STUFFED PORTOBELLO MUSHROOMS
These vegetarian stuffed portobello mushrooms are a healthy recipe packed with baby spinach, marinara, and topped with mozzarella cheese.
Provided by Elizabeth Lindemann
Categories Main
Time 45m
Number Of Ingredients 10
Steps:
- Preheat your oven to 425 degrees F. Arrange a wire baking rack inside a rimmed baking sheet (lined with foil, if desired).
- Wash the portobello mushrooms off and dry with clean paper towels. Use a paring knife to slice the stems off, and use your hands to pull off any soft parts of the mushroom along the edge that overlaps the gills. Reserve these parts.
- Place the mushrooms stem side down on the rack in the baking sheet. Brush with 1/2 tablespoon of olive oil and season with salt and pepper. Turn them stem side up and repeat on the other side with the remaining 1/2 tablespoon olive oil. Roast in preheated oven for 20 minutes.
- While the mushrooms are roasting, chop up the stems and any other scraps from the mushrooms. Sauté the onion and chopped mushroom in 1 tablespoon of the olive oil in a medium skillet over medium-high heat with a pinch of salt and pepper until softened and starting to brown (about 3 minutes). Add the baby spinach and sauté until wilted (about 1 minute). Add the chopped garlic and sauté until fragrant (about 1 minute). Add the marinara sauce (1 cup) and stir together. Turn off heat.
- In a small bowl, mix together the breadcrumbs (1/4 cup), remaining 1 tablespoon of olive oil, dried oregano (1 teaspoon), and a pinch of salt and pepper.
- Remove mushrooms from oven. You may notice pools of liquid inside each cap. Use a paper towel held by tongs to press down in each cap to absorb as much liquid as you can.
- Divide the marinara mixture evenly into each mushroom cap, followed by 1/4 cup of mozzarella cheese on each. Sprinkle each evenly with the breadcrumb mixture.
- Continue baking at 425 degrees F for 10-15 more minutes, until cheese is melted and breadcrumbs are toasted. Serve hot.
Nutrition Facts : ServingSize 1 stuffed mushroom, Calories 255 kcal, Carbohydrate 16 g, Protein 11 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 567 mg, Fiber 3 g, Sugar 7 g
VEGETABLE STUFFED PORTABELLA MUSHROOMS
These stuffed mushrooms are everyone's favorite! Use a vegetarian Parmesan to keep them strictly vegetarian or use vegan shreds for a vegan option.
Provided by Caroline
Number Of Ingredients 14
Steps:
- Preheat your oven to 375 degrees. Line a sided baking sheet with parchment paper.
- Using a small spoon, gently scoop the gills out of the inside of the mushroom. With a small knife, remove the stalk.
- Rub each mushroom with a bit of olive oil and set them on the prepared baking sheet, stalk side up.
- In a 12 inch sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach.
- Once the spinach wilts, remove the pan from the heat and add the rest of the ingredients, up to and including the Parmesan. Stir to combine.
- Divide the mixture in four; I spread the mixture out evenly in the pan and using my spoon, just slice through like a pie to divide equally. Stuff each mushroom with a quarter of the mixture.
- Bake in the oven for about 35 to 40 minutes. Top each mushroom with about 1 tablespoon of the mozzarella and continue baking for another 10 to 12 minutes, or until the cheese is just beginning to get golden on top.
VEGETARIAN STUFFED MUSHROOMS FOR TWO
Good golly miss Molly, these stuffed mushrooms are incredible. This is packed with vegetables that all complement each other. Bread crumbs absorb some of the moisture and add texture and flavor. These stuffed portabellas are so hearty no one will ever believe they're vegetarian. A perfect blend of Italian flavors, the mushrooms...
Provided by George Levinthal
Categories Other Main Dishes
Time 1h
Number Of Ingredients 17
Steps:
- 1. Brush both sides of the portabella mushrooms with a little olive oil, sprinkle with salt and pepper to taste and bake on a cookie sheet at 375 degrees for 15 minutes. Remove from the oven and set aside.
