Spinach Stuffed Portabella Mushrooms Recipes

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SPINACH STUFFED PORTABELLA MUSHROOMS.



Spinach Stuffed Portabella Mushrooms. image

This is a recipe I came up with and use alot, it's quick & easy, delicious and makes a great presentation.

Provided by Kevin Simon

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 (10 ounce) boxes frozen chopped spinach
6 -8 medium portabella mushrooms, stems removed
2 eggs
1/4 cup seasoned bread crumbs
3/4 cup shredded mozzarella cheese
3 -4 tablespoons parmesan cheese
salt and pepper
garlic

Steps:

  • Defrost spinach and squeeze out excess liquid.
  • Mix in eggs, bread crumbs, cheeses and seasoning.
  • Stuff into Mushroom caps.
  • Place caps on non- stick cookie sheet, Bake at 400 degrees for 20 minutes.

Nutrition Facts : Calories 147.6, Fat 6.7, SaturatedFat 3.2, Cholesterol 83.8, Sodium 312.4, Carbohydrate 12.3, Fiber 4.4, Sugar 2.9, Protein 12.7

SPINACH-STUFFED PORTOBELLO MUSHROOMS



Spinach-Stuffed Portobello Mushrooms image

Feta cheese and spinach add Mediterranean flair to Sandy Rossier's mushroom caps. "They are delicious and filling," she pens from Brooksville, Florida. Try them for a simple entree, side dish or extravagant, sit-down appetizer.

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 4 servings.

Number Of Ingredients 9

4 large portobello mushrooms
1/4 cup chopped onion
2 large eggs, lightly beaten
1/2 cup reduced-fat sour cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup crushed seasoned stuffing
1/2 cup crumbled feta cheese
1/2 teaspoon garlic salt
3 tablespoons shredded Parmesan cheese

Steps:

  • Line a baking sheet with heavy-duty foil; coat the foil with cooking spray and set aside. Remove stems from mushrooms; set caps aside and chop stems. In a microwave-safe bowl, combine the chopped mushrooms and onion. Cover and microwave at 50% power for 1-2 minutes or until tender, stirring every 30 seconds. , In a small bowl, combine the eggs and sour cream. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture. Spoon into mushroom caps. Place on prepared baking sheet., Bake at 350° for 35 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until mushrooms are tender and cheese is melted.

Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 126mg cholesterol, Sodium 735mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

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

SPINACH-STUFFED PORTOBELLO MUSHROOMS



Spinach-Stuffed Portobello Mushrooms image

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

4 large portobello mushrooms (1 lb.)
1/4 cup KRAFT Lite Zesty Italian Dressing, divided
1/4 cup chopped red peppers
2 cloves garlic, minced
2 pkg. (10 oz. each) fresh spinach
1/4 cup KRAFT Grated Parmesan Cheese

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

SPINACH-STUFFED PORTOBELLOS



Spinach-Stuffed Portobellos image

"The meaty texture of portobello mushrooms will make you think you're eating steak," says Diane Lombardo of New Castle, Pennsylvania. "With a cheesy spinach filling, this is a marvelous main dish. Pepper flakes add color and a kick."

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 large portobello mushrooms
2 tablespoons olive oil
1 can (14-1/2 ounces) diced tomatoes, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 tablespoons chopped green onions
2 tablespoons grated Romano cheese
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Remove and discard stems and gills from mushrooms. In a large skillet over medium heat, cook mushrooms in oil for 10-15 minutes or just until tender, turning once., In a small bowl, combine the tomatoes, spinach, onions, Romano cheese, pepper flakes and salt. Spoon into mushroom caps. Sprinkle with mozzarella cheese. , Place on a baking sheet lined with heavy-duty foil. Bake at 375° for 10-15 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 177 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 381mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 5g fiber), Protein 10g protein.

SPINACH-STUFFED PORTOBELLO MUSHROOMS



Spinach-Stuffed Portobello Mushrooms image

Make and share this Spinach-Stuffed Portobello Mushrooms recipe from Food.com.

Provided by jonesies

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

4 portabella mushrooms (large)
1/4 cup onion, chopped
2 eggs, lightly beaten
1/2 cup reduced-fat sour cream
10 ounces frozen chopped spinach, thawed and squeezed dry
1 cup seasoned stuffing mix, crushed
1/2 cup feta cheese, crumbled
1/2 teaspoon garlic salt
3 tablespoons parmesan cheese, shredded

Steps:

  • Line a baking sheet with heavy-duty foil; coat the foil with nonstick cooking spray and set aside.
  • Remove stems from mushrooms; set caps aside and chop stems.
  • Saute the stems and onion in a small amount of water until soft.
  • In a small bowl, combine the eggs and sour cream.
  • Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture; spoon into mushroom caps.
  • Place on prepared baking sheet.
  • Bake at 350 degrees for 35 minutes.
  • Sprinkle with parmesan cheese, bake 5 to 10 minutes longer or until mushrooms are tender and cheese is melted.

CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY



Creamy Spinach-Stuffed Mushrooms Recipe by Tasty image

Here's what you need: medium sized mushrooms, butter, garlic, fresh spinach, cream cheese, salt, pepper, breadcrumb, parmesan cheese

Provided by Claire Nolan

Categories     Appetizers

Yield 5 servings

Number Of Ingredients 9

20 medium sized mushrooms
1 tablespoon butter
2 cloves garlic, minced
4 cups fresh spinach
8 oz cream cheese
salt, to taste
pepper, to taste
¼ cup breadcrumb
¼ cup parmesan cheese

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Remove the stems from the mushrooms. Place the top half on a baking sheet.
  • Mince the stems.
  • Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
  • Add the spinach, cook until it wilts.
  • Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
  • Take a spoonful of the spinach mixture and fill each mushroom top.
  • Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
  • Bake for 12-15 minutes or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 252 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, Sugar 3 grams

SPINACH STUFFED PORTOBELLO MUSHROOMS WITH AVOCADO



Spinach Stuffed Portobello Mushrooms with Avocado image

These mushrooms are delicious on their own, or put them on toasted sourdough bread with Dijon mustard for a great veggie sandwich. Use a mixture of chopped fresh Italian herbs (oregano, basil, thyme, and parsley).

Provided by tamiru

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 50m

Yield 4

Number Of Ingredients 12

6 sun-dried tomatoes
4 large portobello mushrooms, stems reserved and gills removed
extra-virgin olive oil, or as needed
1 tablespoon chopped fresh oregano
sea salt to taste
ground black pepper to taste
1 large red bell pepper, cut into 1-inch pieces
2 cloves garlic, coarsely chopped
1 tablespoon extra-virgin olive oil
2 (10 ounce) bags fresh spinach leaves
3 large avocados - peeled, pitted, and diced
¼ cup grated Parmesan cheese

Steps:

  • Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes. Drain.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with parchment paper.
  • Rub the caps of the portobello mushrooms with 2 tablespoons olive oil, or as needed; arrange mushrooms gill sides up on the prepared baking sheet. Season mushrooms with oregano, sea salt, and black pepper.
  • Bake mushrooms in the preheated oven until tender, 8 to 10 minutes.
  • Place the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook and stir sun-dried tomato mixture in the hot oil until fragrant, about 2 minutes.
  • Stir spinach into the skillet; cover, reduce heat to medium-low, and cook until spinach is wilted, about 3 minutes more, stirring occasionally. Drain excess liquid from skillet.
  • Spoon spinach mixture over baked mushroom caps.
  • Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 538.8 calories, Carbohydrate 34.1 g, Cholesterol 3.6 mg, Fat 43.8 g, Fiber 20.4 g, Protein 14 g, SaturatedFat 7 g, Sodium 363.5 mg, Sugar 6.8 g

SPINACH & CRAB STUFFED PORTABELLA MUSHROOMS



Spinach & Crab Stuffed Portabella Mushrooms image

Make and share this Spinach & Crab Stuffed Portabella Mushrooms recipe from Food.com.

Provided by Kevin Simon

Categories     Crab

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 -8 medium portabella mushroom caps (cleaned and stemmed)
2 (10 ounce) packages frozen chopped spinach
2 eggs
2 (6 ounce) cans lump crabmeat
1 1/2 cups shredded mozzarella cheese
1/2 cup seasoned bread crumbs
4 -5 tablespoons parmesan cheese (to taste)
3/4 teaspoon garlic powder (to taste)
3/4 teaspoon salt (to taste)

Steps:

  • Defrost spinach and thoroughly squeeze out all excess fluid.
  • Drain crabmeat well.
  • Mix together spinach, eggs, cheeses, bread crumbs crabmeat, garlic & salt. Saving 1/2 of the Mozzarella for topping.
  • Stuff into mushroom caps.
  • Top with mozzarella cheese.
  • Bake on cookie sheet 400 degrees for approx 20 minute.

Nutrition Facts : Calories 275.9, Fat 11, SaturatedFat 5.3, Cholesterol 138.7, Sodium 1005.8, Carbohydrate 16.9, Fiber 4.7, Sugar 3.4, Protein 29.5

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