PORTOBELLO MUSHROOM AND SPINACH TARTINES WITH ROASTED GARLIC SPREAD
You can now find roasted garlic cloves in jars at supermarkets, but it's very easy to make your own. Simply trim the tops of whole garlic bulbs to expose the cloves, set on a piece of foil, and drizzle with olive oil. Wrap tightly in foil, and bake 30 to 35 minutes at 400°F, or until garlic bulbs are soft. Cool, and store in the fridge up to 5 days. To use, squeeze roasted garlic from cloves. Nutritional Information Per SERVING: Calories: 275, Protein: 14g, Total fat: 9g, Saturated fat: 2g, Carbs: 40g, Cholesterol: 7mg, Sodium: 473mg, Fiber: 12g, Sugars: 5g
Provided by Joan Hunt @vegancook
Categories Other Main Dishes
Number Of Ingredients 8
Steps:
- Place tofu and garlic in blender or food processor, season with salt and pepper, and blend until smooth.
- Heat oil in skillet over medium heat. Sauté mushroom and shallot 3 to 5 minutes, or until softened. Stir in spinach, and sauté 2 minutes, or until wilted. Add 1 Tbs. Parmesan cheese to pan, and remove from heat.
- Spread a little less than 1 Tbs. tofu-garlic mixture on each baguette half. Top with mushroom-spinach mixture, and sprinkle with remaining Parmesan cheese. Toast under broiler 1 to 2 minutes, or until cheese begins to brown.
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
WARM SPINACH PORTOBELLO TART WITH ROASTED TOMATO VINAIGRETTE
Provided by Food Network
Time 2h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- To make a crust:
- In a food processor, mix cream cheese and margarine. Add salt and flour. Mix until a ball forms. Refrigerate. Roll out on a floured surface to fit an 8inch fluted tart pan. Weight with pie weights, beans or rice in foil, and bake for 15 minutes. Cool, remove from pan and set aside.
- To make filling:
- Plunge tomatoes into simmering water for 15 seconds. Drain. Remove skin and seeds. Place tomatoes in roasting pan with 1/2 teaspoon of the garlic, 1/3 cup of olive oil, and 1/4 teaspoon each of salt and pepper. Bake for 1 1/2 hours. Cool slightly and coarsely chop. In a small saucepan, bring vinegar to boil, and cook until reduced to 2 tablespoons. Add reduced vinegar to the tomato mixture and set aside.
- In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the remaining 2 teaspoons garlic and cook until golden. Remove and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Increase heat and sear portobello strips on all sides until browned. Stir in the reserved garlic, turn off heat but keep warm.
- To assemble:
- Place spinach in the cooled tart shell. Arrange warm portobellos like spokes of a wheel on top of spinach. Sprinkle with salt and pepper. Top with mozzarella. (the tart may be assembled to this point and set aside.) Preheat the broiler. Broil briefly until cheese is melted. Drizzle each slice with tomato vinaigrette, garnish with capers and serve warm
PORTOBELLO MUSHROOMS WITH RATATOUILLE AND SPINACH
Categories Mushroom Bake Sauté Low Fat Vegetarian Eggplant Spinach Bell Pepper Zucchini Healthy Vegan Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Mix onion, 3 teaspoons garlic and 1 tablespoon oil in large ovenproof pot. Cover; cook over medium-low heat until onion is very tender, stirring often, about 15 minutes. Stir in eggplant; cover and cook 10 minutes, stirring often. Stir in next 6 ingredients. Season with salt and pepper. Cover; bake until vegetables are very tender, about 30 minutes.
- Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add mushrooms, rounded side down. Cook until bottoms are golden, about 10 minutes. Turn mushrooms over; cook until just tender, about 6 minutes. Sprinkle with parsley and 2 teaspoons garlic; cook until mushrooms are very tender, about 5 minutes.
- Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium heat. Add spinach; stir until wilted, about 2 minutes. Divide spinach among 4 plates. Top each with 1 mushroom, rounded side down. Fill mushrooms with ratatouille.
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
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