Italian Style Portobello Mushroom And Spinach Bake Recipes

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BRUNCH-STYLE PORTOBELLO MUSHROOMS



Brunch-Style Portobello Mushrooms image

I've always loved portobellos for their "stuffability." I combined my favorite ingredients for this rich, savory main dish that's wonderful for breakfast, brunch or even dinner! -Sylvia Waldsmith, Rockton, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 6

4 large portobello mushrooms, stems removed
2 packages (10 ounces each) frozen creamed spinach, thawed
4 large eggs
1/4 cup shredded Gouda cheese
1/2 cup crumbled cooked bacon
Salt and pepper, optional

Steps:

  • Place mushrooms, stem side up, in an ungreased 15x10x1-in. baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon., Bake at 375° for 18-20 minutes or until eggs are set. Sprinkle with salt and pepper if desired.

Nutrition Facts :

PORTOBELLO PENNE PASTA CASSEROLE



Portobello Penne Pasta Casserole image

Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.

Provided by chmadden

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 45m

Yield 8

Number Of Ingredients 11

1 (8 ounce) package uncooked penne pasta
2 tablespoons vegetable oil
½ pound portobello mushrooms, thinly sliced
½ cup margarine
¼ cup all-purpose flour
1 large clove garlic, minced
½ teaspoon dried basil
2 cups milk
2 cups shredded mozzarella cheese
1 (10 ounce) package frozen chopped spinach, thawed
¼ cup soy sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
  • Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

Nutrition Facts : Calories 380.4 calories, Carbohydrate 32.1 g, Cholesterol 23 mg, Fat 21.3 g, Fiber 2.9 g, Protein 16 g, SaturatedFat 6.3 g, Sodium 811.1 mg, Sugar 4.6 g

BAKED PASTA WITH SAUSAGE AND BABY PORTOBELLO MUSHROOM WHITE SAUCE



Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce image

This easy-to-make dish will impress your family or friends with its exotic flavors. This recipe will have your friends and family coming back for more!

Provided by Peter Alfieri

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 12

Number Of Ingredients 10

1 pound penne pasta
3 tablespoons extra-virgin olive oil, divided
1 pound bulk Italian sausage
1 pound baby portobello mushrooms, sliced
3 cloves garlic, minced
1 ½ cups heavy cream
¼ teaspoon salt, or to taste
¼ teaspoon cracked black pepper
½ cup grated Parmesan cheese
1 (8 ounce) package shredded whole milk mozzarella

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
  • Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Stir in 1/2 cup mozzarella and Parmesan. Pour into a 9x13-inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese.
  • Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.

Nutrition Facts : Calories 440.4 calories, Carbohydrate 31.6 g, Cholesterol 73.4 mg, Fat 27.4 g, Fiber 2.2 g, Protein 17 g, SaturatedFat 13.3 g, Sodium 469.2 mg, Sugar 2 g

ITALIAN MUSHROOMS AND SPINACH



Italian Mushrooms and Spinach image

Adapted from a recipe by Salvatore at allrecipes.com. A typical vegetable side dish from Apulia in Southern Italy. Start with the lower amounts of balsamic vinegar and white wine, and add more if needed to suit your taste. Omit the parmesan cheese to make it vegan.

Provided by DrGaellon

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, chopped
14 ounces fresh mushrooms, sliced
10 ounces fresh spinach, roughly chopped
1 -2 tablespoon balsamic vinegar
1/4-1/2 cup white wine
kosher salt, to taste
fresh ground black pepper, to taste
chopped fresh parsley, for garnish
1/4 cup grated parmesan cheese

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender.
  • Add the mushrooms, and saute until they begin to shrink, about 3 to 4 minutes.
  • Add the wine and simmer 3-4 minutes until volume reduces by half.
  • Add the vinegar and spinach, and saute, stirring constantly, for a few minutes, or until spinach is wilted.
  • Season with salt and pepper to taste, and sprinkle with fresh parsley and parmesan cheese. Serve hot.

Nutrition Facts : Calories 149.5, Fat 9.2, SaturatedFat 2.1, Cholesterol 5.5, Sodium 164.2, Carbohydrate 9.2, Fiber 3, Sugar 3, Protein 8.2

MUSHROOMS AND SPINACH ITALIAN STYLE



Mushrooms and Spinach Italian Style image

This recipe is a typical recipe of Southern Italy, specifically Apulia. Spinach and mushrooms are sauteed with onion, garlic, balsamic vinegar, and white wine.

