Mediterranean Stuffed Portabella Mushrooms Recipes

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
• Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
• Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
• Bake 10-12 minutes or until mushrooms are tender.

MEDITERRANEAN STUFFED PORTABELLA MUSHROOMS

Steps:

• Heat oven to 350°F.
• Remove stems from mushrooms and chop finely. I'm not a chopped so at this time I pull out the electric processor. If you are using the bell peppers, you should only use 1/4 cup of the mushroom stems. I use all of them. Combine the onion through the garlic.
• Heat a skillet over medium, coat the pan with cooking spray. Add the chopped veggie mix to the pan and cook 10 minutes until they are tender.
• Toss the veggie mix and the bread in a separate bowl. Add the broth slowly, tossing to coat. Add feta and toss gently.
• Coat a baking sheet with cooking spray.
• Brush cleaned mushrooms with 1 tablespoon of the vinaigrette, sprinkle with parmesan and black pepper, top each mushroom with 1/2 cup of bread mixture.
• Bake for 25 minutes or until mushrooms are tender.
• Combine remaining 2 tablespoons of dressing and salad greens.
• Serve 1 cup of greens with 1 mushroom cap.

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 PORTABELLA MUSHROOMS

Steps:

• In a large bowl, combine cream cheese, sour cream, garlic, crab, artichokes, parmesean cheese and green onions mixing well.
• Store mixture overnight in an airtight container to allow the flavors to meld.
• Preheat oven to 400.
• Clean mushrooms, removing stem at the base (this should pop out easily).
• Divide cheese mixture between mushrooms.
• Sprinkle mushrooms with bread crumbs.
• Bake until crumbs are nicely toasted about 5 minutes.
• Top with a slice of provolone cheese and return to oven.
• Bake mushrooms until cheese is melted and bubbly, about another 15 minutes.