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
CRAB STUFFED PORTOBELLOS
Steps:
- Preheat the oven to 350 degrees F.
- Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
- Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.
CRAB AND SPINACH STUFFED MUSHROOMS
Make and share this Crab and Spinach Stuffed Mushrooms recipe from Food.com.
Provided by cervantesbrandi
Categories Crab
Time 35m
Yield 4 mushrooms
Number Of Ingredients 10
Steps:
- Melt butter in a sauce pan on medium heat. Add the onion and garlic and saute for 5 minutes.
- Add the spinach, the cream cheese, and the heavy cream and continue to cook on medium heat until the cream cheese is melted.
- Add the monterrey jack cheese and salt and pepper to taste.
- Finally, tear the crab meat into small chunks and gently fold the meat into the spinach mixture.
- Spoon the spinach mixture into the mushroom caps and place them on an oiled baking sheet.
- Bake the mushrooms on 375 for 20 minutes.
SPINACH & CRAB STUFFED PORTABELLA MUSHROOMS
Make and share this Spinach & Crab Stuffed Portabella Mushrooms recipe from Food.com.
Provided by Kevin Simon
Categories Crab
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Defrost spinach and thoroughly squeeze out all excess fluid.
- Drain crabmeat well.
- Mix together spinach, eggs, cheeses, bread crumbs crabmeat, garlic & salt. Saving 1/2 of the Mozzarella for topping.
- Stuff into mushroom caps.
- Top with mozzarella cheese.
- Bake on cookie sheet 400 degrees for approx 20 minute.
Nutrition Facts : Calories 275.9, Fat 11, SaturatedFat 5.3, Cholesterol 138.7, Sodium 1005.8, Carbohydrate 16.9, Fiber 4.7, Sugar 3.4, Protein 29.5
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SPINACH & CRAB STUFFED MUSHROOMS - TWO LUCKY SPOONS
From twoluckyspoons.com
Cuisine AmericanTotal Time 30 minsCategory AppetizerCalories 77 per serving
- Preheat the oven to 350 degrees. Remove the stems from the mushroom caps. Finely chop the stems and set aside.
- Heat the oil in a large skillet over medium high heat. Add the garlic, mushroom stems, spinach, crab meat and seasonings to the skillet and sauté for about 5 minutes or until the spinach is wilted and the garlic and mushroom stems have softened. Remove from the heat and stir in the ricotta cheese, ¼ cup of Parmesan cheese and ½ cup of the panko breadcrumbs. Mix well. Spoon the filling mixture into each of the mushroom caps. Place the remaining panko in a small bowl and then gently dip the tops of the stuffed mushrooms into the panko to give it a nice crunchy topping. Then place on a rimmed baking sheet and bake for 20 minutes or until the mushroom filling is piping hot and the mushrooms have released their liquid onto the tray. Serve and enjoy!
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