Provided by Salvatore

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 4

Number Of Ingredients 9

4 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
14 ounces fresh mushrooms, sliced
10 ounces clean fresh spinach, roughly chopped
2 tablespoons balsamic vinegar
½ cup white wine
salt and freshly ground black pepper to taste
chopped fresh parsley, for garnish

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.
  • Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.

Nutrition Facts : Calories 199.2 calories, Carbohydrate 10.3 g, Fat 14.2 g, Fiber 3.1 g, Protein 5.6 g, SaturatedFat 2 g, Sodium 68.8 mg, Sugar 4.1 g

STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA



Stuffed Portobello Mushrooms with Spinach and Feta image

A delicious and light lunch or supper!

Provided by Ninadetusojos

Categories     Stuffed Mushrooms

Time 45m

Yield 4

Number Of Ingredients 7

4 large portobello mushroom caps
1 cup crumbled feta cheese
1 cup torn fresh spinach
4 small Campari tomatoes, sliced
½ teaspoon dehydrated minced garlic, or to taste
salt and ground black pepper to taste
1 teaspoon balsamic vinegar, or to taste

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.

Nutrition Facts : Calories 247.9 calories, Carbohydrate 31.1 g, Cholesterol 33.4 mg, Fat 9.2 g, Fiber 9 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 463.2 mg

SPINACH STUFFED PORTOBELLO MUSHROOMS



Spinach Stuffed Portobello Mushrooms image

Mix together spinach, pepperoni, and cheese for delicious easy appetizer.

Provided by jen22

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 4

Number Of Ingredients 10

4 large portobello mushroom caps, stems and gills removed
1 tablespoon reduced-fat Italian salad dressing
1 egg
1 clove garlic, minced
salt and ground black pepper to taste
1 (10 ounce) bag fresh spinach, chopped
¼ cup chopped pepperoni
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese, divided
3 tablespoons seasoned bread crumbs, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
  • Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
  • Beat egg, garlic, salt, and black pepper together in a large bowl.
  • Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
  • Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
  • Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 7.5 g, Cholesterol 70.4 mg, Fat 10.7 g, Fiber 1.9 g, Protein 11.3 g, SaturatedFat 4.2 g, Sodium 590.5 mg, Sugar 0.9 g

MUSHROOM-SPINACH BAKE



Mushroom-Spinach Bake image

With a pretty spinach layer and a golden-brown top, this airy souffle is a holiday staple at our house. It makes a delicious entree for brunch. -Frederick Hilliard, Charleston, West Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 19

3 tablespoons plus 1-1/2 teaspoons butter
1/2 cup all-purpose flour
2 cups 2% milk
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Dash ground nutmeg
MUSHROOM SPINACH FILLING:
2 cups sliced baby portobello mushrooms
1 tablespoon chopped shallot
1 tablespoon butter
1 teaspoon white truffle oil, optional
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup heavy whipping cream
1/3 cup shredded Gruyere or Swiss cheese

Steps:

  • In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir a small amount of hot mixture into eggs. Return all to the pan, stirring constantly. Stir in the cheese, salt, pepper and nutmeg; set aside., For filling, in a large skillet, saute mushrooms and shallot in butter and oil if desired until tender. Add spinach; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add cream; heat through (do not boil)., Pour half of the egg mixture into a greased 8-in. square baking dish. Top with filling and remaining egg mixture. Sprinkle with cheese. Bake at 400° for 20-25 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 349 calories, Fat 24g fat (14g saturated fat), Cholesterol 205mg cholesterol, Sodium 496mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.

PORTOBELLO MUSHROOMS WITH RATATOUILLE AND SPINACH



Portobello Mushrooms with Ratatouille and Spinach image

Categories     Mushroom     Bake     Sauté     Low Fat     Vegetarian     Eggplant     Spinach     Bell Pepper     Zucchini     Healthy     Vegan     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

1 cup chopped onion
5 teaspoons minced garlic
2 tablespoons olive oil (preferably extra-virgin)
1 1-pound eggplant, trimmed, peeled, cut into 1/2-inch pieces
2 cups 1/2-inch pieces zucchini
1 cup 1/2-inch pieces red bell pepper
2 tablespoons tomato paste
2 teaspoons red wine vinegar
1 teaspoon chopped fresh thyme
Pinch of cayenne pepper
four 4-to-5 inch-diameter portobello mushrooms, stems removed
1/4 cup chopped Italian parsley
1 10-ounce package ready-to-use spinach leaves

