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
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 MUSHROOM LASAGNA
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
- For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
- Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
- To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
- Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
STUFFED PORTABELLA MUSHROOMS
Make and share this Stuffed Portabella Mushrooms recipe from Food.com.
Provided by Connie C.
Categories < 60 Mins
Time 37m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Brown sausage in a skillet. Drain.
- Add in a mixing bowl the cheeses, onion, tomatoes, basil, black pepper, and chili sauce. Mix well.
- Combine the sausage with the above ingredients. Mix well.
- Spray cooking pan with non - stick spray.
- Place mushrooms with the top down in the pan and drizzle a sm. amount olive oil over the mushrooms.
- Into the center of the mushrooms add the sausage mixture.
- Bake 10-12 minutes.
Nutrition Facts : Calories 162.7, Fat 11.4, SaturatedFat 5.1, Cholesterol 34.8, Sodium 235.9, Carbohydrate 6, Fiber 1.6, Sugar 3.4, Protein 10.1
GRILLED BALSAMIC PORTABELLA MUSHROOMS
Make and share this Grilled Balsamic Portabella Mushrooms recipe from Food.com.
Provided by Mini Ravindran
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the vinegar, oil, garlic, basil and seasonings.
- Place the mushroom (Smooth side down) in a baking dish.
- Pour the dressing over the mushrooms.
- Allow to marinate for 10 minutes, turning once.
- Grill for 5-7 minutes, turning once.
- Slice and serve on salads,sandwiches or pizzas.
Nutrition Facts : Calories 185.1, Fat 18.3, SaturatedFat 2.5, Sodium 9.8, Carbohydrate 4.7, Fiber 1.1, Sugar 3.3, Protein 1.8
GARLICKY PORTABELLA MUSHROOMS
Make and share this Garlicky Portabella Mushrooms recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sauté the mushrooms in olive oil until browned on one side, 4-6 minutes.
- Turn and add the garlic, salt and pepper.
- Sauté for another 2 minutes, add the parsley and cover the pan.
- Turn off the heat and serve immediately Garnished with a little chopped fresh parsley, if desired.
Nutrition Facts : Calories 145.2, Fat 13.8, SaturatedFat 1.9, Sodium 9.7, Carbohydrate 4.9, Fiber 1.2, Sugar 2.2, Protein 2.1
BAREFOOT CONTESSA'S PORTABELLA MUSHROOM LASAGNA
I just tried this recipe when I was looking for something to make for Lent and I love it! I love mushrooms and it's delicious in lasagna. It is from Barefoot Contessa at home cookbook.
Provided by CookingONTheSide
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Bring a large pot of water to a boil with 1 T salt and a splash of oil.
- Add the lasagna noodles and cook for 10 minutes, stirring occasionally; drain and set aside.
- For the white sauce, bring the milk to a simmer in a saucepan; set aside.
- Melt 8 T (1 stick) of the butter in large saucepan.
- Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon.
- Pour the hot milk into the butter-flour mixture all at once.
- Add 1 T salt, the pepper and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3-5 minutes, until thick.
- Set aside off the heat.
- Separate the mushroom stems from the caps and discard the stems.
- Slice the caps 1/4-inch thick.
- Heat 2 T of oil and 2 T of the butter in a large (12-inch) saute pan.
- When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices.
- If they become too dry, add a little more oil.
- Toss occasionally to make sure the mushrooms cook evenly.
- Repeat with the remaining mushrooms and set all the mushrooms aside.
- To assemble the lasagna, spread some of the sauce in the bottom of an 8x12x2-inch baking dish.
- Arrange a layer of noodles on top, then more sauce, then one-third of the mushrooms, and 1/4 cup grated Parmesan cheese.
- Repeat two more times, layering noodles, sauce, mushrooms and Parmesan.
- Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
- Bake, uncovered, for 45 minutes, or until the top is browned and the sauce is bubbly and hot.
- Allow to sit at room temperature for 15 minutes and serve hot.
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EASY SPINACH LASAGNA WITH PORTOBELLO MUSHROOMS
From infinebalance.com
5/5 (2)Category Casserole, Main CourseCuisine ItalianCalories 442 per serving
- In a large deep sauce pan, heat olive oil over medium heat and added diced onion. Allow onion to soften - about 5 minutes. Then add garlic, chili flakes, and spices. Saute for another minute, then add in tomatoes sugar and salt. Allow sauce to simmer while the veggies cook, 20-30 minutes. Reduce heat if bubbling too much.
- In a large skillet, heat olive oil over medium heat and add diced onion. Allow onion to soften - about 5 minutes. Then add garlic, chili flakes and Italian herbs. Saute for another minute, then add mushrooms. Cook for 10-15 minutes, or until mushrooms are cooked through and tender. Add spinach. Toss and saute until spinch is completely wilted. Remove from heat. Set aside
- In a large bowl combine ricotta and parmesan cheeses, lemon zest, Italian spice, garlic, salt and basil.
- At this point, if your tomato sauce is a bit on the thick side, add a 1/2 cup of water and stir it in so that it well incorporated and smooth. You want a nice thin sauce, chunky is okay, but it needs enough moisture to help the noodles soften as the lasagna bakes.
VEGGIE LASAGNA STUFFED PORTOBELLO MUSHROOMS
From skinnytaste.com
5/5 (47)Total Time 45 minsCategory Dinner, LunchCalories 236 per serving
- Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
- Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.
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