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.
GRILLED PORTOBELLO MUSHROOMS WITH HUMMUS AND FETA CHEESE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the grill.
- Pop out the stem from all of your portobello mushrooms.
- Season both sides of mushrooms. Start by drizzling olive oil (not too much, just a slight drizzle), some salt and fresh black pepper.
- Cook mushrooms over a hot fire for about 4 minutes on each side.
- Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the mushroom burger. Place the bread face down on the grill to toast.
- Place the mushroom burger in the bread, and top with a tablespoon of hummus and a chunk of feta cheese right in the middle and cover with a piece of bread.
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
STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA
These easy stuffed portobello mushrooms with spinach, feta and sautéed garlic are marinated in balsamic vinegar and make an absolutely perfect veggie side dish, or even first course!
Provided by Genevieve Morrison
Categories Side Dish
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 F. Remove as much of the portobello stems from 2 portobello caps as you can without damaging the caps. You don't have to remove the mushroom gills. In a medium-size mixing bowl, pour ¼ cup olive oil and 1 tbsp. balsamic vinegar, and sprinkle with garlic powder and sage spice. Gently coat the mushrooms in the mixture and set aside to marinate.
- Mince 4 garlic cloves and set aside.
- Remove the stems from 3 cups of fresh spinach and coarsely chop. Set aside.
- Add 3 tbsp. olive oil to a frying pan and brown minced garlic for 3-4 minutes.
- Place chopped spinach right on top of the garlic and allow it to wilt down and sauté for 4-5 minutes. As it wilts, gently stir into the garlic and oil. Sprinkle with salt & pepper and set aside when done.
- Place mushroom caps face down in a pyrex or baking sheet and bake for 10 minutes.
- Remove pyrex and pour out any liquid if any released. Gently turn caps over and stuff with spinach.
- Sprinkle about 3 tbsp. of crumbled feta cheese (1½ tbsp. each) on top of the spinach. Bake for 20 minutes more and serve.
Nutrition Facts : ServingSize 1 stuffed mushroom, Calories 103 kcal, Carbohydrate 9 g, Protein 7 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 20 mg, Sodium 293 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 2 g
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 & TOMATO STUFFED MUSHROOM
A portabello mushroom, stuffed with garlic, feta cheese and sundried tomatoes...yum!
Provided by cat_possum
Time 35m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat the oven to 170C(Fan)/190C/ 375F/Gas 5.
- Remove the large mushrooms and wipe off any dirt. Finely slice one clove of garlic and place around 3 slices in each mushroom. Dot a few bits of unsalted butter around the mushroom and season with a pinch of salt and black pepper.
- Crumble half to a whole packet of feta evenly over both mushrooms. Remove 2 sundried tomatoes per mushroom and place in the shape of a cross over the top of the feta. Give the mushrooms a further seasoning (not too much salt as the feta is salty enough) and drizzle a small amount of the oil from the sundried tomatoes jar over the top. Drizzle 1-2 tbsp more of the oil on the bottom of a large baking dish and swirl the underside of the mushrooms in the oil before setting in the tray. This will help to prevent sticking as well as marinate the mushrooms. Place in the preheated oven for 20-25 minutes.
- To prepare the side salad simply add chopped cucumber and cherry tomatoes to half a packet of rocket. If you want, also add some prepared crab meat at this time also. Squeeze around 1-2tbsp of lemon juice over the top, add a pinch of salt and pepper, and toss together.
- After the mushrooms are ready, remove from the baking dish and plate up along with the salad. Pour over any of the mushroom juices that are left in the dish - they could act as a warm dressing on the salad themselves!
- And Enjoy!
GREEK STUFFED PORTOBELLO MUSHROOMS
A mixture of tomatoes, spinach, feta, olives and fresh oregano gives portobellos a Mediterranean vibe in this healthy stuffed mushroom recipe. Serve these along with chicken, fish or tofu as a super-satisfying side dish, or add a hearty salad and make them the centerpiece of a vegetarian dinner.
Provided by Carolyn Casner
Categories Healthy Portobello Mushroom Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, 8 to 10 minutes.
- Meanwhile, combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 6.6 g, Cholesterol 11 mg, Fat 8.5 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 390.4 mg, Sugar 3.5 g
FETA-STUFFED MUSHROOMS WITH MUSTARD SLAW
This healthy vegetarian supper has it all: meaty mushrooms, crumbly feta, a simple slaw and it's 3 of your 5-a-day. It's packed with wholegrain goodness too
Provided by Sara Buenfeld
Categories Dinner, Lunch, Starter, Supper
Time 55m
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/ gas 6 and snap the stalks from the mushrooms. Put the stalks in a large, shallow ovenproof dish along with the caps, turned upside down. Brush the caps with the oil and bake in the oven for 15 mins.
- Meanwhile, boil the bulghar for 8 mins, then drain and toss with the garlic, feta, rosemary, walnuts and parsley (if using).
- Take the mushrooms from the oven and turn the caps round the other way. Roughly chop the stalks, add to the bulghar mixture and pile it on top of the mushroom caps. Return to the oven for 10 mins while you make the slaw.
- Put all the slaw ingredients in a bowl and toss well. Serve half with the mushrooms and chill the rest to serve for lunch with the Masala omelette muffins (see goes well with) another day.
Nutrition Facts : Calories 487 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 18 grams sugar, Fiber 16 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium
GREEK STUFFED MUSHROOMS
A meaty portobello filled with spinach, tomato, kalamata olives, and feta cheese.
Provided by Shelby Law Ruttan
Categories Main Course
Time 28m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400° F. Combine 2 tablespoons of the olive oil, and garlic.
- Place the mushroom cap side up on a baking sheet. Brush the mushrooms using a silicone pastry brush with the olive oil mixture. Bake the mushrooms for 8 minutes.
- Combine the spinach, tomatoes, feta, olives, oregano, and the remaining olive oil in a medium bowl. Fill the mushrooms with the spinach mixture. Bake 10 minutes, or until the tomatoes begin to wilt.
Nutrition Facts : Calories 258 kcal, Carbohydrate 12 g, Protein 8 g, Fat 21 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 22 mg, Sodium 1017 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 14 g, ServingSize 1 serving
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
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- Use a spoon to remove the gills from the underside of the mushroom caps. If your mushrooms have stem pieces, finely chop them and set aside.
- Place the mushrooms cap side up on the sheet pan. Sprinkle with salt and pepper and roast for about 15 minutes, until tender.
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- 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, ½ teaspoon salt, and ¼ teaspoon pepper.
- Meanwhile, place the mushrooms on a rimmed baking sheet, rub with 2 tablespoons of the oil, and season with ¼ teaspoon each salt and pepper. Roast, stem-side up, until tender, 18 to 20 minutes.
- Top the mushrooms with the bulgur mixture and sprinkle with the Feta, dividing evenly. Roast until warmed through, 2 to 4 minutes more.
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- Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
- Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Add tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Stir and cook for an additional couple minutes.
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