Stuffed Portobello Mushrooms With Feta Cheese Food

STUFFED PORTOBELLO MUSHROOMS WITH FETA CHEESE

Steps:

• Preheat oven to 400 F degrees.
• Pull stems from portobello mushroom caps. Using the tip of a teaspoon, gently scrape off and discard black gills from under side of portobello caps. Rub 1 tbsp of the olive oil over the portobello caps and place cupped side up on a baking sheet. Bake in center of oven for 20 minutes.
• In the meantime, in a large bowl, mix the rest of the ingredients together and toss.
• Let mushrooms cool. When cooled, stuff the portobello mushrooms with the feta cheese mixture, sprinkle additional basil if desired and serve.

STUFFED PORTOBELLO MUSHROOMS WITH FETA CHEESE

Steps:

• Preheat the oven to 375°F, line a baking sheet with parchment paper and set a wire rack on it.
• Wipe the mushrooms with a damp paper towel and cut out the stems. Using a teaspoon, scrape the gills from the underneath side of the mushrooms, discard.
• Place the mushroom caps on the wire rack and brush with olive oil. Reserve
• Chop the mushroom stems finely and add to a large mixing bowl. Squeeze the water out of the spinach, chop and add to the bowl, add the green onion, bell pepper, jalepeno, garlic, rosemary thyme, salt and pepper. Add the crumbled feta cheese, the beaten eggs and lemon juice, stir to combine.
• Divide the mixture equally between the mushroom caps, fill and pack firmly with the spoon. Add grated parmesan cheese to the top of each one and transfer the baking sheet to the middle rack of the oven. Bake for 45 minutes, the parmesan cheese will be golden. Serve

FETA-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.

STUFFED CHICKEN BREAST WITH FETA AND PORTOBELLO MUSHROOMS

Steps:

• Cut a horizontal cross section into each breast, forming a pocket.
• Mix feta cheese, portobello mushrooms, oregano, and garlic together in a small bowl. Stuff 1/2 of the feta mixture into each chicken breast.
• Heat oil in a large skillet over medium heat. Add chicken, cover, and cook until browned, 8 to 10 minutes. Flip and continue to cook, covered, until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees C), 7 to 10 more minutes.
• Remove the cover and brown chicken until a bit crispy, 1 to 2 minutes per side. Remove from the skillet and keep warm.
• Add chicken broth, lemon juice, and butter to the skillet. Bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook for 4 to 5 minutes.
• Serve hot broth mixture over the stuffed chicken.

STUFFED PORTOBELLO MUSHROOMS WITH FETA AND ALMONDS

Steps:

• Heat oven to 400°F Cook the bulgur according to the package directions; transfer to a medium bowl and let cool to room temperature. Stir in the almonds, scallion whites, thyme, 1/2 tsp salt, and 1/4 tsp pepper.
• Meanwhile, place the mushrooms on a rimmed baking sheet, rub with 2 Tb of the oil, and season with 1/4 tsp each salt and pepper. Roast, stem side up, until tender, 18-20 minutes. Dividing evenly, top the mushrooms with the bulgur mixture and sprinkle with the Feta. Roast until warmed through, 2 to 4 minutes more.
• In a large bowl, mix together the lemon juice, the remaining 2 Tb of oil and 1/4 tsp each salt and pepper. Add the greens and cucumber and toss to combine. Drizzle the mushrooms with olive oil, sprinkle with the scallion greens, and serve with the salad.

STUFFED MUSHROOMS WITH FETA

Steps:

• Heat oven to 180 degrees.
• Wipe mushrooms with a damp cloth and carefully scoop out the stems.
• Finely chop the mushroom stems.
• Heat butter in a frying pan over a medium heat and fry the garlic, shallot, mushroom stems and chillies until all juice has evaporated. About 7 minutes.
• Transfer to a medium sized bowl and let cool for a few minutes.
• Mix in feta, then add Parmesan, pepper and cayenne pepper, stirring well to combine.
• Fill each mushroom cap with the stuffing and place on a baking tray lined with baking paper.
• Bake 20 minutes.

BACON AND CHEESE STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Wash the portobellos then scrape out the gills and remove the stems.
• Place them cap down in a pan then drizzle 2 tbsp of olive oil over them.
• Roast in the oven for 12 minutes.
• While they are roasting, in a skillet over medium heat add a tbsp of olive oil.
• Chop the onions up and put them to the skillet. Cook until they start to brown, about 5 minutes.
• Add the bacon and cook for an additional 2 minutes.
• Remove from heat and stir in the cream cheese.
• Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again.
• Spread the mixture onto the mushrooms.
• Distribute the Parmesan cheese over each mushroom.
• Distribute the Mozzarella Cheese on each mushroom.
• Place back into the oven for 5 minutes.
• Take out and enjoy!