Portobello Mushrooms Stuffed With Spinach And Goat Cheese Recipes

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SPINACH AND GOAT CHEESE STUFFED PORTOBELLOS



Spinach and Goat Cheese Stuffed Portobellos image

These Tuscan-style stuffed portobello mushrooms are bursting with flavor from the filling made with spinach, sun dried tomatoes, goat cheese and basil. Spinach, garlic and tomatoes-key ingredients in this recipe-are on AICR's list of Foods that Fight CancerTM due to their high concentration of minerals, vitamins and phytochemicals known to possess anti-cancer properties. Even though this dish is entirely vegetarian, the hearty portobello caps make it a delicious and satisfying meal for even the pickiest of meat eaters.

Provided by Sonja Goedkoop

Categories     Appetizer

Time 25m

Yield 2 servings

Number Of Ingredients 12

4 large portobello mushroom caps
2 Tbsp. olive oil, divided
3 small shallots, chopped
3 cloves garlic, chopped
6 oil-packed sun-dried tomatoes, drained and chopped
5 cups raw baby spinach
1/4 tsp. black pepper
1 cup cherry tomatoes, quartered
1/4 cup grated Parmesan cheese, divided
4 oz. goat cheese sliced
1 Tbsp. balsamic vinegar, divided
8 basil leaves, thinly sliced

Steps:

  • Preheat oven to 400°F.
  • Using damp paper towel or cloth, gently wipe any dirt from portobello caps. Use small knife to slice off each stem at base of caps and discard.
  • Coat mushroom caps on each side using 1 Tbsp. olive oil. Place mushrooms gill-side up on a baking sheet and roast until they start to soften, about 10 minutes. While mushrooms are roasting, make the filling.
  • Heat large skillet over medium heat and add 1 Tbsp. olive oil until it begins to shimmer. Add shallots and garlic and sauté 1-2 minutes, until translucent.
  • Add sun-dried tomatoes and stir.
  • Add spinach and stir gently until spinach begins to wilt, about 1 minute. Add pepper.
  • Add cherry tomatoes and sauté for another minute. Remove pan from heat and set aside.
  • Remove mushrooms from oven and divide spinach mixture evenly among each portobello cap.
  • Top each cap with 1 Tbsp. Parmesan cheese and 1 oz. goat cheese. Broil mushroom caps an additional 1-2 minutes until cheese starts to melt.
  • Serve each cap topped with a drizzle of balsamic vinegar and basil.

Nutrition Facts : Calories 432 calories, Protein 21 g, Fat 31 g, Fiber 7 g, Sodium 647 mg, Sugar 12 g, Carbohydrate 27 g

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

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

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.

PORTOBELLO MUSHROOMS STUFFED WITH SHRIMP & GOAT CHEESE



Portobello Mushrooms Stuffed With Shrimp & Goat Cheese image

Will surely impress! This recipe is very easy, but soooo delicious and rich in flavours. You can omit the shrimp if you like, or replace it with scallops or chicken pieces. It makes a great main dish with a salad and grilled veg, or a wonderful side dish to a steak dinner. I've also used the "stuffing" to serve over toated baguette slices (instead of over mushroom). mmmmm...yummy! The recipe makes two portions, but you could easily double or triple the ingredients if you need more.

Provided by Bubblette

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

2 large portabella mushrooms
1 tablespoon butter
balsamic vinegar, to brush the mushrooms with
1 green onion, finely chopped (both green and white part)
2 garlic cloves, minced
2 small tomatoes, small dice
salt & pepper
3 -4 tablespoons soft goat cheese
1/2 cup breadcrumbs
8 large shrimp, with shells and veins removed

Steps:

  • Preheat over to 400 degrees.
  • Clean the mushrooms by removing the stems and (using a small spoon) scraping out the gills. Then use a paper towel to brush off any dirt from the cap. Place them on a cookie sheet upside down, and brush them with balsamic vinegar.
  • In a large non-stick fry pan, cook the shrimps (about 2 mins each side). Remove from the pan, cover, and set aside.
  • In the same pan, melt the butter and add the garlic and onion. Saute on high for about a minute to let the flavours sweat out slightly. Add the chopped tomato and continue to saute for several minutes until the tomatoes are very mushy and resemble a thick (slightly chunky) sauce. Add the salt & pepper and turn the temp down to medium. Continue to saute for a minute or so to let the flavours blend well and the ingredients to cool slightly.
  • Add the goat cheese and stir continuously until the cheese is melted inches You should end up with a thick/creamy-type "sauce". Remove from heat.
  • Stuff the mushrooms with the sauce. Sprinkle some bread crumbs over top (this helps keep everything in place) and then lay 4 shrimps on top of each mushroom.
  • Bake in the oven for about 15-20 mins (to allow everything to heat through).
  • enjoy!

Nutrition Facts : Calories 224.4, Fat 7.8, SaturatedFat 4.1, Cholesterol 58.2, Sodium 299.1, Carbohydrate 28.8, Fiber 3.8, Sugar 5.8, Protein 11.5

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

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

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THE BEST IDEAS FOR CHEESE STUFFED PORTOBELLO MUSHROOM RECIPES
2020-07-29 Best Cheese Stuffed Portobello Mushroom Recipes from Spinach and Goat Cheese Stuffed Portobello Mushroom. Source Image: delightfulmomfood.com. Visit this site for details: delightfulmomfood.com. Choi begins with butter straight on the grill, after that starts with both slices of sourdough, different, atop the butter. Pile all the pieces of ...
From eatandcooking.com


SPINACH STUFFED PORTOBELLO MUSHROOMS - THE LIVE-IN KITCHEN
2018-11-27 Preheat the oven to 450ºF. Place marinated mushrooms stem side down on a rimmed baking sheet. Bake 10 minutes. Meanwhile, prepare the filling by combining spinach, ¼ cup Parmesan cheese, and heavy cream in a medium bowl. Season to taste with salt and pepper. Remove the mushrooms from the oven and flip.
From theliveinkitchen.com


STUFFED PORTOBELLO MUSHROOMS WITH CRISPY GOAT CHEESE | RECIPE ...
Oct 18, 2018 - Stuffed Portobello Mushrooms topped with marinara sauce, sautéed spinach, and crispy goat cheese. A delicious and EASY vegetarian main course!
From pinterest.com


PORTOBELLO MUSHROOMS STUFFED WITH HERBED GOAT CHEESE
1 Preheat the oven to 425°F (220°C). Line a small rimmed baking sheet with foil. Set a rack on baking sheet. 2 Remove stems from mushrooms (reserve for another recipe or for adding to stock). Wipe mushroom caps clean with damp paper towel. With a small spoon, carefully scrape out and discard black gills from underside of each mushroom.
From lcbo.com


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