Stuffed Portobello Mushrooms With Spinach And Goat Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND GOAT CHEESE



Stuffed Portobello Mushrooms With Spinach and Goat Cheese image

The filling can be made up to 2 days ahead of time and refrigerated. Rewarm the filling before stuffing the mushrooms.

Provided by Chef mariajane

Categories     Vegetable

Time 1h

Yield 8 stuffed mushrooms

Number Of Ingredients 16

10 portabella mushrooms, each 4-5 inches, stems removed and reserved, caps wiped clean
4 tablespoons olive oil
salt
12 ounces Baby Spinach (about 10 cups)
2 tablespoons water
2 slices white bread, torn into quarters
2 tablespoons unsalted butter
2 medium onions, diced small (about 2 cups)
4 medium garlic cloves, minced
1/2 cup dry sherry
2 tablespoons fresh thyme leaves, chopped
4 ounces goat cheese, crumbled (about 1 cup)
1/4 cup heavy cream
1 cup walnuts, toasted and roughly chopped
2 teaspoons fresh lemon juice
ground black pepper

Steps:

  • Adjust oven rack to upper middle portion, place rimmed baking sheet on rack, and heat oven to 400°F Using sharp knife, cut 1/4 inch slits, spaced 1/2 inch apart, in crosshatch pattern on surface(non-grill side) of 8 mushrooms. Dice remaining 2 mushroom caps and reserved stems into 1/2 inch pieces; set aside (you should have about 3 cups).
  • Brush both sides of caps with 2 tablespoons oil and sprinkle evenly with 1 teaspoons salt. Carefully place caps, grill-side up, on preheated baking sheet. Roast until mushrooms have released some of their juices and begin to brown edges, 8-12 minutes. Flip caps over and continue to roast until liquid has completely evaporated and caps are golden brown, 8-12 minutes longer. Remove mushrooms from oven and heat broiler,.
  • Meanwhile, place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high until spinach is wilted and decreased in volume by half, 3-4 minutes. Using potholders, remove bowl from microwave and keep covered 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return spinach to colander and press again. Set aside.
  • Pulse bread in food processor until coarsely ground, about 16 one-second pulses (you should have about 1 1/2 cups). Heat 1 tablespoons oil and 1 tablespoons butter in 12-inch skillet over medium heat until butter is melted. Add bread crumbs and 1/4 teaspoons salt; cook, stirring frequently, until golden brown, 5-8 minutes. Transfer crumbs to small bowl and wipe out skillet with paper towel.
  • Return now-empty skillet to medium-high heat, Add remaining tablespoons oil and heat until smoking. Add chopped mushrooms and cook without stirring for 2 minutes. Continue cooking, stirring occasionally, until lightly browned, 4-6 minutes longer. Transfer to medium bowl.
  • Add remaining tablespoons butter and onions to skillet; cook stirring occasionally, until onions are light brown, 5-6 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in sherry and cook until almost no liquid remains, 1-2 minutes. Reduce heat to low and stir in reserved mushrooms, spinach, thyme, goat cheese, cream and walnuts. Continue cooking until cheese is melted and vegetables are well coated, 1-2 minutes. Remove from pan, stir in lemon juice, and season with salt and pepper to taste.
  • Flip caps, grill side up and distribute filling evenly among mushroom caps; top each with 2 Tbsp bread crumb mixture. Broil mushrooms until crumbs are golden brown, 1-2 minutes. Serve immediately.
  • NOTE: For some reason, I cannot get the recipe to show the mushrooms as Portobellos - only portabella!

Nutrition Facts : Calories 388.6, Fat 26.8, SaturatedFat 8.4, Cholesterol 29, Sodium 164.1, Carbohydrate 18.1, Fiber 4.2, Sugar 4.9, Protein 10.2

PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND GOAT CHEESE



Portobello Mushrooms Stuffed with Spinach and Goat Cheese image

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

Marinated mushrooms
1 cup olive oil
1/2 cup balsamic vinegar
1/2 cup reduced-sodium soy sauce
2 garlic cloves, pressed
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Marsala (optional)
4 large fresh thyme sprigs
6 large portobello mushrooms
Filling:
1 10-ounce package frozen spinach
1 pound button mushrooms
2 tablespoons olive oil
1 cup chopped sweet onion (such as Maui or Vidalia)
3 garlic cloves, pressed
1/4 cup plus 6 tablespoons finely grated Parmesan cheese
1/4 cup unseasoned dry breadcrumbs
1 5-ounce package soft fresh goat cheese, crumbled

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.

