Portabellas Stuffed With Spinach And Blue Cheese Recipes

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CHEESE-&-SPINACH-STUFFED PORTOBELLOS



Cheese-&-Spinach-Stuffed Portobellos image

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; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.

Provided by EatingWell Test Kitchen

Categories     Healthy Portobello Mushroom Recipes

Time 40m

Number Of Ingredients 9

4 large portobello mushroom caps
¼ teaspoon salt
¼ teaspoon freshly ground pepper, divided
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
½ cup finely shredded Parmesan cheese, divided
2 tablespoons finely chopped kalamata olives
½ teaspoon Italian seasoning
¾ cup prepared marinara sauce

Steps:

  • Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 13.7 g, Cholesterol 28.8 mg, Fat 10.4 g, Fiber 2.6 g, Protein 13.3 g, SaturatedFat 4.9 g, Sodium 710.1 mg, Sugar 5.8 g

SPINACH STUFFED PORTOBELLO MUSHROOMS



Spinach Stuffed Portobello Mushrooms image

Mix together spinach, pepperoni, and cheese for delicious easy appetizer.

Provided by jen22

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 4

Number Of Ingredients 10

4 large portobello mushroom caps, stems and gills removed
1 tablespoon reduced-fat Italian salad dressing
1 egg
1 clove garlic, minced
salt and ground black pepper to taste
1 (10 ounce) bag fresh spinach, chopped
¼ cup chopped pepperoni
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese, divided
3 tablespoons seasoned bread crumbs, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
  • Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
  • Beat egg, garlic, salt, and black pepper together in a large bowl.
  • Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
  • Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
  • Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 7.5 g, Cholesterol 70.4 mg, Fat 10.7 g, Fiber 1.9 g, Protein 11.3 g, SaturatedFat 4.2 g, Sodium 590.5 mg, Sugar 0.9 g

CHEESE-STUFFED PORTOBELLOS



Cheese-Stuffed Portobellos image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Nonstick cooking spray
4 6-inch portobello mushroom caps
4 cups spinach, chopped
1 cup breadcrumbs (preferably panko)
1 cup shredded mozzarella cheese
2 shallots (1 finely chopped, 1 thinly sliced)
1 large tomato, diced
3 tablespoons grated pecorino romano cheese, plus shaved pecorino for topping
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/2 cup ricotta cheese
4 stalks celery, peeled and thinly sliced

Steps:

  • Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.
  • Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
  • Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
  • Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.

PORTABELLAS STUFFED WITH SPINACH AND BLUE CHEESE



Portabellas Stuffed With Spinach and Blue Cheese image

I had these as an appetizer at the Blue Grotto restaurant in Daytona Beach. My DH and I loved them, so I have attempted to recreate the recipe.

Provided by cookin mimi

Categories     < 60 Mins

Time 45m

Yield 4 mushrooms, 8 serving(s)

Number Of Ingredients 7

4 large portabella mushrooms
1/2 lb fresh spinach
1/2 cup onion, chopped
1/2 cup blue cheese, crumbled
2 garlic cloves, chopped
1/4 cup olive oil
1/4 cup balsamic vinegar

Steps:

  • Remove stems from mushrooms and chop.
  • Bake portabella caps for about 10 minutes in 400 degree oven.
  • Remove and cool.
  • Saute onions and garlic in 1T oil until onions are translucent.
  • Add spinach to onions and garlic and saute until spinach is wilted.
  • Spoon this mixture into portabella caps.
  • Sprinkle blue cheese on top
  • Bake 15 minutes at 400 degrees.
  • Mix remaining olive oil and balsamic vinegar.
  • Drizzle over the cooked portabellas and serve.

ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE



Roasted Portabello Mushrooms with Blue Cheese image

Meaty portabellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato. I chopped the mushroom stems, sauteed them, and added them to the hamburger patties we barbecued. Yum, yum!

Provided by dimples

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 50m

Yield 2

Number Of Ingredients 6

2 portobello mushroom caps
1 tablespoon balsamic vinegar reduction, or to taste
freshly ground black pepper
3 tablespoons crumbled blue cheese
1 tablespoon roasted pine nuts, or to taste
¼ teaspoon crushed garlic

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
  • Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.

Nutrition Facts : Calories 104.8 calories, Carbohydrate 8.2 g, Cholesterol 9.5 mg, Fat 6.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 2.7 g, Sodium 185.6 mg, Sugar 3.3 g

STUFFED BABY PORTABELLA MUSHROOMS



Stuffed Baby Portabella Mushrooms image

Party with portabellas! You'll love them because they can be made ahead; party goers will find them delicious.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 26

Number Of Ingredients 11

2 packages (5 oz each) fresh baby portabella mushrooms or large regular white mushrooms
2 tablespoons butter or margarine
3/4 cup chopped red onion
1 cup frozen chopped broccoli, thawed, drained
1/4 cup Progresso™ garlic & herb bread crumbs
1 package (5.2 oz) Boursin® cheese with garlic and herbs
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chopped roasted red bell peppers (from a jar)

Steps:

  • Heat oven to 350°F. Carefully remove stems from mushrooms. Chop enough stems to measure 1/2 cup.
  • In 10-inch skillet, melt butter over medium heat. Cook onion and broccoli in butter 2 minutes, stirring occasionally. Stir in mushroom stems. Cook about 2 minutes, stirring occasionally, until broccoli is crisp-tender. Cool slightly. Stir in bread crumbs, cheese, basil, oregano, garlic salt and pepper.
  • Spoon vegetable mixture evenly into mushroom caps, mounding slightly. Place stuffed mushrooms in ungreased 15x10x1-inch pan. Garnish each with bell pepper pieces.
  • Bake uncovered 12 to 15 minutes or until filling is light golden brown.

Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Stuffed Mushroom, Sodium 65 mg, Sugar 0 g, TransFat 0 g

STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA



Stuffed Portobello Mushrooms with Spinach and Feta image

A delicious and light lunch or supper!

Provided by Ninadetusojos

Categories     Stuffed Mushrooms

Time 45m

Yield 4

Number Of Ingredients 7

4 large portobello mushroom caps
1 cup crumbled feta cheese
1 cup torn fresh spinach
4 small Campari tomatoes, sliced
½ teaspoon dehydrated minced garlic, or to taste
salt and ground black pepper to taste
1 teaspoon balsamic vinegar, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking pans with parchment paper.
  • Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.
  • Bake in the preheated oven for 30 minutes.
  • Drizzle with balsamic vinegar just before serving.

Nutrition Facts : Calories 247.9 calories, Carbohydrate 31.1 g, Cholesterol 33.4 mg, Fat 9.2 g, Fiber 9 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 463.2 mg

SPINACH AND BLUE CHEESE STUFFED PORTOBELLOS



Spinach and Blue Cheese Stuffed Portobellos image

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

2 large portobello mushrooms (or you can use smaller appetizer size mushrooms)
1/4 bunch(es) fresh spinach, washed, dried & chopped
2 ounce(s) blue cheese crumbles (more or less to taste
- butter flavored spray
- salt & pepper

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.

SPINACH-STUFFED PORTOBELLOS



Spinach-Stuffed Portobellos image

"The meaty texture of portobello mushrooms will make you think you're eating steak," says Diane Lombardo of New Castle, Pennsylvania. "With a cheesy spinach filling, this is a marvelous main dish. Pepper flakes add color and a kick."

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 large portobello mushrooms
2 tablespoons olive oil
1 can (14-1/2 ounces) diced tomatoes, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 tablespoons chopped green onions
2 tablespoons grated Romano cheese
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Remove and discard stems and gills from mushrooms. In a large skillet over medium heat, cook mushrooms in oil for 10-15 minutes or just until tender, turning once., In a small bowl, combine the tomatoes, spinach, onions, Romano cheese, pepper flakes and salt. Spoon into mushroom caps. Sprinkle with mozzarella cheese. , Place on a baking sheet lined with heavy-duty foil. Bake at 375° for 10-15 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 177 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 381mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 5g fiber), Protein 10g protein.

STUFFED PORTABELLA MUSHROOMS



Stuffed Portabella Mushrooms image

Make and share this Stuffed Portabella Mushrooms recipe from Food.com.

Provided by Connie C.

Categories     < 60 Mins

Time 37m

Yield 12 serving(s)

Number Of Ingredients 11

10 ounces pork sausage, Mild, crumble
1 cup mozzarella cheese, grated
1 cup ricotta cheese
1/2 cup sweet onion, diced
6 plum tomatoes, seeded and chopped
12 portabella mushrooms, medium sized
1 teaspoon basil
1 teaspoon black pepper
1 dash hot chili sauce
olive oil
nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees F.
  • Brown sausage in a skillet. Drain.
  • Add in a mixing bowl the cheeses, onion, tomatoes, basil, black pepper, and chili sauce. Mix well.
  • Combine the sausage with the above ingredients. Mix well.
  • Spray cooking pan with non - stick spray.
  • Place mushrooms with the top down in the pan and drizzle a sm. amount olive oil over the mushrooms.
  • Into the center of the mushrooms add the sausage mixture.
  • Bake 10-12 minutes.

Nutrition Facts : Calories 162.7, Fat 11.4, SaturatedFat 5.1, Cholesterol 34.8, Sodium 235.9, Carbohydrate 6, Fiber 1.6, Sugar 3.4, Protein 10.1

SPINACH-STUFFED PORTOBELLO MUSHROOMS



Spinach-Stuffed Portobello Mushrooms image

Feta cheese and spinach add Mediterranean flair to Sandy Rossier's mushroom caps. "They are delicious and filling," she pens from Brooksville, Florida. Try them for a simple entree, side dish or extravagant, sit-down appetizer.

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 4 servings.

Number Of Ingredients 9

4 large portobello mushrooms
1/4 cup chopped onion
2 large eggs, lightly beaten
1/2 cup reduced-fat sour cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup crushed seasoned stuffing
1/2 cup crumbled feta cheese
1/2 teaspoon garlic salt
3 tablespoons shredded Parmesan cheese

Steps:

  • Line a baking sheet with heavy-duty foil; coat the foil with cooking spray and set aside. Remove stems from mushrooms; set caps aside and chop stems. In a microwave-safe bowl, combine the chopped mushrooms and onion. Cover and microwave at 50% power for 1-2 minutes or until tender, stirring every 30 seconds. , 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° for 35 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until mushrooms are tender and cheese is melted.

Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 126mg cholesterol, Sodium 735mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

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