Roasted Mushrooms Stuffed With Feta Spinach And Bacon Recipes

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FETA AND SPINACH STUFFED MUSHROOMS



Feta and Spinach Stuffed Mushrooms image

Use whole wheat breadcrumbs to add deeper flavor to the spinach, feta and basil stuffing for these mushrooms.

Provided by Food Network Kitchen

Time 1h

Yield 24

Number Of Ingredients 9

24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
2 tablespoons extra-virgin olive oil
Kosher salt
4 tablespoons (1/2 stick) unsalted butter
2 cups packed chopped, stemmed spinach
Kosher salt and freshly ground black pepper
3/4 cup crumbled feta
1/4 cup chopped fresh basil
1 cup coarse fresh whole wheat breadcrumbs

Steps:

  • Preheat the oven to 425 degrees F.
  • If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
  • Melt the butter in a large skillet over medium-high heat. Add the chopped mushroom stems and spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
  • Add the feta and basil to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
  • Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

SPICY BACON AND SPINACH STUFFED MUSHROOMS



Spicy Bacon and Spinach Stuffed Mushrooms image

Mushrooms are stuffed with spinach, bacon and mozzarella cheese and baked until golden brown.

Provided by Food Network Kitchen

Time 1h

Yield 24 stuffed mushrooms

Number Of Ingredients 10

24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
2 tablespoons extra-virgin olive oil
Kosher salt
4 tablespoons (1/2 stick) unsalted butter
1 cup packed, chopped stemmed spinach
Kosher salt and freshly ground black pepper
1/2 cup cooked and finely chopped bacon
1/2 cup grated mozzarella
1/4 cup chopped fresh chives
1 cup coarse fresh white breadcrumbs

Steps:

  • Preheat the oven to 425 degrees F.
  • For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
  • For the filling: Heat the butter over medium-high heat. Add the chopped mushroom stems and spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grind of pepper and set aside to cool.
  • Add the bacon, mozzarella and chives to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
  • Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

ROASTED MUSHROOMS STUFFED WITH FETA, SPINACH & BACON RECIPE - (4.5/5)



Roasted Mushrooms Stuffed With Feta, Spinach & Bacon Recipe - (4.5/5) image

Provided by milly1362

Number Of Ingredients 7

8 ounces bacon slices
1 cup onions, chopped
1 (10-ounce) package frozen spinach, chopped, thawed, squeezed dry
4 ounces feta cheese, crumbled (about 3/4 cup)
4 ounces cream cheese, room temperature
1/4 teaspoon dried crushed red pepper
2 3/4 pounds button mushrooms (about 48; each about 1 1/2 inches in diameter), stemmed

Steps:

  • Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount). Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper. Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.

ROASTED MUSHROOMS STUFFED WITH FETA, SPINACH, AND BACON



Roasted Mushrooms Stuffed with Feta, Spinach, and Bacon image

Categories     Mushroom     Onion     Appetizer     Bake     Low Carb     Cream Cheese     Feta     Bacon     Spinach     Fall     Bon Appétit     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 48

Number Of Ingredients 7

8 ounces bacon slices
1 cup chopped onion
1 10-ounce package chopped frozen spinach, thawed, squeezed dry
4 ounces feta cheese, crumbled (about 3/4 cup)
4 ounces cream cheese, room temperature
1/4 teaspoon dried crushed red pepper
2 3/4 pounds button mushrooms (about 48; each about 1 1/2 inches in diameter), stemmed

Steps:

  • Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).
  • Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.
  • Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.

STUFFED MUSHROOMS WITH FETA



Stuffed Mushrooms With Feta image

I found this recipe on another website, www.freshinthekitchen.co.nz. This recipe is a winner in my household. Seriously delicious. Served with steamed Kale, rice and Spicy Glazed Sweet Onions. A most enjoyable meal.

Provided by Kiwi Kathy

Categories     Vegetable

Time 30m

Yield 10-12 mushrooms, 4 serving(s)

Number Of Ingredients 9

10 -12 mixed mushrooms, I used Portabello
1 tablespoon butter
1 garlic clove, finely chopped
2 green chilies, finely diced
1 shallot, finely diced (or 1/2 small onion)
150 g feta, chop into very small pieces
1/4 cup parmesan cheese, grated
1/4 teaspoon black pepper, cracked
1/2 teaspoon cayenne pepper

Steps:

  • Heat oven to 180 degrees.
  • Wipe mushrooms with a damp cloth and carefully scoop out the stems.
  • Finely chop the mushroom stems.
  • Heat butter in a frying pan over a medium heat and fry the garlic, shallot, mushroom stems and chillies until all juice has evaporated. About 7 minutes.
  • Transfer to a medium sized bowl and let cool for a few minutes.
  • Mix in feta, then add Parmesan, pepper and cayenne pepper, stirring well to combine.
  • Fill each mushroom cap with the stuffing and place on a baking tray lined with baking paper.
  • Bake 20 minutes.

FETA-STUFFED PORTOBELLO MUSHROOMS



Feta-Stuffed Portobello Mushrooms image

My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. -Amy Martell, Canton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

4 large portobello mushrooms (4 to 4-1/2 inches)
2 tablespoons olive oil
1 garlic clove, minced
1/4 teaspoon salt
1 cup (4 ounces) crumbled feta cheese
1/2 cup prepared pesto

Steps:

  • Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.

Nutrition Facts : Calories 273 calories, Fat 22g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 783mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.

STUFFED MUSHROOMS WITH FETA AND SPINACH



Stuffed Mushrooms with Feta and Spinach image

Make and share this Stuffed Mushrooms with Feta and Spinach recipe from Food.com.

Provided by Mirj2338

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
6 large mushroom caps
1/2 cup spinach, cooked mushroom stems,finely chopped
2 tablespoons green onions, minced
1 clove garlic, crushed
1 ounce feta cheese, crumbled
1 egg
salt and pepper
1/2 cup dry breadcrumbs
2 tablespoons parmesan cheese, grated

Steps:

  • Stem mushrooms, brush with oil.
  • Mince stems and combine with remaining ingredients except bread crumbs and Parmesan cheese.
  • Fill caps with spinach-cheese mixture.
  • Top with bread crumbs and Parmesan cheese.
  • Bake 15 minutes at 350 F.
  • or until mushrooms are tender and topping is brown.

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Top Asked Questions

How to cook mushrooms stuffed with spinach and feta cheese?
Mushrooms stuffed with sauteed spinach and feta cheese are the perfect party appetizer or side dish. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Gently remove stems from mushroom caps. Dice stems and place in a bowl. Place caps on the prepared baking sheet with the open sides up.
How to cook feta pasta with bacon and mushrooms?
This easy baked feta pasta with bacon, mushrooms and spinach is a delicious dinner recipe, ready in 30 minutes. Preheat the oven to 200°C/390°F. Place the feta cheese, mushrooms and bacon in a casserole dish. Drizzle with olive oil, add the garlic and thyme then season with salt and pepper.
How to cook mushrooms and spinach for pasta?
Dice stems and place in a bowl. Place caps on the prepared baking sheet with the open sides up. Heat 1 teaspoon oil in a skillet over low heat. Add spinach and cook until wilted, about 2 minutes. Add wilted spinach to the diced mushroom caps, along with feta cheese, garlic, and parsley.
How to cook mushrooms and feta cheese for pizza?
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.

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