SPINACH STUFFED PORTOBELLO MUSHROOMS
Mix together spinach, pepperoni, and cheese for delicious easy appetizer.
Provided by jen22
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 7.5 g, Cholesterol 70.4 mg, Fat 10.7 g, Fiber 1.9 g, Protein 11.3 g, SaturatedFat 4.2 g, Sodium 590.5 mg, Sugar 0.9 g
SPINACH AND CHEESE STUFFED PASTA SHELLS
Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach filling.
Provided by KITKATY
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
- Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
- Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
- Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
- Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.
Nutrition Facts : Calories 702.9 calories, Carbohydrate 94.9 g, Cholesterol 59.4 mg, Fat 21.3 g, Fiber 10.2 g, Protein 33 g, SaturatedFat 11 g, Sodium 1004 mg, Sugar 15.7 g
SPINACH-STUFFED PORTOBELLO MUSHROOMS
Feta cheese and spinach add Mediterranean flair to Sandy Rossier's mushroom caps. "They are delicious and filling," she pens from Brooksville, Florida. Try them for a simple entree, side dish or extravagant, sit-down appetizer.
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Line a baking sheet with heavy-duty foil; coat the foil with cooking spray and set aside. Remove stems from mushrooms; set caps aside and chop stems. In a microwave-safe bowl, combine the chopped mushrooms and onion. Cover and microwave at 50% power for 1-2 minutes or until tender, stirring every 30 seconds. , In a small bowl, combine the eggs and sour cream. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture. Spoon into mushroom caps. Place on prepared baking sheet., Bake at 350° for 35 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until mushrooms are tender and cheese is melted.
Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 126mg cholesterol, Sodium 735mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
SPINACH AND CHEESE STUFFED CHICKEN BREAST #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I love creating my own recipes and menus for people. I have been doing this since I was about 12 years old. I put together a birthday party with lots of freshly prepared food and cake that I prepared for my mom. I had help from my cousins and friends who were my assistants and servers. The party was a great success and I have been doing this ever since. I made this chicken dish 8 years ago and it was the only thing different my mom would eat so I made sure I perfected the dish just for her and of course others. I usually brine my chicken in a mixture of salt, brown sugar and water for at least 45 minutes
Provided by Chef Jaylin Hawkins
Categories Weeknight
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Butterfly chicken breast and drizzle with olive oil.
- Sprinkle chicken breast with Hidden Valley Seasoning and Dressing Mix and set aside.
- In a saute' pan cook spinach until spinach has started to cook down. Remove spinach from heat and add to a medium bowl with Parmesan cheese, half of the mozzarella cheese, bread crumbs and beaten egg and olives. Mix all ingredients until well incorporated.
- Place a large spoonful of spinach mixture in the middle of each chicken breast and fold over, covering the spinach mixture completely.
- Sprinkle with remaining cheese and place on baking sheet and bake on 350 degrees for 20-25 minutes or until thermometer reaches 165 degrees when chicken is tested.
Nutrition Facts : Calories 409.4, Fat 20.1, SaturatedFat 6.7, Cholesterol 190.7, Sodium 805, Carbohydrate 15.4, Fiber 3.2, Sugar 1.7, Protein 41.5
More about "spinach cheese stuffed portabella mushroom caps 3 ww poin recipes"
CHEESE-&-SPINACH-STUFFED PORTOBELLOS - EATINGWELL
From eatingwell.com
Ratings 35Calories 196 per serving
- 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.
CHEESY SPINACH & EGG STUFFED PORTOBELLO MUSHROOMS
From thekitchenmagpielowcarb.com
SPINACH & MOZZARELLA STUFFED PORTABELLA MUSHROOM CAP
From everafterinthewoods.com
SPINACH STUFFED PORTOBELLO MUSHROOMS - THE LIVE-IN …
From theliveinkitchen.com
SPINACH-STUFFED PORTOBELLO MUSHROOMS RECIPE - SIMPLY …
From simplyrecipes.com
SPINACH AND CHEESE STUFFED PORTOBELLO MUSHROOMS
From runningtothekitchen.com
CHEESY STUFFED MUSHROOMS WITH SPINACH | RECIPES | WW …
From weightwatchers.com
Cuisine ItalianCategory AppetizersServings 12Total Time 30 mins
- Finely chop the mushroom stems. Combine the chopped stems, the spinach, cheese, bread crumbs, scallion, wine, oregano, oil, salt, and pepper in a medium bowl.
- With a small spoon, stuff each mushroom cap with about 1 tablespoon of the spinach mixture; place in a single layer in a 9 x 13-inch baking pan. (Can be made ahead) Cover and refrigerate up to 8 hours. Return to room temperature before baking.)
- About 30 minutes before serving, preheat the oven to 375°F. Drizzle the water around the mushrooms in the pan.
3 CHEESE & SPINACH STUFFED PORTOBELLO MUSHROOM CAPS - RUNNING …
From runninginaskirt.com
5/5 (2)Total Time 25 minsCategory Dinner, Lunch, Side DishPublished Apr 26, 2023
SPINACH & CHEESE STUFFED PORTOBELLO MUSHROOMS RECIPE - YOUTUBE
From youtube.com
SPINACH-STUFFED PORTABELLA MUSHROOMS RECIPE | LAND O’LAKES
From landolakes.com
SPINACH-STUFFED PORTOBELLO MUSHROOMS RECIPE | RECIPES.NET
From recipes.net
SPINACH THREE CHEESE STUFFED PASTA SHELLS - BETTER HOMES
From bhg.com
BEST SPINACH CHEESE STUFFED PORTABELLA MUSHROOM CAPS 3 WW …
From alicerecipes.com
GRILLED PORTOBELLA MUSHROOMS WITH SPINACH AND CHEESE
From rachelcooks.com
STUFFED SHELLS RECIPE (SPINACH AND CHEESE) - COOKING CLASSY
From cookingclassy.com
CHEESE AND SPINACH STUFFED PORTOBELLOS RECIPE - FOOD.COM
From food.com
You'll also love