PORTOBELLO STUFFED WITH SAUSAGE, SPINACH AND SMOKED MOZZARELLA
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
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.
SAUTEED SPINACH AND MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
- Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.
EASY PORTOBELLO MUSHROOM SAUTE
This quick and easy recipe tastes so good! You can substitute shallots for the onions if you wish. My family loves this recipe.
Provided by BRIDGET678
Categories Side Dish Vegetables Onion
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 7.2 g, Cholesterol 10.4 mg, Fat 34 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 6.3 g, Sodium 166.3 mg, Sugar 2.6 g
SAUTEED SPINACH AND PORTABELLA MUSHROOMS
This recipe is delicious and loaded with nutritional value. This goes well with a roast, fish, pasta and can be eaten alone as a light meal with a nice crusty bread to soak up the juices. I made this up myself for a mushroom loving friend. The best spinach to use is the flat spinach, stems removed. Slice the portabellas into medium pieces, including the stems, which should be sliced separately. I use a lot of garlic, but that can be adjusted to taste. This recipe needs to be made quickly, so make sure all the ingredients are prepped in advance. Do not substitute red wine for the whte wine. If you don't have white wine, just make this without it.
Provided by Stefanie 3
Categories Spinach
Time 36m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and stem spinach and mushrooms.
- Slice mushrooms including stems.
- Mince garlic (smash each clove before mincing for optimal flavor).
- Heat pan with olive oil; add garlic and saute one minute; add mushrooms and saute for a few minutes.
- Add spinach in batches, so pan doesn't get too crowded (spinach will quickly wilt).
- Add salt and pepper to taste.
- Add parsley.
- Add white wine and stir ingredients one final time.
- Serve hot.
SAUTEED PORTABELLAS & SPINACH
Tender portobello mushrooms and spinach are simmered with Parmesan cheese, wine and seasoning. Unique, easy, and extremely tasty side dish! Excellent with a steak and baked potato dinner.
Provided by Chippie1
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet or saute pan over medium heat.
- Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.
- Pour in wine and reduce heat to low; simmer 1 minute.
- Stir in Parmesan cheese and serve.
SAUTéED PORTOBELLO MUSHROOMS WITH SPINACH
A satisfying side dish that is simple to prepare. Pair it with cooked brown rice, quinoa, or tofu for a main dish!
Provided by Kaitlin - The Garden Grazer
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- Remove stems of portobellos and wipe clean with a damp cloth. Cut into 1/2-inch slices.
- In a large skillet over medium heat, add sesame oil. Add the mushrooms and sauté for about 6 minutes or until just tender.
- Meanwhile, mince garlic. When mushrooms are tender, add garlic and sauté for 1 minute.
- Reduce heat to medium-low and add tamari. Stir.
- Add spinach (in smaller batches if necessary) and gently stir often until just wilted.
- Drizzle a touch more tamari to taste if desired, and top with sesame seeds (optional).
Nutrition Facts : Calories 36 kcal, Carbohydrate 4 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
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.
PORTOBELLO-SPINACH SALAD
This salad could make a great entree as well as a side. The combination of the onions and the portobello mushrooms is so delicious, further enhanced by the flavorful dressing.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first seven ingredients; set aside., In a large skillet, saute mushroom and onion in oil until tender. In a serving bowl, combine the spinach, mushroom mixture and tomatoes. Drizzle with dressing; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 290 calories, Fat 26g fat (5g saturated fat), Cholesterol 6mg cholesterol, Sodium 367mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.
SAUTEED PORTOBELLOS AND SPINACH
Tender portobello mushrooms and spinach are simmered with Parmesan cheese, wine and seasoning. Unique, easy, and extremely tasty side dish! Excellent with a steak and baked potato dinner.
Provided by froglette
Categories Greens Side Dishes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a large skillet or saute pan over medium heat. Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.
