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
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
SPINACH AND GOAT CHEESE STUFFED PORTOBELLOS
These Tuscan-style stuffed portobello mushrooms are bursting with flavor from the filling made with spinach, sun dried tomatoes, goat cheese and basil. Spinach, garlic and tomatoes-key ingredients in this recipe-are on AICR's list of Foods that Fight CancerTM due to their high concentration of minerals, vitamins and phytochemicals known to possess anti-cancer properties. Even though this dish is entirely vegetarian, the hearty portobello caps make it a delicious and satisfying meal for even the pickiest of meat eaters.
Provided by Sonja Goedkoop
Categories Appetizer
Time 25m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Using damp paper towel or cloth, gently wipe any dirt from portobello caps. Use small knife to slice off each stem at base of caps and discard.
- Coat mushroom caps on each side using 1 Tbsp. olive oil. Place mushrooms gill-side up on a baking sheet and roast until they start to soften, about 10 minutes. While mushrooms are roasting, make the filling.
- Heat large skillet over medium heat and add 1 Tbsp. olive oil until it begins to shimmer. Add shallots and garlic and sauté 1-2 minutes, until translucent.
- Add sun-dried tomatoes and stir.
- Add spinach and stir gently until spinach begins to wilt, about 1 minute. Add pepper.
- Add cherry tomatoes and sauté for another minute. Remove pan from heat and set aside.
- Remove mushrooms from oven and divide spinach mixture evenly among each portobello cap.
- Top each cap with 1 Tbsp. Parmesan cheese and 1 oz. goat cheese. Broil mushroom caps an additional 1-2 minutes until cheese starts to melt.
- Serve each cap topped with a drizzle of balsamic vinegar and basil.
Nutrition Facts : Calories 432 calories, Protein 21 g, Fat 31 g, Fiber 7 g, Sodium 647 mg, Sugar 12 g, Carbohydrate 27 g
SAUTéED PORTOBELLO MUSHROOMS WITH SPINACH
A satisfying side dish that is simple to prepare. Pair it with cooked brown rice, quinoa, or tofu for a main dish!
Provided by Kaitlin - The Garden Grazer
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- Remove stems of portobellos and wipe clean with a damp cloth. Cut into 1/2-inch slices.
- In a large skillet over medium heat, add sesame oil. Add the mushrooms and sauté for about 6 minutes or until just tender.
- Meanwhile, mince garlic. When mushrooms are tender, add garlic and sauté for 1 minute.
- Reduce heat to medium-low and add tamari. Stir.
- Add spinach (in smaller batches if necessary) and gently stir often until just wilted.
- Drizzle a touch more tamari to taste if desired, and top with sesame seeds (optional).
Nutrition Facts : Calories 36 kcal, Carbohydrate 4 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
PORTOBELLO STUFFED WITH SAUSAGE, SPINACH AND SMOKED MOZZARELLA
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat grill to medium-high heat.
- Brush sausages and onion slices with olive oil and place on the grill. Cook until browned on all sides.
- Put the sausage and onion into a saute pan, add the wine and cook until the wine is completely reduced. While the wine is reducing, break up the sausage into small pieces. Add the spinach, 1/2 cup of water and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from the heat and stir in the 2 tablespoons of the basil, 2 tablespoons of the parsley and the cheese and let cool slightly.
- Heat the grill to high.
- Brush the mushroom caps on both sides with the remaining oil and season with salt and pepper. Place the mushrooms on the grill, top side down and cook until golden brown, about 4 minutes. Remove the mushrooms from the grill and place on a flat surface, cap side down. Fill the mushrooms with the sausage mixture and top each with a few slices of tomato. Season the tomatoes with salt and pepper and place on the grill, cap side down, close the cover and cook until the mushroom and filling have heated through, the cheese has melted and the tomatoes are soft, about 5 minutes. Remove to a platter and sprinkle tops with the remaining parsley and basil.
PORTABELLA AND SPINACH APPETIZER
I proposed your contest to our neighborhood (all excellent cooks) for a little fun. Here is the concoction I came up with. This would do wonderfull to start that meal for someone special but be sure to grease the pan before you bake or you will have an outrageous mess.
Provided by Handiecookie
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Stir fry chicken (cut into ½ inch cubes) in olive oil with basil, onion powder and soy.
- Add any center stalks from mushrooms (chopped) when chicken is brown.
- Drain oil.
- In separate bowl mix broth, spinach, garlic, and chicken mixture.
- Allow to cool a few minutes.
- Stir eggs into cool mixture with a little salt and black pepper.
- Melt butter and rub mushroom caps.
- Add any excess butter into chicken/spinach/broth mixture.
- Pour mixture into mushroom caps and top with bread crumbs.
- Bake at 350, in greased pan, for thirty minutes or until egg mix thickens.
- Squeeze fresh lime juice on top of each and serve.
Nutrition Facts : Calories 312.3, Fat 24.7, SaturatedFat 10.1, Cholesterol 159.4, Sodium 347.5, Carbohydrate 10.4, Fiber 2.6, Sugar 3.3, Protein 14.9
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