STUFFED PORTOBELLO MUSHROOMS WITH FETA CHEESE
Provided by Joanna Cismaru
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 F degrees.
- Pull stems from portobello mushroom caps. Using the tip of a teaspoon, gently scrape off and discard black gills from under side of portobello caps. Rub 1 tbsp of the olive oil over the portobello caps and place cupped side up on a baking sheet. Bake in center of oven for 20 minutes.
- In the meantime, in a large bowl, mix the rest of the ingredients together and toss.
- Let mushrooms cool. When cooled, stuff the portobello mushrooms with the feta cheese mixture, sprinkle additional basil if desired and serve.
STUFFED PORTOBELLO MUSHROOMS WITH FETA CHEESE
These Stuffed Portobello Mushrooms with Feta are a nice low-calorie, low fat dish with a good amount of protein and plenty of vegetables and all that is needed is a salad and maybe a crusty roll to make it a meal.
Provided by Pat Nyswonger
Categories Main Dish
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F, line a baking sheet with parchment paper and set a wire rack on it.
- Wipe the mushrooms with a damp paper towel and cut out the stems. Using a teaspoon, scrape the gills from the underneath side of the mushrooms, discard.
- Place the mushroom caps on the wire rack and brush with olive oil. Reserve
- Chop the mushroom stems finely and add to a large mixing bowl. Squeeze the water out of the spinach, chop and add to the bowl, add the green onion, bell pepper, jalepeno, garlic, rosemary thyme, salt and pepper. Add the crumbled feta cheese, the beaten eggs and lemon juice, stir to combine.
- Divide the mixture equally between the mushroom caps, fill and pack firmly with the spoon. Add grated parmesan cheese to the top of each one and transfer the baking sheet to the middle rack of the oven. Bake for 45 minutes, the parmesan cheese will be golden. Serve
Nutrition Facts : Calories 277 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 16 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 862 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
FETA STUFFED PORTABELLA MUSHROOMS
Feta Stuffed Portabella Mushrooms are a super easy low carb appetizer or main stuffed with feta, fresh herbs and can be either grilled or baked to perfection.
Provided by HWC Magazine
Categories Appetizers/ Snacks
Time 15m
Number Of Ingredients 6
Steps:
- Remove stems from Mushrooms
- Wipe mushrooms with damp paper towel. (Do not soak mushroom in water to clean as they will be soggy)
- Rub the bottom of mushrooms with a little olive oil and add a pinch of salt to the mushrooms
- Stuff each mushroom with feta cheese, sprinkle on a little pepper and add parsley to the top of each mushroom, if desired.
- Drizzle mushrooms with a little of olive oil
- Place mushrooms on prepared grill and cook for about 10 minutes until tender. (If you do not have a grill, then you can bake for about 15-20 minutes at a temperature of 176 degrees C (350 degrees F)
- Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 126 kcal, Carbohydrate 3 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 217 mg, Fiber 1 g, Sugar 2 g
FETA-STUFFED PORTOBELLO MUSHROOMS
My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. -Amy Martell, Canton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 273 calories, Fat 22g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 783mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.
SHRIMP STUFFED PORTABELLA MUSHROOMS
Delicious, and often requested, Stuffed Mushroom recipe. I usually serve as a side dish with grilled sirloin steaks.
Provided by thepitclub
Categories Vegetable
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F.
- Remove stems from mushroom caps and dice stems, set aside.
- Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
- Melt butter in a large skillet over medium heat.
- Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
- Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
- Add cream cheese to mixture and stir well.
- Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
- Spray an 8x11 glass baking dish with non-stick cooking spray.
- Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
- Evenly spread remaining half cup of cheddar cheese over stuffed caps.
- Place dish into preheated oven, and bake for apx. 45 minutes to one hour.
FETA STUFFED PORTABELLA MUSHROOMS
Make and share this Feta Stuffed Portabella Mushrooms recipe from Food.com.