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

GOAT CHEESE AND SPINACH STUFFED MUSHROOMS



Goat Cheese and Spinach Stuffed Mushrooms image

I take stuffed mushrooms to new heights by using a flavorful filling of walnuts, spinach and goat cheese. They're not only tasty but pretty as well.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 10

24 medium fresh mushrooms
2 tablespoons olive oil
1/2 cup finely chopped walnuts
1/3 cup chopped onion
2 tablespoons butter
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/4 cups crumbled goat cheese
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

  • Remove stems from mushrooms; place mushroom caps in a large bowl. Add oil and toss to coat. Finely chop stems., In a large skillet, saute the chopped mushrooms, walnuts and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the spinach, cheese, pepper and salt; cook and stir until cheese is melted. Stuff into mushroom caps., Place on greased baking sheets. Bake at 375° for 12-14 minutes or until mushrooms are tender.

Nutrition Facts : Calories 59 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 57mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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

More about "stuffed portobello mushrooms with spinach and goat cheese recipes"

SPINACH AND GOAT CHEESE STUFFED PORTOBELLO MUSHROOM
spinach-and-goat-cheese-stuffed-portobello-mushroom image
2015-06-30 Season with salt and pepper. Transfer to a medium bowl and let cool. Once cooled, add spinach, Parmesan cheese, & breadcrumbs to …
From delightfulmomfood.com
5/5 (1)
Total Time 3 hrs 35 mins
Category Entree, Main, Main Course, Main Dish
Calories 93 per serving
  • In a small bowl, whisk together the first 6 ingredients including full thyme sprigs. Mix together. Remove the stems of the mushrooms and set aside.
  • Cook the spinach according to the package directions. Drain extra water and cool. Using hands, squeeze any remaining water from the spinach and place in a small bowl.


SPINACH AND GOAT CHEESE STUFFED PORTOBELLO MUSHROOMS
spinach-and-goat-cheese-stuffed-portobello-mushrooms image
2019-07-10 Clean the mushrooms by carefully removing the stem and scraping the brown gills out with a spoon. Wipe clean with a towel. In a food processor …
From runninginaskirt.com
5/5 (6)
Total Time 25 mins
Category Dinner, Lunch
Calories 228 per serving
  • Clean the mushrooms by carefully removing the stem and scraping the brown gills out with a spoon. Wipe clean with a towel.
  • In a food processor blend together the cream cheese and goat cheese. Stir in the chopped spinach.


STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND GOAT …
stuffed-portobello-mushrooms-with-spinach-and-goat image
2021-04-14 Instructions. Preheat the oven. Preheat the oven to 400°f. Prepare the mushrooms. Using a damp paper towel, wipe the surface of the …
From dashofdelight.recipes
Cuisine Mediterranean
Category Appetizer, Side Dish
Servings 6
Total Time 45 mins


STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND GOAT CHEESE
The iconic magazine that investigates how and why recipes work American classics, everyday favorites, and the stories behind them Experts teach 320+ online courses for …
From cooksillustrated.com


STUFFED PORTOBELLO MUSHROOM RECIPE WITH GOAT CHEESE
2022-05-04 Stuffed Portobello Mushroom Recipe With Goat Cheese. Stuffed portobello mushrooms with crispy goat cheese a beautiful plate stuffed portobello mushrooms with crispy goat cheese a beautiful plate stuffed portobello mushrooms with roast tomatoes and goat cheese a foodcentric life stuffed portobello mushrooms with crispy goat cheese a …
From deporecipe.co


STUFFED PORTOBELLO MUSHROOMS | RICARDO
Filling. Fry the bacon in a skillet over medium heat until browned. Add the chopped mushroom stems, asparagus, bell pepper and onion. Season with salt and pepper. Sauté over medium-high heat for about 2 minutes. Add the broth. Bring to a boil and reduce until almost dry. Add the croutons and mix well. Set aside.
From ricardocuisine.com


STUFFED PORTOBELLO MUSHROOMS WITH ROAST TOMATOES AND GOAT …
2012-06-05 Pre-heat the oven to 375 (190C). Fill the caps with the roasted tomatoes and dot with the goat cheese. Sprinkle with the fresh herbs. Bake for 12 minutes or until hot and the cheese has softened. Brush with a little extra olive oil on the edges to make them shine. Serve.
From afoodcentriclife.com


STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND GOAT CHEESE
Add garlic and cook until fragrant, about 30 seconds. Stir in sherry and cook until almost no liquid remains, 1 to 2 minutes. Reduce heat to low and stir in reserved cooked mushrooms, spinach, thyme, goat cheese, cream, and walnuts. Continue cooking until cheese is melted and vegetables are well coated, 1 to 2 minutes.
From sweetpeaskitchen.com


