Best 4 Portobellos With Leeks And Spinach Recipes
Portobello mushrooms, with their meaty texture and umami flavor, are an excellent choice for a vegetarian or vegan main course. Leeks, with their delicate oniony flavor, and spinach, with its mild bitterness and high nutritional value, create a harmonious and flavorful combination when combined with portobello mushrooms.
Check out the recipes below so you can choose the best recipe for yourself!
PORTOBELLOS WITH LEEKS AND SPINACH
Bake portobello mushroom caps, and fill them with leeks, fresh spinach, and goat cheese. Serve the mushrooms with whole-grain bread.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Trim dark-green parts from leeks; slice leeks crosswise, and soak in cold water. Swish leeks to help loosen dirt. Repeat with fresh water until you no longer see any grit at bottom of bowl. Lift leek slices out of water, leaving grit behind; drain them thoroughly on paper towels.
- Preheat oven to 450 degrees. Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and pepper. Bake until caps are just tender, about 15 minutes.
- Top with leeks, spinach, and cheese; season again with salt and pepper. Bake until spinach wilts and cheese starts to brown, 10 to 12 minutes.
Nutrition Facts : Calories 236 g, Fat 17 g, Fiber 3 g, Protein 10 g
PORTOBELLOS WITH LEEKS AND SPINACH
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Place mushroom caps, gill side up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and pepper. Bake until caps are just tender, about 15 minutes. Top with leeks, spinach, and cheese; season again with salt and pepper. Bake until spinach wilts and cheese starts to brown, 10 to 12 minutes. Per serving: 236 calories; 16.6 grams fat; 9.6 grams protein; 15.3 grams carbohydrates; 3.1 grams fiber
PORTABELLAS WITH LEEKS AND SPINACH
This is from Martha Stewart Food. My husband and I eat it as a main dish, but it would make a nice appetizer also if you used smaller mushroom caps.
Provided by Serah B.
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Place mushroom caps, gill sides up, on a rimmed baking sheet.
- Drizzle with oil and vinegar, then season with salt and pepper.
- Bake until caps are just tender, approximately 15 minutes.
- Top with leeks, spinach and cheese.
- Bake until spinach begins to wilt and cheese starts to brown.
Nutrition Facts : Calories 141.9, Fat 10.5, SaturatedFat 1.4, Sodium 26, Carbohydrate 11.1, Fiber 2.4, Sugar 3.3, Protein 3.2
SPINACH-STUFFED PORTOBELLOS
"The meaty texture of portobello mushrooms will make you think you're eating steak," says Diane Lombardo of New Castle, Pennsylvania. "With a cheesy spinach filling, this is a marvelous main dish. Pepper flakes add color and a kick."
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Remove and discard stems and gills from mushrooms. In a large skillet over medium heat, cook mushrooms in oil for 10-15 minutes or just until tender, turning once., In a small bowl, combine the tomatoes, spinach, onions, Romano cheese, pepper flakes and salt. Spoon into mushroom caps. Sprinkle with mozzarella cheese. , Place on a baking sheet lined with heavy-duty foil. Bake at 375° for 10-15 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 177 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 381mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 5g fiber), Protein 10g protein.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
- Choose fresh, high-quality ingredients: The quality of your ingredients will have a big impact on the flavor of your dish. Whenever possible, choose fresh, organic produce and high-quality meats and cheeses.
- Don't overcrowd the pan: When cooking portobello mushrooms, it's important to not overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to steam instead of sear.
- Cook the portobello mushrooms over medium-high heat: Cooking the portobello mushrooms over medium-high heat will help them to develop a nice sear and will prevent them from becoming tough.
- Season the portobello mushrooms generously: Portobello mushrooms have a mild flavor, so it's important to season them generously. You can use a variety of herbs, spices, and seasonings to flavor the mushrooms, such as salt, pepper, garlic powder, onion powder, and paprika.
- Don't overcook the portobello mushrooms: Portobello mushrooms are best when they are cooked to medium-rare or medium. Overcooking will make them tough and chewy.
Conclusion:
Portobello mushrooms are a versatile and delicious ingredient that can be used in a variety of dishes. They are a good source of protein and fiber, and they are also low in calories and fat. Whether you are grilling, roasting, or sautéing them, portobello mushrooms are sure to be a hit. So next time you're looking for a new and exciting way to cook mushrooms, give one of these recipes a try.
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