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 & ARTICHOKE-STUFFED PORTOBELLO MUSHROOMS
Stuffed mushrooms and spinach-artichoke dip come together in this quick vegetarian recipe. Serve these cheesy stuffed mushrooms with a big salad for a satisfying and healthy dinner.
Provided by Carolyn Casner
Categories Healthy Vegetarian Mushroom Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Combine oil, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon 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, about 10 minutes.
- Meanwhile, combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Drain as much water as possible from the spinach, then transfer to a medium bowl. Add artichokes, cream cheese, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir well to combine. Divide the mixture between the mushrooms and bake until hot, 7 to 10 minutes.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 14.2 g, Cholesterol 11.9 mg, Fat 10.7 g, Fiber 4.4 g, Protein 7.8 g, SaturatedFat 3.1 g, Sodium 491 mg, Sugar 3.3 g
SPINACH AND ARTICHOKE STUFFED PORTABELLO MUSHROOMS WITH TOMATO AND BREAD SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges.
- Preheat grill to medium-high and oven to 425 degrees F.
- Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with extra-virgin olive oil and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.
- Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
- Remove mushroom caps from grill.
- To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
- Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.
- Serve 2 caps with a pile of salad alongside, if desired, per person.
SPINACH AND ARTICHOKE STUFFED MUSHROOMS
I had some leftover spinach and artichoke dip that I didn't know what to do with and came up with these. They are soooo good! While you could certainly use leftover dip from a restaraunt or frozen from a grocery store, a great homemade one I enjoy is Chef KPD's "recipe#198465". I hope you enjoy!
Provided by KLBoyle
Categories Vegetable
Time 22m
Yield 12 stuffed mushrooms, 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat broiler on low.
- Clean mushrooms and scoop out gills, hollowing out to form cups.
- In a saute pan, heat 1 tbs. butter and oil over med. heat.
- Cook mushrooms in butter and oil cap side down for about 4 min, flip and cook for 1 minute more.
- Remove to a paper towel to drain of any liquid and cool.
- Stuff mushrooms with 1-2 tbs. dip (depending on size of mushrooms).
- In a small dish, melt 1 tbs. butter in microwave and stir in breadcrumbs until completely moistened.
- Sprinkle stuffed mushroom caps generously with breadcrumbs.
- Place caps on foil lined pan and broil on low for 4-5 minute or until breadcrumbs are brown.
Nutrition Facts : Calories 122.6, Fat 9.7, SaturatedFat 4.2, Cholesterol 15.3, Sodium 93.8, Carbohydrate 7.1, Fiber 1, Sugar 1.6, Protein 3.1
SPINACH & CRAB STUFFED PORTABELLA MUSHROOMS
Make and share this Spinach & Crab Stuffed Portabella Mushrooms recipe from Food.com.
Provided by Kevin Simon
Categories Crab
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Defrost spinach and thoroughly squeeze out all excess fluid.
- Drain crabmeat well.
- Mix together spinach, eggs, cheeses, bread crumbs crabmeat, garlic & salt. Saving 1/2 of the Mozzarella for topping.
- Stuff into mushroom caps.
- Top with mozzarella cheese.
- Bake on cookie sheet 400 degrees for approx 20 minute.
Nutrition Facts : Calories 275.9, Fat 11, SaturatedFat 5.3, Cholesterol 138.7, Sodium 1005.8, Carbohydrate 16.9, Fiber 4.7, Sugar 3.4, Protein 29.5
SPINACH ARTICHOKE STUFFED PORTOBELLO MUSHROOMS
If you like spinach artichoke dip and mushrooms, you will love these stuffed mushrooms. Serve them as an appetizer or side dish.
Provided by Lisa MarcAurele
Categories Appetizer
Time 30m
Number Of Ingredients 10
Steps:
- Brush mushrooms with olive oil, place on baking pan in center of oven and broil high, 5 minutes each side, or until tender.
- Squeeze cooked spinach in clean dish towel if desired to remove excess water.
- Mix together the spinach, artichoke, cream cheese, sour cream, Parmesan cheese, garlic, salt, and pepper until well combined.
- Stuff each mushroom cap with the spinach mix, distributing the filling evenly between the mushrooms.
- Sprinkle tops with mozzarella cheese.
- Bake at 375°F for 10-15 minutes. Turn broiler on high for a few minutes at end of baking to brown cheese, if needed.
Nutrition Facts : ServingSize 169 g, Calories 167 kcal, Carbohydrate 5 g, Protein 8 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 357 mg, Fiber 2 g, Sugar 2 g
SPINACH-STUFFED PORTOBELLO MUSHROOMS
Feta cheese and spinach add Mediterranean flair to Sandy Rossier's mushroom caps. "They are delicious and filling," she pens from Brooksville, Florida. Try them for a simple entree, side dish or extravagant, sit-down appetizer.
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Line a baking sheet with heavy-duty foil; coat the foil with cooking spray and set aside. Remove stems from mushrooms; set caps aside and chop stems. In a microwave-safe bowl, combine the chopped mushrooms and onion. Cover and microwave at 50% power for 1-2 minutes or until tender, stirring every 30 seconds. , In a small bowl, combine the eggs and sour cream. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture. Spoon into mushroom caps. Place on prepared baking sheet., Bake at 350° for 35 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until mushrooms are tender and cheese is melted.
Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 126mg cholesterol, Sodium 735mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
ARTICHOKE-STUFFED PORTOBELLOS
For a tasty change of pace, try these moist and tangy portobello mushrooms from Robert Beck of Springfield, New Jersey. Filled with artichoke hearts and sweet red peppers, they're delightfully rich and flavorful.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the oil and vinegar; brush over both sides of mushrooms. Place mushrooms stem side down on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 4 minutes. , Meanwhile, in a small bowl, combine the artichokes, roasted peppers, oregano, salt and pepper. Turn mushrooms over; broil 2 minutes longer. Fill with artichoke mixture; drizzle with dressing., Broil for 2-3 minutes or until heated through. Sprinkle with cheese; broil 1-2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 225 calories, Fat 9g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 952mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
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