Best 3 Spinach Stuffed Portobellos Recipes
Indulge in a culinary journey with our delectable Spinach Stuffed Portobellos, a vegetarian masterpiece that tantalizes taste buds with its symphony of flavors and textures. These hearty portobello mushrooms, with their meaty texture, serve as the perfect canvas for a savory spinach filling, enriched with Parmesan cheese, garlic, and breadcrumbs. Baked to perfection, they emerge from the oven as a symphony of flavors, ready to delight and satisfy.
Embark on a culinary voyage with our diverse collection of Spinach Stuffed Portobello recipes, each offering unique twists and tantalizing variations. Discover the classic rendition, where spinach, Parmesan cheese, and garlic take center stage, delivering a timeless flavor combination. For a touch of heat, explore the spicy version, where a hint of chili powder ignites the palate.
Vegans, rejoice! We've crafted a plant-based version of this beloved dish, ensuring that everyone can savor the goodness of spinach-stuffed portobellos. This rendition substitutes vegan cheese and bread crumbs for a dairy-free delight that compromises neither taste nor texture.
For those seeking a gluten-free alternative, our dedicated recipe caters to your dietary needs. We've carefully selected gluten-free ingredients to ensure that everyone can indulge in this culinary gem without sacrificing taste or satisfaction.
Ready to add some zest to your meal? Look no further than our sun-dried tomato and feta-stuffed portobello recipe. Bursting with Mediterranean flavors, this variation combines sun-dried tomatoes, feta cheese, and a touch of oregano, creating a vibrant and flavorful twist on the classic dish.
Whichever recipe you choose, prepare to be captivated by the culinary magic of spinach-stuffed portobellos. These versatile mushrooms, with their endless possibilities for stuffing and seasoning, offer a symphony of flavors and textures that will leave you craving more.
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.
CHEESE AND SPINACH STUFFED PORTOBELLOS
"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
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
CHEESY SPINACH STUFFED PORTOBELLOS
On a quick trip to the supermarket, I came across a great deal on some portobello mushrooms. After I made this recipe, I topped it off with additional marinara sauce, fried slices of fresh garlic and my own concoction of a "Fried Red Tomato". This turned out great!
Provided by Jennifer Bass
Categories Vegetables
Time 1h
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray with non-stick cooking spray. Place mushroom caps, gill-side up, on the baking sheet. Sprinkle with 1/8 teaspoon pepper. Roast until tender, about 20-25 minutes.
- 2. Meanwhile, blend ricotta cheese, spinach, Parmesan cheese, mozzarella cheese, Italian seasoning, half of the minced garlic and half of the minced onion in a medium bowl. Season with salt and pepper. Place the marinara sauce in a small pot with the remaining minced garlic and onions. Season with garlic salt. Heat on low until heated through.
- 3. When the mushroom caps are tender, carefully pour out any liquid in the caps. Return the caps to the baking sheet, gill-side up. Spread 1 to 2 tablespoons of marinara sauce into each mushroom cap; cover the remaining sauce and keep warm. Mound a generous 1/3 ricotta/spinach filling into each mushroom cap. Bake until hot, about 10 minutes. Serve with remaining sauce.
Tips:
- Choose large portobello mushrooms: They should be about 4 inches in diameter. Make sure the caps are intact and free of blemishes.
- Remove the stems and gills: Use a spoon to carefully scoop out the gills. This will help the mushrooms cook evenly.
- Marinate the mushrooms: This will help them absorb flavor and stay moist during cooking. You can use a simple marinade of olive oil, balsamic vinegar, garlic, and herbs.
- Stuff the mushrooms: You can use a variety of fillings for your stuffed portobellos. Some popular options include spinach, artichokes, sun-dried tomatoes, and cheese.
- Bake the mushrooms: Preheat your oven to 375 degrees Fahrenheit. Place the stuffed mushrooms on a baking sheet and bake for about 20 minutes, or until the mushrooms are tender and the filling is heated through.
- Serve the mushrooms: Stuffed portobellos can be served as a main course or a side dish. They can also be used as a topping for pizzas or salads.
Conclusion:
Spinach-stuffed portobellos are a delicious and versatile dish that can be enjoyed by people of all ages. They are a good source of protein, fiber, and vitamins. These mushrooms are also a good way to get your daily dose of vegetables. With so many different ways to stuff and cook them, spinach-stuffed portobellos are a dish that you can enjoy again and again.
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