SPINACH STUFFED PORTOBELLO MUSHROOM CAPS RECIPES

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SPINACH-STUFFED PORTOBELLO MUSHROOMS RECIPE: HOW TO MAKE IT



Spinach-Stuffed Portobello Mushrooms Recipe: How to Make It image

Feta cheese and spinach add Mediterranean flair to Sandy Rossier's mushroom caps. "They are delicious and filling," she pens from Brooksville, Florida. Try them for a simple entree, side dish or extravagant, sit-down appetizer.

Provided by Taste of Home

Categories     Appetizers

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings.

Number Of Ingredients 9

4 large portobello mushrooms
1/4 cup chopped onion
2 large eggs, lightly beaten
1/2 cup reduced-fat sour cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup crushed seasoned stuffing
1/2 cup crumbled feta cheese
1/2 teaspoon garlic salt
3 tablespoons shredded Parmesan cheese

Steps:

  • Line a baking sheet with heavy-duty foil; coat the foil with cooking spray and set aside. Remove stems from mushrooms; set caps aside and chop stems. In a microwave-safe bowl, combine the chopped mushrooms and onion. Cover and microwave at 50% power for 1-2 minutes or until tender, stirring every 30 seconds. , In a small bowl, combine the eggs and sour cream. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture. Spoon into mushroom caps. Place on prepared baking sheet., Bake at 350° for 35 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until mushrooms are tender and cheese is melted.

Nutrition Facts : Calories 233 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 126mg cholesterol, SodiumContent 735mg sodium, CarbohydrateContent 22g carbohydrate (5g sugars, FiberContent 5g fiber), ProteinContent 15g protein. Diabetic Exchanges 2 vegetable

SPINACH AND CHEESE-STUFFED PORTOBELLO CAPS RECIPE | MYRECIPES



Spinach and Cheese-Stuffed Portobello Caps Recipe | MyRecipes image

Serve these Italian-style mushroom caps with crusty bread and salad tossed with a zesty vinaigrette. To serve four, simply double the recipe. Squeeze excess liquid from spinach before adding to filling.

Provided by Michele Powers

Yield 2 servings (serving size: 2 mushroom caps)

Number Of Ingredients 11

4 large portobello caps
Cooking spray
¼ teaspoon salt, divided
1 cup fat-free ricotta cheese
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
½ (10-ounce) package frozen chopped spinach, thawed and drained thoroughly
? cup chopped bottled roasted red bell peppers
¾ cup tomato sauce
½ cup (2 ounces) shredded part-skim mozzarella
½ teaspoon dried oregano

Steps:

  • Preheat oven to 400°.
  • Remove brown gills from undersides of mushrooms using a spoon; discard gills. Place mushrooms, stem sides up, on a baking sheet coated with cooking spray. Sprinkle with 1/8 teaspoon salt. Bake at 400° for 5 minutes.
  • While mushrooms bake, combine ricotta, garlic powder, black pepper, and remaining 1/8 teaspoon salt in a medium bowl, stirring well. Gently stir in the spinach and bell pepper. Divide mixture evenly among mushroom caps. Top evenly with tomato sauce and cheese. Sprinkle evenly with oregano. Bake at 400° for 8 minutes. Increase oven temperature to broil. Broil 1 1/2 minutes or until cheese is melted.

Nutrition Facts : Calories 305 calories, CarbohydrateContent 31.6 g, CholesterolContent 42 mg, FatContent 6.9 g, FiberContent 6.2 g, ProteinContent 22.9 g, SaturatedFatContent 4.1 g, SodiumContent 949 mg

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