MUSHROOMS MOZZARELLA RECIPE RECIPES

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

Ingredients

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

GRILLED STUFFED PORTOBELLO MUSHROOMS RECIPE | FOOD NETWORK

Grilled Stuffed Portobello Mushrooms Recipe | Food Network image

Provided by Food Network

Categories side-dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 large portobello mushrooms, stem and gills removed
2 tablespoons canola oil, for brushing mushrooms
1 cup pre-made pesto sauce (brand of choice)
3/4 cup grated Parmesan
1/2 cup julienned sun-dried tomatoes with oil
1/2 cup panko bread crumbs
1 cup shredded part-skim mozzarella cheese
Salt and freshly ground black pepper

Steps:

Preheat the grill to medium heat
Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water. Brush the tops of the mushrooms with canola oil and set aside.
In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs. Season with salt and pepper, to taste, and mix thoroughly. Divide the mixture evenly into the 4 mushroom caps and top each with some mozzarella cheese. Put on the grill and cook until cheese is melted, about 10 minutes. Transfer to a serving dish and serve immediately.

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From foodnetwork.com
Reviews 4.5
Total Time 3 hours 35 minutes
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