SPINACH STUFFED PORTOBELLO MUSHROOMS
Mix together spinach, pepperoni, and cheese for delicious easy appetizer.
Provided by jen22
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
- Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
- Beat egg, garlic, salt, and black pepper together in a large bowl.
- Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
- Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
- Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 7.5 g, Cholesterol 70.4 mg, Fat 10.7 g, Fiber 1.9 g, Protein 11.3 g, SaturatedFat 4.2 g, Sodium 590.5 mg, Sugar 0.9 g
CHEESE-STUFFED PORTOBELLOS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.
- Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
- Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
- Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.
FOUR CHEESE AND SPINACH LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
- Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
- Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg.
- Cover the bottom of a 9- by 13-inch casserole with a thin layer of Tomato Sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of Tomato Sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining Tomato Sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.
- Put the olive oil and garlic in a saucepan and cook until fragrant, 2 minutes. Add tomatoes and salt. Break up the tomatoes into small chunks with a wooden spoon and bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 to 40 minutes. While sauce cooks, tear basil leaves into small pieces. Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper, to taste.
CHEESE AND SPINACH STUFFED PORTOBELLOS
"Here we take the elements of a vegetarian lasagna filling-ricotta, spinach and Parmesan cheese-and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps. . . Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce." Note: After making this dish, I have changed the recipe slightly from the original (increased it to 6 mushrooms from 4, added garlic and chives, then mozarella on top instead of parmesan. If you like spicy stuff, I would recommend adding a few crushed red pepper flakes to the marinara sauce. Recipe from Eating Well.
Provided by januarybride
Categories < 60 Mins
Time 40m
Yield 6 mushrooms, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F Coat a rimmed baking sheet with cooking spray.
- Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with seasoning salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
- Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
- Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 to 90 seconds depending on your microwave.
- When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
- Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese.
- Return stuffed mushrooms to the top rack of the oven and BROIL on high for 3-5 minutes until top is browned. Remove from oven and let stand for 3-5 minutes prior to serving. Serve with the remaining marinara sauce.
Nutrition Facts : Calories 151.1, Fat 8.1, SaturatedFat 4.3, Cholesterol 24.6, Sodium 375, Carbohydrate 9.9, Fiber 1.6, Sugar 4.5, Protein 10.1
PORTABELLAS STUFFED WITH SPINACH AND BLUE CHEESE
I had these as an appetizer at the Blue Grotto restaurant in Daytona Beach. My DH and I loved them, so I have attempted to recreate the recipe.
Provided by cookin mimi
Categories < 60 Mins
Time 45m
Yield 4 mushrooms, 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove stems from mushrooms and chop.
- Bake portabella caps for about 10 minutes in 400 degree oven.
- Remove and cool.
- Saute onions and garlic in 1T oil until onions are translucent.
- Add spinach to onions and garlic and saute until spinach is wilted.
- Spoon this mixture into portabella caps.
- Sprinkle blue cheese on top
- Bake 15 minutes at 400 degrees.
- Mix remaining olive oil and balsamic vinegar.
- Drizzle over the cooked portabellas and serve.
FOUR-CHEESE SPINACH LASAGNA
This rich cheesy lasagna has become one of my specialties. It's packed with fresh-tasting vegetables like spinach, carrots, red pepper and broccoli. I'm never afraid to serve the colorful casserole to guests, since it's always a huge success. -Kimberly Kneisly, Englewood, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside. , In a small heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 1/4 cup Parmesan cheese, salt and pepper. Cook until cheese is melted, about 1 minute longer. Remove from the heat; stir in spinach. Set 1 cup aside. , In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese. Spread 1/2 cup of spinach mixture in a greased 13x9-in. baking dish. Layer with 4 noodles, half of the cheese mixture, half of the vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese. , Cover and bake at 375° for 35 minutes. Uncover; bake until bubbly, about 15 minutes longer. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 277 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 415mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 16g 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.
SPINACH WITH PINE NUTS & GARLIC
A stylish side dish that's ready in a flash
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 5m
Number Of Ingredients 4
Steps:
- Wash the spinach thoroughly and cram into a large pan. Pour over a little boiling water, cover tightly and cook for 2-3 mins, until the leaves have wilted.
- Tip into a colander and drain well. Use the side of a small plate to press the spinach down to extract the last of the water. If using frozen, defrost in the microwave and drain.
- Meanwhile heat the oil, add the pine nuts and fry until golden. Add the garlic and fry briefly, then stir in the spinach and stir until heated through. Season and serve in a warm side dish.
Nutrition Facts : Calories 127 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.84 milligram of sodium
PAPPARDELLE WITH PORTOBELLO MUSHROOMS, SPINACH AND PINE NUTS
Yield Serves 6 as a first course
Number Of Ingredients 8
Steps:
- Heat 1 teaspoon oil in heavy medium skillet over medium heat. Add pine nuts and sauté until golden brown, about 7 minutes. Transfer to bowl.
