SPINACH & ARTICHOKE-STUFFED PORTOBELLO MUSHROOMS
Stuffed mushrooms and spinach-artichoke dip come together in this quick vegetarian recipe. Serve these cheesy stuffed mushrooms with a big salad for a satisfying and healthy dinner.
Provided by Carolyn Casner
Categories Healthy Vegetarian Mushroom Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Combine oil, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
- Meanwhile, combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Drain as much water as possible from the spinach, then transfer to a medium bowl. Add artichokes, cream cheese, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir well to combine. Divide the mixture between the mushrooms and bake until hot, 7 to 10 minutes.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 14.2 g, Cholesterol 11.9 mg, Fat 10.7 g, Fiber 4.4 g, Protein 7.8 g, SaturatedFat 3.1 g, Sodium 491 mg, Sugar 3.3 g
SPINACH AND ARTICHOKE STUFFED PORTABELLO MUSHROOMS WITH TOMATO AND BREAD SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges.
- Preheat grill to medium-high and oven to 425 degrees F.
- Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with extra-virgin olive oil and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.
- Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
- Remove mushroom caps from grill.
- To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
- Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.
- Serve 2 caps with a pile of salad alongside, if desired, per person.
FAVORITE STUFFED PORTOBELLOS WITH SPINACH AND ARTICHOKES
This is a favorite in my house!! I love to serve this with creamy polenta and a green salad. This would also be really good with some warm marinara sauce. Truly delicious,hearty, and surprisingly luxurious. Another note, regarding the calorie count of this dish, it is actually quite a bit lower since the mushrooms only absorb a fraction of the oil in the marinade as you will see after you marinate them. This recipe calorie count would only be correct if all of the oil in the marinade is consumed.
Provided by TaterBug
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- For marinated mushrooms:.
- Whisk first 6 ingredients in medium bowl for marinade. Stir in thyme. Drain and rinse artichokes. Arrange mushrooms, gill side up (I scrape gills off), in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 30 minutes, turning to coat occasionally or place marinade and mushrooms in a large plastic bag and shake well occasionaly .
- For filling:.
- Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
- Heat oil in heavy large skillet over high heat. Add shallot; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped artichokes, sprinkle with salt and pepper.
- Add spinach, 1/4 cup Parmesan, and breadcrumbs to artichoke mixture; toss to distribute evenly. Add the rest of the cheeses (except for reserve 6 tablespoons parmesan to sprinklle on top) cheese and toss gently to distribute evenly. Season filling to taste with 1 teaspoon worchestershire, 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 15-20 minutes.
Nutrition Facts : Calories 452.1, Fat 35.3, SaturatedFat 6.1, Cholesterol 8.1, Sodium 949.6, Carbohydrate 26, Fiber 7.8, Sugar 7.8, Protein 12.4
More about "favorite stuffed portobellos with spinach and artichokes recipes"
STUFFED PORTOBELLO MUSHROOMS WITH SPINACH & ARTICHOKE
Web 2020-12-16 Mix together the spinach, artichoke, cream cheese, sour cream, Parmesan cheese, garlic, salt, and pepper until well combined. Stuff each mushroom cap with the spinach mix, distributing the filling evenly …
From lowcarbyum.com
From lowcarbyum.com
See details
BEST SPINACH-ARTICHOKE STUFFED MUSHROOMS - HOW TO …
Web 2016-05-31 Step 1 Preheat oven to 375 degrees F. Step 2 Brush face-down mushroom caps with olive oil. Cook on baking sheet for about 10 minutes until beginning to soften. Step 3 Meanwhile, combine spinach ...
From delish.com
From delish.com
See details
SPINACH AND ARTICHOKE STUFFED PORTOBELLO MUSHROOMS
Web 2013-03-19 Preheat oven to 375 degrees F. Line a baking sheet with foil. Place portobello mushrooms on baking sheet, top side down. In a medium bowl, mix together ricotta, garlic, spinach, artichokes, most of the …
From homecookingmemories.com
From homecookingmemories.com
See details
SPINACH ARTICHOKE STUFFED PORTOBELLOS – LEMON TREE …
Web 2019-01-08 Preheat oven to 400°. Clean portobello mushrooms; brush with olive oil and set aside. In a large mixing bowl, combine artichoke hearts, spinach, parmesan, sour …
From lemontreedwelling.com
4.5/5 (22)Total Time 30 minsCuisine AmericanCalories 432 per serving
From lemontreedwelling.com
4.5/5 (22)Total Time 30 minsCuisine AmericanCalories 432 per serving
- In a large mixing bowl, combine artichoke hearts, spinach, parmesan, sour cream, mayo, cream cheese, and minced garlic. Mix well.
