Stuffed Portobello Mushrooms With Feta Cheese Recipes

FETA STUFFED PORTABELLA MUSHROOMS

Steps:

• Remove stems from Mushrooms
• Wipe mushrooms with damp paper towel. (Do not soak mushroom in water to clean as they will be soggy)
• Rub the bottom of mushrooms with a little olive oil and add a pinch of salt to the mushrooms
• Stuff each mushroom with feta cheese, sprinkle on a little pepper and add parsley to the top of each mushroom, if desired.
• Drizzle mushrooms with a little of olive oil
• Place mushrooms on prepared grill and cook for about 10 minutes until tender. (If you do not have a grill, then you can bake for about 15-20 minutes at a temperature of 176 degrees C (350 degrees F)
• Enjoy!

STUFFED PORTOBELLO MUSHROOMS WITH FETA CHEESE

Steps:

• Preheat the oven to 375°F, line a baking sheet with parchment paper and set a wire rack on it.
• Wipe the mushrooms with a damp paper towel and cut out the stems. Using a teaspoon, scrape the gills from the underneath side of the mushrooms, discard.
• Place the mushroom caps on the wire rack and brush with olive oil. Reserve
• Chop the mushroom stems finely and add to a large mixing bowl. Squeeze the water out of the spinach, chop and add to the bowl, add the green onion, bell pepper, jalepeno, garlic, rosemary thyme, salt and pepper. Add the crumbled feta cheese, the beaten eggs and lemon juice, stir to combine.
• Divide the mixture equally between the mushroom caps, fill and pack firmly with the spoon. Add grated parmesan cheese to the top of each one and transfer the baking sheet to the middle rack of the oven. Bake for 45 minutes, the parmesan cheese will be golden. Serve

STUFFED PORTOBELLO MUSHROOMS WITH FETA CHEESE

Steps:

• Preheat oven to 400 F degrees.
• Pull stems from portobello mushroom caps. Using the tip of a teaspoon, gently scrape off and discard black gills from under side of portobello caps. Rub 1 tbsp of the olive oil over the portobello caps and place cupped side up on a baking sheet. Bake in center of oven for 20 minutes.
• In the meantime, in a large bowl, mix the rest of the ingredients together and toss.
• Let mushrooms cool. When cooled, stuff the portobello mushrooms with the feta cheese mixture, sprinkle additional basil if desired and serve.

STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA

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.

STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

EASY FETA-STUFFED MUSHROOMS

Steps:

• 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.
• 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. Mix until well combined.
• Scoop spinach mixture and fill each mushroom. Drizzle mushrooms with remaining 1 1/2 teaspoons.
• Bake in the preheated oven until golden brown, about 20 minutes.

STUFFED MUSHROOMS WITH FETA

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.

STUFFED CHICKEN BREAST WITH FETA AND PORTOBELLO MUSHROOMS

Steps:

• Cut a horizontal cross section into each breast, forming a pocket.
• Mix feta cheese, portobello mushrooms, oregano, and garlic together in a small bowl. Stuff 1/2 of the feta mixture into each chicken breast.
• Heat oil in a large skillet over medium heat. Add chicken, cover, and cook until browned, 8 to 10 minutes. Flip and continue to cook, covered, until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees C), 7 to 10 more minutes.
• Remove the cover and brown chicken until a bit crispy, 1 to 2 minutes per side. Remove from the skillet and keep warm.
• Add chicken broth, lemon juice, and butter to the skillet. Bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook for 4 to 5 minutes.
• Serve hot broth mixture over the stuffed chicken.