Other

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

  • 3 Portobello mushroom caps
  • 1 Tablespoon canola oil
  • 4 Ounces cream cheese
  • 1 Cup shredded cheddar cheese
  • 1 Teaspoon garlic powder
  • 2 Cups spinach, finely chopped
  • salt and pepper to taste

Directions

Heat your grill to medium heat.

Clean the mushrooms with a damp paper towel. Dry well.

Remove the black gills using a spoon. Using your hands rub oil on the outside of the mushroom.

In a large mixing bowl, combine softened cream cheese, cheddar, garlic powder, and spinach. Add salt and pepper to taste.

Divide cheese mixature between the three prepared mushroom caps. Place on the frill, cover and cook for about 10 minutes.

Serve hot.

Nutritional Facts

Servings3

Calories Per Serving335

Folate equivalent (total)56µg14%

Riboflavin (B2)0.3mg17.9%


  • 3 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, minced
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt
  • 4 portobello mushrooms (about 14 ounces), wiped clean, stems and gills removed
  • 1 cup chopped spinach
  • ½ cup quartered cherry tomatoes
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons pitted and sliced Kalamata olives
  • 1 tablespoon chopped fresh oregano

Preheat oven to 400 degrees F.

Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and 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, 8 to 10 minutes.

Meanwhile, combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.


  • 3 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, minced
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt
  • 4 portobello mushrooms (about 14 ounces), wiped clean, stems and gills removed
  • 1 cup chopped spinach
  • ½ cup quartered cherry tomatoes
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons pitted and sliced Kalamata olives
  • 1 tablespoon chopped fresh oregano

Preheat oven to 400 degrees F.

Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and 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, 8 to 10 minutes.

Meanwhile, combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.


  • 3 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, minced
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt
  • 4 portobello mushrooms (about 14 ounces), wiped clean, stems and gills removed
  • 1 cup chopped spinach
  • ½ cup quartered cherry tomatoes
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons pitted and sliced Kalamata olives
  • 1 tablespoon chopped fresh oregano

Preheat oven to 400 degrees F.

Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and 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, 8 to 10 minutes.

Meanwhile, combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.


  • 3 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, minced
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt
  • 4 portobello mushrooms (about 14 ounces), wiped clean, stems and gills removed
  • 1 cup chopped spinach
  • ½ cup quartered cherry tomatoes
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons pitted and sliced Kalamata olives
  • 1 tablespoon chopped fresh oregano

Preheat oven to 400 degrees F.

Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and 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, 8 to 10 minutes.

Meanwhile, combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.


  • 3 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, minced
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt
  • 4 portobello mushrooms (about 14 ounces), wiped clean, stems and gills removed
  • 1 cup chopped spinach
  • ½ cup quartered cherry tomatoes
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons pitted and sliced Kalamata olives
  • 1 tablespoon chopped fresh oregano

Preheat oven to 400 degrees F.

Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and 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, 8 to 10 minutes.

Meanwhile, combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.


  • 3 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, minced
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt
  • 4 portobello mushrooms (about 14 ounces), wiped clean, stems and gills removed
  • 1 cup chopped spinach
  • ½ cup quartered cherry tomatoes
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons pitted and sliced Kalamata olives
  • 1 tablespoon chopped fresh oregano

Preheat oven to 400 degrees F.

Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and 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, 8 to 10 minutes.

Meanwhile, combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.


  • 3 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, minced
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt
  • 4 portobello mushrooms (about 14 ounces), wiped clean, stems and gills removed
  • 1 cup chopped spinach
  • ½ cup quartered cherry tomatoes
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons pitted and sliced Kalamata olives
  • 1 tablespoon chopped fresh oregano

Preheat oven to 400 degrees F.

Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and 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, 8 to 10 minutes.

Meanwhile, combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.


  • 3 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, minced
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt
  • 4 portobello mushrooms (about 14 ounces), wiped clean, stems and gills removed
  • 1 cup chopped spinach
  • ½ cup quartered cherry tomatoes
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons pitted and sliced Kalamata olives
  • 1 tablespoon chopped fresh oregano

Preheat oven to 400 degrees F.

Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and 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, 8 to 10 minutes.

Meanwhile, combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.


  • 3 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, minced
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt
  • 4 portobello mushrooms (about 14 ounces), wiped clean, stems and gills removed
  • 1 cup chopped spinach
  • ½ cup quartered cherry tomatoes
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons pitted and sliced Kalamata olives
  • 1 tablespoon chopped fresh oregano

Preheat oven to 400 degrees F.

Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and 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, 8 to 10 minutes.

Meanwhile, combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.


  • 3 tablespoons extra-virgin olive oil, divided
  • 1 clove garlic, minced
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt
  • 4 portobello mushrooms (about 14 ounces), wiped clean, stems and gills removed
  • 1 cup chopped spinach
  • ½ cup quartered cherry tomatoes
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons pitted and sliced Kalamata olives
  • 1 tablespoon chopped fresh oregano

Preheat oven to 400 degrees F.

Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and 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, 8 to 10 minutes.

Meanwhile, combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.