Best Spinach Stuffed Portabella Mushrooms Recipes

SPINACH & CRAB STUFFED PORTABELLA MUSHROOMS

Steps:

• Defrost spinach and thoroughly squeeze out all excess fluid.
• Drain crabmeat well.
• Mix together spinach, eggs, cheeses, bread crumbs crabmeat, garlic & salt. Saving 1/2 of the Mozzarella for topping.
• Stuff into mushroom caps.
• Top with mozzarella cheese.
• Bake on cookie sheet 400 degrees for approx 20 minute.

SPINACH STUFFED PORTABELLA MUSHROOMS.

Steps:

• Defrost spinach and squeeze out excess liquid.
• Mix in eggs, bread crumbs, cheeses and seasoning.
• Stuff into Mushroom caps.
• Place caps on non- stick cookie sheet, Bake at 400 degrees for 20 minutes.

SPINACH & PECAN STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 375.
• Place portabella mushrooms, gills up, in a greased baking dish. Set aside.
• Heat oil in a large frying pan over medium heat.
• Add onions and thyme to pan and cook until onions are translucent.
• Add garlic to pan and cook until softened, approximately 2 minutes. Be careful not to burn your garlic.
• Add spinach and breadcrumbs to pan.
• There will probably be little to no liquid in the pan at this point so you will need to add some water to moisten the breadcrumbs. Add a little at a time until the mixture is able to hold itself together nicely. If you add too much water, just keep the pan over the heat until the water has evaporated sufficiently.
• Add the pecans.
• Remove pan from heat and add parmesan cheese.
• Salt and pepper to taste.
• Divide mixture and mound over the portobello mushrooms.
• Add a very light sprinkle of parmesan over the tops, merely for decoration, if you like.
• Bake for 30 minutes until mushrooms are cooked through.