SPINACH-STUFFED PORTOBELLO MUSHROOMS
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
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 PORTOBELLOS
"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
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
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
GORGONZOLA AND SPINACH STUFFED PORTOBELLO MUSHROOMS
I had mushrooms, I had spinach, I had gorgonzola cheese, I needed an appetizer... This was the result! (DH didn't like it, but everyone else did!)
Provided by Dwynnie
Categories Spinach
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Spray a cookie sheet with cooking spray.
- Mix the spinach, cheese, garlic, and eggs together. Add breadcrumbs until the mixture is packing consistency.
- Spoon mixture onto mushrooms and pack lightly.
- Carefully place mushrooms on cookie sheet.
- Bake for 30 minutes or until tops are golden brown.
Nutrition Facts : Calories 310.2, Fat 10.5, SaturatedFat 5.4, Cholesterol 53.4, Sodium 1093.6, Carbohydrate 39.1, Fiber 6.1, Sugar 6, Protein 18.1
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
SPINACH STUFFED PORTOBELLO MUSHROOMS WITH AVOCADO
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
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
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.
CHEESE AND SPINACH STUFFED PORTOBELLOS
"Here we take the elements of a vegetarian lasagna filling-ricotta, spinach and Parmesan cheese-and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps. . . Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce." Note: After making this dish, I have changed the recipe slightly from the original (increased it to 6 mushrooms from 4, added garlic and chives, then mozarella on top instead of parmesan. If you like spicy stuff, I would recommend adding a few crushed red pepper flakes to the marinara sauce. Recipe from Eating Well.
Provided by januarybride
Categories < 60 Mins
Time 40m
Yield 6 mushrooms, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F Coat a rimmed baking sheet with cooking spray.
- Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with seasoning salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
- Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
- Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 to 90 seconds depending on your microwave.
- When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
- Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese.
- Return stuffed mushrooms to the top rack of the oven and BROIL on high for 3-5 minutes until top is browned. Remove from oven and let stand for 3-5 minutes prior to serving. Serve with the remaining marinara sauce.
Nutrition Facts : Calories 151.1, Fat 8.1, SaturatedFat 4.3, Cholesterol 24.6, Sodium 375, Carbohydrate 9.9, Fiber 1.6, Sugar 4.5, Protein 10.1
CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY
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
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
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