushrooms Recipes

CANNELLONI STUFFED WITH FETA AND MUSHROOMS

Steps:

• Trim the mushrooms and cut into slices. Rinse and trim the leeks and cut into thin rings. Rinse and trim the spinach and chop coarsely. Peel the onion and garlic and finely chop.
• Sauté the mushrooms in hot butter for 1-2 minutes. Add the leek and the spinach, sauté 1-2 minutes, then remove from the heat. Crumble the feta, stir 1/2 into the mixture and season with salt and pepper.
• Preheat the oven to 180°C (approximately 350°F). Grease a baking dish with oil.
• Fill the cannelloni with the mushroom mixture and lay next to each other in the baking dish. Beat the eggs with the cream and season with salt, pepper and nutmeg. Pour over the pasta and crumble the remaining feta cheese over the top. Bake in the preheated oven for about 25 minutes, until golden brown. Remove from the oven and serve immediately.

FETA-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.

MUSHROOM , SPINACH, AND CHEESE STUFFED CANNELLONI

Steps:

• Preheat oven to 350°F.
• Saute onions, bell pepper, mushrooms, spinach, and garlic in olive oil 3-5 minutes.
• Mix ingredients in step 2 with ricotta, mozzarella (use all but one cup), parsley, eggs, salt, and white pepper.
• Pour filling into two 1-quart size Ziploc baggies.
• In an 8x12 baking dish spread 1/3 of the jar of pasta sauce on the bottom (just a light coat on the bottom so the pasta won't stick).
• Cut one corner on the Ziploc baggie and slowly squeeze the mix into each pasta shell and put filled shell in the baking dish (I had to squeeze in one side and then turn and squeeze in the other side).
• Pour the rest of the jar of pasta sauce on top of shells (If I have leftover filling, I squeeze it over the top first).
• Sprinkle with mozzarella and parmesan.
• Cook for 30 minutes.

STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking pans with parchment paper.
• Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.
• Bake in the preheated oven for 30 minutes.
• Drizzle with balsamic vinegar just before serving.

STUFFED MUSHROOMS WITH FETA

Steps:

• Heat oven to 180 degrees.
• Wipe mushrooms with a damp cloth and carefully scoop out the stems.
• Finely chop the mushroom stems.
• Heat butter in a frying pan over a medium heat and fry the garlic, shallot, mushroom stems and chillies until all juice has evaporated. About 7 minutes.
• Transfer to a medium sized bowl and let cool for a few minutes.
• Mix in feta, then add Parmesan, pepper and cayenne pepper, stirring well to combine.
• Fill each mushroom cap with the stuffing and place on a baking tray lined with baking paper.
• Bake 20 minutes.

EASY FETA-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Gently remove stems from mushroom caps. Dice stems and place in a bowl. Place caps on the prepared baking sheet with the open sides up.
• Heat 1 teaspoon oil in a skillet over low heat. Add spinach and cook until wilted, about 2 minutes.
• Add wilted spinach to the diced mushroom caps, along with feta cheese, garlic, and parsley. Mix until well combined.
• Scoop spinach mixture and fill each mushroom. Drizzle mushrooms with remaining 1 1/2 teaspoons.
• Bake in the preheated oven until golden brown, about 20 minutes.