Stuffed Portobello Mushrooms With Spinach And Feta Food

STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA

Steps:

• Preheat oven to 400 F. Remove as much of the portobello stems from 2 portobello caps as you can without damaging the caps. You don't have to remove the mushroom gills. In a medium-size mixing bowl, pour ¼ cup olive oil and 1 tbsp. balsamic vinegar, and sprinkle with garlic powder and sage spice. Gently coat the mushrooms in the mixture and set aside to marinate.
• Mince 4 garlic cloves and set aside.
• Remove the stems from 3 cups of fresh spinach and coarsely chop. Set aside.
• Add 3 tbsp. olive oil to a frying pan and brown minced garlic for 3-4 minutes.
• Place chopped spinach right on top of the garlic and allow it to wilt down and sauté for 4-5 minutes. As it wilts, gently stir into the garlic and oil. Sprinkle with salt & pepper and set aside when done.
• Place mushroom caps face down in a pyrex or baking sheet and bake for 10 minutes.
• Remove pyrex and pour out any liquid if any released. Gently turn caps over and stuff with spinach.
• Sprinkle about 3 tbsp. of crumbled feta cheese (1½ tbsp. each) on top of the spinach. Bake for 20 minutes more and serve.

SPINACH-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Line a baking sheet with heavy-duty foil; coat the foil with nonstick cooking spray and set aside.
• Remove stems from mushrooms; set caps aside and chop stems.
• Saute the stems and onion in a small amount of water until soft.
• 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 degrees for 35 minutes.
• Sprinkle with parmesan cheese, bake 5 to 10 minutes longer or until mushrooms are tender and cheese is melted.

FETA AND SPINACH STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F.
• If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
• Melt the butter in a large skillet over medium-high heat. Add the chopped mushroom stems and spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
• Add the feta and basil to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

CHEESE AND SPINACH STUFFED PORTOBELLOS

Steps:

• Preheat oven to 450°F Coat a rimmed baking sheet with cooking spray.
• Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with seasoning salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
• Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
• Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 to 90 seconds depending on your microwave.
• When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
• Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese.
• Return stuffed mushrooms to the top rack of the oven and BROIL on high for 3-5 minutes until top is browned. Remove from oven and let stand for 3-5 minutes prior to serving. Serve with the remaining marinara sauce.

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.

SPINACH & CRAB STUFFED PORTABELLA MUSHROOMS

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.

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.