- Bring large pot of water to boil. Add spinach and cook until just wilted, about 20 seconds. Using tongs, transfer to bowl of ice water. Return water in pot to boil. Add garlic and boil 1 minutes. Drain and cool. Peel garlic and slice thinly. Drain spinach. Squeeze out any excess moisture from spinach. (Can be prepared 1 day ahead. Store pine nuts in airtight container at room temperature. Cover and refrigerate spinach and garlic separately.)
- Preheat broiler. Bring large pot of salted water to boil. Add pasta; boil until tender but firm to bite, stirring occasionally.
- Meanwhile, place mushrooms on baking sheet. Brush with 4 tablespoons oil. Sprinkle with salt and pepper. Broil mushrooms until lightly charred and tender, about 5 minutes per side. Transfer to cutting board. Cut each mushroom into 4 wedges. Set aside.
- Drain pasta, reserving 1/2 cup cooking liquid. Heat 2 tablespoons oil in heavy large skillet over high heat. Add blanched garlic and sauté until golden, about 2 minutes. Add spinach and mushrooms; sauté until heated through, about 2 minutes. Add pasta and 1/2 cup cheese to spinach mixture; toss will. Add enough reserved pasta cooking liquid to moisten pasta, if necessary. Season with salt and pepper. Sprinkle with pine nuts. Serve, passing additional cheese separately.
SPINACH-STUFFED PORTOBELLOS
"The meaty texture of portobello mushrooms will make you think you're eating steak," says Diane Lombardo of New Castle, Pennsylvania. "With a cheesy spinach filling, this is a marvelous main dish. Pepper flakes add color and a kick."
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Remove and discard stems and gills from mushrooms. In a large skillet over medium heat, cook mushrooms in oil for 10-15 minutes or just until tender, turning once., In a small bowl, combine the tomatoes, spinach, onions, Romano cheese, pepper flakes and salt. Spoon into mushroom caps. Sprinkle with mozzarella cheese. , Place on a baking sheet lined with heavy-duty foil. Bake at 375° for 10-15 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 177 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 381mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 5g fiber), Protein 10g protein.
More about "four cheese spinach and pine nut stuffed portobellos food"
FOUR CHEESE-STUFFED PORTOBELLOS RECIPE - LAURENT TOURONDEL
From foodandwine.com
5/5 Total Time 1 hrAuthor Laurent Tourondel
- Preheat the oven to 375°. Brush the mushroom caps on both sides with olive oil and season with salt and pepper. Place on a large rimmed baking sheet, gill side down, and bake until tender, about 20 minutes, then turn gill side up.
- In a large bowl, combine the cheeses with the lemon zest, basil, three-fourths of the minced garlic and 1 tablespoon of the olive oil. Season the cheese filling with salt and pepper. Mound the stuffing onto the mushroom caps. Bake the stuffed mushrooms until the cheese is melted, about 5 minutes.
- Preheat the broiler. Meanwhile, in a small bowl, mix the panko and parsley with the remaining minced garlic and 2 tablespoons of olive oil. Sprinkle the panko mixture over the mushrooms and broil 4 inches from the heat until browned, about 2 minutes. Serve right away.
SPINACH STUFFED PORTOBELLOS - BUDGET BYTES
From budgetbytes.com
CHEESE-&-SPINACH-STUFFED PORTOBELLOS - EATINGWELL
From eatingwell.com
DAIRY-FREE SPINACH STUFFED PORTOBELLO MUSHROOMS …
From godairyfree.org
CREAMY FOUR-CHEESE PASTA WITH SPINACH RECIPE
From myrecipes.com
GRILLED PORTOBELLA MUSHROOMS WITH SPINACH AND CHEESE
From rachelcooks.com
SPINACH AND GOAT CHEESE STUFFED PORTOBELLOS - AMERICAN INSTITUTE …
From aicr.org
SPINACH & CHEESE STUFFED PORTOBELLO MUSHROOMS - COOKIES
From cookiesandcarrotsticks.com
CHEESE & SPINACH STUFFED PORTOBELLOS - YOUTUBE
From youtube.com
VEGETARIAN STUFFED PORTOBELLO MUSHROOMS - AMEE'S SAVORY DISH
From ameessavorydish.com
STUFFED PORTOBELLO MUSHROOMS WITH CRISPY GOAT CHEESE
From abeautifulplate.com
CENACOLO - SAN PEDRO - SAN PEDRO GARZA GARCíA, NLE ON OPENTABLE
From opentable.co.uk
FOUR-CHEESE SPINACH AND PINE NUT STUFFED PORTOBELLOS RECIPE
From menuiva.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love