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SPINACH STUFFED PORTOBELLO MUSHROOMS RECIPE | ALLRECIPES



Spinach Stuffed Portobello Mushrooms Recipe | Allrecipes image

Mix together spinach, pepperoni, and cheese for delicious easy appetizer.

Provided by jen22

Categories     Stuffed Mushrooms

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 10

4 large portobello mushroom caps, stems and gills removed
1 tablespoon reduced-fat Italian salad dressing
1 egg
1 clove garlic, minced
salt and ground black pepper to taste
1 (10 ounce) bag fresh spinach, chopped
¼ cup chopped pepperoni
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese, divided
3 tablespoons seasoned bread crumbs, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
  • Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
  • Beat egg, garlic, salt, and black pepper together in a large bowl.
  • Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
  • Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
  • Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.

Nutrition Facts : Calories 168.2 calories, CarbohydrateContent 7.5 g, CholesterolContent 70.4 mg, FatContent 10.7 g, FiberContent 1.9 g, ProteinContent 11.3 g, SaturatedFatContent 4.2 g, SodiumContent 590.5 mg, SugarContent 0.9 g

MOREL MUSHROOM BISQUE RECIPE | ALLRECIPES



Morel Mushroom Bisque Recipe | Allrecipes image

If you are a fan of fresh (or even dried) morel mushrooms, this is the soup for you. Everyone who eats morels knows that they go best sauteed with onions, garlic and butter. This incorporates all of those ingredients to create a magnificently creamy soup, strong with morel flavor, but not too overpowering. This isn't healthy eating, and I don't recommend trying to make it that way. Just eat less of it! Serve with crusty bread or garlic croutons.

Provided by Jennifer F.

Categories     Cream of Mushroom Soup

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 11

½ cup butter
1 tablespoon minced garlic
1 large onion, diced
8 ounces fresh morel mushrooms, sliced
1 tablespoon chicken soup base
1 tablespoon all-purpose flour
2 cups water
2 cups heavy cream
⅛ teaspoon ground dried thyme
salt to taste
2 teaspoons ground black pepper

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
  • Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.

Nutrition Facts : Calories 663.1 calories, CarbohydrateContent 13.1 g, CholesterolContent 224.9 mg, FatContent 67.4 g, FiberContent 1.7 g, ProteinContent 5.5 g, SaturatedFatContent 42.1 g, SodiumContent 753 mg, SugarContent 2.9 g

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SPINACH STUFFED PORTOBELLO MUSHROOMS RECIPE | ALLRECIPES
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