- 2. While the mushrooms are baking, heat a couple of tablespoons of olive oil in a medium sauté pan over medium-high heat. Add the shallots, a pinch of salt and pepper, lower the heat to medium and cook, for 2 to 3 minutes until the shallots are staring to soften.
- 3. Add the red peppers and cook an additional 2 to 3 minutes.
- 4. Then add in the eggplant, zucchini, and squash, another pinch of salt and pepper and cook for 4 to 5 minutes, stirring occasionally.
- 5. Add the mushrooms, garlic, and red wine. Cook for 3 to 4 minutes. Lower the heat to medium-low.
- 6. Add the pasta sauce and let simmer for about 5 minutes. Transfer to a medium-sized bowl. Add the basil, sliced olives and breadcrumbs to the mixture and combine. Add salt and pepper to taste and the option crushed red pepper flakes.
- 7. Turn the mushrooms cap side down on the cookie sheet and divide the mixture between the mushrooms and top with the cheese.
- 8. Put in the oven, on broil, for 2 to 3 minutes until the cheese is bubbling and starting to brown.
- 9. Remove from the oven and serve with some warm bread and a glass of wine. Enjoy.
VEGETABLE-STUFFED PORTOBELLO MUSHROOMS
This is the perfect way to eat your vegetables and add another recipe to your list of vegetarian meals. The dish can be served alone or over angel hair pasta. Any leftover stuffing can be used the next day in an egg white omelet.
Provided by Elise
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h37m
Yield 4
Number Of Ingredients 11
Steps:
- Stir the balsamic vinegar, garlic powder, and onion powder together in a small bowl until blended. Place the mushrooms into a large resealable plastic bag. Pour in the balsamic vinegar mixture, seal bag, and turn gently to coat mushrooms evenly with marinade. Place in refrigerator for 1 hour.
- Place the olive oil into a skillet, and heat over medium-high heat. Stir in the eggplant and spinach; cook and stir until eggplant turns golden brown, about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
- Remove mushrooms from marinade, shake off any excess, and discard marinade. Place mushrooms in prepared dish, top side down. Spoon the eggplant and spinach mixture evenly over the mushrooms. Sprinkle with mozzarella cheese. Divide the tomatoes and artichoke hearts evenly between the mushrooms. Top each mushroom with Parmesan cheese.
- Place in preheated oven, and bake until the cheese melts, about 12 minutes. Serve hot.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 29.9 g, Cholesterol 14.5 mg, Fat 11.7 g, Fiber 8.1 g, Protein 13.4 g, SaturatedFat 3.5 g, Sodium 494.7 mg, Sugar 15.4 g
STUFFED PORTOBELLO MUSHROOMS
Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors. For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them. "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table," said Ms. Wenz. "To make up for it, the following year I made jumbo portobellos stuffed with beans, spinach, and I made them the star attraction of the meal."
Provided by Tara Parker-Pope
Categories main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place the mushroom caps on it, upside down. Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt and ¼ teaspoon black pepper. Brush the mushrooms with the mixture and bake for 10 to 15 minutes, until tender.
- In a large skillet over medium-high heat, heat remaining olive oil and cook the shallots for 5 minutes, until beginning to brown. Add the garlic and rosemary and cook for another minute or two. Stir in the spinach and broth. Remove from heat as soon as the spinach begins to wilt.
- In a large bowl, mix together the shallot-spinach mixture, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper. Divide the mixture among the mushrooms. Sprinkle the tops with some extra breadcrumbs and nutritional yeast for more crunch, if desired. Bake for another 10 to 15 minutes, until heated throughout. Serve hot.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 6 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 297 milligrams, Sugar 7 grams, TransFat 0 grams
STUFFED PORTABELLA MUSHROOMS
My husband and I are crazy about stuffed portabello mushrooms and have tried many recipes from Zaar. Last night, we came up with a version that does not cover up the taste of the mushroom. We love this with our grilled steak. Grilling the mushrooms for a short period of time really made a difference for us in this recipe. Hope you enjoy. Prep time is estimated.
Provided by Nimz_
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Preheat and grease outside grill to medium heat.
- Wash and remove stem from mushrooms.
