SPINACH STUFFED PORTOBELLO MUSHROOMS RECIPE | ALLRECIPES
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
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
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
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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