Provided by dvidiri
Categories Vegetable
Time 35m
Yield 4 mushrooms, 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash the mushroom caps and cut off and chop the stem (set aside for use in the stuffing).
- Brush mushrooms with olive oil and arrange on baking sheet.
- Bake at 350 degrees for 10 minutes; set aside to cool slightly.
- Mix together remaining ingredients.
- Stuff mushroom caps with filling.
- Place one slice of tomato on each cap.
- Bake at 350 degrees for 10 minutes.
- Eat warm.
Nutrition Facts : Calories 523.1, Fat 45, SaturatedFat 17, Cholesterol 80.4, Sodium 2676.3, Carbohydrate 18.2, Fiber 5.9, Sugar 7.7, Protein 16.4
AVOCADO STUFFED PORTOBELLO MUSHROOMS
Make and share this Avocado Stuffed Portobello Mushrooms recipe from Food.com.
Provided by Sandi From CA
Categories Vegetable
Time 25m
Yield 8 appetizer servings
Number Of Ingredients 12
Steps:
- Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove stems, if necessary, and reserve for another use, if desired.
- Melt butter in a large skillet over medium heat; add leek and garlic, and sauté until tender.
- Remove from heat, and cool.
- Stir together avocado and next 3 ingredients in a medium bowl; stir in leek mixture.
- Press goat cheese evenly into mushroom caps; top evenly with avocado mixture.
- Sprinkle with walnuts, and drizzle with olive oil. Place on rack in a broiler pan.
- Bake at 400° for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes. Serve immediately. Garnish, if desired.
STUFFED PORTOBELLO MUSHROOMS WITH FETA AND ALMONDS
I enjoyed this vegetarian recipe from the September "Real Simple" magazine today for lunch.
Provided by Dr. Jenny
Categories Lunch/Snacks
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F Cook the bulgur according to the package directions; transfer to a medium bowl and let cool to room temperature. Stir in the almonds, scallion whites, thyme, 1/2 tsp salt, and 1/4 tsp pepper.
- Meanwhile, place the mushrooms on a rimmed baking sheet, rub with 2 Tb of the oil, and season with 1/4 tsp each salt and pepper. Roast, stem side up, until tender, 18-20 minutes. Dividing evenly, top the mushrooms with the bulgur mixture and sprinkle with the Feta. Roast until warmed through, 2 to 4 minutes more.
- In a large bowl, mix together the lemon juice, the remaining 2 Tb of oil and 1/4 tsp each salt and pepper. Add the greens and cucumber and toss to combine. Drizzle the mushrooms with olive oil, sprinkle with the scallion greens, and serve with the salad.
Nutrition Facts : Calories 422.8, Fat 31.1, SaturatedFat 6.3, Cholesterol 17.9, Sodium 242.5, Carbohydrate 29.9, Fiber 8.2, Sugar 5.9, Protein 12
STUFFED MUSHROOMS WITH FETA
I found this recipe on another website, www.freshinthekitchen.co.nz. This recipe is a winner in my household. Seriously delicious. Served with steamed Kale, rice and Spicy Glazed Sweet Onions. A most enjoyable meal.
Provided by Kiwi Kathy
Categories Vegetable
Time 30m
Yield 10-12 mushrooms, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 180 degrees.
- Wipe mushrooms with a damp cloth and carefully scoop out the stems.
- Finely chop the mushroom stems.
- Heat butter in a frying pan over a medium heat and fry the garlic, shallot, mushroom stems and chillies until all juice has evaporated. About 7 minutes.
- Transfer to a medium sized bowl and let cool for a few minutes.
- Mix in feta, then add Parmesan, pepper and cayenne pepper, stirring well to combine.
- Fill each mushroom cap with the stuffing and place on a baking tray lined with baking paper.
- Bake 20 minutes.
FETA AND BACON PORTABELLA MUSHROOMS
Make and share this Feta and Bacon Portabella Mushrooms recipe from Food.com.
Provided by NovaLee
Categories Pork
Time 31m
Yield 4 serving(s)
Number Of Ingredients 5
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.
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