Best 3 Cheese Stuffed Portobellos Recipes
Are you looking for a delightful vegetarian dish that is sure to impress? Cheese stuffed portobellos are a delicious and flavorful meal that can be easily prepared at home. These tender mushrooms are filled with a savory and cheesy mixture, making them a perfect option for a main course or side dish. Whether you’re a seasoned chef or a beginner in the kitchen, this guide will provide you with everything you need to know to create the best cheese stuffed portobellos. From selecting the perfect mushrooms to choosing the ideal filling ingredients, we’ll cover all the steps involved in making this delectable dish.
Check out the recipes below so you can choose the best recipe for yourself!
CHEESE-STUFFED PORTOBELLOS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.
- Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
- Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
- Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.
CHEESE AND SPINACH STUFFED PORTOBELLOS
"Here we take the elements of a vegetarian lasagna filling-ricotta, spinach and Parmesan cheese-and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps. . . Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce." Note: After making this dish, I have changed the recipe slightly from the original (increased it to 6 mushrooms from 4, added garlic and chives, then mozarella on top instead of parmesan. If you like spicy stuff, I would recommend adding a few crushed red pepper flakes to the marinara sauce. Recipe from Eating Well.
Provided by januarybride
Categories < 60 Mins
Time 40m
Yield 6 mushrooms, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F Coat a rimmed baking sheet with cooking spray.
- Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with seasoning salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
- Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
- Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 to 90 seconds depending on your microwave.
- When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
- Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese.
- Return stuffed mushrooms to the top rack of the oven and BROIL on high for 3-5 minutes until top is browned. Remove from oven and let stand for 3-5 minutes prior to serving. Serve with the remaining marinara sauce.
Nutrition Facts : Calories 151.1, Fat 8.1, SaturatedFat 4.3, Cholesterol 24.6, Sodium 375, Carbohydrate 9.9, Fiber 1.6, Sugar 4.5, Protein 10.1
BROILED CHEESE STUFFED PORTOBELLOS
My vegetarian friends do the happy dance for my mushroom caps with spinach and cream cheese, mozzarella and Parmesan. As a twist, use button mushrooms and make appetizers. -Jennifer Bender, Baldwin, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. In a large bowl, combine mushrooms and salad dressing; turn to coat. Let stand 15 minutes. Meanwhile, in another large bowl, combine spinach, cream cheese, Parmesan cheese, garlic, salt and pepper., Drain mushrooms, discarding salad dressing. Place mushrooms in a foil-lined 15x10x1-in. baking pan. Broil 3-4 in. from heat until tender, 2-3 minutes on each side. Fill with spinach mixture; top with mozzarella cheese. Broil until cheese is melted, 2-4 minutes longer.
Nutrition Facts : Calories 314 calories, Fat 24g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 710mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.
Tips:
- Choose large portobello mushrooms. The larger the mushrooms, the more filling you can fit inside.
- Remove the gills from the portobello mushrooms. This will help the mushrooms cook evenly and prevent them from becoming soggy.
- Stuff the portobello mushrooms with a variety of fillings. Some popular fillings include cheese, vegetables, and meat.
- Bake the portobello mushrooms until they are tender and the filling is hot and bubbly. This usually takes about 20 minutes.
- Serve the portobello mushrooms immediately. They are best enjoyed when they are hot and fresh.
Conclusion:
Cheese-stuffed portobello mushrooms are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be customized to your liking. With a variety of fillings to choose from, there is sure to be a cheese-stuffed portobello mushroom recipe that everyone will love. So next time you are looking for a quick and easy meal, give cheese-stuffed portobello mushrooms a try!
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