Best Stuffed Portobello Mushrooms Recipes

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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

SAUSAGE-STUFFED PORTOBELLO MUSHROOMS



Sausage-Stuffed Portobello Mushrooms image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 6 mushrooms

Number Of Ingredients 22

6 portobello mushrooms, stemmed (reserve 1 cup minced stems)
3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
12 ounces hot Italian sausage
12 ounces sweet Italian sausage
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
1/2 cup plain bread crumbs
1/2 cup freshly grated Parmesan
1/4 cup plus 1 tablespoon minced fresh parsley leaves
2 teaspoons Essence, recipe follows
1 egg, lightly beaten
Balsamic vinegar, for drizzling
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
  • Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
  • Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
  • Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William and Morrow, 1993.

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

BACON AND CHEESE STUFFED PORTOBELLO MUSHROOMS



Bacon and Cheese Stuffed Portobello Mushrooms image

This is my own version of stuffed mushrooms. It is full of cheesy goodness and of course bacon! I hope you all enjoy!

Provided by angeldawn89

Categories     < 60 Mins

Time 35m

Yield 2 stuffed mushrooms, 2 serving(s)

Number Of Ingredients 8

2 large portabella mushrooms
2 tablespoons extra virgin olive oil
1/2 sweet onion
4 ounces cream cheese
4 slices bacon (precooked)
1/3 cup mozzarella cheese
1 tablespoon parmesan cheese
salt and pepper

Steps:

  • Preheat oven to 400 degrees.
  • Wash the portobellos then scrape out the gills and remove the stems.
  • Place them cap down in a pan then drizzle 2 tbsp of olive oil over them.
  • Roast in the oven for 12 minutes.
  • While they are roasting, in a skillet over medium heat add a tbsp of olive oil.
  • Chop the onions up and put them to the skillet. Cook until they start to brown, about 5 minutes.
  • Add the bacon and cook for an additional 2 minutes.
  • Remove from heat and stir in the cream cheese.
  • Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again.
  • Spread the mixture onto the mushrooms.
  • Distribute the Parmesan cheese over each mushroom.
  • Distribute the Mozzarella Cheese on each mushroom.
  • Place back into the oven for 5 minutes.
  • Take out and enjoy!

FETA-STUFFED PORTOBELLO MUSHROOMS



Feta-Stuffed Portobello Mushrooms image

My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. -Amy Martell, Canton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

4 large portobello mushrooms (4 to 4-1/2 inches)
2 tablespoons olive oil
1 garlic clove, minced
1/4 teaspoon salt
1 cup (4 ounces) crumbled feta cheese
1/2 cup prepared pesto

Steps:

  • Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.

Nutrition Facts : Calories 273 calories, Fat 22g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 783mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.

SHRIMP-STUFFED PORTOBELLO MUSHROOMS



Shrimp-Stuffed Portobello Mushrooms image

Categories     Mushroom     Shellfish     Bake     Cocktail Party     Quick & Easy     Mayonnaise     Parmesan     Basil     Rosemary     Shrimp     Bon Appétit

Yield Makes 4 (appetizer) servings

Number Of Ingredients 10

1/4 cup olive oil
1/2 cup chopped onion
1/4 cup chopped fresh basil
3 large garlic cloves, chopped
1/2 teaspoon chopped fresh rosemary
6 ounces cooked bay shrimp
2/3 cup fresh breadcrumbs made from crustless French bread
1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
8 2- to 2 1/2-inch portobello mushrooms, dark gills removed

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add onion, basil, garlic, and rosemary. Sauté until onion softens, about 5 minutes. Transfer to medium bowl; mix in shrimp, breadcrumbs, cheese, and mayonnaise. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Mound shrimp filling in mushrooms, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot.

GRILLED STUFFED PORTOBELLO MUSHROOMS



Grilled Stuffed Portobello Mushrooms image

A good dish that goes with almost anything year round. You can double this recipe and serve as a main dish with rice. Enjoy!

