CHEESE-&-SPINACH-STUFFED PORTOBELLOS
Here we take the elements of a vegetarian lasagna filling--ricotta, spinach and Parmesan cheese--and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.
Provided by EatingWell Test Kitchen
Categories Healthy Portobello Mushroom Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray.
- Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
- Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
- When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 13.7 g, Cholesterol 28.8 mg, Fat 10.4 g, Fiber 2.6 g, Protein 13.3 g, SaturatedFat 4.9 g, Sodium 710.1 mg, Sugar 5.8 g
SPINACH STUFFED PORTABELLA CAPS
Creamy, savory spinach filling and swiss stuffed in a portabella cap with a parmesan-bread crumb top. Delish! Baby 'bella caps could be used to make as an appetizer, but the medium tops provide an excellent meatless main dish.
Provided by orangeteapot
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Make sure the portabella caps are free of dirt and grit. Place upside-down on a foil-lined, greased cookie sheet.
- Place half a slice of swiss in each cap.
- In a small sauce pan, sauté the onion, red pepper, and green onion until soft. Add the minced garlic and cook for a minute more.
- Drain the spinach in a colander or dish towel, squeezing to get most of the moisture out. Add the spinach, Cavendar's, Tony's, lemon pepper, and black pepper. Stir and cook just until the spinach is hot.
- Add cream cheese and stir to combine. The hot spinach mixture should melt the cream cheese.
- Distribute the spinach mixture evenly between the 4 caps, smoothing the tops with the back of a spoon.
- Combine the parmesan, bread crumbs, and olive oil. Stir well, then sprinkle over the tops of the stuffed mushrooms.
- Bake at 350 for 20-25 minutes, or until the tops are golden brown.
Nutrition Facts : Calories 222.6, Fat 15.5, SaturatedFat 8.4, Cholesterol 45.3, Sodium 264.6, Carbohydrate 12.7, Fiber 3.8, Sugar 4.7, Protein 11.1
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.
SPINACH STUFFED PORTABELLA MUSHROOMS.
This is a recipe I came up with and use alot, it's quick & easy, delicious and makes a great presentation.
Provided by Kevin Simon
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Defrost spinach and squeeze out excess liquid.
- Mix in eggs, bread crumbs, cheeses and seasoning.
- Stuff into Mushroom caps.
- Place caps on non- stick cookie sheet, Bake at 400 degrees for 20 minutes.
Nutrition Facts : Calories 147.6, Fat 6.7, SaturatedFat 3.2, Cholesterol 83.8, Sodium 312.4, Carbohydrate 12.3, Fiber 4.4, Sugar 2.9, Protein 12.7
CHEESE AND SPINACH STUFFED PORTOBELLOS
"Here we take the elements of a vegetarian lasagna filling-ricotta, spinach and Parmesan cheese-and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps. . . Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce." Note: After making this dish, I have changed the recipe slightly from the original (increased it to 6 mushrooms from 4, added garlic and chives, then mozarella on top instead of parmesan. If you like spicy stuff, I would recommend adding a few crushed red pepper flakes to the marinara sauce. Recipe from Eating Well.
Provided by januarybride
Categories < 60 Mins
Time 40m
Yield 6 mushrooms, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F Coat a rimmed baking sheet with cooking spray.
- Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with seasoning salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
- Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
- Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 to 90 seconds depending on your microwave.
- When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
- Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese.
- Return stuffed mushrooms to the top rack of the oven and BROIL on high for 3-5 minutes until top is browned. Remove from oven and let stand for 3-5 minutes prior to serving. Serve with the remaining marinara sauce.
Nutrition Facts : Calories 151.1, Fat 8.1, SaturatedFat 4.3, Cholesterol 24.6, Sodium 375, Carbohydrate 9.9, Fiber 1.6, Sugar 4.5, Protein 10.1
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