Portobello Mushrooms Stuffed With Spinach And Goat Cheese Recipes

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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

GOAT CHEESE AND SPINACH STUFFED MUSHROOMS



Goat Cheese and Spinach Stuffed Mushrooms image

I take stuffed mushrooms to new heights by using a flavorful filling of walnuts, spinach and goat cheese. They're not only tasty but pretty as well.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 10

24 medium fresh mushrooms
2 tablespoons olive oil
1/2 cup finely chopped walnuts
1/3 cup chopped onion
2 tablespoons butter
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/4 cups crumbled goat cheese
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

  • Remove stems from mushrooms; place mushroom caps in a large bowl. Add oil and toss to coat. Finely chop stems., In a large skillet, saute the chopped mushrooms, walnuts and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the spinach, cheese, pepper and salt; cook and stir until cheese is melted. Stuff into mushroom caps., Place on greased baking sheets. Bake at 375° for 12-14 minutes or until mushrooms are tender.

Nutrition Facts : Calories 59 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 57mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

SHRIMP, SPINACH AND CHEESE STUFFED MUSHROOMS



Shrimp, Spinach and Cheese Stuffed Mushrooms image

This makes my mouth water. From the Nov. 26, 2006 edition of the Dallas Morning News which received it from Executive chef Blythe Beck, Hector's on Henderson restaurant in Dallas.

Provided by ThatSouthernBelle

Categories     Vegetable

Time 25m

Yield 18 Mushrooms, 6 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
3 tablespoons garlic, chopped
1 lb raw tiger shrimp, finely chopped
2 lbs washed spinach, chopped
2 cups gruyere cheese, shredded
1 lemon, Juice of
1 lb medium mushroom, washed and stemmed

Steps:

  • Heat oil in a large sauté pan over low heat.
  • Add garlic and cook, stirring, until fragrant but not browned.
  • Add shrimp, spinach, cheese and lemon juice.
  • Fold the mixture over and over until spinach cooks down evenly and cheese is melted.
  • Stuff mushroom caps with shrimp-cheese mixture.
  • Place on a rimmed baking sheet and bake for 10 to 15 minutes, or until cheese is bubbling.

PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND GOAT CHEESE



Portobello Mushrooms Stuffed with Spinach and Goat Cheese image

Categories     Mushroom     Marinate     Roast     Vegetarian     Lunch     Goat Cheese     Parmesan     Spinach     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes 6

Number Of Ingredients 19

Marinated mushrooms
1 cup olive oil
1/2 cup balsamic vinegar
1/2 cup reduced-sodium soy sauce
2 garlic cloves, pressed
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Marsala (optional)
4 large fresh thyme sprigs
6 large portobello mushrooms
Filling:
1 10-ounce package frozen spinach
1 pound button mushrooms
2 tablespoons olive oil
1 cup chopped sweet onion (such as Maui or Vidalia)
3 garlic cloves, pressed
1/4 cup plus 6 tablespoons finely grated Parmesan cheese
1/4 cup unseasoned dry breadcrumbs
1 5-ounce package soft fresh goat cheese, crumbled

Steps:

  • For marinated mushrooms:
  • Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
  • For filling:
  • Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
  • Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
  • Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
  • Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.

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  • Roast the Portobello Mushrooms: Preheat the oven to 450 degrees Fahrenheit with a rack in the center position. Lightly spray or brush a standard sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 15 to 25 minutes (*this time will vary depending on the size of your mushrooms, check after 10 minutes or so to be sure), or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set aside on a large plate as you prepare the filling and crispy panko breadcrumb topping.
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