Spinach Stuffed Portobellos Best Recipes

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SPINACH-STUFFED PORTOBELLOS

2022-10-03



Spinach-Stuffed Portobellos image

"The meaty texture of portobello mushrooms will make you think you're eating steak," says Diane Lombardo of New Castle, Pennsylvania. "With a cheesy spinach filling, this is a marvelous main dish. Pepper flakes add color and a kick."

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients:

  • 4 large portobello mushrooms
  • 2 tablespoons olive oil
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3 tablespoons chopped green onions
  • 2 tablespoons grated Romano cheese
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  • 1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Remove and discard stems and gills from mushrooms. In a large skillet over medium heat, cook mushrooms in oil for 10-15 minutes or just until tender, turning once., In a small bowl, combine the tomatoes, spinach, onions, Romano cheese, pepper flakes and salt. Spoon into mushroom caps. Sprinkle with mozzarella cheese. , Place on a baking sheet lined with heavy-duty foil. Bake at 375° for 10-15 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 177 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 381mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 5g fiber), Protein 10g protein.

SPINACH-STUFFED PORTOBELLO MUSHROOMS

2022-10-03



Spinach-Stuffed Portobello Mushrooms image

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

Ingredients:

  • 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

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.

CHEESE AND SPINACH STUFFED PORTOBELLOS

2022-10-03



Cheese and Spinach Stuffed Portobellos image

"Here we take the elements of a vegetarian lasagna filling-ricotta, spinach and Parmesan cheese-and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps. . . Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce." Note: After making this dish, I have changed the recipe slightly from the original (increased it to 6 mushrooms from 4, added garlic and chives, then mozarella on top instead of parmesan. If you like spicy stuff, I would recommend adding a few crushed red pepper flakes to the marinara sauce. Recipe from Eating Well.

Provided by januarybride

Categories     < 60 Mins

Time 40m

Yield 6 mushrooms, 6 serving(s)

Number Of Ingredients 12

Ingredients:

  • 6 large portobello mushroom caps, stems removed
  • 1/4 teaspoon seasoning salt
  • 1/4 teaspoon fresh ground pepper, divided
  • 1 cup part-skim ricotta cheese
  • 1 cup finely chopped fresh spinach
  • 2 minced garlic cloves
  • 1/4 cup finely shredded parmesan cheese
  • 2 tablespoons finely chopped kalamata olives
  • 1 tablespoon finely minced chives (may substitute green onion)
  • 1/2 teaspoon italian seasoning
  • 1 cup prepared marinara sauce
  • 1/2 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 450°F Coat a rimmed baking sheet with cooking spray.
  • Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with seasoning salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
  • Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, 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 to 90 seconds depending on your microwave.
  • When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
  • Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese.
  • Return stuffed mushrooms to the top rack of the oven and BROIL on high for 3-5 minutes until top is browned. Remove from oven and let stand for 3-5 minutes prior to serving. Serve with the remaining marinara sauce.

Nutrition Facts : Calories 151.1, Fat 8.1, SaturatedFat 4.3, Cholesterol 24.6, Sodium 375, Carbohydrate 9.9, Fiber 1.6, Sugar 4.5, Protein 10.1

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