Best 7 Portobellos With Leeks And Spinach Recipes
Indulge in a symphony of flavors with our delectable Portobello mushrooms, masterfully paired with tender leeks and vibrant spinach. Embark on a culinary journey as we unveil three distinct recipes that showcase this harmonious trio in all its glory.
1. **Portobello Mushroom Steaks with Leeks and Spinach:** Savor the robust umami richness of portobello mushrooms, complemented by the subtle sweetness of leeks and the earthy notes of spinach. Grilled to perfection, these succulent steaks are a hearty and flavorful main course.
2. **Portobello Mushroom and Leek Risotto:** Experience the creamy decadence of arborio rice cooked in a savory broth, infused with the essence of portobello mushrooms and leeks. Each bite bursts with a symphony of textures and flavors, making this risotto an unforgettable culinary delight.
3. **Portobello Mushroom, Leek, and Spinach Galette:** Enchant your taste buds with a golden-brown galette, featuring a flaky crust encasing a medley of portobello mushrooms, leeks, and spinach. The interplay of crispy pastry and tender fillings creates a delightful textural contrast that will leave you craving for more.
These recipes celebrate the versatility of portobello mushrooms, leeks, and spinach, offering a range of dishes that cater to diverse palates and occasions. Whether you're seeking a hearty main course, a comforting side dish, or an impressive appetizer, these culinary creations are sure to tantalize your taste buds and leave you utterly satisfied.
PORTOBELLOS WITH LEEKS AND SPINACH
Bake portobello mushroom caps, and fill them with leeks, fresh spinach, and goat cheese. Serve the mushrooms with whole-grain bread.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Trim dark-green parts from leeks; slice leeks crosswise, and soak in cold water. Swish leeks to help loosen dirt. Repeat with fresh water until you no longer see any grit at bottom of bowl. Lift leek slices out of water, leaving grit behind; drain them thoroughly on paper towels.
- Preheat oven to 450 degrees. Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and pepper. Bake until caps are just tender, about 15 minutes.
- Top with leeks, spinach, and cheese; season again with salt and pepper. Bake until spinach wilts and cheese starts to brown, 10 to 12 minutes.
Nutrition Facts : Calories 236 g, Fat 17 g, Fiber 3 g, Protein 10 g
PORTOBELLO STEAKS
These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!
Provided by Plant Based Life
Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Remove stems and clean the mushrooms; set aside.
- Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
- Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
- Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g
SPINACH AND ARTICHOKE STUFFED PORTOBELLOS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 20 pieces of stuffed portobell
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.
STUFFED PORTOBELLO MUSHROOMS
Steps:
- Preheat the oven to 450°F. Set the mushrooms gill side up on a rimmed baking sheet. Drizzle with the oil and vinegar and season with salt and pepper. Bake for 15 minutes.
- Meanwhile, coat a large nonstick skillet with cooking spray; place over medium heat. Add the leek; cook for 5 minutes, stirring. Add the spinach a handful at a time, stirring constantly, until it cooks down. Stir in the beans and salt and pepper to taste; cook for 1 minute to combine the flavors.
- Fill the mushroom cavities with the spinach mixture. Sprinkle with the cheese. Bake for 10 minutes, until the mushrooms are warmed through and the cheese is melted. Serve.
PORTABELLAS WITH LEEKS AND SPINACH
This is from Martha Stewart Food. My husband and I eat it as a main dish, but it would make a nice appetizer also if you used smaller mushroom caps.
Provided by Serah B.
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Place mushroom caps, gill sides up, on a rimmed baking sheet.
- Drizzle with oil and vinegar, then season with salt and pepper.
- Bake until caps are just tender, approximately 15 minutes.
- Top with leeks, spinach and cheese.
- Bake until spinach begins to wilt and cheese starts to brown.
Nutrition Facts : Calories 141.9, Fat 10.5, SaturatedFat 1.4, Sodium 26, Carbohydrate 11.1, Fiber 2.4, Sugar 3.3, Protein 3.2
SPINACH-STUFFED PORTOBELLOS
"The meaty texture of portobello mushrooms will make you think you're eating steak," says Diane Lombardo of New Castle, Pennsylvania. "With a cheesy spinach filling, this is a marvelous main dish. Pepper flakes add color and a kick."
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Remove and discard stems and gills from mushrooms. In a large skillet over medium heat, cook mushrooms in oil for 10-15 minutes or just until tender, turning once., In a small bowl, combine the tomatoes, spinach, onions, Romano cheese, pepper flakes and salt. Spoon into mushroom caps. Sprinkle with mozzarella cheese. , Place on a baking sheet lined with heavy-duty foil. Bake at 375° for 10-15 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 177 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 381mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 5g fiber), Protein 10g protein.
PORTOBELLO SANDWICHES
Quick, juicy burgers. My friends and I eat them at least once a week!
Provided by CHOLLE
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on broiler, and adjust rack so it is as close to heat source as possible.
- In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
- Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
- Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
- In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.
Nutrition Facts : Calories 445.1 calories, Carbohydrate 31.4 g, Cholesterol 5.2 mg, Fat 33.4 g, Fiber 3.5 g, Protein 7.8 g, SaturatedFat 5 g, Sodium 426 mg, Sugar 7.3 g
Tips:
- Choose the right portobello mushrooms. Look for large, firm mushrooms with intact caps and gills. Avoid mushrooms that are bruised or have soft spots.
- Clean the mushrooms thoroughly. Use a damp cloth or paper towel to wipe away any dirt or debris from the mushrooms. Be sure to remove the gills from the underside of the caps, as they can be tough and bitter.
- Cook the mushrooms properly. Portobello mushrooms can be grilled, roasted, or sautéed. Be sure to cook them until they are tender but still slightly firm. Overcooked mushrooms will become tough and chewy.
- Use fresh vegetables. Fresh leeks and spinach will give your dish the best flavor. If you can't find fresh vegetables, you can use frozen vegetables instead.
- Season the dish to taste. Use salt, pepper, and other seasonings to taste. You can also add a splash of balsamic vinegar or lemon juice for a bit of acidity.
Conclusion:
Portobello mushrooms with leeks and spinach is a delicious and healthy dish that can be enjoyed for lunch or dinner. It's a great way to get your daily dose of vegetables, and it's also a good source of protein. The combination of flavors and textures in this dish is sure to please everyone at your table. So next time you're looking for a new and exciting way to cook portobello mushrooms, give this recipe a try!
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