Stuffed Mushrooms With Feta And Spinach Recipes

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SPINACH-FETA STUFFED MUSHROOMS CAPS (VEGETARIAN)



Spinach-Feta Stuffed Mushrooms Caps (Vegetarian) image

These are *so* good! I also like to crumble some feta cheese onto the top right after baking but that is optional, although it is not necessary I like to boil the spinach in the microwave for about 5 minutes, this will mellow out the flavor, this can be done up to a day ahead, also you may pre-bake the caps up to a day ahead also :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 40m

Yield 12 mushroom caps

Number Of Ingredients 9

12 mushroom caps (use very large caps)
olive oil
coarse black pepper (to taste)
1 (10 ounce) package frozen spinach
3/4-1 cup crumbled feta cheese
1/2 cup finely chopped onion (or use green onions)
2 teaspoons fresh minced garlic
1/3 cup chopped fresh parsley
1/2 cup chopped walnuts (toasted is better to use)

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.

Nutrition Facts : Calories 72.8, Fat 5.5, SaturatedFat 1.8, Cholesterol 8.3, Sodium 126.1, Carbohydrate 3.7, Fiber 1.5, Sugar 1.3, Protein 3.8

SPINACH FETA STUFFED MUSHROOMS WITH WALNUTS



Spinach Feta Stuffed Mushrooms with Walnuts image

You're gonna love these Spinach feta stuffed mushrooms with walnuts... the perfect appetizer for your next party or get together with friends!

Provided by Holly Sander

Categories     Apps

Time 55m

Number Of Ingredients 14

24 cremini mushroom caps stems removed and cleaned (2-3 inches in diameter/24 ounces)
1 tablespoon olive oil
1 large onion, chopped
4 garlic cloves, minced
10 ounces chopped frozen spinach, thawed and squeezed dry
8 ounces feta cheese, crumbled
4 ounces cream cheese, room temperature
½ cup finely diced walnuts
1/4-1/3 cup chicken stock
2 tablespoons fresh thyme, chopped
1 tablespoon fresh parsley, chopped (more for garnish)
½ teaspoon salt
½ teaspoon pepper
¼ cup grated Parmesan cheese

Steps:

  • First, preheat oven to 375°F.
  • Line 2 baking sheets with parchment paper. After cleaning mushrooms and removing stems, sprinkle them with salt and pepper and place them rounded side down, in a single layer on the baking sheets. Bake mushrooms for 15 minutes, then turn them over and bake them for another 15 minutes.
  • While they're baking, heat 1 tablespoon olive oil in a medium sized saute pan over then add the chopped onions... Saute on medium-high heat for about 5 minutes. Then add the minced garlic and cook for one more minute.
  • Stir in the spinach, feta, cream cheese, walnuts, chicken stock, thyme, parsley, and salt and pepper, and cook until everything is blended - together about 5 minutes.
  • Turn the mushrooms over on the baking sheet. Spoon 1 generous tablespoon of the spinach filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead... just cover the baking sheet and refrigerate.)
  • Sprinkle the mushrooms with Parmesan cheese and bake until heated through, about 10-15 minutes. Transfer the mushrooms to a platter, sprinkle with chopped parsley and serve warm.

Nutrition Facts : Calories 87 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 Mushroom, Sodium 185 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

FETA-STUFFED PORTOBELLO MUSHROOMS



Feta-Stuffed Portobello Mushrooms image

My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. -Amy Martell, Canton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

4 large portobello mushrooms (4 to 4-1/2 inches)
2 tablespoons olive oil
1 garlic clove, minced
1/4 teaspoon salt
1 cup (4 ounces) crumbled feta cheese
1/2 cup prepared pesto

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.

Nutrition Facts : Calories 273 calories, Fat 22g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 783mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.

STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA



Stuffed Portobello Mushrooms with Spinach and Feta image

These easy stuffed portobello mushrooms with spinach, feta and sautéed garlic are marinated in balsamic vinegar and make an absolutely perfect veggie side dish, or even first course!

Provided by Genevieve Morrison

Categories     Side Dish

Time 50m

Number Of Ingredients 9

2 portobello mushroom caps
3 cups fresh spinach (- chopped)
4 garlic cloves (- minced)
3 tbsp. feta cheese (- crumbled)
1 tbsp. balsamic vinegar
garlic powder (- just a sprinkle)
sage spice (- just a sprinkle)
salt & pepper (- to taste)
¼ cup olive oil (- for marinade, and 3 tbsp. for pan)

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.

Nutrition Facts : ServingSize 1 stuffed mushroom, Calories 103 kcal, Carbohydrate 9 g, Protein 7 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 20 mg, Sodium 293 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 2 g

GREEK-STYLE VEGAN STUFFED MUSHROOMS {DAIRY FREE}



Greek-Style Vegan Stuffed Mushrooms {dairy free} image

These Greek-style vegan stuffed mushrooms are packed with that Mediterranean flavor you love! And they're perfect as a main dish or as a side to share!

