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
CHICKEN, ARTICHOKE, AND SPINACH-STUFFED PORTOBELLOS
These stuffed mushroom caps turn an appetizer into a meal. Serve with a piece of crusty bread and a side salad, if desired. This recipe was made in a Panasonic CIO.
Provided by Soup Loving Nicole
Categories Panasonic
Time 43m
Yield 4
Number Of Ingredients 9
Steps:
- Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine.
- Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper.
- Divide the chicken filling among the mushroom caps and top with remaining Parmesan cheese. Place mushroom caps on the grill pan of the Panasonic Countertop Induction Oven.
- Press "Auto Cook". Select Poultry with Vegetables setting and press "Start". Turn the dial to select 2 pounds and press "Start" again. Cook until chicken is no longer pink and mushrooms are tender, about 23 minutes.
Nutrition Facts : Calories 761.9 calories, Carbohydrate 16 g, Cholesterol 177.3 mg, Fat 51.1 g, Fiber 4.2 g, Protein 61.4 g, SaturatedFat 21.1 g, Sodium 2179.5 mg, Sugar 4.4 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 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 AND ARTICHOKE STUFFED BEIGNETS
Provided by Food Network
Categories appetizer
Time 3h10m
Yield 13 to 18 beignets
Number Of Ingredients 25
Steps:
- For the dough: Mix together the water, buttermilk blend powder and sugar in a large bowl until the sugar is dissolved. Add the yeast and stir until blended. Let sit for 10 minutes; you should be able to see the yeast activate and create an expanding foam in the bowl.
- Mix together the bread flour and salt in a separate bowl, then slowly drizzle over the melted butter and blend until the flour is a soft crumbly texture. Stir the almond and vanilla extracts into the beaten egg, pour into the flour mixture and continue mixing. Slowly add the yeasty water until all the liquid is incorporated and the flour has formed into a soft mound. Transfer the dough to a lightly-floured surface and knead 1 to 4 times until smooth. (Don't overwork the dough or it will become tough.) Spray a large bowl with nonstick spray and place the dough in the bowl. Spray the top with a light coating of nonstick spray and cover with plastic wrap or a towel. Let rise in a warm place for at least 1 hour 30 minutes to 2 hours.
- For the stuffing: Toss together the spinach, lemon juice, artichokes and garlic. Saute over medium-low heat until the spinach is slightly wilted, and then stir in the cream, cream cheese and Parmesan until the cheese is melted. Remove from the heat and gradually add the breadcrumbs until the mixture is slightly thickened. Season with salt and pepper. Chill until ready to stuff the beignets; it will thicken as it chills.
- For the reduction: Heat a pan over medium-high heat. Add the syrup and vinegar and stir until the sauce is bubbling and slightly reduced, to the consistency of syrup, 3 to 5 minutes. Remove from the heat and stir in the sugar. The sauce should be tangy and slightly sweet with a gentle hint of maple. Keep warm.
- For assembling and frying: Preheat oil in a deep-fryer to 350 degrees F. Cut the beignet dough ball into 4 equal sections, and roll each section out to about 1/4-inch thickness and cut into rounds about the circumference of a coffee cup. Moisten the edge of each round with water using your fingertips or a misting sprayer, and then place a heaping teaspoon of the filling in the center of half the rounds. Top with the remaining rounds and gently press down the edges to create a seal.
- Deep-fry, flipping frequently, until golden, and then drain for a few seconds on paper towels. Lightly dust the tops with confectioners' sugar. This dusting effect is best when done using a wire strainer filled with confectioners' sugar, held over the warm beignets, and lightly tapped on the side to release a fine spray of the sugar.
- Dust the center of plates very lightly with confectioners' sugar, then drizzle the balsamic-maple reduction in whatever pattern desired over the bottom. Top with the stuffed beignets.
SPINACH AND ARTICHOKE STUFFED PORTABELLAS
Make and share this Spinach and Artichoke Stuffed Portabellas recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 20 pieces of stuffed portabella
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Heat a large nonstick skillet over medium high heat.
- Add about 2 teaspoons of oil and the portobello caps.
- Season caps with salt and pepper, to taste, and cook 3 minutes on each side.
- Add balsamic vinegar 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.
- Enjoy!
Nutrition Facts : Calories 49, Fat 1.8, SaturatedFat 0.4, Cholesterol 0.9, Sodium 76.3, Carbohydrate 6.7, Fiber 2.8, Sugar 1.4, Protein 2.6
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
SPINACH AND ARTICHOKE STUFFED PORTABELLOS - FINE COOKING
Roasted portabello mushroom caps filled with creamy spinach and artichokes, and topped with crispy breadcrumbs and Parmesan cheese--what's not to like? Leftovers make an excellent lunch the next day. Enjoy! Source: Fine Cooking.
Provided by BecR2400
Categories Spinach
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. In a small bowl combine 2 tablespoons of the olive oil with two thirds of the minced garlic. Scrape the gills from the inside of the mushroom caps. Set the mushroom caps on a baking pan, gill side up, and brush lightly with the garlic-oil mixture. Season with salt and pepper. Bake for 10 minutes.
- Meanwhile, mix the filling. Combine the cream cheese, mayonnaise, remaining garlic, 1/2 teaspoon of the thyme, and the spinach in a medium bowl. Stir together until evenly blended. Gently stir in the artichokes. Season the mixture with salt and pepper to taste. Spoon the filling mixture over the roasted mushroom caps.
- In another small bowl, combine the remaining 1 tablespoon of olive oil with the breadcrumbs, Parmesan, and remaining 1 teaspoon of thyme. Stir with a fork to blend. Sprinkle the breadcrumb mixture over the top of the filling mixture on each mushroom. Bake for 10 more minutes or until golden and warmed through. Serve immediately.
Nutrition Facts : Calories 369.2, Fat 27.3, SaturatedFat 9.1, Cholesterol 41.4, Sodium 474.4, Carbohydrate 22.9, Fiber 5.2, Sugar 3.3, Protein 11.5
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