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
PORTOBELLO STEAKS
These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!
Provided by Plant Based Life
Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Remove stems and clean the mushrooms; set aside.
- Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
- Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
- Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g
PORTOBELLO AND PORCINI BROTH
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 7 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the carrot, celery and onion; cook, stirring occasionally, until just golden, about 5 minutes. Add the remaining 1 tablespoon olive oil, the portobellos and herbs; cook, stirring, until the mushrooms release their juices, about 4 minutes. Increase the heat to high; cook until the mushrooms brown, 2 to 3 minutes.
- Add the wine and cook to reduce, about 1 minute. Add the porcini, peppercorns, 1 1/2 teaspoons salt and 12 cups water. Bring to a simmer over medium heat and cook until reduced by about one-third, 25 to 30 minutes.
- Meanwhile, cook the tortelloni as the label directs. Drain; skewer on toothpicks.
- Strain the broth through a fine-mesh sieve, pressing on the solids. Skim any excess fat from the surface. Season with salt. Serve with the tortelloni and sprinkle with parmesan.
SPINACH AND ARTICHOKE STUFFED PORTOBELLOS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 20 pieces of stuffed portobell
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.
PORTOBELLO AND SPINACH BOLOGNESE
Provided by Rachael Ray : Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place the dried mushrooms in small pot and cover with water or chicken stock. Bring to a boil, then reduce the heat to low and steep.
- Heat a heavy pot over medium to medium-high heat with 2 turns of the pan extra-virgin olive oil. When hot, add the butter and melt into the oil then add portabellas. After 6 minutes, add the onions, carrots, celery, garlic, and bay leaf. Saute until tender, 15 minutes, then separate and add spinach. Season the spinach mixture with salt, pepper, and nutmeg. Stir in the tomato paste and cook 1 minute. Deglaze with wine. Remove the dried mushrooms from the steeping liquid. Chop the mushrooms and stir into the sauce. Add the steeping liquid, reserving the last few spoonfuls as any grit on the mushrooms will have settled at the bottom. Stir in the milk. Simmer over low heat 20 minutes. Cool completely and store for a make-ahead meal.
- Reheat the dish over medium heat. Add a little stock or milk to loosen the sauce up again.
- Bring a large pot of water to a boil, salt the water and cook the pasta to al dente. Drain the pasta and toss with sauce. Serve in shallow bowls, topped with parsley and Pecorino cheese.
CREAMY PORTOBELLO SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in a pot over medium-high heat and cook until lightly browned. Add the ham and cook until slightly browned, about 3 minutes. Remove the ham with a slotted spoon to a plate. Add 1/2 tablespoon butter, 1 cup leeks, and salt and pepper to taste. Cook 4 minutes, then add to the plate; set aside.
- Add the remaining 1 1/2 tablespoons butter, leeks, 1/2 teaspoon salt, and pepper to taste to the pot; cook until wilted, about 3 minutes. Add the mushrooms and cook 3 minutes. Sprinkle in the flour and cook, stirring, 2 minutes. Stir in 2 tablespoons sherry, if using, scraping up any browned bits, and cook until evaporated. Add the broth and 2 cups water. Cover and bring to a boil, then reduce the heat to low and simmer, uncovered, until the mushrooms are tender, 8 to 10 minutes.
- Puree the soup in batches in a blender until smooth, cracking the lid to let steam escape. Return to the pot, whisk in the half-and-half and bring just to a boil. Stir in three-quarters of the ham-leek mixture, the remaining 1 tablespoon sherry, if using, and salt and pepper to taste. Serve topped with the remaining ham and leeks.
Nutrition Facts : Calories 368, Fat 21 grams, SaturatedFat 12 grams, Cholesterol 90 milligrams, Sodium 1072 milligrams, Carbohydrate 23 grams, Fiber 3 grams, Protein 19 grams
PORTABELLAS WITH LEEKS AND SPINACH
This is from Martha Stewart Food. My husband and I eat it as a main dish, but it would make a nice appetizer also if you used smaller mushroom caps.
Provided by Serah B.
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Place mushroom caps, gill sides up, on a rimmed baking sheet.
- Drizzle with oil and vinegar, then season with salt and pepper.
- Bake until caps are just tender, approximately 15 minutes.
- Top with leeks, spinach and cheese.
- Bake until spinach begins to wilt and cheese starts to brown.
Nutrition Facts : Calories 141.9, Fat 10.5, SaturatedFat 1.4, Sodium 26, Carbohydrate 11.1, Fiber 2.4, Sugar 3.3, Protein 3.2
PORTOBELLO SANDWICHES
Quick, juicy burgers. My friends and I eat them at least once a week!
Provided by CHOLLE
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on broiler, and adjust rack so it is as close to heat source as possible.
- In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
- Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
- Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
- In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.
Nutrition Facts : Calories 445.1 calories, Carbohydrate 31.4 g, Cholesterol 5.2 mg, Fat 33.4 g, Fiber 3.5 g, Protein 7.8 g, SaturatedFat 5 g, Sodium 426 mg, Sugar 7.3 g
More about "portobellos with leeks and spinach recipes"
STUFFED PORTOBELLO MUSHROOMS - THIS HEALTHY TABLE
From thishealthytable.com
4.9/5 (16)Calories 249 per servingCategory Main Dishes
- Remove the stems and scoop the gills out of the insides of the mushrooms and discard. Brush 2 tablespoons of olive oil on the tops and bottoms of the mushroom caps. Top side up, bake the mushrooms for 10 minutes on a parchment-lined baking sheet.
- Meanwhile, heat the remaining olive oil in a large frying pan over medium heat. Add the onion and cook for 3 to 4 minutes or until translucent, then add the garlic and cook for 30 seconds. Add the leeks and cook for a further 2 minutes. Then add the spinach, two cups at a time, until it all wilts. Then sprinkle with 1 teaspoon salt and pepper and remove the pan from heat.
- Combine the shredded mozzarella, panko, and melted butter in a small bowl and stir to combine.
PORTOBELLOS WITH LEEKS AND SPINACH
From mealplannerpro.com
SPINACH-STUFFED PORTOBELLO MUSHROOMS RECIPE
From simplyrecipes.com
MESSINIA-STYLE GIANT BEANS WITH SPINACH AND FETA | GREEK RECIPES
From sbs.com.au
ASPARAGUS, SPINACH AND LEEK SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
VIDEO: PORTOBELLOS WITH LEEKS AND SPINACH | MARTHA STEWART
From marthastewart.com
PORTABELLAS WITH LEEKS AND SPINACH | RECIPEFUEL | RECIPES, MEAL …
From recipefuel.com
CHEESE-&-SPINACH-STUFFED PORTOBELLOS - EATINGWELL
From eatingwell.com
PORTOBELLO WITH LEEKS AND SPINACH - DR. RODNEY
From drrodney.com
PORTOBELLOS WITH LEEKS AND SPINACH RECIPE | PBS FOOD
From pbs.org
RECIPE : PORTOBELLOS WITH LEEKS AND SPINACH RECIPES FROM …
From books4cook.com
PORTOBELLO, PANCETTA AND SPINACH PASTA - CTV
From more.ctv.ca
PORTOBELLO WITH LEEKS AND SPINACH RECIPE | PB
From recipebridge.com
SPINACH & GOAT CHEESE STUFFED PORTOBELLOS - THE WHEATLESS KITCHEN
From thewheatlesskitchen.com
LEEK AND PORTOBELLO MUSHROOM RECIPES - SUPERCOOK
From supercook.com
SAUTéED PORTOBELLO MUSHROOMS WITH SPINACH - THE …
From thegardengrazer.com
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