Spinach Rockefeller Stuffed Portabellas Recipes

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.

SPINACH STUFFED PORTABELLA MUSHROOMS.

Steps:

• Defrost spinach and squeeze out excess liquid.
• Mix in eggs, bread crumbs, cheeses and seasoning.
• Stuff into Mushroom caps.
• Place caps on non- stick cookie sheet, Bake at 400 degrees for 20 minutes.

SPINACH & RICOTTA STUFFED PORTOBELLO MUSHROOMS

Steps:

• 1. Preheat oven to 425. Cover a baking sheet with foil and lightly spray with non-cooking spray. Place mushrooms, gill side up, on baking sheet.
• 2. In a small skillet, add the spinach with 1/2 cup water and cover. Cook on medium-high heat until spinach has wilted. Drain well and squeeze to remove any excess water. Set aside.
• 3. Combine the ricotta, Parmesan, and 3/4 cup mozzarella in a medium-sized bowl.
• 4. Add the bell pepper, onion, garlic, and spinach. Combine well.
• 5. If you opted for the bacon, mix it in.
• 6. Stuff mushrooms with cheese mixture.
• 7. Top with remaining mozzarella.
• 8. Bake for approximately 25 minutes.

SPINACH & CHEESE STUFFED PORTABELLA MUSHROOM CAPS (3 WW POIN

Steps:

• Preheat oven to 400°.
• Remove brown gills from undersides of mushrooms using a spoon; discard gills. Place mushrooms, stem sides up, on a baking sheet coated with cooking spray. Sprinkle with 1/8 teaspoon salt. Bake at 400° for 5 minutes.
• While mushrooms bake, combine ricotta, garlic powder, black pepper, and remaining 1/8 teaspoon salt in a medium bowl, stirring well. Gently stir in the spinach and bell pepper. Divide mixture evenly among mushroom caps. Top evenly with tomato sauce and cheese. Sprinkle evenly with oregano. Bake at 400° for 8 minutes. Increase oven temperature to broil. Broil 1 1/2 minutes or until cheese is melted.
• 3 points per stuffed portobello cap.
• Nutritional Info:
• Please note that this NI is for 2 caps so it will come out to 6 points: CALORIES 305(22% from fat); FAT 6.9g (sat 4.1g,mono 0.0g,poly 0.1g); PROTEIN 22.9g; CHOLESTEROL 42mg; CALCIUM 466mg; SODIUM 949mg; FIBER 6.2g; IRON 2.8mg; CARBOHYDRATE 31.6g.

CHEESE AND SPINACH STUFFED PORTOBELLOS

Steps:

• Preheat oven to 450°F Coat a rimmed baking sheet with cooking spray.
• Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with seasoning salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
• Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, 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 to 90 seconds depending on your microwave.
• When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
• Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese.
• Return stuffed mushrooms to the top rack of the oven and BROIL on high for 3-5 minutes until top is browned. Remove from oven and let stand for 3-5 minutes prior to serving. Serve with the remaining marinara sauce.

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