Portabellas Stuffed With Spinach And Blue Cheese Recipes

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CHEESE-&-SPINACH-STUFFED PORTOBELLOS



Cheese-&-Spinach-Stuffed Portobellos image

Here we take the elements of a vegetarian lasagna filling--ricotta, spinach and Parmesan cheese--and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.

Provided by EatingWell Test Kitchen

Categories     Healthy Portobello Mushroom Recipes

Time 40m

Number Of Ingredients 9

4 large portobello mushroom caps
¼ teaspoon salt
¼ teaspoon freshly ground pepper, divided
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
½ cup finely shredded Parmesan cheese, divided
2 tablespoons finely chopped kalamata olives
½ teaspoon Italian seasoning
¾ cup prepared marinara sauce

Steps:

  • Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray.
  • Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
  • Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
  • When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 13.7 g, Cholesterol 28.8 mg, Fat 10.4 g, Fiber 2.6 g, Protein 13.3 g, SaturatedFat 4.9 g, Sodium 710.1 mg, Sugar 5.8 g

PORTABELLAS STUFFED WITH SPINACH AND BLUE CHEESE



Portabellas Stuffed With Spinach and Blue Cheese image

I had these as an appetizer at the Blue Grotto restaurant in Daytona Beach. My DH and I loved them, so I have attempted to recreate the recipe.

Provided by cookin mimi

Categories     < 60 Mins

Time 45m

Yield 4 mushrooms, 8 serving(s)

Number Of Ingredients 7

4 large portabella mushrooms
1/2 lb fresh spinach
1/2 cup onion, chopped
1/2 cup blue cheese, crumbled
2 garlic cloves, chopped
1/4 cup olive oil
1/4 cup balsamic vinegar

Steps:

  • Remove stems from mushrooms and chop.
  • Bake portabella caps for about 10 minutes in 400 degree oven.
  • Remove and cool.
  • Saute onions and garlic in 1T oil until onions are translucent.
  • Add spinach to onions and garlic and saute until spinach is wilted.
  • Spoon this mixture into portabella caps.
  • Sprinkle blue cheese on top
  • Bake 15 minutes at 400 degrees.
  • Mix remaining olive oil and balsamic vinegar.
  • Drizzle over the cooked portabellas and serve.

CHEESE-STUFFED PORTOBELLOS



Cheese-Stuffed Portobellos image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Nonstick cooking spray
4 6-inch portobello mushroom caps
4 cups spinach, chopped
1 cup breadcrumbs (preferably panko)
1 cup shredded mozzarella cheese
2 shallots (1 finely chopped, 1 thinly sliced)
1 large tomato, diced
3 tablespoons grated pecorino romano cheese, plus shaved pecorino for topping
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/2 cup ricotta cheese
4 stalks celery, peeled and thinly sliced

Steps:

  • Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.
  • Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
  • Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
  • Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.

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

BALSAMIC GLAZED PORTABELLAS STUFFED WITH BOURSIN AND SPINACH



Balsamic Glazed Portabellas Stuffed With Boursin and Spinach image

Make and share this Balsamic Glazed Portabellas Stuffed With Boursin and Spinach recipe from Food.com.

Provided by votefornumbersix

Categories     Vegetable

Time 45m

Yield 2 stuffed mushrooms, 2 serving(s)

Number Of Ingredients 11

2 large portabella mushrooms
1 tomatoes, cut into 2 thin slices with the rest diced
1 cup frozen chopped spinach
1 (5 1/4 ounce) package boursin cheese
1/4 cup chopped white onion
2 tablespoons chopped fresh basil
1 teaspoon dried thyme
1/2 cup plus one tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
4 garlic cloves, minced
1/2 cup panko breadcrumbs

Steps:

  • Preheat the oven to 450 degrees.
  • Twist stems off mushrooms and dice.
  • Whisk together 1/2 cup of extra virgin olive oil, balsamic vinegar, 1/2 of the garlic and dried thyme. Using a pastry brush, generously coat both sides of the mushrooms with this mixture.
  • Place the mushrooms gills down in a baking dish and roast in the oven for approximately 15 minutes (or whenever they become tender), turning them over halfway through.
  • Meanwhile, heat remaining tablespoon of olive oil in skillet or frying pan over medium high heat and saute onion and remaining garlic until onion is translucent and garlic is slightly browned.
  • Add the diced mushroom stems, diced tomato and frozen spinach and continue to cook until spinach is heated and all liquid is evaporated.
  • After the mushrooms are done roasting, remove them from the oven and preheat the broiler.
  • Crumble the cheese in a medium sized bowl using a fork, and, once the veggies are done sauteing, add them to the bowl and mix well.
  • Reduce heat to medium and toast the panko in your frying pan until lightly browned.
  • Spoon half of the veggie-and-cheese mixture into each portabella cap, top with a tomato slice and sprinkle with panko. Place under broiler until panko turns dark brown (but not burned!).

Nutrition Facts : Calories 661.1, Fat 56.4, SaturatedFat 8.1, Sodium 266.7, Carbohydrate 34, Fiber 6.4, Sugar 6.4, Protein 10

ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE



Roasted Portabello Mushrooms with Blue Cheese image

Meaty portabellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato. I chopped the mushroom stems, sauteed them, and added them to the hamburger patties we barbecued. Yum, yum!

Provided by dimples

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 50m

Yield 2

Number Of Ingredients 6

2 portobello mushroom caps
1 tablespoon balsamic vinegar reduction, or to taste
freshly ground black pepper
3 tablespoons crumbled blue cheese
1 tablespoon roasted pine nuts, or to taste
¼ teaspoon crushed garlic

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
  • Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.

Nutrition Facts : Calories 104.8 calories, Carbohydrate 8.2 g, Cholesterol 9.5 mg, Fat 6.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 2.7 g, Sodium 185.6 mg, Sugar 3.3 g

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