Feta And Bacon Portabella Mushrooms Food

BACON AND CHEESE STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Wash the portobellos then scrape out the gills and remove the stems.
• Place them cap down in a pan then drizzle 2 tbsp of olive oil over them.
• Roast in the oven for 12 minutes.
• While they are roasting, in a skillet over medium heat add a tbsp of olive oil.
• Chop the onions up and put them to the skillet. Cook until they start to brown, about 5 minutes.
• Add the bacon and cook for an additional 2 minutes.
• Remove from heat and stir in the cream cheese.
• Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again.
• Spread the mixture onto the mushrooms.
• Distribute the Parmesan cheese over each mushroom.
• Distribute the Mozzarella Cheese on each mushroom.
• Place back into the oven for 5 minutes.
• Take out and enjoy!

FETA AND BACON PORTABELLA MUSHROOMS

Steps:

• clean and scrape out gills on mushrooms.
• pour soy sauce and oil in a dish.
• marinate mushrooms about 20 minutes turning once then drain.
• Grill until tender.
• Place bacon and cheese in mushroom.
• Place under a broiler until cheese starts to brown.

GRILLED PORTABELLA MUSHROOMS WITH HUMMUS AND FETA CHEESE

Steps:

• Prepare grill or grill pan for gilling. Heat to medium high heat.
• Brush both sides of the mushrooms with olive oil and sprinkle with salt and pepper to taste.
• Grill mushrooms until tender, about 4 min on each side.
• Let cool, then cut each one into quarters and slice each quarter into 1/4-inch thick slices.
• Top crackers with a heaping teaspoon of hummus and several slices of mushroom. Sprinkle with feta cheese and serve.
• NOTE: I think this would work if you let you guests make their own. Have a platter with crackers on it and 3 small bowls with fixings -- instead of making them all ahead of time.

FETA-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.

PORTABELLA MUSHROOM WITH SPINACH AND FETA LASAGNA (VEGETARIAN)

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Cook the lasagna noodles until soft.
• Meanwhile in a saucepan, stir together the tomatoes (with juice), tomato sauce, tomato paste, vinegar and seasonings; heat till a medium boil; reduce the heat, cover, and simmer for 20-25 minutes.
• in a medium bowl, stir together 1-1/2 cups mozzarella cheese, feta cheese, spinach and the egg.
• In the bottom of the prepared baking dish, spread 1/3 of the sauce on the bottom.
• Layer 3 pieces of cooked lasagna noodles on top of the sauce.
• Then 1/2 of the cheese mixture.
• Then 1/2 of the sliced mushrooms.
• Then another 1/3 of the sauce; repeat.
• Top with the remaining pasta, then the balance of the sauce and then mozzarella cheese.
• Cover with foil; bake for 25 minutes, uncover, and bake for 5-7 minutes longer, or until the cheese melts.

PORTOBELLO MUSHROOM AND FETA SALAD

Steps:

• Preheat grill to medium heat. Brush mushrooms and squash evenly with 2 Tbsp. of the dressing. Grill 3 to 4 min. on each side or until tender. Remove from grill. Cut mushrooms into 1/2-inch-wide strips.
• Place salad greens in large serving bowl. Add mushrooms, squash and peppers; mix lightly. Add remaining 1/4 cup dressing; toss to coat.
• Sprinkle with the cheese and pine nuts.