Portobellos With Leeks And Spinach Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORTOBELLOS WITH LEEKS AND SPINACH

Bake portobello mushroom caps, and fill them with leeks, fresh spinach, and goat cheese. Serve the mushrooms with whole-grain bread.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 30m

Number Of Ingredients 7



Portobellos with Leeks and Spinach image

Steps:

  • Trim dark-green parts from leeks; slice leeks crosswise, and soak in cold water. Swish leeks to help loosen dirt. Repeat with fresh water until you no longer see any grit at bottom of bowl. Lift leek slices out of water, leaving grit behind; drain them thoroughly on paper towels.
  • Preheat oven to 450 degrees. Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and pepper. Bake until caps are just tender, about 15 minutes.
  • Top with leeks, spinach, and cheese; season again with salt and pepper. Bake until spinach wilts and cheese starts to brown, 10 to 12 minutes.

Nutrition Facts : Calories 236 g, Fat 17 g, Fiber 3 g, Protein 10 g

4 portobello mushroom caps
3 tablespoons olive oil
3 tablespoons balsamic vinegar
2 leeks
Coarse salt and ground pepper
2 cups chopped fresh spinach (about 2 ounces)
1 cup crumbled soft goat cheese

STUFFED PORTOBELLO MUSHROOMS

Provided by Harley Pasternak, M.Sc.

Categories     Bean     Cheese     Dairy     Leafy Green     Mushroom     Vegetable     Bake     Quick & Easy     Spinach     Fall     Winter

Yield Serves 2

Number Of Ingredients 8



Stuffed Portobello Mushrooms image

Steps:

  • Preheat the oven to 450°F. Set the mushrooms gill side up on a rimmed baking sheet. Drizzle with the oil and vinegar and season with salt and pepper. Bake for 15 minutes.
  • Meanwhile, coat a large nonstick skillet with cooking spray; place over medium heat. Add the leek; cook for 5 minutes, stirring. Add the spinach a handful at a time, stirring constantly, until it cooks down. Stir in the beans and salt and pepper to taste; cook for 1 minute to combine the flavors.
  • Fill the mushroom cavities with the spinach mixture. Sprinkle with the cheese. Bake for 10 minutes, until the mushrooms are warmed through and the cheese is melted. Serve.

2 portobello mushrooms
1 teaspoon olive oil
1 teaspoon balsamic vinegar
Salt and black pepper
1 leek, thinly sliced and rinsed clean (white and light green parts only)
2 cups spinach leaves
1/2 cup canned white kidney or cannellini beans, drained and rinsed
2 tablespoons grated Parmesan 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

SAUTEED PORTABELLAS & SPINACH

Tender portobello mushrooms and spinach are simmered with Parmesan cheese, wine and seasoning. Unique, easy, and extremely tasty side dish! Excellent with a steak and baked potato dinner.

Provided by Chippie1

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Sauteed Portabellas & Spinach image

Steps:

  • Melt butter in a large skillet or saute pan over medium heat.
  • Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.
  • Pour in wine and reduce heat to low; simmer 1 minute.
  • Stir in Parmesan cheese and serve.

3 tablespoons butter
2 large portabella mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 teaspoon dried basil
1/4 teaspoon black pepper
6 garlic cloves, chopped
2 tablespoons dry red wine
1/8 cup grated parmesan cheese

PORTABELLAS WITH LEEKS AND SPINACH

This is from Martha Stewart Food. My husband and I eat it as a main dish, but it would make a nice appetizer also if you used smaller mushroom caps.

Provided by Serah B.

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8



Portabellas With Leeks and Spinach image

Steps:

  • Preheat oven to 450.
  • Place mushroom caps, gill sides up, on a rimmed baking sheet.
  • Drizzle with oil and vinegar, then season with salt and pepper.
  • Bake until caps are just tender, approximately 15 minutes.
  • Top with leeks, spinach and cheese.
  • Bake until spinach begins to wilt and cheese starts to brown.

