Vegetarian Stuffed Portobello Mushrooms Recipes
I love stuffed mushrooms and these vegetarian stuffed portobellos are packed with flavor.
Recipe From allrecipes.com
Provided by Nikki Finger
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 55m
Yield 4
Number Of Ingredients 11
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STUFFED PORTOBELLO MUSHROOMS (VEGETARIAN) - BOWL OF …
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Add the chopped garlic and sauté until fragrant (about 1 minute). Add the marinara sauce (1 cup) and stir together. Turn off heat. In a small …
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Add the chopped garlic and sauté until fragrant (about 1 minute). Add the marinara sauce (1 cup) and stir together. Turn off heat. In a small …
5/5 (20)
Total Time 45 mins
Category Main
Calories 255 per serving
- Preheat your oven to 425 degrees F. Arrange a wire baking rack inside a rimmed baking sheet (lined with foil, if desired).
- Wash the portobello mushrooms off and dry with clean paper towels. Use a paring knife to slice the stems off, and use your hands to pull off any soft parts of the mushroom along the edge that overlaps the gills. Reserve these parts.
- Place the mushrooms stem side down on the rack in the baking sheet. Brush with 1/2 tablespoon of olive oil and season with salt and pepper. Turn them stem side up and repeat on the other side with the remaining 1/2 tablespoon olive oil. Roast in preheated oven for 20 minutes.
- While the mushrooms are roasting, chop up the stems and any other scraps from the mushrooms. Sauté the onion and chopped mushroom in 1 tablespoon of the olive oil in a medium skillet over medium-high heat with a pinch of salt and pepper until softened and starting to brown (about 3 minutes). Add the baby spinach and sauté until wilted (about 1 minute). Add the chopped garlic and sauté until fragrant (about 1 minute). Add the marinara sauce (1 cup) and stir together. Turn off heat.
VEGETARIAN STUFFED PORTOBELLO MUSHROOMS - RACHEL COOKS®
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Place mushrooms on a parchment paper lined baking sheet, gill side up; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. In a small …
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Place mushrooms on a parchment paper lined baking sheet, gill side up; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. In a small …
Ratings 8
Calories 255 per serving
Category Sides & Vegetables
- Brush outsides (tops) of mushroom caps lightly with olive oil. Place mushrooms on a parchment paper lined baking sheet, gill side up; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
- In a small bowl, mix together ricotta, tomatoes, mozzarella, Parmesan, basil, and ⅛ teaspoon black pepper. Fill mushroom caps with cheese mixture.
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Cheese-&-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 …
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Cheese-&-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 …
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VEGETABLE STUFFED PORTABELLA MUSHROOMS - TASTE LOVE …
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In a 12 inch sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. …
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In a 12 inch sauté pan over medium high heat, add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. …
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Spinach Stuffed Portobello Mushrooms Planted and Picked. onions, spinach, sea salt, lemon juice, vegetable stock, carrots and 9 more.
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VEGGIE-STUFFED PORTOBELLO MUSHROOMS - BETTER HOMES
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Preheat oven to 425 degrees F. Line 15x10x1-inch baking pan with foil. In 12-inch skillet cook and stir sweet pepper, onion, zucchini, carrot, celery, and garlic in hot oil over medium-high heat 4 minutes. Stir in basil, parsley, …
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Preheat oven to 425 degrees F. Line 15x10x1-inch baking pan with foil. In 12-inch skillet cook and stir sweet pepper, onion, zucchini, carrot, celery, and garlic in hot oil over medium-high heat 4 minutes. Stir in basil, parsley, …
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STUFFED PORTOBELLO MUSHROOMS RECIPE | VEGETARIAN …
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1. Preheat oven to 190°C (375°F). 2. Add red pepper, artichokes, zucchini to a bowl. 3. Trim and chop the reserved portobello stalks. 4. Add olive oil to a frying pan over medium-low heat.
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1. Preheat oven to 190°C (375°F). 2. Add red pepper, artichokes, zucchini to a bowl. 3. Trim and chop the reserved portobello stalks. 4. Add olive oil to a frying pan over medium-low heat.
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VEGETARIAN STUFFED PORTOBELLO MUSHROOMS • HIP …
From hipfoodiemom.com
Chop up the stems of the mushrooms and set aside. Lay your Portobello mushroom caps down on the baking sheet, season generously with Tony Chachere’s No Salt Seasoning Blend and set aside. Using a large skillet …
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Chop up the stems of the mushrooms and set aside. Lay your Portobello mushroom caps down on the baking sheet, season generously with Tony Chachere’s No Salt Seasoning Blend and set aside. Using a large skillet …
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From allrecipes.com
Lay face-down on a baking sheet and sprinkle remaining seasoning blend over. Step 5. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on …
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Lay face-down on a baking sheet and sprinkle remaining seasoning blend over. Step 5. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on …
Servings 4
Total Time 40 mins
Category Stuffed Main Dishes
Calories 355 per serving
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Preheat the oven to 200C/400F/Gas 6. Wipe the mushrooms clean with damp kitchen paper, then carefully remove and dice the stems. Spray a large non-stick frying pan with low-calorie …
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This Vegetarian Stuffed Portobello Mushrooms recipe is so easy to make at home. Very healthy and its not only great for any diet be it keto or any diet to be...
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This Vegetarian Stuffed Portobello Mushrooms recipe is so easy to make at home. Very healthy and its not only great for any diet be it keto or any diet to be...
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