Provided by Michael

Categories     Everyday Cooking     Vegetarian

Time 35m

Yield 4

Number Of Ingredients 7

½ cup finely chopped red bell pepper
1 clove garlic, minced
¼ cup olive oil
¼ teaspoon onion powder
1 teaspoon salt
½ teaspoon ground black pepper
4 portobello mushroom caps

Steps:

  • Preheat grill for medium heat.
  • In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
  • Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 7.3 g, Fat 13.8 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 589.4 mg, Sugar 2.8 g

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.

GRILLED STUFFED PORTOBELLO MUSHROOMS



Grilled Stuffed Portobello Mushrooms image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 large portobello mushrooms, stem and gills removed
2 tablespoons canola oil, for brushing mushrooms
1 cup pre-made pesto sauce (brand of choice)
3/4 cup grated Parmesan
1/2 cup julienned sun-dried tomatoes with oil
1/2 cup panko bread crumbs
1 cup shredded part-skim mozzarella cheese
Salt and freshly ground black pepper

Steps:

  • Preheat the grill to medium heat
  • Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water. Brush the tops of the mushrooms with canola oil and set aside.
  • In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs. Season with salt and pepper, to taste, and mix thoroughly. Divide the mixture evenly into the 4 mushroom caps and top each with some mozzarella cheese. Put on the grill and cook until cheese is melted, about 10 minutes. Transfer to a serving dish and serve immediately.

PORTOBELLO MUSHROOMS STUFFED WITH EGGPLANT AND GORGONZOLA



Portobello Mushrooms Stuffed with Eggplant and Gorgonzola image

Provided by Eileen M. Watson

Categories     Cheese     Mushroom     Appetizer     Bake     Sauté     Dinner     Eggplant     Fall     Family Reunion     Bon Appétit     Florida     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

6 5- to 6-inch-diameter portobello mushrooms, stemmed
1/4 cup olive oil
4 Japanese eggplants (unpeeled), finely chopped
6 tablespoons chopped drained oil-packed sun-dried tomatoes
2 garlic cloves, minced
1/4 cup dry red wine
6 ounces crumbled Gorgonzola cheese
2 tablespoons chopped fresh basil
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 375°F. Arrange mushrooms, rounded side down, on large baking sheet. Heat oil in heavy medium skillet over medium heat. Add eggplant, sun-dried tomatoes and garlic. Sauté until eggplant is soft, about 8 minutes. Stir in red wine and simmer until liquid evaporates, about 2 minutes. Remove skillet from heat; stir in Gorgonzola cheese and 1 tablespoon basil. Season with salt and pepper. Spoon mixture evenly into mushroom caps. Sprinkle with Parmesan cheese. Cover mushrooms with aluminum foil. Bake mushrooms for 15 minutes. Remove foil and continue baking until cheese melts, filling bubbles and mushrooms are tender when pierced with sharp knife, about 10 minutes. Sprinkle mushrooms with remaining 1 tablespoon basil and serve warm.

RICOTTA-STUFFED PORTOBELLO MUSHROOMS



Ricotta-Stuffed Portobello Mushrooms image

These mushrooms are rich and creamy and bright at the same time because of the fresh herbs and tomato. I especially like to serve them with grilled asparagus. -Tre Balchowsky, Sausalito, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

3/4 cup reduced-fat ricotta cheese
3/4 cup grated Parmesan cheese, divided
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons minced fresh parsley
1/8 teaspoon pepper
6 large portobello mushrooms
6 slices large tomato
3/4 cup fresh basil leaves
3 tablespoons slivered almonds or pine nuts, toasted
1 small garlic clove
2 tablespoons olive oil
2 to 3 teaspoons water

Steps:

  • In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices., Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula., Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.

Nutrition Facts : Calories 201 calories, Fat 13g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 238mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

MARINATED AND STUFFED PORTOBELLO MUSHROOMS WITH PARMESAN-HERB BREADCRUMBS



Marinated and Stuffed Portobello Mushrooms with Parmesan-Herb Breadcrumbs image

Sauteed summer squash and tomatoes fill grilled balsamic-mustard marinated portobello caps and topped with seasoned breadcrumbs before broiling until crispy.

