Mediterranean Stuffed Mushrooms Recipes

MEDITERRANEAN STUFFED MUSHROOMS

Steps:

• Prepare mushrooms by snapping off stems and removing gills with a teaspoon, being careful not to break mushroom. Roughly chop stems and reserve for filling.
• Place mushrooms on a baking sheet, cavity side up, covered with a damp paper towel until ready to use.
• In a large non-stick skillet, sauté onion until soft. Add garlic and continue to sauté for 30 seconds, or until fragrant.
• Add chopped mushroom stems and a pinch of salt. Cook until tender.
• Add spinach and sauté until wilted. Stir in tomatoes, pine nuts, oregano, balsamic vinegar and pepper (to taste.)
• Stir in oats, remove from heat and let stand for 5 minutes before stuffing mushrooms.
• Stuff mushroom caps with 1 heaping tablespoon of the filling. Sprinkle each with parmesan cheese.
• Bake at 375° F (190° C) for approximately 12-15 minutes, or until cheese is golden and mushrooms are tender. Transfer to a serving plate and sprinkle with parsley.

GREEK STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and 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, 8 to 10 minutes.
• Meanwhile, combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.

MEDITERRANEAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Stem the mushrooms and reserve. Chop the stems coarsely, and saute in the olive oil and garlic in a medium skillet for approximately 3 minutes or until cooked through. Add sun-dried tomatoes and grain blend, stir to combine, cook through. Remove from stove and cool for 10 minutes.
• Add cream cheese and feta to prepared grain mixture and stir until well combined. Fill each mushroom cap with one scoop (1 oz.) of filling and place on a half sheet pan. Bake for 10 minutes or until mushrooms are just starting to weep.

MEDITERRANEAN STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.
• Heat oil in medium skillet on medium-high heat. Add chopped stems and tomatoes; cook and stir 2 to 4 min. or until mushrooms are tender. Add bread crumbs and onions; cook and stir 1 min. Remove from heat; cool 10 min.
• Heat oven to 400º F. Reserve 1/4 cup crumb mixture. Mix cream cheese, shredded cheese and basil in medium bowl until blended. Stir in remaining crumb mixture; spoon into mushroom caps, adding about 1 Tbsp. to each. Place on foil-covered rimmed baking sheet; sprinkle with reserved crumb mixture.
• Bake 15 to 20 min. or until heated through.

KETO MEDITERRANEAN STUFFED MUSHROOMS

Steps:

• Remove the middle of the mushroom caps and use for another recipe. Toss the caps with the olive oil and spices.
• Heat a grill pan over high heat. Add the mushrooms and lemon to the pan. Grill the mushrooms 10 minutes flipping once.
• Mix the feta and antipasto together and stuff into the caps, grill another 2-3 minutes. Sprinkle with parsley and a squeeze of the charred lemon.

MEDITERRANEAN VEGAN STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375°F (190°C).
• If any of your mushrooms are dirty, gently brush them off with a damp towel. Remove and roughly chop the stems if they're clean.
• In a medium pan, heat 1½ teaspoons (8 ml) of the oil over medium-high heat and sauté the onion until soft and translucent, 5 to 7 minutes. Add the garlic and sauté for 30 seconds to 1 minute more, or until fragrant. Transfer to a large bowl.
• Add another 1½ teaspoons (8 ml) of the oil to the pan along with the chopped mushroom stems. Leave them to fry and brown on the first side for about 2 minutes, then give them a stir and continue to fry. Once they're browned all over, transfer them to the bowl with the onion.
• Drain the artichoke hearts and roughly chop them. Add them to the bowl along with the nutritional yeast and basil. Stir everything together and let cool for about 5 minutes before adding the mayonnaise or else it will melt.
• Meanwhile, in a small bowl, combine the breadcrumbs with the remaining 2 teaspoons (10 ml) of olive oil. Mix and mash together well.
• Lightly oil a baking pan and place the mushroom caps on it, stem end up. Sprinkle a bit of salt and pepper inside each cap. If you want, you can brush a bit of olive oil on the mushroom caps.
• Stir the mayonnaise, salt and a generous grind of pepper into the artichoke mixture. Taste and adjust the seasoning if you think it's necessary. Use a small spoon to fill the mushroom caps with the mixture, packing it in and mounding it on top. Top with a spoonful of the breadcrumbs and press them into the filling.
• Bake for 12 to 15 minutes, depending on the size of the mushrooms, or until the breadcrumbs are golden brown and the filling is heated through. If they are slow to brown on top, pop them under the broiler for a few minutes, watching carefully. Serve warm.

MEDITERRANEAN STUFFED PORTABELLA MUSHROOMS

Steps:

• Heat oven to 350°F.
• Remove stems from mushrooms and chop finely. I'm not a chopped so at this time I pull out the electric processor. If you are using the bell peppers, you should only use 1/4 cup of the mushroom stems. I use all of them. Combine the onion through the garlic.
• Heat a skillet over medium, coat the pan with cooking spray. Add the chopped veggie mix to the pan and cook 10 minutes until they are tender.
• Toss the veggie mix and the bread in a separate bowl. Add the broth slowly, tossing to coat. Add feta and toss gently.
• Coat a baking sheet with cooking spray.
• Brush cleaned mushrooms with 1 tablespoon of the vinaigrette, sprinkle with parmesan and black pepper, top each mushroom with 1/2 cup of bread mixture.
• Bake for 25 minutes or until mushrooms are tender.
• Combine remaining 2 tablespoons of dressing and salad greens.
• Serve 1 cup of greens with 1 mushroom cap.