Best Spinach And Artichoke Stuffed Portobellos Recipes

SPINACH AND ARTICHOKE STUFFED PORTOBELLOS

Spinach and Artichoke Stuffed Portobellos image

Provided by Rachael Ray : Food Network

Time 25m

Yield 20 pieces of stuffed portobell

Number Of Ingredients 14

Ingredients

2 teaspoons extra-virgin olive oil, a drizzle
5 medium portobello mushroom caps
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1 pound fresh spinach, coarsely chopped
1 can, 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels
Salt and freshly ground black pepper
4 to 6 sprigs fresh thyme, chopped, about 2 tablespoons
3 slices Italian bread, toasted and chopped into small cubes
1/2 cup packaged or canned chicken or vegetable stock
1/4 cup grated Parmigiano-Reggiano, a handful

Steps:

Preheat oven to 375 degrees F.
Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.

CHICKEN, ARTICHOKE, AND SPINACH-STUFFED PORTOBELLOS

Chicken, Artichoke, and Spinach-Stuffed Portobellos image

These stuffed mushroom caps turn an appetizer into a meal. Serve with a piece of crusty bread and a side salad, if desired. This recipe was made in a Panasonic CIO.

Provided by Soup Loving Nicole

Categories Trusted Brands: Recipes and Tips Panasonic

Time 43m

Yield 4

Number Of Ingredients 9

Ingredients

1 ½ pounds skinless, boneless chicken breasts, chopped
1 (15 ounce) jar Alfredo sauce
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (7.5 ounce) jar quartered artichoke hearts, drained and chopped
1 teaspoon red pepper flakes
1 (6 ounce) package shredded Parmesan cheese, divided
4 large portobello mushroom caps, stems and gills removed
1 tablespoon olive oil
salt and ground black pepper to taste

Steps:

Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
Divide the chicken filling among the mushroom caps and top with remaining Parmesan cheese. Place mushroom caps on the grill pan of the Panasonic Countertop Induction Oven.
Press "Auto Cook". Select Poultry with Vegetables setting and press "Start". Turn the dial to select 2 pounds and press "Start" again. Cook until chicken is no longer pink and mushrooms are tender, about 23 minutes.

Nutrition Facts : Calories 761.9 calories, Carbohydrate 16 g, Cholesterol 177.3 mg, Fat 51.1 g, Fiber 4.2 g, Protein 61.4 g, SaturatedFat 21.1 g, Sodium 2179.5 mg, Sugar 4.4 g