Grilled Spinach Stuffed Portabellos Food

PORTOBELLO STUFFED WITH SAUSAGE, SPINACH AND SMOKED MOZZARELLA

Steps:

• Preheat grill to medium-high heat.
• Brush sausages and onion slices with olive oil and place on the grill. Cook until browned on all sides.
• Put the sausage and onion into a saute pan, add the wine and cook until the wine is completely reduced. While the wine is reducing, break up the sausage into small pieces. Add the spinach, 1/2 cup of water and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from the heat and stir in the 2 tablespoons of the basil, 2 tablespoons of the parsley and the cheese and let cool slightly.
• Heat the grill to high.
• Brush the mushroom caps on both sides with the remaining oil and season with salt and pepper. Place the mushrooms on the grill, top side down and cook until golden brown, about 4 minutes. Remove the mushrooms from the grill and place on a flat surface, cap side down. Fill the mushrooms with the sausage mixture and top each with a few slices of tomato. Season the tomatoes with salt and pepper and place on the grill, cap side down, close the cover and cook until the mushroom and filling have heated through, the cheese has melted and the tomatoes are soft, about 5 minutes. Remove to a platter and sprinkle tops with the remaining parsley and basil.

GRILLED SPINACH STUFFED PORTABELLOS

Steps:

• 1. Preheat grill to high heat.
• 2. Brush mushroom caps on both sides with oil and season with salt and pepper. Consider mixing S&P with oil as mushroom caps will quickly absorb the oil.
• 3. Grill top side down until slightly charred, about 4 minutes. Flip caps and repeat.
• 4. While briskly whisking, drizzle olive oil into balsamic until emulsified. Once emulsified, add shallot, mustard and season with salt and pepper. Stir to combine.
• 5. Place spinach in bowl and toss with the dressing.
• 6. Divide half of the spinach among 4 plates. Top with half of the Manchego cheese and then a mushroom cap. Prepeat the layers in the same order using the remaining spinach and cheese and top with remaining mushroom cap.
• 7. Drizzle remaining vinaigrette over the mushrooms and garnish with chives.

SPINACH STUFFED PORTOBELLO MUSHROOMS

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.

STUFFED BALSAMIC GRILLED PORTABELLA MUSHROOMS

Steps:

• Set the oven to 425*F. Drizzle a roasting pan with 1 tbls. of olive oil and add tomatoes, 1/2 teaspoons salt, 1/2 teaspoons pepper, and basil. Toss to mix. Roast for 15-20 mins., or till tomatoes start to burst. Keep the oven hot.
• Preheat the grill or broiler to medium heat. Place the mushrooms, gill side up, on cutting board(or work surface) and sprinkle with 2 tbls. olive oil, balsamic vinegar, a little salt, and remaining 1 teaspoons pepper. With remaining 1/2 tbls. oil, lightly coat the rounded side of the mushroom caps.
• Place mushrooms, gill side down, on grill or broiler pan. Grill or broil for 6-8 minutes on each side, until soft and slightly charred.
• Move the mushrooms to a roasting pan and fill with 10-15 tomatoes each. Top with the cheese. Place in a hot oven until the cheese bubbles. Place each mushroom on a mound of steamed spinach and serve up immediately. Enjoy!

CHEESE AND SPINACH STUFFED PORTOBELLOS

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.

SPINACH STUFFED PORTABELLA MUSHROOMS.

Steps:

• Defrost spinach and squeeze out excess liquid.
• Mix in eggs, bread crumbs, cheeses and seasoning.
• Stuff into Mushroom caps.
• Place caps on non- stick cookie sheet, Bake at 400 degrees for 20 minutes.