Spinach Stuffed Portobello Mushrooms Recipes

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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



Spinach-Stuffed Portobello Mushrooms image

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

4 large portobello mushrooms
1/4 cup chopped onion
2 large eggs, lightly beaten
1/2 cup reduced-fat sour cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup crushed seasoned stuffing
1/2 cup crumbled feta cheese
1/2 teaspoon garlic salt
3 tablespoons shredded Parmesan cheese

SPINACH-STUFFED PORTOBELLO MUSHROOMS

Make and share this Spinach-Stuffed Portobello Mushrooms recipe from Food.com.

Provided by jonesies

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9



Spinach-Stuffed Portobello Mushrooms image

Steps:

  • Line a baking sheet with heavy-duty foil; coat the foil with nonstick cooking spray and set aside.
  • Remove stems from mushrooms; set caps aside and chop stems.
  • Saute the stems and onion in a small amount of water until soft.
  • 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 degrees for 35 minutes.
  • Sprinkle with parmesan cheese, bake 5 to 10 minutes longer or until mushrooms are tender and cheese is melted.

4 portabella mushrooms (large)
1/4 cup onion, chopped
2 eggs, lightly beaten
1/2 cup reduced-fat sour cream
10 ounces frozen chopped spinach, thawed and squeezed dry
1 cup seasoned stuffing mix, crushed
1/2 cup feta cheese, crumbled
1/2 teaspoon garlic salt
3 tablespoons parmesan cheese, shredded

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



Spinach Stuffed Portobello Mushrooms image

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

4 large portobello mushroom caps, stems and gills removed
1 tablespoon reduced-fat Italian salad dressing
1 egg
1 clove garlic, minced
salt and ground black pepper to taste
1 (10 ounce) bag fresh spinach, chopped
¼ cup chopped pepperoni
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese, divided
3 tablespoons seasoned bread crumbs, divided

GORGONZOLA AND SPINACH STUFFED PORTOBELLO MUSHROOMS

I had mushrooms, I had spinach, I had gorgonzola cheese, I needed an appetizer... This was the result! (DH didn't like it, but everyone else did!)

Provided by Dwynnie

Categories     Spinach

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6



Gorgonzola and Spinach Stuffed Portobello Mushrooms image

Steps:

  • Preheat the oven to 350 degrees F.
  • Spray a cookie sheet with cooking spray.
  • Mix the spinach, cheese, garlic, and eggs together. Add breadcrumbs until the mixture is packing consistency.
  • Spoon mixture onto mushrooms and pack lightly.
  • Carefully place mushrooms on cookie sheet.
  • Bake for 30 minutes or until tops are golden brown.

Nutrition Facts : Calories 310.2, Fat 10.5, SaturatedFat 5.4, Cholesterol 53.4, Sodium 1093.6, Carbohydrate 39.1, Fiber 6.1, Sugar 6, Protein 18.1

12 whole portabella mushroom caps
1 (10 ounce) package frozen spinach, thawed and drained
5 ounces gorgonzola, crumbled
2 garlic cloves, minced
1 egg
2 cups Italian seasoned breadcrumbs, approximate

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

SPINACH STUFFED PORTOBELLO MUSHROOMS WITH AVOCADO

These mushrooms are delicious on their own, or put them on toasted sourdough bread with Dijon mustard for a great veggie sandwich. Use a mixture of chopped fresh Italian herbs (oregano, basil, thyme, and parsley).

Provided by tamiru

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 50m

Yield 4

Number Of Ingredients 12



Spinach Stuffed Portobello Mushrooms with Avocado image

Steps:

  • Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes. Drain.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with parchment paper.
  • Rub the caps of the portobello mushrooms with 2 tablespoons olive oil, or as needed; arrange mushrooms gill sides up on the prepared baking sheet. Season mushrooms with oregano, sea salt, and black pepper.
  • Bake mushrooms in the preheated oven until tender, 8 to 10 minutes.
  • Place the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook and stir sun-dried tomato mixture in the hot oil until fragrant, about 2 minutes.
  • Stir spinach into the skillet; cover, reduce heat to medium-low, and cook until spinach is wilted, about 3 minutes more, stirring occasionally. Drain excess liquid from skillet.
  • Spoon spinach mixture over baked mushroom caps.
  • Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 538.8 calories, Carbohydrate 34.1 g, Cholesterol 3.6 mg, Fat 43.8 g, Fiber 20.4 g, Protein 14 g, SaturatedFat 7 g, Sodium 363.5 mg, Sugar 6.8 g

6 sun-dried tomatoes
4 large portobello mushrooms, stems reserved and gills removed
extra-virgin olive oil, or as needed
1 tablespoon chopped fresh oregano
sea salt to taste
ground black pepper to taste
1 large red bell pepper, cut into 1-inch pieces
2 cloves garlic, coarsely chopped
1 tablespoon extra-virgin olive oil
2 (10 ounce) bags fresh spinach leaves
3 large avocados - peeled, pitted, and diced
¼ cup grated Parmesan cheese

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