Roasted Mushrooms Stuffed With Feta Spinach And Bacon Recipes

SPINACH AND BACON STUFFED MUSHROOMS RECIPE

Steps:

• Preheat oven to 400 degrees, and make sure oven rack is in the center
• Add pine nuts to a large skillet over medium heat. Toast, tossing occasionally, until pine nuts are lightly browned. Pay attention, because pine nuts go from toasted to burnt very quickly. Remove from skillet and set aside
• Add bacon to same skillet, and cook till desired level of done. Remove bacon and drain on paper towels. When cool, dice into small pieces. Reserve a few larger pieces for garnish at the end
• While bacon cooks, remove stems from mushrooms. Wipe mushroom caps with a towel. Dice mushroom stems finely. Depending on the size of the stems, you may not need to use all of them. YOU WANT A YIELD OF 1/3 CUP DICED MUSHROOM STEMS
• Discard all but 1/2 Tablespoon of bacon fat. Add onion, and cook for 2 minutes until translucent. Add garlic and cook for 1 minute. Rinse spinach thoroughly, and add to skillet.Cook until wilted, about 2 minutes. Transfer spinach mixture to cutting board and chop into small pieces
• Add mushroom stems, bacon, spinach to large bowl. Combine with Italian bread crumbs, garlic powder and onion powder, and stir to fully combine
• Line a baking sheet with aluminum foil. Place mushroom caps side down on the foil, leaving space between each mushroom so they cook evenly. Fill each mushroom cap with the filling.
• Cook mushrooms for 17-20 minutes. Remove from oven, and top with fresh Parmesan, pine nuts, and reserved bacon. Serve immediately

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.

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.

ROASTED MUSHROOMS STUFFED WITH FETA, SPINACH & BACON RECIPE - (4.5/5)

Steps:

• Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount). Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper. Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.

STUFFED MUSHROOMS WITH FETA AND SPINACH

Steps:

• Stem mushrooms, brush with oil.
• Mince stems and combine with remaining ingredients except bread crumbs and Parmesan cheese.
• Fill caps with spinach-cheese mixture.
• Top with bread crumbs and Parmesan cheese.
• Bake 15 minutes at 350 F.
• or until mushrooms are tender and topping is brown.

ROASTED MUSHROOMS STUFFED WITH FETA, SPINACH, AND BACON

Steps:

• Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).
• Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.
• Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.

BACON AND MUSHROOMS STUFFED PEPPERS

Steps:

• Preheat oven to 350.
• Line a baking sheet with foil and grease with cooking spray.
• Transfer cut peppers to prepared baking sheet.
• Sprinkle the insides with salt; set aside.
• Heat olive oil in a large skillet and add the bacon, mushrooms, and onions.
• Season with salt and pepper and cook over medium-high heat, stirring frequently, for 8 to 10 minutes, or until tender.
• Remove from heat and stir in parsley.
• Spoon the mixture into the prepared peppers.
• Sprinkle with crumbled feta cheese.
• Drizzle with olive oil.
• Bake for 35 minutes, or until peppers are fork-tender.
• Serve warm.