Provided by Delicious Everyday

Categories     Appetizer     Main Course     Side Dish

Time 45m

Number Of Ingredients 14

4 large portobello mushroom caps
1 cup panko bread crumbs
2 garlic cloves (peeled and mined)
4 oz baby spinach (fresh, chopped)
1 small onion (peeled and diced)
½ cup crumbled vegan feta cheese (optional)
¼ cup roasted red peppers (diced (jarred type))
1 tsp dried oregano
1 tsp dried dill
Olive oil spray
1 tbsp olive oil
1 lemon (optional)
fresh parsley (optional)
Salt and pepper (to taste)

Steps:

  • Preheat oven to 375 degrees F.
  • Gently clean the mushroom caps with a damp paper towel. Use a spoon to remove the stem and gills from the underside of the mushrooms.
  • Spray mushroom caps with olive spray on both sides. Sprinkle liberally with salt and pepper. Place the mushrooms stem-side up on a baking sheet.
  • Heat 1 tbsp olive oil in a large, non-stick pan over medium heat. Add onion and cook for 3-4 minutes, until softened. Add roasted red peppers, garlic, oregano, and dill. Cook for 2-3 minutes. Add the spinach and cook until wilted, about 2-3 more minutes. Stir in breadcrumbs and vegan feta cheese (if using). Cook for 1-2 minutes until heated through, and remove from heat.
  • Spoon the filling into the four mushroom caps. Bake for 20-25 minutes, until mushrooms are softened and slightly browned.

Nutrition Facts : Calories 165 kcal, Carbohydrate 22 g, Protein 8 g, Fat 6 g, Sodium 263 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

STUFFED MUSHROOMS WITH FETA AND SPINACH



Stuffed Mushrooms with Feta and Spinach image

Make and share this Stuffed Mushrooms with Feta and Spinach recipe from Food.com.

Provided by Mirj2338

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
6 large mushroom caps
1/2 cup spinach, cooked mushroom stems,finely chopped
2 tablespoons green onions, minced
1 clove garlic, crushed
1 ounce feta cheese, crumbled
1 egg
salt and pepper
1/2 cup dry breadcrumbs
2 tablespoons parmesan cheese, grated

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.

FETA & TOMATO STUFFED MUSHROOM



Feta & Tomato Stuffed Mushroom image

A portabello mushroom, stuffed with garlic, feta cheese and sundried tomatoes...yum!

Provided by cat_possum

Time 35m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Preheat the oven to 170C(Fan)/190C/ 375F/Gas 5.
  • Remove the large mushrooms and wipe off any dirt. Finely slice one clove of garlic and place around 3 slices in each mushroom. Dot a few bits of unsalted butter around the mushroom and season with a pinch of salt and black pepper.
  • Crumble half to a whole packet of feta evenly over both mushrooms. Remove 2 sundried tomatoes per mushroom and place in the shape of a cross over the top of the feta. Give the mushrooms a further seasoning (not too much salt as the feta is salty enough) and drizzle a small amount of the oil from the sundried tomatoes jar over the top. Drizzle 1-2 tbsp more of the oil on the bottom of a large baking dish and swirl the underside of the mushrooms in the oil before setting in the tray. This will help to prevent sticking as well as marinate the mushrooms. Place in the preheated oven for 20-25 minutes.
  • To prepare the side salad simply add chopped cucumber and cherry tomatoes to half a packet of rocket. If you want, also add some prepared crab meat at this time also. Squeeze around 1-2tbsp of lemon juice over the top, add a pinch of salt and pepper, and toss together.
  • After the mushrooms are ready, remove from the baking dish and plate up along with the salad. Pour over any of the mushroom juices that are left in the dish - they could act as a warm dressing on the salad themselves!
  • And Enjoy!

FETA AND SPINACH STUFFED MUSHROOMS



Feta and Spinach Stuffed Mushrooms image

Use whole wheat breadcrumbs to add deeper flavor to the spinach, feta and basil stuffing for these mushrooms.

Provided by Food Network Kitchen

Time 1h

Yield 24

Number Of Ingredients 9

24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
2 tablespoons extra-virgin olive oil
Kosher salt
4 tablespoons (1/2 stick) unsalted butter
2 cups packed chopped, stemmed spinach
Kosher salt and freshly ground black pepper
3/4 cup crumbled feta
1/4 cup chopped fresh basil
1 cup coarse fresh whole wheat breadcrumbs

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



Roasted Mushrooms Stuffed with Feta, Spinach, and Bacon image

Categories     Mushroom     Onion     Appetizer     Bake     Low Carb     Cream Cheese     Feta     Bacon     Spinach     Fall     Bon Appétit     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 48

Number Of Ingredients 7

8 ounces bacon slices
1 cup chopped onion
1 10-ounce package chopped frozen spinach, thawed, squeezed dry
4 ounces feta cheese, crumbled (about 3/4 cup)
4 ounces cream cheese, room temperature
1/4 teaspoon dried crushed red pepper
2 3/4 pounds button mushrooms (about 48; each about 1 1/2 inches in diameter), stemmed

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.

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