Nutrition Facts : Calories 141.9, Fat 10.5, SaturatedFat 1.4, Sodium 26, Carbohydrate 11.1, Fiber 2.4, Sugar 3.3, Protein 3.2

4 large portabella mushroom caps
3 tablespoons olive oil
3 tablespoons balsamic vinegar
2 leeks, white parts only, sliced
2 cups fresh spinach, chopped
1 cup goat cheese, crumbled
salt
pepper

SPINACH-STUFFED PORTOBELLOS

"The meaty texture of portobello mushrooms will make you think you're eating steak," says Diane Lombardo of New Castle, Pennsylvania. "With a cheesy spinach filling, this is a marvelous main dish. Pepper flakes add color and a kick."

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9



Spinach-Stuffed Portobellos image

Steps:

  • Remove and discard stems and gills from mushrooms. In a large skillet over medium heat, cook mushrooms in oil for 10-15 minutes or just until tender, turning once., In a small bowl, combine the tomatoes, spinach, onions, Romano cheese, pepper flakes and salt. Spoon into mushroom caps. Sprinkle with mozzarella cheese. , Place on a baking sheet lined with heavy-duty foil. Bake at 375° for 10-15 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 177 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 381mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 5g fiber), Protein 10g protein.

4 large portobello mushrooms
2 tablespoons olive oil
1 can (14-1/2 ounces) diced tomatoes, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 tablespoons chopped green onions
2 tablespoons grated Romano cheese
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese

More about "portobellos with leeks and spinach recipes"

STUFFED PORTOBELLO MUSHROOMS - THIS HEALTHY TABLE
Instructions. Preheat the oven to 400 degrees F. Remove the stems and scoop the gills out of the insides of the mushrooms and discard. Brush 2 tablespoons of olive oil on the tops and bottoms of the …
From thishealthytable.com
stuffed-portobello-mushrooms-this-healthy-table image


PORTOBELLOS WITH LEEKS AND SPINACH - NEW ENGLAND TODAY
joi Home; Today. Today; Travel. Travel; New England. New England; Beaches; Festivals & Fairs
From newengland.com
Estimated Reading Time 40 secs


NEW POTATO GRATIN WITH LEEKS AND SPINACH - LCBO
Preheat oven to 400ºF 200ºC). 2. Butter a 2 qt (2 L) gratin dish or an 8 x 12-inch (20 x 30-cm) baking dish. Cut off and discard deep-green tops of leeks; slice remaining leeks in half lengthwise. Wash under cold running water to remove all sand. Thinly slice; discard root end. Remove stems from spinach; discard. Wash spinach.
From lcbo.com


HOMEMADE - STUFFED PORTOBELLO MUSHROOMS WITH GOAT CHEESE, …
Find calories, carbs, and nutritional contents for Homemade - Stuffed Portobello Mushrooms With Goat Cheese, Leeks, Spinach, and Pine Nuts …
From frontend.myfitnesspal.com


PORTOBELLO AND LEEK CARBONARA - HOW SWEET EATS
Instructions. Bring water for pasta to a boil. Heat a large skillet oven medium heat and add bacon. Cook until fat is rendered and bacon is crispy – about 6-7 minutes. Remove with a slotted spoon and place on a paper towel to drain. Reduce heat to low. Add in leeks with a pinch of salt, then toss mushrooms on top.
From howsweeteats.com


SPINACH AND LEEK RECIPES (285) - SUPERCOOK
Supercook found 285 spinach and leek recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list spinach and leek. Order by: Relevance. Relevance Least ingredients Most ingredients. 285 results. Page 1. Steamed …
From supercook.com


PORTOBELLOS WITH LEEKS AND SPINACH | FAVOREATS
Portobellos with Leeks and Spinach Martha Stewart. minutes; Serves 4 Save SIMPLIFY DINNER TIME. See what your friends are making ... Automatic shopping list; DOWNLOAD THE FREE IPHONE APP. INGREDIENTS. 2. Leeks. 4. Portobello mushroom caps. 2 cups. Spinach, fresh. 3 tbsp. Balsamic vinegar. 1. Salt and ground pepper, Coarse. 3 tbsp. Olive oil. 1 cup. …
From favoreatsapp.com


15+ VEGETARIAN PORTOBELLO MUSHROOM RECIPES - EATINGWELL
A mixture of tomatoes, spinach, feta, olives and fresh oregano gives portobellos a Mediterranean vibe in this healthy stuffed mushroom recipe. Serve these along with chicken, fish or tofu as a super-satisfying side dish, or add a hearty salad and make them the centerpiece of a vegetarian dinner. 10 of 19. View All.
From eatingwell.com