Steps:

  • Preheat oven to 350°F. Mix onion, 3 teaspoons garlic and 1 tablespoon oil in large ovenproof pot. Cover; cook over medium-low heat until onion is very tender, stirring often, about 15 minutes. Stir in eggplant; cover and cook 10 minutes, stirring often. Stir in next 6 ingredients. Season with salt and pepper. Cover; bake until vegetables are very tender, about 30 minutes.
  • Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add mushrooms, rounded side down. Cook until bottoms are golden, about 10 minutes. Turn mushrooms over; cook until just tender, about 6 minutes. Sprinkle with parsley and 2 teaspoons garlic; cook until mushrooms are very tender, about 5 minutes.
  • Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium heat. Add spinach; stir until wilted, about 2 minutes. Divide spinach among 4 plates. Top each with 1 mushroom, rounded side down. Fill mushrooms with ratatouille.

ITALIAN SPINACH BAKE



Italian Spinach Bake image

Make and share this Italian Spinach Bake recipe from Food.com.

Provided by Lorac

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
3/4 cup ricotta cheese
1 clove garlic, minced
salt and pepper
2 medium tomatoes, sliced thin
1/2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese

Steps:

  • Preheat oven to 350°F.
  • In a medium bowl, combine spinach, Ricotta, garlic, salt and pepper.
  • Spread 1/2 the spinach mixture in the bottom of 8x8 inch baking dish and top with 1 sliced tomato.
  • Repeat layers and top with shredded cheeses.
  • Bake 20 minutes.

SAUTEED PORTABELLAS & SPINACH



Sauteed Portabellas & Spinach image

Tender portobello mushrooms and spinach are simmered with Parmesan cheese, wine and seasoning. Unique, easy, and extremely tasty side dish! Excellent with a steak and baked potato dinner.

Provided by Chippie1

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons butter
2 large portabella mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 teaspoon dried basil
1/4 teaspoon black pepper
6 garlic cloves, chopped
2 tablespoons dry red wine
1/8 cup grated parmesan cheese

Steps:

  • Melt butter in a large skillet or saute pan over medium heat.
  • Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.
  • Pour in wine and reduce heat to low; simmer 1 minute.
  • Stir in Parmesan cheese and serve.

STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND GOAT CHEESE



Stuffed Portobello Mushrooms With Spinach and Goat Cheese image

The filling can be made up to 2 days ahead of time and refrigerated. Rewarm the filling before stuffing the mushrooms.

Provided by Chef mariajane

Categories     Vegetable

Time 1h

Yield 8 stuffed mushrooms

Number Of Ingredients 16

10 portabella mushrooms, each 4-5 inches, stems removed and reserved, caps wiped clean
4 tablespoons olive oil
salt
12 ounces Baby Spinach (about 10 cups)
2 tablespoons water
2 slices white bread, torn into quarters
2 tablespoons unsalted butter
2 medium onions, diced small (about 2 cups)
4 medium garlic cloves, minced
1/2 cup dry sherry
2 tablespoons fresh thyme leaves, chopped
4 ounces goat cheese, crumbled (about 1 cup)
1/4 cup heavy cream
1 cup walnuts, toasted and roughly chopped
2 teaspoons fresh lemon juice
ground black pepper

Steps:

