Best Cheese Spinach Stuffed Portobellos Recipes
CHEESE AND SPINACH STUFFED PORTOBELLOS
"Here we take the elements of a vegetarian lasagna filling-ricotta, spinach and Parmesan cheese-and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps. . . Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce." Note: After making this dish, I have changed the recipe slightly from the original (increased it to 6 mushrooms from 4, added garlic and chives, then mozarella on top instead of parmesan. If you like spicy stuff, I would recommend adding a few crushed red pepper flakes to the marinara sauce. Recipe from Eating Well.
Provided by januarybride
Categories < 60 Mins
Time 40m
Yield 6 mushrooms, 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 151.1, Fat 8.1, SaturatedFat 4.3, Cholesterol 24.6, Sodium 375, Carbohydrate 9.9, Fiber 1.6, Sugar 4.5, Protein 10.1
FOUR-CHEESE SPINACH AND PINE NUT STUFFED PORTOBELLOS
This was a clear-the-fridge recipe I came up with that turned out so well, my hubby asked that I record it so we can make it again! Great vegetarian dish for Meatless Mondays if you have a couple, or a lovely side with some grilled protein. For those who MUST have protein added, bacon would be excellent in the filling!
Provided by Raquel Grinnell
Categories Cheese
Time 40m
Yield 4 stuffed mushrooms, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Clean portobello mushrooms, remove stems, chop finely and set aside. Scrape out dark gills from the underside with a spoon, taking care not to break the edges of the mushroom caps.
- Melt 3 tablespoons of the butter and brush caps all over on both sides. Sprinkle with some of the pepper and the garlic salt. Set on a baking sheet (covered with foil if you want to eliminate messy clean-up) upside down and ready to fill.
- Melt the remaining butter (or bacon fat, which is what I used for this step) in a large pan or dutch oven over medium high heat. Saute the garlic for a minute or two until fragrant, then add mushroom stems. Saute for 3-4 minutes until softened, then add the chopped spinach with the remaining pepper and saute until wilted, approximately 2-3 minutes.
- Turn heat down to medium low and add the cream cheese, brie and half of the parmesan (save half to top the stuffed caps), yogurt, and chipotle sauce (to taste, we like a bit of spice). Stir to incorporate, cover and allow cheeses to melt for about 5-6 minutes. Check to see if they're melted - if they are, stir again and then add the cheddar. Stir to incorporate, turn off the heat and cover. The cheddar is the binding cheese, which is why you add it last.
- After 2 minutes, stir in the pine nuts. Fill the mushroom caps with the spinach/cheese mixture and top with remaining parmesan cheese. Bake for 25 minutes or until the parmesan is lightly browned. Enjoy!
Nutrition Facts : Calories 762.1, Fat 67.3, SaturatedFat 28.9, Cholesterol 133.8, Sodium 986.7, Carbohydrate 14, Fiber 4.3, Sugar 4.6, Protein 32.4
SPINACH AND BLUE CHEESE STUFFED PORTOBELLOS
Another accidental yummy. Two Portobellos, too much spinach to put on the pizza, some left-over blue cheese. Wow!!
Provided by Janus Joy Miller @earth2joy
Categories Other Main Dishes
Number Of Ingredients 5
Steps:
- Pre-heat oven to 350. Brush the mushrooms clean with a mushroom brush or dry cloth. Spray them on both sides with the butter flavored spray. Salt & pepper them, and put them in a baking dish
- Chop the spinach and mushroom stems, pile into the mushrooms.
- Bake at 350 for 15 minutes, then top with the cheese. Bake another 10 minutes until cheese is melted and golden. Note: smaller mushrooms might take less time to cook.
CHEESE & SPINACH STUFFED PORTOBELLOS
Categories Mushroom
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray. 2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes. 3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, 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 seconds to 1 1/2 minutes. 4. 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 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.
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