Feta Stuffed Portabella Mushrooms Recipes

STUFFED PORTOBELLO MUSHROOMS WITH FETA CHEESE

Steps:

• Preheat oven to 400 F degrees.
• Pull stems from portobello mushroom caps. Using the tip of a teaspoon, gently scrape off and discard black gills from under side of portobello caps. Rub 1 tbsp of the olive oil over the portobello caps and place cupped side up on a baking sheet. Bake in center of oven for 20 minutes.
• In the meantime, in a large bowl, mix the rest of the ingredients together and toss.
• Let mushrooms cool. When cooled, stuff the portobello mushrooms with the feta cheese mixture, sprinkle additional basil if desired and serve.

FETA STUFFED PORTABELLA MUSHROOMS

Steps:

• Remove stems from Mushrooms
• Wipe mushrooms with damp paper towel. (Do not soak mushroom in water to clean as they will be soggy)
• Rub the bottom of mushrooms with a little olive oil and add a pinch of salt to the mushrooms
• Stuff each mushroom with feta cheese, sprinkle on a little pepper and add parsley to the top of each mushroom, if desired.
• Drizzle mushrooms with a little of olive oil
• Place mushrooms on prepared grill and cook for about 10 minutes until tender. (If you do not have a grill, then you can bake for about 15-20 minutes at a temperature of 176 degrees C (350 degrees F)
• Enjoy!

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.

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.

FETA STUFFED PORTABELLA MUSHROOMS

Steps:

• Wash the mushroom caps and cut off and chop the stem (set aside for use in the stuffing).
• Brush mushrooms with olive oil and arrange on baking sheet.
• Bake at 350 degrees for 10 minutes; set aside to cool slightly.
• Mix together remaining ingredients.
• Stuff mushroom caps with filling.
• Place one slice of tomato on each cap.
• Bake at 350 degrees for 10 minutes.
• Eat warm.

STUFFED CHICKEN BREAST WITH FETA AND PORTOBELLO MUSHROOMS

Steps:

• Cut a horizontal cross section into each breast, forming a pocket.
• Mix feta cheese, portobello mushrooms, oregano, and garlic together in a small bowl. Stuff 1/2 of the feta mixture into each chicken breast.
• Heat oil in a large skillet over medium heat. Add chicken, cover, and cook until browned, 8 to 10 minutes. Flip and continue to cook, covered, until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees C), 7 to 10 more minutes.
• Remove the cover and brown chicken until a bit crispy, 1 to 2 minutes per side. Remove from the skillet and keep warm.
• Add chicken broth, lemon juice, and butter to the skillet. Bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook for 4 to 5 minutes.
• Serve hot broth mixture over the stuffed chicken.

SPINACH-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Line a baking sheet with heavy-duty foil; coat the foil with cooking spray and set aside. Remove stems from mushrooms; set caps aside and chop stems. In a microwave-safe bowl, combine the chopped mushrooms and onion. Cover and microwave at 50% power for 1-2 minutes or until tender, stirring every 30 seconds. , In a small bowl, combine the eggs and sour cream. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture. Spoon into mushroom caps. Place on prepared baking sheet., Bake at 350° for 35 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until mushrooms are tender and cheese is melted.