- Melt one tablespoone of butter and brush on the smooth side of the mushrooms and let sit for 1-2 minutes.
- Mix the cream cheese and bacon together.
- Saute garlic in 1 tablespoon of butter over medium heat until tender, about 2 minutes.
- Add to cream cheese and bacon mixture.
- Grill mushrooms over medium heat, stem side down for 5 minutes; turn and grill for another 3-4 minutes.
- Remove and let cool for about 3-5 minutes.
- Brush any remaining butter on the rough side of the mushroom (If you don't have any left, don't worry about it).
- Divide the cream cheese mixture evenly on the mushrooms and spread with your fingers.
- Top with the Mozzarella cheese and Parmasan cheese.
- Sprinkle with Italian Bread Crumbs.
- Bake in the oven for 15 to 20 minutes or until the cheese is melted and the bread crumbs are slightly browned.
- Enjoy.
Nutrition Facts : Calories 288.9, Fat 25, SaturatedFat 13.7, Cholesterol 70.3, Sodium 462.5, Carbohydrate 6.6, Fiber 1.2, Sugar 3.3, Protein 11.1
20 WAYS TO COOK WITH PORTOBELLO MUSHROOMS
These portobello mushroom recipes are ideal for plant-based diets. From tacos to burgers, you won't believe how versatile these mushrooms can be!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a mushroom recipe in 30 minutes or less!
Nutrition Facts :
STUFFED PORTABELLAS
I got this one from Light & Tasty. The first time I made this I thought the raisins sounded a little wierd, but after tasting it, the flavors just came together in the most delightful way. My fiance could eat this every night! Vegetable broth can be used instead of the chicken broth for a vegetarian dish.
Provided by hollyberry117
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove stems from mushrooms and chop into small pieces; set caps aside. In a small bowl, combine chopped mushroom stems, 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins, Parmesan cheese, salt and pepper. stir in egg and broth until blended.
- Spoon mixture into the mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15-in. x 10-in. x 1 inches baking pan coated with cooking spray. Bake, uncovered, at 350 degrees for 20-25 muniutes or until the mushrooms are tender.
Nutrition Facts : Calories 270.7, Fat 16.1, SaturatedFat 6.1, Cholesterol 83.4, Sodium 577.8, Carbohydrate 14.9, Fiber 2.5, Sugar 3.5, Protein 18.4
VEGAN STUFFED PORTABELLA MUSHROOMS.
These stuffed mushrooms caps were a big hit not only among my vegan friends, but among the non-vegetarians. The recipe calls for ground almonds, but you can substitute with the mix of wheat germ and nutritional yeast.
Provided by CrazyCookingCamper
Categories Soy/Tofu
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Grind the almonds in the blender/food processor to create fine mix.
- Quarter the Cremini mushrooms. If they are too big cut them in 8.
- Cut zucchinis in half, and scrape out the pulp (use the spoon). Reserve the shells - you can stuff them and bake with the mushrooms.
- If using cauliflower, cut the florets in small pieces.
- Heat 3 tbsp of olive oil on the medium-high heat in a frying pan, add garlic, ginger, mushrooms and fry for 7-10 minutes, or until the mushrooms loose most of the liquid.
- Lower the heat to medium and add carrots, apples, zucchinis, cauliflower, mix well and let fry for 5-7 minutes, or until all the vegetables are tender.
- Add spices, tofu, and Tamari. Keep mixing until the tofu is thoroughly warm.
- Taste and adjust for seasoning.
- Add the almonds and stir the mixture. Now it should be easier to work with the filling.
- Let the filling cool; meanwhile cut the stems of the Portobellos and scrape of the gills (spoon works the best for this).
- Lightly oil the baking pan with the remaining olive oil.
- Stuff the Portobello cups and the zucchini shells with the stuffing, be generous :) Put them on the baking sheet and start the timer.
- The mushrooms come out best after 20-25 minutes of baking. Zucchinis would take as long as 40 minutes of baking.
- You could add some shredded vegan cheddar on top during the last 5 minutes of baking.