  • Adjust oven rack to upper middle portion, place rimmed baking sheet on rack, and heat oven to 400°F Using sharp knife, cut 1/4 inch slits, spaced 1/2 inch apart, in crosshatch pattern on surface(non-grill side) of 8 mushrooms. Dice remaining 2 mushroom caps and reserved stems into 1/2 inch pieces; set aside (you should have about 3 cups).
  • Brush both sides of caps with 2 tablespoons oil and sprinkle evenly with 1 teaspoons salt. Carefully place caps, grill-side up, on preheated baking sheet. Roast until mushrooms have released some of their juices and begin to brown edges, 8-12 minutes. Flip caps over and continue to roast until liquid has completely evaporated and caps are golden brown, 8-12 minutes longer. Remove mushrooms from oven and heat broiler,.
  • Meanwhile, place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high until spinach is wilted and decreased in volume by half, 3-4 minutes. Using potholders, remove bowl from microwave and keep covered 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return spinach to colander and press again. Set aside.
  • Pulse bread in food processor until coarsely ground, about 16 one-second pulses (you should have about 1 1/2 cups). Heat 1 tablespoons oil and 1 tablespoons butter in 12-inch skillet over medium heat until butter is melted. Add bread crumbs and 1/4 teaspoons salt; cook, stirring frequently, until golden brown, 5-8 minutes. Transfer crumbs to small bowl and wipe out skillet with paper towel.
  • Return now-empty skillet to medium-high heat, Add remaining tablespoons oil and heat until smoking. Add chopped mushrooms and cook without stirring for 2 minutes. Continue cooking, stirring occasionally, until lightly browned, 4-6 minutes longer. Transfer to medium bowl.
  • Add remaining tablespoons butter and onions to skillet; cook stirring occasionally, until onions are light brown, 5-6 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in sherry and cook until almost no liquid remains, 1-2 minutes. Reduce heat to low and stir in reserved mushrooms, spinach, thyme, goat cheese, cream and walnuts. Continue cooking until cheese is melted and vegetables are well coated, 1-2 minutes. Remove from pan, stir in lemon juice, and season with salt and pepper to taste.
  • Flip caps, grill side up and distribute filling evenly among mushroom caps; top each with 2 Tbsp bread crumb mixture. Broil mushrooms until crumbs are golden brown, 1-2 minutes. Serve immediately.
  • NOTE: For some reason, I cannot get the recipe to show the mushrooms as Portobellos - only portabella!

Nutrition Facts : Calories 388.6, Fat 26.8, SaturatedFat 8.4, Cholesterol 29, Sodium 164.1, Carbohydrate 18.1, Fiber 4.2, Sugar 4.9, Protein 10.2

GORGONZOLA AND SPINACH STUFFED PORTOBELLO MUSHROOMS



Gorgonzola and Spinach Stuffed Portobello Mushrooms image

I had mushrooms, I had spinach, I had gorgonzola cheese, I needed an appetizer... This was the result! (DH didn't like it, but everyone else did!)

Provided by Dwynnie

Categories     Spinach

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

12 whole portabella mushroom caps
1 (10 ounce) package frozen spinach, thawed and drained
5 ounces gorgonzola, crumbled
2 garlic cloves, minced
1 egg
2 cups Italian seasoned breadcrumbs, approximate

Steps:

  • Preheat the oven to 350 degrees F.
  • Spray a cookie sheet with cooking spray.
  • Mix the spinach, cheese, garlic, and eggs together. Add breadcrumbs until the mixture is packing consistency.
  • Spoon mixture onto mushrooms and pack lightly.
  • Carefully place mushrooms on cookie sheet.
  • Bake for 30 minutes or until tops are golden brown.

Nutrition Facts : Calories 310.2, Fat 10.5, SaturatedFat 5.4, Cholesterol 53.4, Sodium 1093.6, Carbohydrate 39.1, Fiber 6.1, Sugar 6, Protein 18.1

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From seasonsandsuppers.ca


20 PORTOBELLO MUSHROOM RECIPES TO TRY - INSANELY GOOD
2022-05-30 10. Portobello Mushroom Stir Fry. This 30-minute stir-fry is tailor-made for rushed mid-week meals. Healthy and satisfying, it’s so simple to throw together and is incredibly versatile. Mushrooms, bell peppers, broccolini, and onion are sauteed in a …
From insanelygoodrecipes.com


BAKED PORTOBELLO MUSHROOMS WITH BRUSCHETTA - SIP AND FEAST
2018-08-21 Remove gills and stem of each mushroom with a metal spoon. Place mushrooms on baking sheet. Season each mushroom with half the olive oil, salt, and pepper and place mushroom tray in oven to bake. Set timer for 10 minutes. Slice fresh mozzarella into ¼" pieces. Set aside. Cut cherry tomatoes into quarters. Chop a ½ cup of red onion.
From sipandfeast.com


BAKED ITALIAN-STYLE PORTOBELLO MUSHROOMS - COLEMAN NATURAL
Spoon 1 Tablespoon of prepared pesto sauce around the inner shell of each mushroom cap. Bake on the center oven rack for 10-12 minutes at 375F. Remove mushrooms from the oven, and set aside. While the caps bake, heat 1 Tablespoon of olive oil in a large pan over medium heat. Add diced onion and garlic and sauté until translucent (about 2 minutes).
From colemannatural.com


SAUTéED PORTOBELLO MUSHROOMS WITH SPINACH (EASY ... - THE GARDEN …
2022-02-22 Remove stems of portobellos and wipe clean with a damp cloth. Cut into 1/2-inch slices. In a large skillet over medium heat, add sesame oil. Add the mushrooms and sauté for about 6 minutes or until just tender. Meanwhile, mince garlic. When mushrooms are tender, add garlic and sauté for 1 minute.
From thegardengrazer.com


