STUFFED PORTOBELLO MUSHROOMS VEGETARIAN RECIPES
VEGGIE LASAGNA STUFFED PORTOBELLO MUSHROOMS - SKINN…
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
SPINACH & ARTICHOKE-STUFFED PORTOBELLO MUSHROOMS RECIPE ...
Stuffed mushrooms and spinach-artichoke dip come together in this quick vegetarian recipe. Serve these cheesy stuffed mushrooms with a big salad for a satisfying and healthy dinner.
Provided by Carolyn Casner
Categories Healthy Vegetarian Mushroom Recipes
Total Time 30 minutes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Combine oil, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
- Meanwhile, combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Drain as much water as possible from the spinach, then transfer to a medium bowl. Add artichokes, cream cheese, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir well to combine. Divide the mixture between the mushrooms and bake until hot, 7 to 10 minutes.
Nutrition Facts : Calories 175.3 calories, CarbohydrateContent 14.2 g, CholesterolContent 11.9 mg, FatContent 10.7 g, FiberContent 4.4 g, ProteinContent 7.8 g, SaturatedFatContent 3.1 g, SodiumContent 491 mg, SugarContent 3.3 g
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BAKED MUSHROOMS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
These intense, earthy baked mushrooms are lovely on toasted ciabatta or with a simple rocket salad
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 283 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 283 calories per serving
- Preheat the oven to 200°C/400°F/gas 6.
- Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme.
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