Baked Portobello Mushrooms Recipes

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BAKED PORTOBELLO MUSHROOMS

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

Provided by CJAY8248

Categories     Vegetable

Time 25m

Yield 4 mushrooms, 4 serving(s)

Number Of Ingredients 2



Baked Portobello Mushrooms image

Steps:

  • Clean mushrooms and brush with olive oil. Place on baking sheet, cap side up. Bake at 425* for 20 minutes. Can be frozen for later use.

Nutrition Facts : Calories 81.5, Fat 6.9, SaturatedFat 0.9, Sodium 5.2, Carbohydrate 4.3, Fiber 1.3, Sugar 1.5, Protein 2.1

4 medium portabella mushrooms
2 tablespoons olive oil

STUFFED PORTOBELLO MUSHROOMS

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



Stuffed Portobello Mushrooms image

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).

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

STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA

A delicious and light lunch or supper!

Provided by Ninadetusojos

Categories     Stuffed Mushrooms

Time 45m

Yield 4

Number Of Ingredients 7



Stuffed Portobello Mushrooms with Spinach and Feta image

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

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

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