Portobello Mushroom And Feta Salad Recipes

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FETA-STUFFED PORTOBELLO MUSHROOMS

My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. -Amy Martell, Canton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6



Feta-Stuffed Portobello Mushrooms image

Steps:

  • Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.

Nutrition Facts : Calories 273 calories, Fat 22g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 783mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.

4 large portobello mushrooms (4 to 4-1/2 inches)
2 tablespoons olive oil
1 garlic clove, minced
1/4 teaspoon salt
1 cup (4 ounces) crumbled feta cheese
1/2 cup prepared pesto

STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA

A delicious and light lunch or supper!

Provided by Ninadetusojos

Categories     Stuffed Mushrooms

Time 45m

Yield 4

Number Of Ingredients 7



Stuffed Portobello Mushrooms with Spinach and Feta image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking pans with parchment paper.
  • Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.
  • Bake in the preheated oven for 30 minutes.
  • Drizzle with balsamic vinegar just before serving.

Nutrition Facts : Calories 247.9 calories, Carbohydrate 31.1 g, Cholesterol 33.4 mg, Fat 9.2 g, Fiber 9 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 463.2 mg

4 large portobello mushroom caps
1 cup crumbled feta cheese
1 cup torn fresh spinach
4 small Campari tomatoes, sliced
½ teaspoon dehydrated minced garlic, or to taste
salt and ground black pepper to taste
1 teaspoon balsamic vinegar, or to taste

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