Spinach Feta Stuffed Mushrooms Caps Vegetarian Recipes

SPINACH STUFFED MUSHROOMS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Brush 30 cups in muffin pans lightly with olive oil. Brush the remaining olive oil onto the mushrooms on all sides, and place them gill-sides-up into the muffin cups.
• Bake the mushrooms in the preheated oven until just tender, about 12 minutes. While the mushrooms are baking, beat the egg, salt, and garlic in a mixing bowl. Stir in the drained spinach, 1/4 cup Parmesan cheese, Gouda cheese, mozzarella cheese, and bread crumbs until evenly blended.
• Remove the mushrooms from the oven, and drain off any accumulated juice. Fill the mushroom caps with the spinach mixture, and replace into the muffin pan. Sprinkle the mushrooms with the remaining 1/4 cup Parmesan cheese.
• Return to the oven, and bake until the stuffing is hot and golden brown, about 10 minutes.

SPINACH STUFFED PORTOBELLO MUSHROOMS

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.

STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA

Steps:

• Preheat oven to 400 F. Remove as much of the portobello stems from 2 portobello caps as you can without damaging the caps. You don't have to remove the mushroom gills. In a medium-size mixing bowl, pour ¼ cup olive oil and 1 tbsp. balsamic vinegar, and sprinkle with garlic powder and sage spice. Gently coat the mushrooms in the mixture and set aside to marinate.
• Mince 4 garlic cloves and set aside.
• Remove the stems from 3 cups of fresh spinach and coarsely chop. Set aside.
• Add 3 tbsp. olive oil to a frying pan and brown minced garlic for 3-4 minutes.
• Place chopped spinach right on top of the garlic and allow it to wilt down and sauté for 4-5 minutes. As it wilts, gently stir into the garlic and oil. Sprinkle with salt & pepper and set aside when done.
• Place mushroom caps face down in a pyrex or baking sheet and bake for 10 minutes.
• Remove pyrex and pour out any liquid if any released. Gently turn caps over and stuff with spinach.
• Sprinkle about 3 tbsp. of crumbled feta cheese (1½ tbsp. each) on top of the spinach. Bake for 20 minutes more and serve.

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.

SPINACH STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• In a food processor or blender, combine all ingredients except mushrooms and balsamic vinegar and blend until smooth.
• Wash mushrooms, carefully remove stems to create a pocket for the filling, and brush with balsamic vinegar. Evenly divide filling among mushrooms.
• Place stuffed mushrooms on a cookie sheet and bake for 10-15 minutes, until mushrooms have softened and released their moisture. Remove from oven, carefully use tongs or a spatula to transfer mushrooms to serving dish, and top with chopped bell pepper.

SPINACH-FETA STUFFED MUSHROOMS CAPS (VEGETARIAN)

Steps:

• Set oven to 400 degrees.
• Place the mushroom caps onto a baking sheet stem-side down.
• Bake for about 6-8 minutes or long enough to release their moisture and dry out.
• Reduce oven temperature to 350 degree F.
• Turn the caps stem-side up then brush each cap with olive oil.
• Season each cap with coarse black pepper and a little salt.
• Place the spinach in a microwave-safe bowl and cover with a little water; microwave on high allowing the water to boil with the spinach for about 5 minutes (this will release and mellow out the strong flavor in the spinach).
• Drain in a strainer and cool the spinach (I just run cold water over to cool faster).
• Hand-squeeze out ALL the moisture in the cooled spinach then place into a bowl.
• Add in feta cheese, onion, garlic, chopped fresh parsley and chopped walnuts; mix to combine well.
• Season with fresh coarse black pepper.
• Divide the mixture between the caps.
• Bake (350 degree F) uncovered for about 15 minutes.

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, 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.