SPINACH STUFFED PORTOBELLO MUSHROOMS
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
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
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
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.
SPINACH-STUFFED PORTOBELLO MUSHROOMS
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
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
More about "spinach stuffed portobello mushrooms with avocado recipes"
STUFFED PORTOBELLO MUSHROOMS (BEST EVER!) – A COUPLE …
From acouplecooks.com
5/5 (5)Total Time 40 minsCategory Main DishCalories 184 per serving
- Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.
- Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.
- Stuff the mushrooms: Turn down the oven heat to 425 degrees Fahrenheit. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.
STUFFED PORTOBELLO MUSHROOMS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
SPINACH & ARTICHOKE-STUFFED PORTOBELLO MUSHROOMS
From eatingwell.com
SPINACH STUFFED PORTOBELLOS - BUDGET BYTES
From budgetbytes.com
STUFFED PORTOBELLO MUSHROOMS RECIPE - HOW TO MAKE …
From delish.com
SPINACH AVOCADO STUFFED PORTOBELLOS – VEGAN YUMMINESS
From veganyumminess.com
5/5 (1)Category Appetizer, Hors D'oeuvres, SideCuisine AmericanCalories 145 per serving
- Gently wash your mushrooms in cool water, then remove the stems by getting a firm hold of the base of the stem, and pulling straight out.
- Line two rimmed baking sheets with foil or your favorite non-stick waterproof liner. Pour 1 tablespoon of olive oil in a small cup, and use a pastry brush to paint the edges and caps of your mushrooms with a tiny bit of oil.
- Place your mushrooms, cap side down, on your baking sheets, putting your baby bellos and large mushrooms on separate pans, as they need to bake for different lengths of time. Sprinkle the gills with a little salt.
20 BEST SPINACH RECIPES | WHAT TO MAKE WITH FRESH SPINACH
From foodnetwork.com
Author By
STUFFED PORTOBELLO MUSHROOMS RECIPE (OVEN-BAKED) | KITCHN
From thekitchn.com
QUINOA & VEGETABLE STUFFED PORTOBELLO MUSHROOMS - MINIMALIST …
From minimalistbaker.com
HEALTHY STUFFED PORTOBELLO MUSHROOMS | STUFFED MUSHROOMS, …
From pinterest.com
STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA - SHE KEEPS …
From shekeepsalovelyhome.com
SPINACH STUFFED PORTOBELLO MUSHROOMS WITH AVOCADO RECIPE ...
From recipeschoose.com
SPINACH AVOCADO STUFFED PORTOBELLOS – VEGAN YUMMINESS
From veganyumminess.com
CRISPY MUSHROOM, SPINACH AND AVOCADO QUESADILLAS
From cookieandkate.com
ALLRECIPES
SPINACH-STUFFED PORTOBELLO MUSHROOMS RECIPE | RECIPES.NET
From recipes.net
SPINACH-STUFFED PORTOBELLO MUSHROOMS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
LASAGNA STUFFED PORTOBELLO MUSHROOMS [VIDEO] | RECIPE [VIDEO]
From pinterest.com
STUFFED PORTOBELLO MUSHROOMS - THIS HEALTHY TABLE
From thishealthytable.com
95 WAYS TO USE UP A BAG OF FRESH SPINACH I TASTE OF HOME
From tasteofhome.com
SPINACH AND HAVARTI STUFFED PORTOBELLO MUSHROOMS - NATASHA'S …
From natashaskitchen.com
AIR FRYER STUFFED PORTOBELLO MUSHROOMS - PINTEREST
From pinterest.com
SPINACH & FETA-STUFFED PORTOBELLO MUSHROOMS - EATINGWELL
From eatingwell.com
You'll also love