CREAMY SPINACH MUSHROOM PASTA BAKE - GIMME DELICIOUS
Pasta with spinach & mushroom sautéed in butter and garlic then baked in parmesan cream sauce. This creamy pasta casserole is packed full of flavor and makes a delicious quick weeknight dinner! A pasta casserole is the perfect weeknight dish because it’s warm and comforting and feeds the entire family. This spinach and mushroom pasta is ...
From gimmedelicious.com


PORTOBELLO MUSHROOM EGG BAKES - RUNNING TO THE KITCHEN®
2019-02-04 Transfer the mixture to a medium bowl. Add the ricotta, spinach, Parmesan, salt, and pepper to the bowl and mix together. Spoon the ricotta mixture into each portobello cap. Make a well in the center of each. Crack an egg into each well. Place the stuffed mushrooms in the oven and bake 10-12 minutes until whites are set.
From runningtothekitchen.com


EASY ITALIAN STUFFED MUSHROOMS WITH SAUSAGE & SPINACH
2020-12-17 Instructions. Preheat oven to 450 degrees and lightly grease a large rimmed baking sheet. Clean mushrooms with a barely damp towel and remove stems. Save 20 of them for the stuffing. Heat a large skillet over medium high heat. Add …
From mykitchenescapades.com


EASY BREAKFAST BAKED PORTOBELLO MUSHROOMS - THE TRAVEL BITE
1) Preheat oven to 350 degrees. 2) Melt the butter, add the crushed garlic and Italian seasonings. Using a cake pan or cookie sheet with edges, place the caps gill side up and without the stem. Equally divide the butter mixture between caps and bake for about 20 minutes.
From thetravelbite.com


MUSHROOMS AND SPINACH ITALIAN STYLE RECIPE - FOOD NEWS
Italian Style Mushrooms and Spinach. Ingredients: Recipe for 4 people. 4 tbsp Olive Oil 1 Med. Onion - shredded 500g Mushrooms - cleaned and sliced 400g Spinach - washed and roughly chopped 2 tbsp Balsamic Vinegar 125ml Dry White Wine Salt and fresh Ground Pepper - …
From foodnewsnews.com


RIGATONI PASTA WITH PORTOBELLO MUSHROOMS AND SPINACH
2014-03-14 Cook pasta according to package directions; drain all water except for 1/2 cup. While the pasta is cooking, heat the oil in a large saute pan and add the mushrooms and garlic. Saute until the mushrooms start to soften; then add the spinach, cream cheese, pasta water, Pecorino Romano cheese. Add in the cooked pasta and mix until well blended.
From carriesexperimentalkitchen.com


PORTOBELLO MUSHROOMS WITH RATATOUILLE AND SPINACH
Add your review, photo or comments for Portobello Mushrooms with Ratatouille And Spinach. American Main Dish Meatless American Main Dish Meatless Toggle navigation
From bigoven.com


PORTOBELLO MUSHROOM RECIPE - SUNDAY SUPPER MOVEMENT
2022-07-12 Preheat the air fryer to 400°F. Wipe the Portobello mushrooms clean and remove the stems. Finely mince 1 garlic clove. Lightly oil the air fryer rack and place the mushrooms on top in a single layer, open side facing up. In a small bowl, mix together olive oil, garlic, dried thyme and salt and pepper.
From sundaysuppermovement.com


ITALIAN STUFFED MUSHROOM RECIPE. BAKED PORTOBELLO MUSHROOMS ARE …
Sep 25, 2018 - Baked portobello mushrooms are stuffed with a tangy bruschetta. Fresh mozzarella is topped on the stuffed mushrooms and broiled to finish. Fresh mozzarella is topped on the stuffed mushrooms and broiled to finish.
From pinterest.ca


ITALIAN STYLE PORTOBELLO MUSHROOM AND SPINACH BAKE FOOD
4 portobello mushrooms: 1/2 lb ground beef: 1 pkg spinach, frozen: 1 c muzzarella cheese: 1 c tomato sauce, italian seasoned: 4 slice tomatos (sliced thick) 1 tsp garlic powder (you can use fresh) 1 tsp oragano: 1/2 tsp salt and pepper: 1/2 tsp parsley flakes: 2 Tbsp olive oil: 1/4 dash(es) parmesan cheese
From wikifoodhub.com


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