Stuffed Portobello Mushrooms Recipes

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STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.

Provided by JimmyDean

Categories     Trusted Brands: Recipes and Tips     Jimmy Dean

Time 30m

Yield 12

Number Of Ingredients 8

1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
2 cups shredded Italian cheese blend, divided
½ cup ricotta cheese
2 green onions, thinly sliced
3 tablespoons finely chopped sun-dried tomatoes, rehydrated
12 medium portobello mushroom caps
2 tablespoons olive oil
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
  • Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
  • Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
  • Bake 10-12 minutes or until mushrooms are tender.

Nutrition Facts : Calories 202 calories, Carbohydrate 8.2 g, Cholesterol 30.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.3 g, Sodium 286.7 mg, Sugar 3 g

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

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

This meaty mushroom creates a perfect marriage with creamy goat cheese. For a savory variation, try feta or herbed cream cheese. Mike Bass, Alvin, Texas

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 6 servings.

Number Of Ingredients 5

6 medium portobello mushrooms
1/2 cup crumbled goat cheese
6 tablespoons roasted sweet red peppers strips
Pepper to taste
1 tablespoon olive oil

Steps:

  • Remove stems from mushrooms (discard or save for another use). Place mushroom caps on a rack in a shallow roasting pan; fill each with a rounded teaspoonful of goat cheese. Top each with 1 tablespoon red pepper strips. Sprinkle with pepper; drizzle with oil. , Bake at 350° for 15-20 minutes or until mushrooms are tender and cheese is melted.

Nutrition Facts : Calories 86 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 110mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors. For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them. "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table," said Ms. Wenz. "To make up for it, the following year I made jumbo portobellos stuffed with beans, spinach, and I made them the star attraction of the meal."

Provided by Tara Parker-Pope

Categories     main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 large portobello mushrooms, stems removed
4 teaspoons olive oil, divided
2 teaspoons balsamic vinegar
1/2 teaspoon sea salt, divided
1/2 teaspoon black pepper, divided
2 medium-sized shallots, chopped
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
2 cups spinach, chopped and tightly packed
1/4 cup vegetable or mushroom broth
1 1/2 cups cooked cannellini beans
2 tablespoons flat-leaved parsley, chopped
2 tablespoons breadcrumbs, plus more if desired
2 tablespoons nutritional yeast, plus more if desired

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place the mushroom caps on it, upside down. Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt and ¼ teaspoon black pepper. Brush the mushrooms with the mixture and bake for 10 to 15 minutes, until tender.
  • In a large skillet over medium-high heat, heat remaining olive oil and cook the shallots for 5 minutes, until beginning to brown. Add the garlic and rosemary and cook for another minute or two. Stir in the spinach and broth. Remove from heat as soon as the spinach begins to wilt.
  • In a large bowl, mix together the shallot-spinach mixture, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper. Divide the mixture among the mushrooms. Sprinkle the tops with some extra breadcrumbs and nutritional yeast for more crunch, if desired. Bake for another 10 to 15 minutes, until heated throughout. Serve hot.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 6 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 297 milligrams, Sugar 7 grams, TransFat 0 grams

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

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

Provided by Boomette

Categories     Spinach

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

2 portabella mushrooms
balsamic vinegar
1 tablespoon olive oil
2 garlic cloves, minced
1/4 onion, chopped
1 yellow pepper, roasted and chopped
2 roma tomatoes, chopped
2 cups fresh spinach
1/4 cup breadcrumbs
italian seasoning (I use a blend from Emeril)
mozzarella cheese

Steps:

  • Preheat the oven to 375 degrees. Remove the stem and gills from the mushroom. I use a spoon to scoop them out.
  • Brush the mushrooms with balsamic vinegar.
  • Heat olive oil in a small saute pan. Add the onions and garlic. Cook until tender. Add in peppers. Cook until tender.
  • Add in tomatoes and spinach. Cook until spinach wilted and "cooked.".
  • Divide the filling and stuff the mushrooms.
  • Sprinkle breadcrumbs on the top and add Italian seasoning. Top with cheese.
  • Place on a baking sheet and bake for about ten minutes or until the cheese is melted. (At the end, I put the oven to broil and let the cheese golden).

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

A recipe from my Timeless Recipes cookbook. A rich crab & artichoke stuffed portobello. This would be a great entertaining dish to wow your guests!

