Greek Stuffed Portabella Mushrooms Recipes

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GREEK STUFFED PORTOBELLO MUSHROOMS



Greek Stuffed Portobello Mushrooms image

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.

Provided by Carolyn Casner

Categories     Healthy Portobello Mushroom Recipes

Time 25m

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, divided
1 clove garlic, minced
½ teaspoon ground pepper, divided
¼ teaspoon salt
4 portobello mushrooms (about 14 ounces), wiped clean, stems and gills removed
1 cup chopped spinach
½ cup quartered cherry tomatoes
⅓ cup crumbled feta cheese
2 tablespoons pitted and sliced Kalamata olives
1 tablespoon chopped fresh oregano

Steps:

  • Preheat oven to 400 degrees F.
  • Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and 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, 8 to 10 minutes.
  • Meanwhile, combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.

Nutrition Facts : Calories 151.2 calories, Carbohydrate 6.6 g, Cholesterol 11 mg, Fat 8.5 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 390.4 mg, Sugar 3.5 g

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.

Provided by JimmyDean

Categories     Trusted Brands: Recipes and Tips     Jimmy Dean

Time 30m

Yield 12

Number Of Ingredients 8

1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
2 cups shredded Italian cheese blend, divided
½ cup ricotta cheese
2 green onions, thinly sliced
3 tablespoons finely chopped sun-dried tomatoes, rehydrated
12 medium portobello mushroom caps
2 tablespoons olive oil
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
  • Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
  • Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
  • Bake 10-12 minutes or until mushrooms are tender.

Nutrition Facts : Calories 202 calories, Carbohydrate 8.2 g, Cholesterol 30.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.3 g, Sodium 286.7 mg, Sugar 3 g

FETA-STUFFED PORTOBELLO MUSHROOMS



Feta-Stuffed Portobello Mushrooms image

My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. -Amy Martell, Canton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

4 large portobello mushrooms (4 to 4-1/2 inches)
2 tablespoons olive oil
1 garlic clove, minced
1/4 teaspoon salt
1 cup (4 ounces) crumbled feta cheese
1/2 cup prepared pesto

Steps:

  • Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.

Nutrition Facts : Calories 273 calories, Fat 22g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 783mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.

GREEK STUFFED PORTABELLA MUSHROOMS



Greek Stuffed Portabella Mushrooms image

I was searching for a good stuffed mushroom recipe that we could have for a main meal. I couldn't find one that really tickled my tastebuds so I made this one up and I was really pleased with the results. They were delicious!

Provided by MarieRynr

Categories     Vegetable

Time 30m

Yield 3 serving(s)

Number Of Ingredients 9

6 large portabella mushrooms
1 tablespoon olive oil
1/2 large onion, chopped fine
1/4 cup sun-dried tomato, drain and chop fine (in oil)
1/4 cup black Spanish olives, chopped (a la greque)
3 ounces frozen chopped spinach, thawed and squeezed dry
1/2 cup ciabatta garlic-flavored croutons, crushed
1/2 cup chopped plum tomato
100 g feta cheese, divided

Steps:

  • Wipe the mushrooms and place, gill side up, in a greased baking dish.
  • Place in a preheated 220*C oven for about 8 minutes.
  • Heat the olive oil in a frying pan and saute the onions until soft. Stir in the sundried tomatoes, olives, and chopped spinach. Cook for a few minutes, then add the chopped plum tomatoes and the crushed croutons. Take off the heat and let sit for a few minutes. Crumble in two thirds of the feta cheese.
  • Take mushrooms out of oven. Spoon the topping evenly over each mushroom. Crumble the remaining feta cheese over top.
  • Return to oven and bake until bubbly and feta on top is slightly browned.
  • Serves 3 as a main course or 6 as a starter, depending on how big your mushrooms are.

GREEK STUFFED MUSHROOMS



Greek Stuffed Mushrooms image

Great for parties, entertaining, or just to serve as a side dish with moussaka. Can also make a nice vegetarian entree in a larger portion. :)

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach
1 cup crumbled feta cheese
1/3 cup finely chopped green onion
1/2 cup chopped fresh parsley
1 clove garlic, minced
2 teaspoons fresh lemon juice
1/4 cup pine nuts
12 large mushroom caps

Steps:

  • Preheat oven to 350 degrees F.
  • Cook spinach according to package directions; drain well, squeezing dry.
  • Mix together spinach, feta, green onions, parsley, garlic, and lemon juice, stirring well.
  • Place clean mushroom caps in baking dish or ovenproof casserole.
  • Spoon mixture into mushroom caps; sprinkle pine nuts over tops.
  • Bake, uncovered, at 350 degrees F.
  • ,for 10-15 minutes.
  • Serve warm.

Nutrition Facts : Calories 66.7, Fat 4.9, SaturatedFat 2.1, Cholesterol 11.1, Sodium 160.1, Carbohydrate 3.2, Fiber 1.2, Sugar 1.3, Protein 4

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