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
SPINACH-STUFFED PORTOBELLO MUSHROOMS
Go meatless with these Spinach-Stuffed Portobello Mushrooms. Healthy Living Spinach-Stuffed Portobello Mushrooms are so impressive, you could serve it to a vegetarian as an entrée or to a carnivore with a steak-and both would approve!
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 35m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Remove stems from mushrooms; chop stems. Use spoon or sharp knife to scrape gills from caps; discard gills. Brush 1 Tbsp. dressing onto rounded sides of caps; place, rounded-sides down, in foil-lined 15x10x1-inch pan.
- Heat remaining dressing in large saucepan on medium-high heat. Add chopped stems, peppers and garlic; cook and stir 2 min. Add spinach; cover. Simmer on medium-low heat 4 min. or until spinach is wilted, stirring after 2 min. Spoon over mushroom caps; top with cheese.
- Bake 18 to 20 min. or until mushrooms are tender.
Nutrition Facts : Calories 110, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g
RED BELL PEPPER & SPINACH STUFFED PORTABELLAS (VEGETARIAN)
I tried the Vegetable Wellington on the cover of Vegetarian Times, but wasn't crazy about it so I kept messing around with similar ingredients. I finally came up with this and holy cow, is it delicious! This could be either a main dish or appetizer, depending on the size of the mushrooms. Please forgive me for not having exact amounts, I really just threw stuff in 'to taste.' I'm an inexperienced cook but pulled this off nicely. Any helpful comments are welcome!
Provided by FabulousBigNiki
Categories Vegetable
Time 25m
Yield 4-6 large mushroom caps
Number Of Ingredients 8
Steps:
- In a small bowl, mix cream cheese with some of the prepared pesto. (However much tastes good to you!).
- Heat 2 tablespoons of olive oil in a pan.
- Add red onions and red peppers, cook until tender.
- Remove from heat. Toss in torn-up spinach leaves, let them wilt.
- While onions and peppers are cooking, brush mushrooms with olive oil.
- Add a nice sized dollop of cream cheese mixture, and then a spoonful of veggie mixture to each mushroom.
- Roast mushrooms 10 minutes or so until they look and smell impressive! :).
- Add a square of smoked gouda on top, cook a few more minutes until melted.
- Enjoy!
Nutrition Facts : Calories 233, Fat 19.9, SaturatedFat 11, Cholesterol 62.5, Sodium 192.2, Carbohydrate 9.9, Fiber 2.2, Sugar 6.3, Protein 5.7
SPINACH-STUFFED BELL PEPPERS
Super easy and colorful. Great with grilled steak or chicken. From Southern Living's Easy Weeknight Favorites.
Provided by LonghornMama
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine spinach souffle and breadcrumbs; spoon into pepper halves.
- Place in a shallow baking dish and sprinkle with cheese. Cover and bake at 350 degrees for 35 minutes.
Nutrition Facts : Calories 183.8, Fat 11.5, SaturatedFat 5.3, Cholesterol 100.4, Sodium 614.1, Carbohydrate 12.3, Fiber 1.7, Sugar 3.6, Protein 8.2
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