See details
SPINACH AND ARTICHOKE STUFFED PORTOBELLOS - RECIPES LIST
Web Transfer the balsamic-glazed caps to a cookie sheet. Return the pan to the stove and add EVOO, garlic and onion. Sauté the onions and garlic for 3 minutes, then add the spinach …
From recipes-list.com
From recipes-list.com
See details
PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND ARTICHOKE DIP
Web 2012-02-02 ingredients. 2 tablespoons oil; 6-8 medium sized portabella mushrooms, stems and gills removed; 1 (10 ounce) package frozen spinach, thawed, drained and coarsely …
From closetcooking.com
From closetcooking.com
See details
STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND ARTICHOKE
Web Step 2. Preheat the oven to 375 degrees F for 10 mins while you brush the face-down mushroom caps with olive oil. Allow the mushrooms to cook on baking sheet for about 10 …
From cutsliceddiced.com
From cutsliceddiced.com
See details
SPINACH AND ARTICHOKE STUFFED PORTOBELLOS – RYDER SISTERS RECIPE …
Web Return pan to stove and add oil, garlic, and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Add artichoke hearts and peppers to the spinach and …
From rydersisters.recipes
From rydersisters.recipes
See details
TOP 40 ARTICHOKE STUFFED PORTOBELLO MUSHROOM RECIPES
Web Spinach & Artichoke-Stuffed Portobello Mushrooms … 1 week ago eatingwell.com Show details . Recipe Instructions Preheat oven to 400 degrees F.Combine oil, garlic powder, …
From sahlah.hedbergandson.com
From sahlah.hedbergandson.com
See details
FAVORITE STUFFED PORTOBELLOS WITH SPINACH AND ARTICHOKES …
Web Add artichokes, cream cheese, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir well to combine. Divide the mixture between the mushrooms and bake …
From tfrecipes.com
From tfrecipes.com
See details
FAVORITE STUFFED PORTOBELLOS WITH SPINACH AND ARTICHOKES
Web 1 (16 ounce) package frozen spinach ; 1 (15 ounce) can artichokes ; 2 tablespoons olive oil ; 2 shallots, chopped finely ; 3 garlic cloves, pressed ; 1/4 cup parmesan cheese, plus …
From worldbestbreadcrumbrecipes.blogspot.com
From worldbestbreadcrumbrecipes.blogspot.com
See details
FAVORITE STUFFED PORTOBELLOS WITH SPINACH AND ARTICHOKES
Web Add chopped artichokes, sprinkle with salt and pepper. Add spinach, 1/4 cup Parmesan, and breadcrumbs to artichoke mixture; toss to distribute evenly. Add the rest of the …
From plain.recipes
From plain.recipes
See details
SPINACH STUFFED PORTABELLA MUSHROOMS RECIPE RECIPES
Web Spinach-Stuffed Portobello Mushrooms Recipe: How to … 4 days ago tasteofhome.com Show details . Line a baking sheet with heavy-duty foil; coat the foil with cooking spray …
From sahlah.hedbergandson.com
From sahlah.hedbergandson.com
See details
STUFFED PORTOBELLO MUSHROOMS (BEST EVER!) – A COUPLE COOKS
Web 2021-02-10 Instructions. Preheat the oven to 450 degrees Fahrenheit. Bake the portobello mushrooms: Clean the portobello mushrooms and remove the stems. Place them on a …
From acouplecooks.com
From acouplecooks.com
See details
HEALTHY DINNER IDEAS FOR 2023 - 280 DINNER RECIPES
Web 2023-01-01 Easy honey chipotle shrimp tacos. Caesar slaw with crispy chicken. Broccoli cheese tortilla pizzas. Grilled chicken rice bowls. Lemon garlic butter fish & orzo packets. …
From howsweeteats.com
From howsweeteats.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love