- Pour in wine and reduce heat to low; simmer 1 minute. Stir in Parmesan cheese and serve.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 6.6 g, Cholesterol 28.4 mg, Fat 11 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 6.6 g, Sodium 358.7 mg, Sugar 1.6 g
More about "sauteed portobellos and spinach food"
EASY AND NUTRIENT-PACKLED PORTOBELLO, PANCETTA AND …
From more.ctv.ca
PORTOBELLO MUSHROOMS WITH SAUTEED SPINACH AND EGG
From pickledplum.com
10 BEST SAUTEED PORTOBELLO MUSHROOMS RECIPES - YUMMLY
From yummly.com
SPINACH AND PARMESAN STUFFED PORTOBELLOS - JESSICA …
From jessicaseinfeld.com
BACON AND SPINACH STUFFED PORTOBELLO MUSHROOM RECIPE
From chrissymeetsworld.com
PORTOBELLO BAKED EGGS WITH SPINACH & SMOKED GOUDA …
From cookincanuck.com
PORTOBELLO MUSHROOM SPINACH SANDWICH – FEED YOUR …
From gigglesgalore.net
10 BEST SAUTEED PORTOBELLO MUSHROOMS RECIPES - FOOD NEWS
From foodnewsnews.com
EASY SAUTéED PORTOBELLO MUSHROOMS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
SAUTEED SPINACH PARMESAN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPINACH & GOAT CHEESE STUFFED PORTOBELLOS - THE WHEATLESS KITCHEN
From thewheatlesskitchen.com
PUBLIX/APRONS - SAUTEED BABY PORTOBELLO MUSHROOMS AND SPINACH
From myfitnesspal.com
CREAMY PORTOBELLO AND SPINACH BAKED PASTA - DISH IT GIRL
From dishitgirl.com
BEST BREAKFAST STUFFED PORTOBELLOS RECIPE - HOW TO MAKE ... - DELISH
From delish.com
SAUTEED PORTOBELLOS AND SPINACH | RECIPE - PINTEREST
From pinterest.com
SAUTEED PORTOBELLOS AND SPINACH – THE OLIVE MILL STORES
From oliveoilstores.com
ROASTED PORTOBELLO’S WITH SAUTEED SPINACH AND OCEAN CLAMS
From whereandwhatintheworld.com
HEALTHY STUFFED PORTOBELLO MUSHROOMS WITH SPINACH
From more.ctv.ca
LOW-CALORIE RECIPES: SAUTEED PORTOBELLOS AND SPINACH
From allnewfoodrecipes.blogspot.com
SPINACH STUFFED PORTOBELLOS - BUDGET BYTES
From budgetbytes.com
DELICIOUS PORTOBELLO MUSHROOM RECIPES - FAMILYSTYLE FOOD
From familystylefood.com
SAUTEED PORTOBELLOS AND SPINACH | COOKING SELF
From cookingself.com
SAUTEED PORTOBELLOS AND SPINACH - GLUTEN FREE RECIPES
From fooddiez.com
SAUTEED SPINACH AND PORTOBELLOS
From lasvegasrestaurants.blogspot.com
WORLD BEST CANOLA OIL RECIPES: SAUTEED PORTOBELLOS AND SPINACH
From canolafood.blogspot.com
PORTOBELLOS STUFFED WITH SPINACH AND SUN-DRIED TOMATOES
From foodandspice.com
SAUTEED PORTOBELLO MUSHROOMS AND SPINACH - TASTY KITCHEN
From tastykitchen.com
SAUTEED PORTOBELLOS AND SPINACH RECIPE - FOOD NEWS
From foodnewsnews.com
PLATEJOY - SAUTEED PORTOBELLO MUSHROOMS W/PARMESAN, SPINACH
From androidconfig.myfitnesspal.com
SPINACH AND MARINARA STUFFED PORTOBELLOS - FULL PLATE LIVING
From fullplateliving.org
CHEESE-&-SPINACH-STUFFED PORTOBELLOS RECIPE | EATINGWELL
From eatingwell.com
PORK STEW WITH SPINACH AND PORTOBELLO MUSHROOMS SERVED WITH
From metro.ca
SAUTEED PORTOBELLOS AND SPINACH | VEGETARIAN RECIPES, VEGGIE …
From pinterest.co.uk
SAUTEED PORTOBELLOS AND SPINACH
From pinterest.ca
SAUTEED PORTOBELLOS AND SPINACH | RECIPE | BAKED POTATO DINNER, …
From pinterest.com
GRILLED PORTOBELLA MUSHROOMS WITH SPINACH AND CHEESE
From rachelcooks.com
SPINACH AND FETA-STUFFED PORTOBELLOS WITH LEMONY RICE
From canadianliving.com
STUFFED PORTOBELLOS WITH MARINARA, SPINACH, AND PANKO CRUSTED …
From fortheloveofcooking.net
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