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 14

1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
3 tablespoons balsamic vinegar
1 tablespoon whole-grain mustard, such as Maille
Kosher salt and freshly cracked black pepper
4 large portobello mushroom caps, stems and gills removed
1 large shallot, minced
2 large cloves garlic, minced
Pinch red pepper flakes
2 cups diced yellow squash (2 to 3 squash)
2 cups diced zucchini (1 to 2 zucchini)
2 plum tomatoes, diced
1/2 cup panko
1/2 cup freshly grated Parmesan
2 tablespoons minced parsley leaves

Steps:

  • Position an oven rack 4 inches from the broiler and preheat the broiler to high.
  • Whisk together 1/4 cup of the oil, the vinegar and mustard in a 9- by 13-inch baking dish. Season with salt and pepper. Dip each mushroom cap in the marinade, turning to coat on all sides. Let the mushrooms sit in the marinade for 15 to 20 minutes.
  • Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shallots and saute until just beginning to soften, about 2 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the squash, zucchini and tomatoes, sprinkle with salt and pepper and saute until beginning to soften, 4 minutes.
  • Mix together the panko, Parmesan and parsley in a small bowl. Season with salt and pepper and set aside.
  • Heat a grill pan over medium-high heat. Grill the mushrooms, cap-side down, until slightly charred, about 3 minutes per side. Wipe out the baking dish with a paper towel and return the mushrooms to the baking dish, cap-side down. Divide the sauteed vegetables among the mushroom caps. Cover the vegetables with the panko mixture, drizzle with a bit of olive oil and place under the broiler until browned, about 2 minutes. Serve hot or at room temperature.

SHRIMP AND CRAB STUFFED PORTOBELLO MUSHROOMS



Shrimp and Crab Stuffed Portobello Mushrooms image

This is a great way to use the crab legs after you've been picking and eating crabs! Still have corn, crabs, and shrimp from last night's dinner? This is the answer.

Provided by Elizabeth W.

Categories     Crab

Time 35m

Yield 4 Stuffed portobello mushrooms, 4 serving(s)

Number Of Ingredients 15

4 medium portabella mushrooms (cleaned and stems saved for adding back into mixture)
2 tablespoons butter or 2 tablespoons margarine
1 small onion, finely chopped
1 garlic clove, minced
1/2 lb shrimp (peeled, deveined, and cooked shrimp, chopped)
1 cup crabmeat (fresh if you have been picking)
1 ear of corn (kernels cut off cobb)
1/2 cup breadcrumbs
1 egg, slightly beaten
1 tablespoon fresh lemon juice
1/2 teaspoon red pepper flakes
1 ounce parmigiano-reggiano cheese, grated
4 ounces cream cheese, softened
2 teaspoons parsley (fresh, chopped)
salt & pepper (to taste)

Steps:

  • Preheat oven to 425ºF.
  • Wipe mushrooms with a clean, damp cloth or paper towel. Remove mushroom stems and chop them coarsely; set aside.
  • In a large skillet, melt butter or margarine over medium heat. Cook onion, garlic, corn, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Remove from heat. Stir in all remaining ingredients.
  • Place portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among portobello caps.
  • Bake, uncovered, about 15 minutes or until mushrooms are tender.

