Best Mediterranean Stuffed Portabella Mushrooms Recipes

GREEK STUFFED PORTOBELLO MUSHROOMS

Greek Stuffed Portobello Mushrooms image

A mixture of tomatoes, spinach, feta, olives and fresh oregano gives portobellos a Mediterranean vibe in this healthy stuffed mushroom recipe. Serve these along with chicken, fish or tofu as a super-satisfying side dish, or add a hearty salad and make them the centerpiece of a vegetarian dinner.

Provided by Carolyn Casner

Categories Healthy Portobello Mushroom Recipes

Time 25m

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 clove garlic, minced
½ teaspoon ground pepper, divided
¼ teaspoon salt
4 portobello mushrooms (about 14 ounces), wiped clean, stems and gills removed
1 cup chopped spinach
½ cup quartered cherry tomatoes
⅓ cup crumbled feta cheese
2 tablespoons pitted and sliced Kalamata olives
1 tablespoon chopped fresh oregano

Steps:

Preheat oven to 400 degrees F.
Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, 8 to 10 minutes.
Meanwhile, combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.

Nutrition Facts : Calories 151.2 calories, Carbohydrate 6.6 g, Cholesterol 11 mg, Fat 8.5 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 390.4 mg, Sugar 3.5 g

MEDITERRANEAN STUFFED PORTABELLA MUSHROOMS

Mediterranean Stuffed Portabella Mushrooms image

Great versatile recipe. I think it would make great appetizers with the baby portabellas. The original recipe calls for 1/2 cup of bell pepper (half red and half green, but I replaced it with the shredded zucchini. It makes it more moist

Provided by Kanzeda

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb portabella mushroom cap (4 caps)
1/4 cup onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup carrot, finely chopped
1/4 cup zucchini, shredded
1/4 teaspoon italian seasoning
4 garlic cloves, minced
cooking spray
3 cups croutons
1/2 cup vegetable broth
2 ounces feta cheese, crumbled
3 tablespoons balsamic vinaigrette
4 teaspoons parmesan cheese, grated
1/4 teaspoon black pepper
4 cups mixed salad greens (I like spring mix)

Steps:

Heat oven to 350°F.
Remove stems from mushrooms and chop finely. I'm not a chopped so at this time I pull out the electric processor. If you are using the bell peppers, you should only use 1/4 cup of the mushroom stems. I use all of them. Combine the onion through the garlic.
Heat a skillet over medium, coat the pan with cooking spray. Add the chopped veggie mix to the pan and cook 10 minutes until they are tender.
Toss the veggie mix and the bread in a separate bowl. Add the broth slowly, tossing to coat. Add feta and toss gently.
Coat a baking sheet with cooking spray.
Brush cleaned mushrooms with 1 tablespoon of the vinaigrette, sprinkle with parmesan and black pepper, top each mushroom with 1/2 cup of bread mixture.
Bake for 25 minutes or until mushrooms are tender.
Combine remaining 2 tablespoons of dressing and salad greens.
Serve 1 cup of greens with 1 mushroom cap.

Nutrition Facts : Calories 181.9, Fat 5.5, SaturatedFat 2.9, Cholesterol 14.8, Sodium 368.5, Carbohydrate 26.2, Fiber 3.5, Sugar 3.7, Protein 8.8

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