Portabella mushroom and spinach wraps are a delicious and healthy meal option that can be enjoyed for lunch or dinner. They are easy to make and packed with flavor, making them a great choice for busy weeknights. The combination of earthy mushrooms, tender spinach, and flavorful cheese creates a satisfying and nutritious meal. Served with a side salad or soup, these wraps are sure to become a favorite in your household.
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MUSHROOM WRAPS WITH SPINACH, BELL PEPPERS AND GOAT CHEESE
Categories Cheese Mushroom Vegetable Sauté Vegetarian Goat Cheese Spinach Bell Pepper Healthy Tortillas Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in large pot over medium-high heat. Add mushrooms and sauté until tender, about 10 minutes. Add canned tomatoes with juices. Cook until liquid thickens slightly, about 15 minutes. Season mushroom mixture with salt and pepper.
- Heat large skillet over high heat. Add 1 tortilla to skillet and cook until pliable, about 15 seconds per side. Place on work surface. Spoon 1/6 of mushroom mixture in strip on lower half, leaving 2-inch border at sides. Top with 1/4 cup cheese, 2 tablespoons onions, 2 tablespoons cilantro, 1/6 of peppers and tomatoes, then 1/2 cup spinach leaves. Fold in sides of tortilla over filling; fold up bottom and continue to roll up, enclosing filling. Repeat with remaining tortillas and filling.
PORTABELLA MUSHROOM AND SPINACH WRAPS
Make and share this Portabella Mushroom and Spinach Wraps recipe from Food.com.
Provided by semichee
Categories Lunch/Snacks
Time 20m
Yield 2 wraps, 2 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle mushrooms with dash of pepper, salt and paprika. Heat a medium size pan with olive oil. Add the mushrooms, with the underside of the cap down and cover on medium heat for 4 minutes. Flip the mushrooms and cook for another minute or two. Remove mushrooms onto a plate and put the sliced tomatoes into the already heated pan. Sprinkle with salt, pepper and paprika as well, then cover and cook for 2-3 minutes on low heat. Set aside.
- Place a tortilla on each plate and layer a quarter of the spinach on each. Then layer the portobello mushrooms and goat cheese cubes. Slop the stewed tomatoes on and layer the rest of the spinach, half on each plate.
- Fold up the wrap and enjoy!
SPINACH-STUFFED PORTOBELLO MUSHROOMS
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
Time 55m
Yield 4 servings.
Number Of Ingredients 9
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, Fat 9g fat (5g saturated fat), Cholesterol 126mg cholesterol, Sodium 735mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND GOAT CHEESE
Categories Mushroom Marinate Roast Vegetarian Lunch Goat Cheese Parmesan Spinach Bon Appétit Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 6
Number Of Ingredients 19
Steps:
- For marinated mushrooms:
- Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
- For filling:
- Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
- Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
- Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
- Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.
STUFFED PORTOBELLO MUSHROOMS WITH SPINACH AND FETA
A delicious and light lunch or supper!
Provided by Ninadetusojos
Categories Stuffed Mushrooms
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking pans with parchment paper.
- Place 2 mushroom caps in each prepared baking pan. Place 2 tablespoons feta cheese in each cap, then top with 1/4 cup spinach and 2 more tablespoons feta. Layer tomato slices over top, sprinkle with garlic, and season with salt and pepper.
- Bake in the preheated oven for 30 minutes.
- Drizzle with balsamic vinegar just before serving.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 31.1 g, Cholesterol 33.4 mg, Fat 9.2 g, Fiber 9 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 463.2 mg
SAUTEED SPINACH AND PORTABELLA MUSHROOMS
This recipe is delicious and loaded with nutritional value. This goes well with a roast, fish, pasta and can be eaten alone as a light meal with a nice crusty bread to soak up the juices. I made this up myself for a mushroom loving friend. The best spinach to use is the flat spinach, stems removed. Slice the portabellas into medium pieces, including the stems, which should be sliced separately. I use a lot of garlic, but that can be adjusted to taste. This recipe needs to be made quickly, so make sure all the ingredients are prepped in advance. Do not substitute red wine for the whte wine. If you don't have white wine, just make this without it.
Provided by Stefanie 3
Categories Spinach
Time 36m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and stem spinach and mushrooms.
- Slice mushrooms including stems.
- Mince garlic (smash each clove before mincing for optimal flavor).
- Heat pan with olive oil; add garlic and saute one minute; add mushrooms and saute for a few minutes.
- Add spinach in batches, so pan doesn't get too crowded (spinach will quickly wilt).
- Add salt and pepper to taste.
- Add parsley.
- Add white wine and stir ingredients one final time.
- Serve hot.
Tips:
- For the tastiest results, use fresh ingredients whenever possible.
- If you don't have any spinach on hand, you can substitute another leafy green, such as kale or Swiss chard.
- If you're looking for a vegan option, you can omit the feta cheese.
- To make the wraps ahead of time, assemble them and then store them in an airtight container in the refrigerator for up to 2 days. When you're ready to eat, simply reheat them in the microwave or oven.
Conclusion:
Portabella mushroom and spinach wraps are a delicious and healthy meal that can be enjoyed for breakfast, lunch, or dinner. They're also a great way to use up leftover roasted vegetables. With just a few simple ingredients, you can create a flavorful and satisfying wrap that's sure to please everyone at the table. So next time you're looking for a quick and easy meal, give these wraps a try!
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