Nutrition Facts : Calories 339.4, Fat 20.6, SaturatedFat 11.1, Cholesterol 169.6, Sodium 713.2, Carbohydrate 22.1, Fiber 2.6, Sugar 6.4, Protein 18.4

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

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

PORTOBELLO MUSHROOMS STUFFED WITH CHICKEN



Portobello Mushrooms Stuffed with Chicken image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 16

1 medium head garlic
3 tablespoons olive oil
2 large Vidalia onions
6 large portobello mushroom caps, stems removed (save stems)
1/2 pound crimini mushrooms
1 1/2 pounds boneless, skinless chicken breasts cut into 1/4-strips
1 tablespoons all-purpose flour
1 teaspoon salt and freshly ground black pepper
1 teaspoon red pepper flakes to taste (optional)
1/2 cup dry white wine
1 tablespoon butter
1 teaspoon fresh herbs, shredded (such as basil and Italian parsley) to taste
2 each, whole green, yellow, and red bell peppers; stems and seeds removed, cut in strips
1/4 cup shredded, aged Parmesan cheese
Thinly sliced chunks of very dry, aged Parmesan cheese, for top and presentation
Basil sprigs, for garnish

Steps:

  • Heat barbecue grill until very hot. Prepare garlic for roasting be removing outer, papery layer. Slice off top of garlic so that cloves are exposed. Drizzle with 1/2 teaspoon of olive oil, wrap tightly in double thick square of foil and place directly on rack of hot grill. Repeat this same procedure with onions (warp individually).
  • Rub portobello caps, stems, criminis with olive oil, salt and pepper, add to grill with onions and garlic. Remove portobello caps, stems, and criminis from grille after lightly browned (do not overcook, approximately 3 to 5 minutes on each side). Cut portobello stems and criminis into 1/4-inch strips, set aside, keep warm while cooking chicken.
  • On the stove (or in a pan on the barbecue grill), heat a saute pan until hot, add 1 tablespoon of olive oil, add the roasted garlic and saute for 15 seconds (do not brown). Reduce heat to medium high, toss chicken strips in flour, and add to garlic mixture. Season with salt and pepper, add red pepper flakes and saute quickly until lightly golden browned and chicken begins to stick to pan. Add wine, butter and reduce heat to medium. Continue cooking until light sauce develops (approximately 5 minutes), toss in herbs and continue cooking for 1 to 2 minutes then remove from heat.
  • To assemble, place mushroom caps on plates, sprinkle with shredded Parmesan cheese. Gently toss together chicken strips, pepper strips, onion strips, and mushroom strips and pile on portobello cap. Add 2 to 3 Parmesan curls, decorate with a basil sprig and serve warm.

GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA



Grilled and Stuffed Portobello Mushrooms with Gorgonzola image

Provided by Giada De Laurentiis

Categories     appetizer

Time 42m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons olive oil, plus 1/4 cup
12 ounces turkey sausage, casings removed
2 cloves garlic, minced
1/2 cup mascarpone cheese, at room temperature
2 tablespoons fresh thyme
2 tablespoons fresh oregano
3/4 cup plain breadcrumbs
1 cup (4 ounces) Gorgonzola, crumbled
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
6 large portobello mushrooms, stems removed

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 of the Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
  • Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes.
  • Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

VEGETABLE-STUFFED PORTOBELLO MUSHROOMS



Vegetable-Stuffed Portobello Mushrooms image

This is the perfect way to eat your vegetables and add another recipe to your list of vegetarian meals. The dish can be served alone or over angel hair pasta. Any leftover stuffing can be used the next day in an egg white omelet.

Provided by Elise

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h37m

Yield 4

Number Of Ingredients 11

1 cup balsamic vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
4 large portobello mushrooms, wiped clean and stems removed
2 tablespoons olive oil
1 small eggplant, peeled and diced
1 cup frozen spinach
½ cup shredded mozzarella cheese
2 plum tomatoes, diced
1 (6 ounce) jar artichoke hearts in brine, drained and chopped
¼ cup grated Parmesan cheese

Steps:

  • Stir the balsamic vinegar, garlic powder, and onion powder together in a small bowl until blended. Place the mushrooms into a large resealable plastic bag. Pour in the balsamic vinegar mixture, seal bag, and turn gently to coat mushrooms evenly with marinade. Place in refrigerator for 1 hour.
  • Place the olive oil into a skillet, and heat over medium-high heat. Stir in the eggplant and spinach; cook and stir until eggplant turns golden brown, about 5 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
  • Remove mushrooms from marinade, shake off any excess, and discard marinade. Place mushrooms in prepared dish, top side down. Spoon the eggplant and spinach mixture evenly over the mushrooms. Sprinkle with mozzarella cheese. Divide the tomatoes and artichoke hearts evenly between the mushrooms. Top each mushroom with Parmesan cheese.
  • Place in preheated oven, and bake until the cheese melts, about 12 minutes. Serve hot.

