Best 3 Greek Stuffed Portabella Mushrooms Recipes
**Unveil the Exquisite Flavors of Greek Stuffed Portabella Mushrooms: A Culinary Journey into Mediterranean Delights**
Embark on a tantalizing culinary adventure with our Greek stuffed portabella mushrooms, where the vibrant flavors of the Mediterranean come alive. These hearty and versatile mushrooms are transformed into delectable main courses or impressive side dishes, bursting with savory fillings and aromatic herbs. From the classic combination of spinach, feta, and pine nuts to unique variations featuring sun-dried tomatoes, artichokes, and Kalamata olives, our collection of recipes offers a diverse range of options to suit every palate. Prepare to indulge in a symphony of textures and flavors as you explore this delectable selection of Greek stuffed portabella mushrooms, leaving your taste buds captivated and your kitchen filled with mouthwatering aromas.
GREEK STUFFED PORTABELLA MUSHROOMS
I was searching for a good stuffed mushroom recipe that we could have for a main meal. I couldn't find one that really tickled my tastebuds so I made this one up and I was really pleased with the results. They were delicious!
Provided by MarieRynr
Categories Vegetable
Time 30m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Wipe the mushrooms and place, gill side up, in a greased baking dish.
- Place in a preheated 220*C oven for about 8 minutes.
- Heat the olive oil in a frying pan and saute the onions until soft. Stir in the sundried tomatoes, olives, and chopped spinach. Cook for a few minutes, then add the chopped plum tomatoes and the crushed croutons. Take off the heat and let sit for a few minutes. Crumble in two thirds of the feta cheese.
- Take mushrooms out of oven. Spoon the topping evenly over each mushroom. Crumble the remaining feta cheese over top.
- Return to oven and bake until bubbly and feta on top is slightly browned.
- Serves 3 as a main course or 6 as a starter, depending on how big your mushrooms are.
STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA
A delicious and light lunch or supper!
Provided by Ninadetusojos
Categories Stuffed Mushrooms
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking pans with parchment paper.
- Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.
- Bake in the preheated oven for 30 minutes.
- Drizzle with balsamic vinegar just before serving.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 31.1 g, Cholesterol 33.4 mg, Fat 9.2 g, Fiber 9 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 463.2 mg
STUFFED PORTOBELLO MUSHROOMS
Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
- Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
- Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
- Bake 10-12 minutes or until mushrooms are tender.
Nutrition Facts : Calories 202 calories, Carbohydrate 8.2 g, Cholesterol 30.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.3 g, Sodium 286.7 mg, Sugar 3 g
Tips:
- Choose large, firm portobello mushrooms: They should be about 4 inches in diameter and have a smooth, dry surface.
- Remove the stems: Use a spoon or a paring knife to carefully remove the stems from the mushrooms. The stems are tough and woody, so they're not edible.
- Brush the mushrooms with olive oil: This will help them to brown nicely in the oven.
- Season the mushrooms: Sprinkle them with salt, pepper, and any other desired seasonings, such as garlic powder, onion powder, or paprika.
- Stuff the mushrooms: You can use a variety of fillings, such as cooked ground beef, sausage, vegetables, or cheese.
- Top the mushrooms with cheese: This will help to hold the filling in place and give the mushrooms a golden brown crust.
- Bake the mushrooms: Bake them in a preheated oven at 375 degrees Fahrenheit for about 20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
- Serve the mushrooms: Serve them immediately, while they're hot and juicy.
Conclusion:
Greek-stuffed portobello mushrooms are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They're easy to make and can be tailored to your own personal preferences. Whether you like your mushrooms stuffed with meat, vegetables, or cheese, you're sure to find a recipe that you'll love. So next time you're looking for a quick and easy weeknight meal, give Greek-stuffed portobello mushrooms a try. You won't be disappointed!
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