STUFFED PORTOBELLO MUSHROOMS | KITCHN
2020-01-03 An easy vegetarian recipe for roasted portobello mushrooms stuffed with spinach, sun-dried tomatoes, and cheese. Yield Serves 4. Prep time 10 minutes. Cook time 22 minutes to 23 minutes. Show Nutrition.
From thekitchn.com


STUFFED PORTOBELLO MUSHROOMS - JO COOKS
2021-03-21 Instructions. Prep the oven: Preheat oven to 400°F. Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for …
From jocooks.com


EASY STUFFED PORTOBELLO MUSHROOMS - GRITS AND CHOPSTICKS
2019-03-28 Instructions. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Wipe the portobello mushrooms down with a damp paper toil to remove grit and dirt. Place the mushrooms, cap side down (i.e., gills up) in a roasting pan (or 9x13 casserole dish) and drizzle with olive oil. Season with salt and pepper.
From gritsandchopsticks.com


STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND GOAT CHEESE
2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


SPINACH & CHEESE STUFFED PORTOBELLO MUSHROOMS
2017-06-23 The gills are perfectly edible, but will release quite some moisture during baking (and you can fit more filling into the mushroom... win/win). Roughly chop the spinach. Mix spinach, cream cheese, grated cheese, salt and pepper in a bowl. Divide the filling among the mushrooms. Bake ca. 20-25 minutes in the middle of the oven.
From cookiesandcarrotsticks.com


STUFFED PORTOBELLO MUSHROOMS WITH CRISPY GOAT CHEESE
2018-02-09 Instructions. Roast the Portobello Mushrooms: Preheat the oven to 450°F (230°C) with a rack in the center position. Lightly spray or brush a standard sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper.
From abeautifulplate.com


STUFFED PORTOBELLO MUSHROOMS WITH CRISPY GOAT CHEESE | RECIPE ...
Oct 18, 2018 - Stuffed Portobello Mushrooms topped with marinara sauce, sautéed spinach, and crispy goat cheese. A delicious and EASY vegetarian main course! Oct 18, 2018 - Stuffed Portobello Mushrooms topped with marinara sauce, sautéed spinach, and crispy goat cheese. A delicious and EASY vegetarian main course! Pinterest. Today. Explore. When …
From pinterest.com


STUFFED PORTOBELLO MUSHROOMS OVER SAVOURY GRAINS
In a large pan, heat a drizzle of oil on medium-high. Sauté the spinach and garlic, 1 to 2 min., until wilted; season with S&P. Transfer ½ the spinach to a medium bowl. Remove the mushroom stems from the caps; roughly chop the stems. To the bowl of spinach, add the mushroom stems, panko, cheese, ⅔ of the spices and S&P; toss well.
From makegoodfood.ca


STUFFED PORTOBELLO MUSHROOMS WITH BRITTLE DUPE CHEESE
2018-02-09 Stuffed Portobello Mushrooms topped with marinara sauce, sautéed spinach, and brittle dupe cheese. A adorable and ACCESSIBLE vegetarian capital course! A adorable and ACCESSIBLE vegetarian capital course!
From goldenlawyertips.com


STUFFED MUSHROOMS {WITH SPINACH AND CHEESE} - COOKING CLASSY
2019-12-27 Fill mushrooms: Scoop out a spoonful at a time and stuff into mushrooms. Set on baking sheet, filling upright. Prepare topping, add to mushrooms: In a small mixing bowl stir together panko, remaining 1/4 cup parmesan cheese …
From cookingclassy.com


CHEESE-&-SPINACH-STUFFED PORTOBELLOS RECIPE | EATINGWELL
Step 2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes. Step 3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in …
From eatingwell.com


MEDITERRANEAN STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND …
2020-09-06 1/3 cup crumbled goat cheese (1 oz/30 g) Spray a baking dish with vegetable oil. Combine the egg and milk. Dip the portobellos in the egg wash and then in the breadcrumbs. Spray the mushrooms with vegetable oil. Place in a 400°F (200°C) oven for 15 minutes. Remove from the oven and set the oven to broil. In a skillet, heat the oil and sauté ...
From artoflivingwell.ca


10 BEST CHEESE STUFFED PORTOBELLO MUSHROOMS RECIPES | YUMMLY
2022-05-05 Tomato, Roasted Red Pepper and Goat Cheese Stuffed Portobello Mushrooms Running in a skirt. salt, olive oil, roasted red peppers, pepper, fresh oregano, portobello mushrooms and 6 more.
From yummly.com