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon garlic, minced
salt and pepper
6 -8 portabella mushrooms, stems removed
1 lb crabmeat
1 (14 ounce) can water-packed artichoke hearts, quartered
1/2 cup cream cheese, softened
1/4 cup mayonnaise
1 lemon, juice of
1 tablespoon Worcestershire sauce
4 plum tomatoes

Steps:

  • Combine the balsamic vinegar, olive oil, garlic, salt and pepper in a bowl and mix well. Marinate the mushrooms in the vinegar mixture for 20 minutes. Combine the crab meat, artichoke hearts, cream cheese, mayonnaise, lemon juice, worcestershire sauce, salt and pepper in a bowl and mix well. Remove the mushrooms from the marinade and discard the marinade. Grill the mushrooms over hot coals until they begin to get soft. Place them stem side up on a baking sheet. Cut each tomato into 5 slices and arrange on top of the mushrooms. Divide the crab mixture evenly and place firmly on top of the tomatoes. Bake at 350 degrees for 15-20 minutes or until the mushrooms are tender and the stuffing is heated through. Prep time includes marinating time.

Nutrition Facts : Calories 331.3, Fat 20, SaturatedFat 5.6, Cholesterol 55.5, Sodium 845.6, Carbohydrate 20.7, Fiber 7.3, Sugar 8.8, Protein 19.2

CLAM-STUFFED PORTOBELLO MUSHROOMS



Clam-Stuffed Portobello Mushrooms image

This is a take on an appetizer I used to order at a chain Italian restaurant.

Provided by thedailygourmet

Categories     Stuffed Mushrooms

Time 40m

Yield 10

Number Of Ingredients 9

¼ cup extra-virgin olive oil, divided
1 pound portobello mushrooms
1 tablespoon minced garlic
1 (6.5 ounce) can chopped clams, drained
⅔ cup panko bread crumbs
½ cup grated Parmesan cheese
1 tablespoon Italian seasoning
2 teaspoons chopped fresh flat-leaf parsley
salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease 9x13-inch pan with 2 tablespoons olive oil.
  • Use a dry vegetable brush or paper towel to lightly scrub mushrooms to remove any dirt. Separate stems from mushroom caps. Use a small spoon to carefully scoop out the dark mushroom gills to make more room for the stuffing; discard gills. Chop mushroom stems finely and set aside.
  • Place remaining 2 tablespoons olive oil in a skillet and heat over medium heat for a few minutes. Add garlic and mushroom stems and cook, stirring constantly, for 4 to 5 minutes. Turn off heat. Add clams, panko, Parmesan cheese, Italian seasoning, parsley, salt, and pepper and mix to combine.
  • Fill mushroom caps with the mixture and place in the prepared pan.
  • Bake in the preheated oven until sizzling, about 20 minutes.

Nutrition Facts : Calories 127.8 calories, Carbohydrate 9 g, Cholesterol 15.9 mg, Fat 7.5 g, Fiber 0.9 g, Protein 8.3 g, SaturatedFat 1.6 g, Sodium 120.1 mg, Sugar 0.9 g

STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA



Stuffed Portobello Mushrooms with Spinach and Feta image

A delicious and light lunch or supper!

Provided by Ninadetusojos

Categories     Stuffed Mushrooms

Time 45m

Yield 4

Number Of Ingredients 7

4 large portobello mushroom caps
1 cup crumbled feta cheese
1 cup torn fresh spinach
4 small Campari tomatoes, sliced
½ teaspoon dehydrated minced garlic, or to taste
salt and ground black pepper to taste
1 teaspoon balsamic vinegar, or to taste

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.

Nutrition Facts : Calories 247.9 calories, Carbohydrate 31.1 g, Cholesterol 33.4 mg, Fat 9.2 g, Fiber 9 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 463.2 mg

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Top Asked Questions

What are the best ways to cook Portabello mushroom?
The massive portabello mushroom has a ton of different ways you can cook it to bring out all it has to offer. 1. Portabella Mushroom Fries 2. Stuffed Portobello Mushrooms 3. Black Bean & Portobello Burrito 4. Grilled Portobello Mushrooms 5. Broccoli & Portobello Stir Fry 6. Portobello Mushroom Burger 7. Black Bean & Portobello Enchiladas 8.
What is in Portobello mushrooms stuffed mushrooms?
These vegetarian portobello stuffed mushrooms are filled with marinara sauce (store-bought or homemade), sautéed spinach, and a crispy panko breadcrumb coated goat cheese medallions. The trick to the crispy topping is to lightly sauté panko breadcrumbs with melted butter, finely chopped shallots, and garlic.
What is the best way to cook Stuffed mushrooms?
These Stuffed Portobello Mushrooms are the BEST EVER! With chicken, breadcrumbs, cheese & red pepper, this will become your go-to recipe. Preheat oven to 400 F. Add 1/2 tbsp of olive oil to chicken and season with salt & pepper.
How to cook portobello mushrooms with spinach and spinach?
Preheat your oven to 400°F (200°C). To prepare the portobello mushrooms, start by trimming off the stems and discard them. Peel the outside skin as it may contain dirt. Most recipes require removing the gills but I like to keep them for a richer flavor. Finely chop the spinach and add it to a mixing bowl.

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