PORTOBELLOS WITH RATATOUILLE
These veggie-stuffed mushrooms are so hearty, meat eaters in the house won't feel left out. A beautiful entrée, it's bursting with color, taste and texture. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute onion in 1 tablespoon oil until tender. Add 3 garlic cloves; cook 1 minute longer. Stir in the eggplant, zucchini, red pepper, tomato paste, vinegar and seasonings., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Stir in tomatoes; bake 15-20 minutes longer or until vegetables are tender., Meanwhile, remove and discard stems and gills from mushrooms. Place mushrooms, stem side up, on a baking sheet coated with cooking spray; drizzle with remaining oil and sprinkle with remaining garlic. Bake at 400° for 20-25 minutes or until tender, turning once., Place spinach in a large nonstick skillet coated with cooking spray; cook and stir for 4-5 minutes or until wilted., Divide spinach among four plates; top with mushrooms. Fill mushrooms with ratatouille; sprinkle with parsley and cheese.
Nutrition Facts : Calories 184 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 397mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges
PORTOBELLO MUSHROOMS WITH RATATOUILLE AND SPINACH
Categories Mushroom Bake Sauté Low Fat Vegetarian Eggplant Spinach Bell Pepper Zucchini Healthy Vegan Bon Appétit
Yield Serves 4
Number Of Ingredients 13
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.
PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND GOAT CHEESE
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
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 WITH RATATOUILLE AND SPINACH
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Mix onion, 3 teaspoons garlic, and 1 tablespoon oil in large oven-proof 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 remaining 2 teaspoons garlic; cook until mushrooms are very tender, about 5 minutes. Meanwhile, heat remaining 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.
Nutrition Facts : Nutritional Facts Serves
SPINACH STUFFED PORTOBELLO MUSHROOMS
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
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
RATATOUILLE FILLED PORTOBELLO
Ratatouille filled mushrooms, on a bed of baby spinach, garnished with toasted pine nuts and basil.
Provided by wozza12
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat 1 tablespoon oil in ovenproof saute pan or skillet. Add onion and 3 teaspoons garlic; saute until translucent. Add eggplant, saute 5 minutes; add red pepper, saute 3 minutes; add zucchini, saute 2 minutes. Add tomato paste, vinegar, thyme, cayenne, salt. Toss to coat vegetables. Cover pan and place in over. Bake 15 - 20 minutes or until tender, but not mushy.
- If using grill, brush both sides of mushrooms with oil. Place rounded side down on grate over moderate heat. Grill until bottoms are golden, turn and grill until tender. Remove to plate, cavity facing up, and sprinkle with parsley and 2 teaspoons garlic. (May also be done in skillet on stove)
- Heat 1 teaspoon oil in skillet. Add spinach, stir until just wilted, 1 - 2 minutes.
- Fill mushrooms with ratatouille, adding cooked grains or cheese if desired. Place wilted spinach on plate. Top with filled mushroom. Garnish with toasted pine nuts and basil if desired.
STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA
A delicious and light lunch or supper!
Provided by Ninadetusojos
Categories Stuffed Mushrooms
Time 45m
Yield 4
Number Of Ingredients 7
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
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PORTOBELLO MUSHROOMS WITH RATATOUILLE AND SPINACH
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- Marinate mushrooms at room temperature for 1 to 2 hours. Preheat oven to 350 °F (165 °C). Mix onion, 3 tsp. garlic and 1 tbsp. 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 tsp. 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 tsp. 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.
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