SPINACH AND ARTICHOKE STUFFED PORTABELLO MUSHROOMS WITH TOMATO AND BREAD SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges.
- Preheat grill to medium-high and oven to 425 degrees F.
- Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with extra-virgin olive oil and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.
- Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
- Remove mushroom caps from grill.
- To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
- Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.
- Serve 2 caps with a pile of salad alongside, if desired, per person.
ARTICHOKE STUFFED MUSHROOMS
These mushrooms are a combination of my favorite things. They are a hit among all crowds. There are never any left!
Provided by ChicagoCookie84-Anita
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
- Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
- Bake in the preheated oven until the filling begins to bubble, about 20 minutes.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 6.3 g, Cholesterol 29.7 mg, Fat 12.7 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 6.4 g, Sodium 342.2 mg, Sugar 1 g
CHICKEN, ARTICHOKE, AND SPINACH-STUFFED PORTOBELLOS
These stuffed mushroom caps turn an appetizer into a meal. Serve with a piece of crusty bread and a side salad, if desired. This recipe was made in a Panasonic CIO.
Provided by Soup Loving Nicole
Categories Panasonic
Time 43m
Yield 4
Number Of Ingredients 9
Steps:
- Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
- Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
- Divide the chicken filling among the mushroom caps and top with remaining Parmesan cheese. Place mushroom caps on the grill pan of the Panasonic Countertop Induction Oven.
- Press "Auto Cook". Select Poultry with Vegetables setting and press "Start". Turn the dial to select 2 pounds and press "Start" again. Cook until chicken is no longer pink and mushrooms are tender, about 23 minutes.
Nutrition Facts : Calories 761.9 calories, Carbohydrate 16 g, Cholesterol 177.3 mg, Fat 51.1 g, Fiber 4.2 g, Protein 61.4 g, SaturatedFat 21.1 g, Sodium 2179.5 mg, Sugar 4.4 g
ARTICHOKE-STUFFED PORTOBELLOS
For a tasty change of pace, try these moist and tangy portobello mushrooms from Robert Beck of Springfield, New Jersey. Filled with artichoke hearts and sweet red peppers, they're delightfully rich and flavorful.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the oil and vinegar; brush over both sides of mushrooms. Place mushrooms stem side down on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 4 minutes. , Meanwhile, in a small bowl, combine the artichokes, roasted peppers, oregano, salt and pepper. Turn mushrooms over; broil 2 minutes longer. Fill with artichoke mixture; drizzle with dressing., Broil for 2-3 minutes or until heated through. Sprinkle with cheese; broil 1-2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 225 calories, Fat 9g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 952mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
SPINACH AND ARTICHOKE STUFFED PORTOBELLOS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 20 pieces of stuffed portobell
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.
STUFFED PORTOBELLOS WITH CREAMY ARTICHOKES
Provided by Tiffani
Number Of Ingredients 18
Steps:
- Rinse mushrooms and wipe clean. Remove stems and scrape out gills. Brush with oil of choice and set aside.
- In a high-speed, blender add cashews and water. Blend until smooth.
- Add margarine to a skillet warmed over medium heat and let melt. Pour in a splash of wine. Then add the garlic and yellow onion.
- Once the onions are translucent, reduce heat to medium-low and add the cashew cream to the skillet. Make sure to use a silicone spatula to get all of it, it should be fairly thick. Add 1/4 cup vegan parmesan, the parsley, half the green onions, chives, lemon juice, sea salt, black pepper, and a sprinkle of either cane or coconut sugar. Lightly simmer, stirring frequently for about 3-5 minutes. Since this sauce is thick, make sure it does not burn and reduce heat if needed.
- Preheat oven to 375° F.
- Remove skillet from heat and stir in artichokes and breadcrumbs. Stuff each mushroom cap with artichoke filling, making sure not to over stuff. Place the portobellos in a lightly greased baking dish, use multiple dishes if necessary. Two of my four mushrooms were huge and I had to place one in a separate dish.
