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 AND SPINACH STUFFED MUSHROOMS
Use whole wheat breadcrumbs to add deeper flavor to the spinach, feta and basil stuffing for these mushrooms.
Provided by Food Network Kitchen
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
- Melt the butter in a large skillet over medium-high heat. Add the chopped mushroom stems and spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
- Add the feta and basil to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
GREEK STUFFED PORTABELLA MUSHROOMS
I was searching for a good stuffed mushroom recipe that we could have for a main meal. I couldn't find one that really tickled my tastebuds so I made this one up and I was really pleased with the results. They were delicious!
Provided by MarieRynr
Categories Vegetable
Time 30m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Wipe the mushrooms and place, gill side up, in a greased baking dish.
- Place in a preheated 220*C oven for about 8 minutes.
- Heat the olive oil in a frying pan and saute the onions until soft. Stir in the sundried tomatoes, olives, and chopped spinach. Cook for a few minutes, then add the chopped plum tomatoes and the crushed croutons. Take off the heat and let sit for a few minutes. Crumble in two thirds of the feta cheese.
- Take mushrooms out of oven. Spoon the topping evenly over each mushroom. Crumble the remaining feta cheese over top.
- Return to oven and bake until bubbly and feta on top is slightly browned.
- Serves 3 as a main course or 6 as a starter, depending on how big your mushrooms are.
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
GRECIAN STYLE STUFFED MUSHROOMS
When my Mother in law was diagnosed wiith diabetes I took a cooking for diabetics class at our local coopertive extension. they taught us this yummy recipe
Provided by GingerlyJ
Categories Vegetable
Time 20m
Yield 10-12 Mushrooms, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Clean mushrooms.
- Gently with a spoon Hollow out insides of mushrooms and put bits into a bowl.
- Mix in cheese, sausage, breadcrumbs, seasoning and egg.
- Spoon a bit of mixture into each mushroom.
- Bake mushrooms in 350 degrees for about 10 minutes.
Nutrition Facts : Calories 207.8, Fat 13.3, SaturatedFat 6.6, Cholesterol 64.8, Sodium 574.8, Carbohydrate 10.5, Fiber 0.9, Sugar 2.7, Protein 11.7
GREEK STYLE STUFFED MUSHROOMS
I came up with this recipe when I had leftover sauted spinach and I always have feta cheese, so I made this as an appetizer for a poker party i was having, It was all gone withing minutes. everyone loved them.
Provided by jewels catering
Categories Vegetable
Time 1h20m
Yield 20 mushrooms, 5 serving(s)
Number Of Ingredients 12
Steps:
- Take stems off of mushrooms, cut up the stems.
- cook sausage in butter, when fully cooked add onions, and stems. cook till onions are transluscent.
- Add sausage mixture to bowl, and add yogurt, feta cheese, spinach, salt, pepper and bread crumbs.
- Preheat oven to 400 degrees.
- In large sheet pan arrange mushrooms close together and sprinkle with olive oil, stuff mushrooms with mixture, and sprinkle with parmensan cheese. Sprinkle top with more olive oil.
- Bake for about 40 minutes or till mushrooms are soft and top is nicely browned.
Nutrition Facts : Calories 218.2, Fat 14, SaturatedFat 7.6, Cholesterol 44.9, Sodium 542, Carbohydrate 13.1, Fiber 1.6, Sugar 3.9, Protein 11.2
GREEK STUFFED MUSHROOMS
Make and share this Greek Stuffed Mushrooms recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 40m
Yield 24 mushrooms, 24 serving(s)
Number Of Ingredients 6
Steps:
- Put mushrooms, smooth side on top, on a baking sheet that has parchment paper. Cook in a preheated oven of 425 F for 5 minutes. Remove from oven and let cool a little bit. Flip the mushrooms, hollow side on top.
- In a bowl, mix tomatoes, olives, feta, garlic and basil. With a spoon, distribute this mixture in the mushrooms. Keep cooking at 425F 8 to 10 minutes or until mushrooms are tender and hot.
GREEK STUFFED MUSHROOMS
Great for parties, entertaining, or just to serve as a side dish with moussaka. Can also make a nice vegetarian entree in a larger portion. :)
Provided by PalatablePastime
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Cook spinach according to package directions; drain well, squeezing dry.
- Mix together spinach, feta, green onions, parsley, garlic, and lemon juice, stirring well.
- Place clean mushroom caps in baking dish or ovenproof casserole.
- Spoon mixture into mushroom caps; sprinkle pine nuts over tops.
- Bake, uncovered, at 350 degrees F.
- ,for 10-15 minutes.
- Serve warm.
Nutrition Facts : Calories 66.7, Fat 4.9, SaturatedFat 2.1, Cholesterol 11.1, Sodium 160.1, Carbohydrate 3.2, Fiber 1.2, Sugar 1.3, Protein 4
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3.9/5 (25)Total Time 38 minsServings 24Calories 45 per serving
- Clean mushrooms. Remove stems from mushrooms. Set stems aside. Place mushroom caps, stem sides down, in a 15x10x1-inch baking pan. Lightly coat the rounded side of each mushroom cap with cooking spray. Bake for 5 minutes. Carefully place mushroom caps, stem sides down, on a double thickness of paper towels to drain while preparing filling.
- Chop enough of the reserved stems to make 1 cup. In a medium saucepan cook the chopped stems, green onion, and garlic in butter until tender. Stir in bread crumbs, cheese, and bacon. Spoon crumb mixture into mushroom caps. Return stuffed mushrooms to the baking pan. Bake in a 425 degree F oven for 8 to 10 minutes or until heated through. Makes 24 mushrooms.
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