Spinachcheesestuffedportabellamushroomcaps3wwpoin Recipes

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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

SPINACH STUFFED PORTABELLA MUSHROOMS.



Spinach Stuffed Portabella Mushrooms. image

This is a recipe I came up with and use alot, it's quick & easy, delicious and makes a great presentation.

Provided by Kevin Simon

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 (10 ounce) boxes frozen chopped spinach
6 -8 medium portabella mushrooms, stems removed
2 eggs
1/4 cup seasoned bread crumbs
3/4 cup shredded mozzarella cheese
3 -4 tablespoons parmesan cheese
salt and pepper
garlic

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.

Nutrition Facts : Calories 147.6, Fat 6.7, SaturatedFat 3.2, Cholesterol 83.8, Sodium 312.4, Carbohydrate 12.3, Fiber 4.4, Sugar 2.9, Protein 12.7

CHEESE AND SPINACH STUFFED PORTOBELLOS



Cheese and 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. . . Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce." Note: After making this dish, I have changed the recipe slightly from the original (increased it to 6 mushrooms from 4, added garlic and chives, then mozarella on top instead of parmesan. If you like spicy stuff, I would recommend adding a few crushed red pepper flakes to the marinara sauce. Recipe from Eating Well.

Provided by januarybride

Categories     < 60 Mins

Time 40m

Yield 6 mushrooms, 6 serving(s)

Number Of Ingredients 12

6 large portobello mushroom caps, stems removed
1/4 teaspoon seasoning salt
1/4 teaspoon fresh ground pepper, divided
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
2 minced garlic cloves
1/4 cup finely shredded parmesan cheese
2 tablespoons finely chopped kalamata olives
1 tablespoon finely minced chives (may substitute green onion)
1/2 teaspoon italian seasoning
1 cup prepared marinara sauce
1/2 cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 151.1, Fat 8.1, SaturatedFat 4.3, Cholesterol 24.6, Sodium 375, Carbohydrate 9.9, Fiber 1.6, Sugar 4.5, Protein 10.1

PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND GOAT CHEESE



Portobello Mushrooms Stuffed with Spinach and Goat Cheese image

Categories     Mushroom     Marinate     Roast     Vegetarian     Lunch     Goat Cheese     Parmesan     Spinach     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes 6

Number Of Ingredients 19

Marinated mushrooms
1 cup olive oil
1/2 cup balsamic vinegar
1/2 cup reduced-sodium soy sauce
2 garlic cloves, pressed
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Marsala (optional)
4 large fresh thyme sprigs
6 large portobello mushrooms
Filling:
1 10-ounce package frozen spinach
1 pound button mushrooms
2 tablespoons olive oil
1 cup chopped sweet onion (such as Maui or Vidalia)
3 garlic cloves, pressed
1/4 cup plus 6 tablespoons finely grated Parmesan cheese
1/4 cup unseasoned dry breadcrumbs
1 5-ounce package soft fresh goat cheese, crumbled

Steps:

  • For marinated mushrooms:
  • Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
  • For filling:
  • Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
  • Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
  • Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
  • Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.

STUFFED PORTABELLA CAPS



Stuffed Portabella Caps image

The flavors in the layers of this stuffed portabella are amazing. The beefy mushroom topped with Canadian bacon makes this recipe very hearty. Stuffed with wilted spinach, savory cheese, and Italian seasoning, the combination of flavors is heavenly. Our favorite part was the egg on top. We cooked ours to have a runny yolk that...

Provided by Kathy Williams

Categories     Other Breakfast

Time 35m

Number Of Ingredients 11

2 large portabella mushroom caps
2 slice Canadian bacon
2 handfuls of fresh baby spinach
1/2 tsp garlic powder
1 tsp olive oil
1/2 tsp onion powder
2-3 Tbsp mozzarella cheese, low-fat, shredded
2-3 Tbsp Parmigiano-Reggiano, grated
1/2 tsp Italian seasoning
2 large eggs
salt and pepper

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 & CHEESE STUFFED PORTABELLA MUSHROOM CAPS (3 WW POIN



Spinach & Cheese Stuffed Portabella Mushroom Caps (3 Ww Poin image

Make and share this Spinach & Cheese Stuffed Portabella Mushroom Caps (3 Ww Poin recipe from Food.com.

Provided by punkyluv

Categories     Cheese

Time 33m

Yield 4 caps

Number Of Ingredients 11

4 large portabella mushroom caps
cooking spray
1/4 teaspoon salt, divided
1 cup fat-free ricotta cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
0.5 (10 ounce) package frozen chopped spinach, thawed and drained thoroughly (I used fresh spinach & just sauteed it in Pam and then chopped it up)
1/3 cup chopped bottled roasted red pepper
3/4 cup tomato sauce
1/2 cup shredded part-skim mozzarella cheese
1/2 teaspoon dried oregano

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.

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