SPINACH AND GOAT CHEESE STUFFED PORTOBELLOS
2020-08-14 Remove pan from heat and set aside. Remove mushrooms from oven and divide spinach mixture evenly among each portobello cap. Top each cap with 1 Tbsp. Parmesan cheese and 1 oz. goat cheese. Broil mushroom caps an additional 1-2 minutes until cheese starts to melt. Serve each cap topped with a drizzle of balsamic vinegar and basil.
From aicr.org


SPINACH AND CHEESE STUFFED PORTOBELLO MUSHROOMS
2019-01-27 Preheat oven to 450 degrees. Arrange mushroom caps on greased baking sheet and drizzle with olive oil, season with salt & pepper. Roast mushrooms for about 20 minutes. While mushrooms are roasting, combine spinach, 3 cheeses, artichokes and sun dried tomatoes in large bowl. Saute onion & garlic until softened and then add to bowl.
From runningtothekitchen.com


SPINACH & GOAT CHEESE STUFFED PORTOBELLOS - THE WHEATLESS KITCHEN
Preheat a small skillet over medium heat, add the olive oil, shallots, and garlic. Saute for about 2 minutes, stirring frequently, until the shallots are starting to turn slightly brown. Transfer the shallots to a mixing bowl, add the spinach, goat cheese, and a pinch of salt and pepper. Stir with a fork to evenly combine.
From thewheatlesskitchen.com


VEGETARIAN STUFFED PORTOBELLO MUSHROOMS
2021-08-24 Start by placing four large portabella mushrooms into a baking dish. Remove the inner stem first, this allows you to stuff them. Then strain out your pre frozen spinach in a strainer and mix in one cup of melted cheese to that in a separate bowl. Add in the pepper, salt and garlic powder. Stir all together and fill the mushrooms.
From canadiancookingadventures.com


STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND GOAT CHEESE
Add garlic and cook until fragrant, about 30 seconds. Stir in sherry and cook until almost no liquid remains, 1-2 minutes. Reduce heat to low and stir in reserved mushrooms, spinach, thyme, goat cheese, cream and walnuts. Continue cooking until cheese is melted and vegetables are well coated, 1-2 minutes. Remove from pan, stir in lemon juice ...
From plain.recipes


GOAT CHEESE STUFFED PORTOBELLO MUSHROOM CAP PIZZAS
So quick/easy/fresh dinners like these goat cheese stuffed portobello mushrooms caps have been on the menu now more than ever. Why these goat cheese stuffed mushroom cap pizzas are amazing: Anything that takes about 10 minutes to prep, is chock full of good-for-you ingredients and doesn’t skimp on flavor is ideal.
From lepetiteats.com


STUFFED PORTOBELLO MUSHROOMS (BEST EVER!) – A COUPLE COOKS
2021-02-10 Then drain out the liquid. See more below! Make the filling: Stir together the spinach artichoke filling using spinach, artichokes, Greek yogurt, mayo, Parmesan and spices. Stuff the mushrooms: Add the filling and top with Italian panko or Italian breadcrumbs. Bake another 10 minutes at 425 degrees.
From acouplecooks.com


PORTOBELLO MUSHROOMS STUFFED WITH GOAT CHEESE - MACHEESMO
2010-03-29 Once hot, add onions and button mushrooms and cook until the mushrooms are soft, a few minutes. Season with a pinch of salt. 5) Let your mushroom/onion mixture cool, then stir in your spinach and goat cheese. 6) Divide the filling evenly between the six mushrooms. There should be a huge mound of filling on each mushroom.
From macheesmo.com


EASY SPINACH AND GOAT CHEESE STUFFED MUSHROOMS
2020-12-03 Preheat oven to 400ºF. In a large bowl mix chopped spinach, diced sun-dried tomatoes, dry basil, garlic powder, and softened goat cheese. Use a hand mixer to mix together. Set aside. Remove stems from mushrooms. Stuff each mushroom with the spinach goat cheese mixture and place on baking sheet cap side down.
From joyfulhealthyeats.com


STUFFED PORTOBELLOS WITH MARINARA, SPINACH, AND PANKO CRUSTED …
How to Make Stuffed Portobellos with Marinara, Spinach, and Panko Crusted Goat Cheese. Roast the portobello mushrooms by preheating the oven to 425 degrees. Coat the baking sheet with olive oil cooking spray.. Toss the mushrooms in a bowl then drizzle with a tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste.
From fortheloveofcooking.net


