SPINACH-FETA STUFFED MUSHROOMS CAPS (VEGETARIAN)
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
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
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
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
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
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
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
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}
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
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
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
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
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
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
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
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
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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Estimated Reading Time 3 mins
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HEALTHY SPINACH STUFFED MUSHROOMS RECIPE | WHOLESOME YUM
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- Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper (grease lightly if using foil).
- Place the spinach in a bowl with a few tablespoons of water and cover with plastic wrap. Steam in the microwave for 2 minutes, until wilted. (You can also steam the spinach on the stove if you prefer.) Drain extra water and set aside to cool.
- Arrange the mushrooms cavity side up on the baking sheet in a single layer. Drizzle with olive oil. Season with sea salt and black pepper.
- When the spinach is cool enough to handle, squeeze it tightly several times to drain as much moisture as possible. It should turn into a small, tight ball.
SPINACH AND FETA STUFFED MUSHROOMS - MEDITERRASIAN
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ROASTED MUSHROOMS STUFFED WITH FETA, SPINACH AND BACON ...
From recipegirl.com
Estimated Reading Time 4 mins
- Cook the bacon in a heavy, large skillet until crisp, about 8 minutes. Transfer the bacon to paper towels to drain. Coarsely crumble the bacon. Discard all but 1/4 cup plus 2 teaspoons of bacon fat (adding olive oil if necessary to equal that amount).
- Heat 2 teaspoons of the reserved bacon fat in a heavy, medium skillet over medium heat. Add the chopped onion and sauté until tender, about 5 minutes. Transfer to a medium bowl and cool; mix in the bacon, spinach, feta, cream cheese, and crushed red pepper. Season the filling to taste with salt and pepper.
- Line 2 large, rimmed baking sheets with foil. Toss the mushrooms and reserved 1/4 cup of bacon fat in a large bowl to coat. Sprinkle the mushrooms with salt and pepper. Place the mushrooms, rounded-side-down, in a single layer on prepared baking sheets. Bake the mushrooms until the centers fill with liquid, about 25 minutes. Turn the mushrooms over. Bake the mushrooms until they turn brown and the liquid evaporates, about 20 minutes longer. Turn the mushrooms over again. Spoon 1 heaping teaspoon of filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)
VEGETARIAN STUFFED TOMATOES WITH FETA AND MUSHROOMS ...
From mariaushakova.com
Estimated Reading Time 7 mins
- To prep the tomatoes, cut the tops off. With a paring knife, cut out the middle, then scoop the flesh and seeds out with a spoon. Lightly salt the inside of the tomatoes and place them on a plate upside down (this helps to get rid of excess water).
- In a large skillet, heat 1 1/2 Tbsp of olive oil over medium-high heat. Add the mushrooms and cook stirring occasionally until the mushroom liquid has evaporated.
- Push the mushrooms to one side of the skillet. Add 1/2 Tbsp olive oil and the onions to the other side of the skillet and cook the onions stirring occasionally until the onions are translucent. Keep an eye on the mushrooms too. Add the garlic to the onions and cook for another 30 seconds then mix the onions, garlic, and mushrooms. ( Alternatively, you can also cook the onions and garlic first, set them aside, and then cook the mushrooms. I prefer to cook them together to save time).
- Once the mushrooms start to brown, add the spinach and cook, stirring constantly, until the spinach is wilted.
SPINACH, SUN DRIED TOMATO AND FETA STUFFED PORTABELLA ...
From 11magnolialane.com
Estimated Reading Time 2 mins
- Remove from heat and toss in cooked rice or starch of your choice. This is optional, so you don't have to add this in if you are following a low carbohydrate meal plan.
GREEK SPINACH AND FETA STUFFED MUSHROOMS – TURNIP THE OVEN
From turniptheoven.com
5/5 (1)Category Main CourseCuisine MediterraneanTotal Time 35 mins
- Preheat the oven to 475°F. Using a small spoon, scrape the gills from the underside of the mushroom caps. Brush the mushroom caps lightly with olive oil (if you have olive oil spray, use it!) and season them generously with salt and pepper. Arrange them gill side down on a baking sheet and roast until tender, 10 to 12 minutes. Transfer the mushroom caps to a paper towel-lined plate to drain. Wipe any excess water from the baking sheet. (Leave the oven on.)
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the panko, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until panko is toasted and garlic is fragrant, about 3 minutes. Add the spinach and cook until wilted, about 3 minutes. Remove from the heat and stir in the feta, lemon zest, oregano, and dill.
- Arrange the mushroom caps gill side up on the baking sheet. Divide the spinach mixture evenly between them. Return the mushrooms to the oven and roast just until the feta begins to brown, 6 to 8 minutes.
STUFFED CHICKEN WITH MUSHROOM AND SPINACH WITH CREAMY ...
From fettysfoodblog.com
Estimated Reading Time 4 mins
- Prepare chicken breasts by slicing a 3-4 inch pocket, lengthwise (not slicing all the way through). Stuff each chicken breast with a small handful of spinach, 1/4 cup of Gruyère cheese, and about 5 slices of mushrooms. Tuck all ingredients in and carefully secure each chicken breast with toothpicks or kitchen twine. Season with salt and pepper.
- Heat olive oil in a large oven-proof skillet over medium/high heat. Add chicken breasts to the skillet. Brown chicken 6-7 minutes per side. Transfer the chicken with the skillet into the oven and bake for 30-35 minutes, uncovered, until chicken is cooked through.
- While chicken is baking, make the creamy artichoke sauce. Melt butter in a skillet over medium heat. Add flour and cook for 1 minute, whisking constantly. Reduce heat to low. Slowly incorporate milk while whisking. Bring to a gentle simmer. Add artichokes, salt, pepper, and remaining 1 1/2 cups of cheese. Stir until cheese is melted.
STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA – RECIPEQU
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- Pour ¼ cup of olive oil and 1 tablespoon of balsamic vinegar, sprinkle with garlic powder, and seasoning sage to taste. Stir well. Coat the mushrooms gently until blended. Set aside.
- Heat 3 tablespoons of olive oil and chopped garlic in a skillet, saute for 3 minutes or until it turns brown and fragrant. Add the chopped spinach just above the garlic and sauté for 5 minutes or until wilted. When the spinach is pretty, stir gently into the garlic and oil. Sprinkle with salt and pepper to taste. Set aside.
- Place the mushroom lid face down in a woodpile or baking sheet and bake for 10 minutes. Remove pyrex and pour in any liquid if anything comes loose. Turn the lid gently and fill it with spinach. Sprinkle crushed feta cheese over the spinach. Bake for another 20 minutes. Remove from oven and ready to enjoy or wait a while until cool slightly. Serve with dried oregano and dried dill sprinkles on top.
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