STUFFED PORTOBELLO MUSHROOMS VEGAN RECIPES

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VEGGIE LASAGNA STUFFED PORTOBELLO MUSHROOMS - SKINNYTASTE



Veggie Lasagna Stuffed Portobello Mushrooms - Skinnytaste image

Portobello mushrooms stuffed with spinach, bell peppers, cheese and marinara sauce – a delicious meatless meal that's low-carb and pretty genius!

Provided by Gina

Categories     Dinner    Lunch

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 34 minutes

Yield 4

Number Of Ingredients 13

1 teaspoon olive oil
2 loose cups baby spinach (chopped)
3 cloves chopped garlic
1/3 cup chopped onion
1/3 cup chopped red bell pepper
kosher salt
3/4 cup part skim ricotta
1/2 cup grated parmesan cheese
1 large egg
4 large basil leaves (chopped)
4 large portobella mushroom caps
1/2 cup marinara sauce
1/2 cup part skim shredded mozzarella

Steps:

  • Preheat the oven to 400F. Spray a baking sheet with oil.
  • Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
  • Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.
  • In a medium bowl add the ricotta, parmesan cheese and egg, mix well.
  • Add the cooked vegetables and basil and mix.
  • Stuff the mushrooms with ricotta mixture and top each with 2 tbsp marinara, 2 tbsp mozzarella.
  • Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!

Nutrition Facts : ServingSize 1 mushroom cap, Calories 236 kcal, CarbohydrateContent 13 g, ProteinContent 20 g, FatContent 13 g, CholesterolContent 83 mg, SodiumContent 522 mg, FiberContent 2.5 g, SugarContent 4 g

STUFFED PORTOBELLO MUSHROOMS RECIPE - HOW TO MAKE STUFFED ...



Stuffed Portobello Mushrooms Recipe - How to Make Stuffed ... image

These Stuffed Portobello Mushrooms go so fast you might want to make a double batch. Find the recipe on Delish.com.

Provided by Makinze Gore

Categories     cocktail party    dinner party    Sunday lunch    dinner    lunch

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 17

Cooking spray

8

portobello mushrooms, washed and stems and gills removed

2 tbsp.

extra-virgin olive oil

1

(8-oz.) block cream cheese, softened

1

(10-oz.) package frozen spinach, defrosted and squeezed dry

1 c.

shredded mozzarella

6

strips bacon, cooked and roughly chopped

1/2 c.

cherry tomatoes, quartered

2

cloves garlic, minced

1 tsp.

dried oregano

Kosher salt

Freshly ground black pepper 

Pinch crushed red pepper flakes 

1/2 c.

panko breadcrumbs

1/4 c.

freshly grated Parmesan

4 tbsp.

melted butter

Freshly chopped parsley, for serving

Steps:

  • Preheat oven to 400° and grease a large baking sheet with cooking spray. Place mushrooms, stem side down on pan and brush with oil.  Bake for 10 minutes or until beginning to soften. Soak up any excess water on pan with paper towels.  In a large bowl, combine cream cheese, spinach, mozzarella, bacon, tomatoes, garlic, and oregano. Season with salt, pepper, and a pinch of red pepper flakes.  In a medium bowl combine panko, Parmesan, and melted butter.  Flip mushroom caps over and stuff with cream cheese mixture. Top with panko mixture.  Bake until cheese is melty and tops are golden, 15 minutes.  Garnish with parsley before serving.

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These Stuffed Portobello Mushrooms go so fast you might want to make a double batch. Find the recipe on Delish.com.
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Category cocktail party, dinner party, Sunday lunch, dinner, lunch
  • Preheat oven to 400° and grease a large baking sheet with cooking spray. Place mushrooms, stem side down on pan and brush with oil.  Bake for 10 minutes or until beginning to soften. Soak up any excess water on pan with paper towels.  In a large bowl, combine cream cheese, spinach, mozzarella, bacon, tomatoes, garlic, and oregano. Season with salt, pepper, and a pinch of red pepper flakes.  In a medium bowl combine panko, Parmesan, and melted butter.  Flip mushroom caps over and stuff with cream cheese mixture. Top with panko mixture.  Bake until cheese is melty and tops are golden, 15 minutes.  Garnish with parsley before serving.
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