SPINACH ARTICHOKE STUFFED PORTOBELLO MUSHROOMS
If you like spinach artichoke dip and mushrooms, you will love these stuffed mushrooms. Serve them as an appetizer or side dish.
Provided by Lisa MarcAurele
Categories Appetizer
Time 30m
Number Of Ingredients 10
Steps:
- Brush mushrooms with olive oil, place on baking pan in center of oven and broil high, 5 minutes each side, or until tender.
- Squeeze cooked spinach in clean dish towel if desired to remove excess water.
- Mix together the spinach, artichoke, cream cheese, sour cream, Parmesan cheese, garlic, salt, and pepper until well combined.
- Stuff each mushroom cap with the spinach mix, distributing the filling evenly between the mushrooms.
- Sprinkle tops with mozzarella cheese.
- Bake at 375°F for 10-15 minutes. Turn broiler on high for a few minutes at end of baking to brown cheese, if needed.
Nutrition Facts : ServingSize 169 g, Calories 167 kcal, Carbohydrate 5 g, Protein 8 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 357 mg, Fiber 2 g, Sugar 2 g
SPINACH AND ARTICHOKE STUFFED PORTABELLO MUSHROOMS WITH TOMATO AND BREAD SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges.
- Preheat grill to medium-high and oven to 425 degrees F.
- Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with extra-virgin olive oil and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.
- Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
- Remove mushroom caps from grill.
- To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
- Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.
- Serve 2 caps with a pile of salad alongside, if desired, per person.
SPINACH & ARTICHOKE-STUFFED PORTOBELLO MUSHROOMS
Stuffed mushrooms and spinach-artichoke dip come together in this quick vegetarian recipe. Serve these cheesy stuffed mushrooms with a big salad for a satisfying and healthy dinner.
Provided by Carolyn Casner
Categories Healthy Vegetarian Mushroom Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Combine oil, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
- Meanwhile, combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Drain as much water as possible from the spinach, then transfer to a medium bowl. Add artichokes, cream cheese, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir well to combine. Divide the mixture between the mushrooms and bake until hot, 7 to 10 minutes.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 14.2 g, Cholesterol 11.9 mg, Fat 10.7 g, Fiber 4.4 g, Protein 7.8 g, SaturatedFat 3.1 g, Sodium 491 mg, Sugar 3.3 g
CHICKEN, ARTICHOKE, AND SPINACH-STUFFED PORTOBELLOS
These stuffed mushroom caps turn an appetizer into a meal. Serve with a piece of crusty bread and a side salad, if desired. This recipe was made in a Panasonic CIO.
Provided by Soup Loving Nicole
Categories Trusted Brands: Recipes and Tips Panasonic
Time 43m
Yield 4
Number Of Ingredients 9
Steps:
- Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
- Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
- Divide the chicken filling among the mushroom caps and top with remaining Parmesan cheese. Place mushroom caps on the grill pan of the Panasonic Countertop Induction Oven.
- Press "Auto Cook". Select Poultry with Vegetables setting and press "Start". Turn the dial to select 2 pounds and press "Start" again. Cook until chicken is no longer pink and mushrooms are tender, about 23 minutes.
Nutrition Facts : Calories 761.9 calories, Carbohydrate 16 g, Cholesterol 177.3 mg, Fat 51.1 g, Fiber 4.2 g, Protein 61.4 g, SaturatedFat 21.1 g, Sodium 2179.5 mg, Sugar 4.4 g
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.
ARTICHOKE-STUFFED PORTOBELLOS
For a tasty change of pace, try these moist and tangy portobello mushrooms from Robert Beck of Springfield, New Jersey. Filled with artichoke hearts and sweet red peppers, they're delightfully rich and flavorful.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the oil and vinegar; brush over both sides of mushrooms. Place mushrooms stem side down on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 4 minutes. , Meanwhile, in a small bowl, combine the artichokes, roasted peppers, oregano, salt and pepper. Turn mushrooms over; broil 2 minutes longer. Fill with artichoke mixture; drizzle with dressing., Broil for 2-3 minutes or until heated through. Sprinkle with cheese; broil 1-2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 225 calories, Fat 9g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 952mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
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