Spinach Stuffed Portobello Mushrooms With Avocado Food

SPINACH STUFFED PORTOBELLO MUSHROOMS WITH AVOCADO

Steps:

• Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes. Drain.
• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with parchment paper.
• Rub the caps of the portobello mushrooms with 2 tablespoons olive oil, or as needed; arrange mushrooms gill sides up on the prepared baking sheet. Season mushrooms with oregano, sea salt, and black pepper.
• Bake mushrooms in the preheated oven until tender, 8 to 10 minutes.
• Place the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook and stir sun-dried tomato mixture in the hot oil until fragrant, about 2 minutes.
• Stir spinach into the skillet; cover, reduce heat to medium-low, and cook until spinach is wilted, about 3 minutes more, stirring occasionally. Drain excess liquid from skillet.
• Spoon spinach mixture over baked mushroom caps.
• Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese to serve.

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.

AVOCADO STUFFED PORTOBELLO MUSHROOMS

Steps:

• Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove stems, if necessary, and reserve for another use, if desired.
• Melt butter in a large skillet over medium heat; add leek and garlic, and sauté until tender.
• Remove from heat, and cool.
• Stir together avocado and next 3 ingredients in a medium bowl; stir in leek mixture.
• Press goat cheese evenly into mushroom caps; top evenly with avocado mixture.
• Sprinkle with walnuts, and drizzle with olive oil. Place on rack in a broiler pan.
• Bake at 400° for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes. Serve immediately. Garnish, if desired.

GORGONZOLA AND SPINACH STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F.
• Spray a cookie sheet with cooking spray.
• Mix the spinach, cheese, garlic, and eggs together. Add breadcrumbs until the mixture is packing consistency.
• Spoon mixture onto mushrooms and pack lightly.
• Carefully place mushrooms on cookie sheet.
• Bake for 30 minutes or until tops are golden brown.

SPINACH-STUFFED PORTOBELLO MUSHROOMS

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.

SPINACH-STUFFED PORTOBELLOS

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.