Nutrition Facts : Calories 260.2 calories, Carbohydrate 29.9 g, Cholesterol 14.5 mg, Fat 11.7 g, Fiber 8.1 g, Protein 13.4 g, SaturatedFat 3.5 g, Sodium 494.7 mg, Sugar 15.4 g

SPINACH & RICOTTA STUFFED PORTOBELLO MUSHROOMS



Spinach & Ricotta Stuffed Portobello Mushrooms image

These stuffed portobello mushrooms are fresh and fantastic. Super hearty, they're stuffed with spinach, cheese, and fresh veggies. Red bell peppers add a mild flavor to the cheesy filling while onion gives a little bite. We added the optional bacon and love the saltiness it adds to the filling. Enjoy these portobello mushrooms...

Provided by Jennifer Bass

Categories     Vegetable Appetizers

Time 40m

Number Of Ingredients 10

3 medium portobello mushrooms, stemmed and gills scraped out
2 c fresh spinach
1/2 c water
1/2 c red bell pepper, diced small
1/3 c diced onion (small dice)
1 c part-skim ricotta cheese
1/4 c grated Parmesan cheese
1 c shredded mozzarella, divided
1 tsp fresh garlic, minced
2 slice bacon, cooked & crumbled (optional)

Steps:

  • 1. Preheat oven to 425. Cover a baking sheet with foil and lightly spray with non-cooking spray. Place mushrooms, gill side up, on baking sheet.
  • 2. In a small skillet, add the spinach with 1/2 cup water and cover. Cook on medium-high heat until spinach has wilted. Drain well and squeeze to remove any excess water. Set aside.
  • 3. Combine the ricotta, Parmesan, and 3/4 cup mozzarella in a medium-sized bowl.
  • 4. Add the bell pepper, onion, garlic, and spinach. Combine well.
  • 5. If you opted for the bacon, mix it in.
  • 6. Stuff mushrooms with cheese mixture.
  • 7. Top with remaining mozzarella.
  • 8. Bake for approximately 25 minutes.

FOUR CHEESE MASHED POTATO STUFFED PORTOBELLO MUSHROOMS



Four Cheese Mashed Potato Stuffed Portobello Mushrooms image

Four Cheese Mashed Potato Stuffed Portobello Mushrooms make a fast and filling vegetarian main course hot off the grill or turn this recipe into an appetizer by using cremini mushrooms.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Time 20m

Yield 4

Number Of Ingredients 7

1 (4 ounce) package Idahoan® Four Cheese Flavored Mashed Potatoes
2 large portobello mushrooms, or more depending on size
Oil
Salt and pepper
½ cup Cheddar cheese, shredded
2 tablespoons bell pepper, diced and lightly sauteed
2 tablespoons scallions, chopped

Steps:

  • Preheat oven to 350 degrees F or grill to 400 degrees F.
  • Clean the mushrooms and rub with oil.
  • Sprinkle with salt and pepper and place on a foil lined baking tray.
  • Bake for 5 minutes until tender. Or if grilling, turn mushrooms once or twice while cooking on the grill until tender.
  • While mushrooms are cooking, prepare Idahoan Four Cheese Mashed Potatoes according to package instructions.
  • Fold in the cheddar cheese and the peppers.
  • When mushrooms are cooked, sprinkle with a bit more salt and pepper and stuff with the mashed potatoes.
  • Top with the scallions and serve hot.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 5.6 g, Cholesterol 14.8 mg, Fat 5.5 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 235.8 mg, Sugar 0.3 g

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