Best 6 Portabella Mushroom And Spinach Wraps Recipes

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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.

Let's cook with our recipes!

MUSHROOM WRAPS WITH SPINACH, BELL PEPPERS AND GOAT CHEESE



Mushroom Wraps with Spinach, Bell Peppers and Goat Cheese image

Categories     Cheese     Mushroom     Vegetable     Sauté     Vegetarian     Goat Cheese     Spinach     Bell Pepper     Healthy     Tortillas     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

1/4 cup olive oil
1 1/2 pounds portobello mushrooms, stemmed, caps thinly sliced
2 14 1/2-ounce cans Mexican-style stewed tomatoes
6 burrito-size flour tortillas
1 1/2 cups crumbled soft fresh goat cheese (such as Montrachet; about 7 ounces)
12 tablespoons chopped green onions
12 tablespoons chopped fresh cilantro
2 cups sliced yellow bell peppers
2 large plum tomatoes, seeded, cut into thin strips
3 cups lightly packed baby spinach leaves (about 3 ounces)

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



Portabella Mushroom and Spinach Wraps image

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

2 large portabella mushrooms, stems removed
3 cups fresh spinach leaves
1 medium tomatoes, cut into wedges
1 1/2 ounces cranberry-walnut goat cheese, cubed
1 tablespoon olive oil
1 dash salt
1 dash pepper
1 dash paprika
2 medium flour tortillas

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



Spinach-Stuffed Portobello Mushrooms image

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

4 large portobello mushrooms
1/4 cup chopped onion
2 large eggs, lightly beaten
1/2 cup reduced-fat sour cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup crushed seasoned stuffing
1/2 cup crumbled feta cheese
1/2 teaspoon garlic salt
3 tablespoons shredded Parmesan cheese

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



Portobello Mushrooms Stuffed with Spinach and Goat Cheese image

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

Marinated mushrooms
1 cup olive oil
1/2 cup balsamic vinegar
1/2 cup reduced-sodium soy sauce
2 garlic cloves, pressed
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Marsala (optional)
4 large fresh thyme sprigs
6 large portobello mushrooms
Filling:
1 10-ounce package frozen spinach
1 pound button mushrooms
2 tablespoons olive oil
1 cup chopped sweet onion (such as Maui or Vidalia)
3 garlic cloves, pressed
1/4 cup plus 6 tablespoons finely grated Parmesan cheese
1/4 cup unseasoned dry breadcrumbs
1 5-ounce package soft fresh goat cheese, crumbled

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



Stuffed Portobello Mushrooms with Spinach and Feta image

A delicious and light lunch or supper!

Provided by Ninadetusojos

Categories     Stuffed Mushrooms

Time 45m

Yield 4

Number Of Ingredients 7

4 large portobello mushroom caps
1 cup crumbled feta cheese
1 cup torn fresh spinach
4 small Campari tomatoes, sliced
½ teaspoon dehydrated minced garlic, or to taste
salt and ground black pepper to taste
1 teaspoon balsamic vinegar, or to taste

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



Sauteed Spinach and Portabella Mushrooms image

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

2 lbs flat spinach leaves, stemmed
1 lb portabella mushroom, sliced
3 -4 medium garlic cloves, minced
1/4 cup fresh parsley, minced
2 tablespoons olive oil
kosher salt or sea salt, to taste
ground black pepper, to taste
1/4 cup dry white wine

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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