- In a small bowl stir together the remaining vegan Parmesan and breadcrumbs. Sprinkle the tops of each stuffed mushroom with bread crumb/Parmesan mixture. Lightly spray tops with oil to help with browning. Place in oven and bake approximately 20 minutes, you want the mushrooms bottoms soft and the filling heated through. Remove from oven.
- To brown the tops better, place mushrooms back in the oven, but underneath the broiler, set to high. This won't take long. Watch carefully and remove before burning.
- To serve, sprinkle portobellos with the remaining green onions and some chives (optional). Enjoy!
STUFFED PORTOBELLOS
Malcolm Lewis of Freeville, New York turns hearty portobellos into a flavorful meal. His addition of walnuts adds crunch to the savory topping. If you'd like, add raisins for a bit of sweetness.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended. , Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.
Nutrition Facts : Calories 221 calories, Fat 12g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 435mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
ARTICHOKE-STUFFED PORTOBELLO MUSHROOMS
Take a classic dip and put it inside flavorful stuffed portobello mushrooms. That's the brilliant idea behind our Artichoke-Stuffed Portobello Mushrooms.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat greased grill to medium heat.
- Combine first 4 ingredients.
- Brush both sides of mushroom caps with dressing.
- Grill, top sides up, 5 min.; turn. Top with artichoke mixture; grill 5 min. or until mushrooms are tender and filling is heated through.
- Sprinkle with tomatoes.
Nutrition Facts : Calories 170, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
STUFFED PORTOBELLO MUSHROOMS
A recipe from my Timeless Recipes cookbook. A rich crab & artichoke stuffed portobello. This would be a great entertaining dish to wow your guests!
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the balsamic vinegar, olive oil, garlic, salt and pepper in a bowl and mix well. Marinate the mushrooms in the vinegar mixture for 20 minutes. Combine the crab meat, artichoke hearts, cream cheese, mayonnaise, lemon juice, worcestershire sauce, salt and pepper in a bowl and mix well. Remove the mushrooms from the marinade and discard the marinade. Grill the mushrooms over hot coals until they begin to get soft. Place them stem side up on a baking sheet. Cut each tomato into 5 slices and arrange on top of the mushrooms. Divide the crab mixture evenly and place firmly on top of the tomatoes. Bake at 350 degrees for 15-20 minutes or until the mushrooms are tender and the stuffing is heated through. Prep time includes marinating time.
Nutrition Facts : Calories 331.3, Fat 20, SaturatedFat 5.6, Cholesterol 55.5, Sodium 845.6, Carbohydrate 20.7, Fiber 7.3, Sugar 8.8, Protein 19.2
FAVORITE STUFFED PORTOBELLOS WITH SPINACH AND ARTICHOKES
This is a favorite in my house!! I love to serve this with creamy polenta and a green salad. This would also be really good with some warm marinara sauce. Truly delicious,hearty, and surprisingly luxurious. Another note, regarding the calorie count of this dish, it is actually quite a bit lower since the mushrooms only absorb a fraction of the oil in the marinade as you will see after you marinate them. This recipe calorie count would only be correct if all of the oil in the marinade is consumed.
Provided by TaterBug
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- For marinated mushrooms:.
- Whisk first 6 ingredients in medium bowl for marinade. Stir in thyme. Drain and rinse artichokes. Arrange mushrooms, gill side up (I scrape gills off), in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 30 minutes, turning to coat occasionally or place marinade and mushrooms in a large plastic bag and shake well occasionaly .
- For filling:.
- Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
- Heat oil in heavy large skillet over high heat. Add shallot; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped artichokes, sprinkle with salt and pepper.
- Add spinach, 1/4 cup Parmesan, and breadcrumbs to artichoke mixture; toss to distribute evenly. Add the rest of the cheeses (except for reserve 6 tablespoons parmesan to sprinklle on top) cheese and toss gently to distribute evenly. Season filling to taste with 1 teaspoon worchestershire, salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
- Preheat oven to 400°F Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15-20 minutes.
Nutrition Facts : Calories 452.1, Fat 35.3, SaturatedFat 6.1, Cholesterol 8.1, Sodium 949.6, Carbohydrate 26, Fiber 7.8, Sugar 7.8, Protein 12.4
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