Portabellaandspinachappetizer Recipes

STUFFED PORTABELLA CAPS

Steps:

• 1. Preheat over to 450 F. With a spoon scrape out the gills of each cap. Sprinkle with salt and pepper.
• 2. Bake caps side up, in a dish sprayed with cooking spray. Bake for 20 minutes or until tender.
• 3. Remove the larger stems from the baby spinach leaves.
• 4. In a non-stick pan heat 1 teaspoon of olive oil and cook spinach until wilted.
• 5. Sprinkle garlic and onion powder and stir. Set aside.
• 6. Mix the cheeses and Italian seasonings together.
• 7. Place one piece of Canadian bacon inside each cap.
• 8. Add spinach mixture and finally the cheese blend.
• 9. Return to oven and cook until the cheese has melted.
• 10. Meanwhile, cook egg sunny side up or poached.
• 11. Place each egg on top of each cap. Season with salt and pepper.

SPINACH ROCKEFELLER STUFFED PORTABELLAS

Steps:

• In a small saucepan, heat 3 tablespoons butter, add all ingredients but breadcrumbs
• Cook uncovered on medium heat so that the liquid is reduced slightly
• Reduce heat, and cover, stirring occasionally, till onions are tender
• Add crumbs and mix
• To prepare mushrooms, add remaining butter to a cleaned non stick skillet, and saute garlic briefly
• Add mushroom caps, saute until lightly brown
• Spoon an even amount of the mixture into each cap, and top with parmesan cheese, if using
• Place in an ovenproof glass dish, and heat in a preheated 350º oven until heated through, about 15-20 minutes
• Serve hot, with a garnish of lemon slice atop each cap

SAUTEED SPINACH AND PORTABELLA MUSHROOMS

Steps:

• Wash and stem spinach and mushrooms.
• Slice mushrooms including stems.
• Mince garlic (smash each clove before mincing for optimal flavor).
• Heat pan with olive oil; add garlic and saute one minute; add mushrooms and saute for a few minutes.
• Add spinach in batches, so pan doesn't get too crowded (spinach will quickly wilt).
• Add salt and pepper to taste.
• Add parsley.
• Add white wine and stir ingredients one final time.
• Serve hot.

PORTABELLA PIZZETTAS

Steps:

• Thaw spinach and press out liquid, finely chop.
• Combine spinach, cheese basil, and pepper in a mixing bowl.
• Heat oven to 350 degrees.
• Clean mushrooms, remove stems.
• Place mushroom caps top side down on a lightly greased cookie sheet, brush with butter or margarine.
• Spoon about 2 tablespoons of spinach mixture into each cap.
• Sprinkle with tomato and salt.
• Bake for 12 minutes or till heated through OR place on the unheated rack of a broiler pan.
• Broil 4 inches from the heat for 3 to 4 minutes.
• Cut into quarters and serve.

SPINACH STUFFED PORTABELLA CAPS

Steps:

• Make sure the portabella caps are free of dirt and grit. Place upside-down on a foil-lined, greased cookie sheet.
• Place half a slice of swiss in each cap.
• In a small sauce pan, sauté the onion, red pepper, and green onion until soft. Add the minced garlic and cook for a minute more.
• Drain the spinach in a colander or dish towel, squeezing to get most of the moisture out. Add the spinach, Cavendar's, Tony's, lemon pepper, and black pepper. Stir and cook just until the spinach is hot.
• Add cream cheese and stir to combine. The hot spinach mixture should melt the cream cheese.
• Distribute the spinach mixture evenly between the 4 caps, smoothing the tops with the back of a spoon.
• Combine the parmesan, bread crumbs, and olive oil. Stir well, then sprinkle over the tops of the stuffed mushrooms.
• Bake at 350 for 20-25 minutes, or until the tops are golden brown.

SAUTEED PORTABELLAS & SPINACH

Steps:

• Melt butter in a large skillet or saute pan over medium heat.
• Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.
• Pour in wine and reduce heat to low; simmer 1 minute.
• Stir in Parmesan cheese and serve.