PEAS 4 DINNER: PORTOBELLOS WITH LEEKS AND SPINACH
Portobellos with Leeks and Spinach || Food Israeli Couscous Green Beans Portobellos with Leeks and Spinach Ingredients 2 leeks 4 portobello mushroom caps 3 tablespoons olive oil 3 tablespoons balsamic vinegar Coarse salt and ground pepper 2 cups chopped fresh spinach (about 2 ounces) 1 cup crumbled soft goat cheese Directions Trim dark-green parts from …
From peas4dinner.blogspot.com


PORTOBELLOS WITH LEEKS AND SPINACH - MEALPLANNERPRO.COM
4 portobello mushroom caps; 3 tablespoons olive oil; 3 tablespoons balsamic vinegar; 2 leeks; Coarse salt and ground pepper; 2 cups chopped fresh spinach (about 2 ounces) 1 cup crumbled soft goat cheese
From mealplannerpro.com


WEEK 37: MUSHROOMS - PORTOBELLOS WITH LEEKS AND SPINACH
94.4k members in the 52weeksofcooking community. Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a …
From reddit.com


SPINACH AND FETA-STUFFED PORTOBELLOS WITH LEMONY RICE
Sprinkle with salt and pepper. Meanwhile, in skillet, heat oil over medium heat; cook shallots, garlic and thyme until garlic is fragrant, 1 minute. Add spinach; cook, stirring occasionally, until wilted, 3 minutes. Add raisins; cook, stirring, until no liquid remains, about 2 minutes. Remove from heat. Stir in feta cheese.
From canadianliving.com


PORTOBELLOS WITH LEEKS AND SPINACH - MASTERCOOK
2 leeks; 4 portobello mushroom caps; 3 tablespoons olive oil; 3 tablespoons balsamic vinegar; Coarse salt and ground pepper; 2 cups chopped fresh spinach (about 2 ounces)
From mastercook.com


PORTOBELLO WITH LEEKS, SPINACH AND GOAT CHEESE
3 fresh portobello mushrooms, brushed off dirt using paper towel 1 leek, roughly chopped and thoroughly washed minus the hard green leaves a handful of baby spinach, roughly chopped goat cheese balsamic vinegar salt, pepper, olive oil. 1. Preheat oven at 450º. Drizzle balsamic vinegar and olive oil onto the pleat side of the mushrooms ...
From writingwithmymouthfull.com


PORTOBELLO WITH LEEKS AND SPINACH - DR. RODNEY
2 leeks; 4 Portobello mushroom caps; 3 tablespoons olive oil; 3 tablespoons balsamic vinegar; Coarse salt and ground pepper; 2 cups chopped cook spinach (about 2 ounces) 1 cup crumbled soft goat cheese; Directions. Trim dark green parts from leeks, slice crosswise and soak in cold water. Swish leeks to help loosen dirt. Repeat with fresh water ...
From drrodney.com


PORTOBELLO MUSHROOMS WITH LEEKS, SPINACH, AND CHEESE
Recipy check list. Home; Labels
From recipyforyou786.blogspot.com


CHEESE-&-SPINACH-STUFFED PORTOBELLOS RECIPE | EATINGWELL
Step 2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes. Step 3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in …
From eatingwell.com


SAUTEED PORTOBELLOS AND SPINACH - GLUTEN FREE RECIPES
Portobellos With Leeks And Spinach, Spinach-Stuffed Portobellos, and Spinach And Artichoke Stuffed Portobellos are very similar to this recipe. Ingredients. Servings: 0 teaspoons black pepper 3 Tbsps butter 0 teaspoons dried basil 2 Tbsps dry red wine 283 grams package frozen chopped spinach, thawed and drained 1 clove garlic, chopped 59 milliliters grated …
From fooddiez.com


PORTOBELLOS WITH LEEKS AND SPINACH - GLUTEN FREE RECIPES
Portobellos With Leeks And Spinach might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and vegetarian recipe has 302 calories, 13g of protein, and 23g of fat per serving. This recipe serves 4. Head to the store and pick up olive oil, leeks, goat cheese, and a few other things to make it today. 21 ...
From fooddiez.com


