Spinach Pecan Stuffed Portabella Mushrooms Recipes

SPINACH STUFFED PORTOBELLO MUSHROOMS

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.

SPINACH & PECAN STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 375.
• Place portabella mushrooms, gills up, in a greased baking dish. Set aside.
• Heat oil in a large frying pan over medium heat.
• Add onions and thyme to pan and cook until onions are translucent.
• Add garlic to pan and cook until softened, approximately 2 minutes. Be careful not to burn your garlic.
• Add spinach and breadcrumbs to pan.
• There will probably be little to no liquid in the pan at this point so you will need to add some water to moisten the breadcrumbs. Add a little at a time until the mixture is able to hold itself together nicely. If you add too much water, just keep the pan over the heat until the water has evaporated sufficiently.
• Add the pecans.
• Remove pan from heat and add parmesan cheese.
• Salt and pepper to taste.
• Divide mixture and mound over the portobello mushrooms.
• Add a very light sprinkle of parmesan over the tops, merely for decoration, if you like.
• Bake for 30 minutes until mushrooms are cooked through.