Nutrition Facts : Calories 488.4, Fat 35.7, SaturatedFat 3.9, Sodium 1059, Carbohydrate 33, Fiber 9.6, Sugar 18.4, Protein 18.5
MOOSEWOOD ITALIAN STUFFED PORTABELLAS
These are good for an everyday supper since they're so easily prepared, yet look no further of you want something elegant enough to present at a dinner party. This dish is nice served on a bed of pasta topped with Tomato Sauce.
Provided by TishT
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Lightly oil a baking dish.
- Carefully brush or wipe off any soil from the mushrooms.
- Twist off the stems and discard.
- Rinse the mushroom caps and pat dry with a towel.
- In a skillet, warm 2 Tbs of the olive oil and sauté the onions for about 5 minutes, until they begin to soften.
- Add the garlic and peppers and sauté for 5 minutes more.
- Remove from the heat and set aside.
- In a bowl, mix together the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs.
- Stir the sautéed vegetables into the cheese mixture.
- Brush the portabellos with the remaining Tbs of oil and place them gill side up in the prepared baking dish.
- Mound cheese mixture in each.
- Bake uncovered for 20-25 minutes, until the mushrooms release their juices and the cheese is melted.
- Serve hot.
QUICK STUFFED PORTOBELLO MUSHROOMS
Quick Stuffed Portobello Mushrooms
Provided by Laura Theodore
Number Of Ingredients 0
Steps:
- ABOUT THE RECIPE: One evening I was hosting a casual dinner for close friends. I wanted to impress, but being that it was a weeknight, I was really short on prep time. I came up with this marvelous, eight-ingredient recipe for Quick Stuffed Portobello Mushrooms that tastes great and presents well, too! 4 to 6 Servings
- INGREDIENTS: 6 medium Portobello mushrooms, cleaned and stems removed 1 tablespoon, plus 1 ½ teaspoons olive oil, plus more as needed 1 tablespoon tamari 5 to 6 slices whole grain vegan bread, torn in several pieces 1 tablespoon all-purpose seasoning or Italian seasoning blend ½ teaspoon sea salt, plus more as needed ¾ cup chopped pecans or walnuts 2 cups (packed) baby spinach, finely chopped
- INSTRUCTIONS: Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper. Arrange the mushrooms on the prepared pan, gill side up. Spoon ¼ teaspoon olive oil and ½ teaspoon tamari over the gills of each mushroom.
- Put the bread, all-purpose seasoning and salt in blender and process into crumbs. Transfer to a large bowl. Put the pecans in blender and process until coarsely ground. Transfer the pecans to the bowl with the breadcrumbs. Add the baby spinach, 1 tablespoon olive oil and stir until thoroughly combined, adding more olive oil if the crumbs still seem a bit dry.
- Divide the breadcrumb mixture evenly among the portobellos, mounding about 1/2 cup of the mixture in each (an ice-cream scoop works well). Press the mixture firmly in place so it will adhere to the mushrooms while baking. Tent the mushrooms with foil and bake for 40 to 50 minutes. Remove the foil and bake uncovered for 5 to 10 minutes longer, until the topping is crisp and the mushrooms are tender. Serve immediately.
Nutrition Facts :
GRILLED STUFFED PORTABELLA MUSHROOMS (VEGETARIAN)
Make these lower fat by using reduced fat sour cream and cream cheese ---to save time and to blend the flavors even more, prepare the filling in advance and chill for 8 hours or overnight --- You may use about 1/2 teaspoon dried basil or oregano in place of fresh, or just omit the herbs completely --- these are *very* good I have made them many times in the past :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 28m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper to taste.
- Cover and chill until ready to use if not using right away.
- Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
- Sprinkle with tops of the caps lightly with salt and pepper.
- Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
- Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
- Carefully brush the tomatoes with olive oil then season with a pinch of salt and black pepper, then sprinkle with grated Parmesan cheese or mozza cheese.
- Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.
Nutrition Facts : Calories 176.2, Fat 11.9, SaturatedFat 5.1, Cholesterol 24.4, Sodium 176.3, Carbohydrate 13.5, Fiber 6.2, Sugar 5.2, Protein 7
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