PORTOBELLOS WITH LEEKS AND SPINACH | VEGETARIAN RECIPES, …
Bake portobello mushroom caps, and fill them with leeks, fresh spinach, and goat cheese. Serve the mushrooms with whole-grain bread. Serve the mushrooms with whole-grain bread. Jan 3, 2012 - Summer cooking should be fast and easy, whether you're grilling outdoors or …
From pinterest.ca


PORTOBELLO MUSHROOM CAPS STUFFED WITH LEEKS AND SPINACH …
Bake until caps are just tender, about 15 minutes. Top with leeks, spinach, and cheese; season again with salt and pepper. Bake until spinach wilts and cheese starts to brown, 10 to 12 minutes.
From foodnewsnews.com


PORTOBELLOS WITH LEEKS AND SPINACH RECIPE | PBS FOOD
Bake until spinach wilts and cheese starts to brown, 10 to 12 minutes. Nutrition Info Per serving: 236 calories; 16.6 grams fat; 9.6 grams protein; 15.3 grams carbohydrates; 3.1 grams fiber
From pbs.org


PORTOBELLOS STUFFED WITH SPINACH AND SUN-DRIED TOMATOES
A side dish perhaps, but honestly, the mushroom and spinach steal the show and deserve to serve as the centerpiece of a meal. Nutritional yeast lends a cheesy element to this dish and then there are the robust flavors of sun-dried tomatoes and black olives, complete with the meaty texture of the portobellos. Serve with a creamy vegetable lentil ...
From foodandspice.com


PALEO PORTOBELLOS RECIPE - MUSHROOM SIDE-DISH | DRHARDICK
Lift leek slices out of water, leaving grit behind; drain them thoroughly on paper towels. Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and pepper. Bake until caps are just tender, about 20 – 25 minutes. Top with leeks, spinach, and cheese; season again if desired.
From drhardick.com


LEEKS AND SPINACH RECIPE - FOOD NEWS
In large pot of boiling water, blanch spinach, in batches, until wilted, about 20 seconds. With slotted spoon, transfer to bowl of ice water. Drain and press out water; chop finely and set aside. In saucepan, melt butter over medium heat; cook leeks, pepper, salt and nutmeg, stirring occasionally, until softened, about 10 minutes.
From foodnewsnews.com


SPINACH STUFFED PORTOBELLOS - DEB'S POTS
Spinach Stuffed Portobellos. Serves 4 as an appetizer or side, 2 as a main course. Remove the gills from the mushrooms with a spoon. Gluten free panko work well here. 4 medium portobellos, gills removed 2 baby or 1 small leeks, cleaned and diced 1 ½ cups baby spinach ¾ cup panko zest of 1 lemon 1 ½ oz. feta, crumbled 2 tbs. olive oil
From debspots.com


PORTOBELLOS WITH LEEKS AND SPINACH RECIPE | RECIPE | COOKING …
Bake portobello mushroom caps, and fill them with leeks, fresh spinach, and goat cheese. Serve the mushrooms with whole-grain bread. Serve the mushrooms with whole-grain bread. Nov 28, 2014 - Summer cooking should be fast and easy, whether you're grilling outdoors or …
From pinterest.co.uk


EASY AND NUTRIENT-PACKLED PORTOBELLO, PANCETTA AND SPINACH PASTA
Directions. In a large stock pot bring water to a boil. Salt the water. In a sauté pan on medium high heat add in the olive oil and the pancetta. Cook until the pancetta is slightly crispy and golden. Add in the leeks and sauté for about three to four minutes until they are softened. Add the garlic and cook for an additional two minutes.
From more.ctv.ca


FOOD THERAPY | RECIPE FOR PREPARING PORTOBELLOS WITH …
Recipe for preparing Portobellos with Leeks and Spinach it is simple and flavourful vegetarian main dish. #vegcookingrecipe #foodies #kolkataFoodies #cookingclasses
From facebook.com


PORTOBELLOS WITH LEEKS AND SPINACH RECIPE | RECIPE | VEGETARIAN …
Bake portobello mushroom caps, and fill them with leeks, fresh spinach, and goat cheese. Serve the mushrooms with whole-grain bread. Serve the mushrooms with whole-grain bread. May 15, 2014 - Summer cooking should be fast and easy, whether you're grilling outdoors or …
From pinterest.fr


Related Search