CAPRESE STUFFED PORTOBELLO MUSHROOMS
We've taken the key ingredients of the popular caprese salad--tomatoes, fresh mozzarella and basil--and piled them into portobello mushroom caps to make a delicious and satisfying vegetarian main dish.
Provided by Carolyn Casner
Categories Healthy Portobello Mushroom Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Combine 2 tablespoons oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper 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, stir tomatoes, mozzarella, basil and the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil together in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the tomato mixture. Bake until the cheese is fully melted and the tomatoes have wilted, about 12 to 15 minutes more. Drizzle each mushroom with 1/2 teaspoon vinegar and serve.
Nutrition Facts : Calories 185.9 calories, Carbohydrate 6.3 g, Cholesterol 5 mg, Fat 16 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 4.4 g, Sodium 313.3 mg, Sugar 3.9 g
STUFFED PORTOBELLO MUSHROOMS (& MORE RECIPES)
This stuffed portobello mushrooms recipe is simply incredible, stuffed with spinach artichoke filling and baked with crispy bread crumbs!
Provided by Sonja Overhiser
Categories Main Dish
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees Fahrenheit.
- 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.
- Bake 10 minutes until the breadcrumbs are golden. Serve immediately.
Nutrition Facts : Calories 184 calories, Sugar 4.4 g, Sodium 316.3 mg, Fat 11.3 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 12.6 g, Fiber 3.1 g, Protein 9.7 g, Cholesterol 13.3 mg
ROASTED PORTOBELLO CAPS
Think of a jumbo stuffed mushroom without all the high-fat ingredients but with all the flavor. Serve these alongside grilled chicken breasts or a juicy steak.
Provided by EatingWell Test Kitchen
Categories Healthy Portobello Mushroom Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F. Coat a rimmed baking sheet or roasting pan with cooking spray.
- Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
- Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 9.7 g, Cholesterol 2.2 mg, Fat 5 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 1 g, Sodium 250.6 mg, Sugar 3.3 g
MEDITERRANEAN PORTOBELLO MUSHROOM CAPS
Getting the most out of the perfect summer days is easier than you think. This recipe is one that shows you how to ditch prep-heavy staples and rely on simple, no-fuss meal ideas like this. With time on your side, you'll be able to truly savour summer. For a south-of-the-border variation, try topping the portobellos with Roadhouse Salsa, and finely shredded Tex-Mex Cheese Blend instead of Bruschette and mozzarella,.
Provided by Chef mariajane
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Lightly oil grill and preheat barbecue to medium-high.
- Place mushrooms, cap side down, on a cutting board, layer spinach, bruschetta and cheese on mushrooms.
- Grill mushrooms with lid closed, until cheese is melted 2-5 minutes. Garnish with basil and serve on bun.
Nutrition Facts : Calories 311.8, Fat 8.6, SaturatedFat 4.2, Cholesterol 22.1, Sodium 399.3, Carbohydrate 45.1, Fiber 3.5, Sugar 5.1, Protein 16.2
STUFFED PORTOBELLO MUSHROOM CAPS
I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling.
Provided by rocklighting
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
- Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
- Bake in preheated oven until heated through and golden on top, about 30 minutes.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 19 g, Cholesterol 42.2 mg, Fat 6.3 g, Fiber 2.1 g, Protein 11.8 g, SaturatedFat 3.3 g, Sodium 288.3 mg, Sugar 2.9 g
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