SPINACH AND GOAT CHEESE STUFFED PORTABELLO MUSHROOMS RECIPE
Meanwhile add chopped garlic and spinach to a stovetop pan with a little oil and sautee until cooked (about 5 minutes). Add salt and pepper if desired. When mushrooms are almost done add grated goat cheese and put back in oven. Remove when cheese is melted. Simply pile the spinach on top of the cheesey mushrooms and enjoy a healthy nutritious meal.
From recipes.sparkpeople.com


GOAT CHEESE-STUFFED PORTOBELLO RECIPE - HOME CHEF
Add tomatoes and garlic salt to hot pot. Stir occasionally until tomatoes begin to release juices, 1-2 minutes. Add white wine and bring to a simmer. Adding alcohol to a hot pan may cause some flames; use caution. Once simmering, add rice. Stir occasionally until rice …
From homechef.com


STUFFED PORTOBELLO MUSHROOMS WITH GOATS CHEESE RECIPES
2022-05-09 Goat Cheese and Herb Stuffed Portobello Mushrooms 365 Days of Easy Recipes lemon, shallot, goat cheese, salt, garlic, olive oil, pepper and 4 more Stuffed Portobello Mushrooms with Crispy Goat Cheese A Beautiful Plate
From yummly.com


GRILLED SPINACH AND CHEESE STUFFED PORTOBELLO MUSHROOMS
2012-03-06 Clean mushrooms and remove gills using a spoon. Brush all over with olive oil and set aside. Light a chimney 3/4 full of charcoal. While the fire is lighting, mix the spinach, cheese, and garlic together in a bowl to make the filling. Adjust seasoning with salt and pepper to taste. Stuff each mushroom with a generous portion of the filling.
From meatwave.com


PORTOBELLO MUSHROOMS WITH GOAT CHEESE RECIPE - TODAY.COM
2021-07-12 16 portobello mushrooms, stems removed. 1 dash extra-virgin olive oil. 1 dash salt, plus more as needed. 2 shallots, diced. 1 cup (8-ounces) goat cheese, at room temperature. 2 lemons, juiced.
From today.com


SPINACH ARTICHOKE STUFFED MUSHROOMS RECIPE - THERESCIPES.INFO
Spinach Artichoke Stuffed Mushrooms Recipe ... (vegan, gluten... best www.yummly.com. mushrooms, vegan cream cheese, vegan mayonnaise, frozen... See more result ›› See also : Artichoke Stuffed Portobello Mushroom Recipes , Spinach Artichoke Dip Stuffed Mushrooms 94. Visit site . Share this result ×. Spinach & Artichoke Stuffed Mushrooms (vegan, Gluten...
From therecipes.info


SPINACH STUFFED PORTOBELLO MUSHROOMS - THE LIVE-IN KITCHEN
2018-11-27 Preheat the oven to 450ºF. Place marinated mushrooms stem side down on a rimmed baking sheet. Bake 10 minutes. Meanwhile, prepare the filling by combining spinach, ¼ cup Parmesan cheese, and heavy cream in a medium bowl. Season to taste with salt and pepper. Remove the mushrooms from the oven and flip.
From theliveinkitchen.com


STUFFED PORTOBELLO MUSHROOMS MEAL KIT DELIVERY | GOODFOOD
While the mushrooms roast, in a large pan, heat a drizzle of oil on medium-high. Add the onions and remaining garlic; sauté, stirring frequently, 30 seconds to 1 minute, until fragrant.Add 1 tbsp butter (double for 4 portions). Once the butter has melted, add ⅔ of the spinach and sauté, stirring frequently, 1 to 2 minutes, until wilted; season with ½ the remaining spice blend and S&P.
From makegoodfood.ca


SPINACH & GOAT CHEESE STUFFED PORTOBELLOS - FAT FLUSH
Preheat the oven to 375°F; lightly coat a baking sheet with a few spritzes of olive oil. In a medium-size skillet, heat the broth over medium heat. Saute the onions, peppers, and seasoning in the broth for about 5 minutes, or until the veggies are tender and being to brown. Stir in the spinach; cook just until the spinach wilts, about 1 minute.
From fatflush.com


STUFFED PORTOBELLO MUSHROOMS WITH CRISPY GOAT CHEESE | RECIPE CART
8 large (4-inch diameter) portobello mushrooms (see tips of success), stems trimmed extra virgin olive oil salt and pepper 1 tablespoon extra virgin olive oil extra virgin olive oil salt and pepper 1 tablespoon extra virgin olive oil
From getrecipecart.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #appetizers     #vegetables     #dietary     #low-sodium     #low-carb     #mushrooms     #low-in-something

Related Search