vegetarian entree

In this comforting vegetarian dish, mushrooms are stuffed with a creamy ricotta filling and finished with a delightful crispy breadcrumb topping. Serve as a crowd-pleasing appetizer or with a crunchy side salad for a light but satisfying meal.

Stuffed Portobello Mushrooms

portobello mushrooms

olive oil

salt

Italian seasoning

tomato,

garlic cloves, (minced)

baby spinach, (coarsely chopped)

green onions, (coarsely chopped)

whole milk ricotta cheese

breadcrumbs

Get ready: Preheat the oven to 350°F and line a baking sheet with aluminum foil or parchment paper.

Prepare the mushrooms: Gently wash the mushrooms to remove any debris and carefully snap off the stems (save them for later). Use the side of a spoon to scrape out the gills of the mushroom caps, taking care to keep the mushrooms intact.

Oil and season: Use a brush or your hands to coat the outer sides and edges of the mushrooms with about 1 tablespoon of olive oil. Place on the prepared baking sheet with the hollow sides facing up. Sprinkle with about 1/4 teaspoon of salt and 1/2 teaspoon of the Italian seasoning. Place a tomato slice on top of each mushroom cap. Set aside.

Saute the vegetables: Coarsely chop the mushroom stems. In a medium skillet on medium-low heat, add 2 tablespoons of extra-virgin olive oil. Once the oil begins to shimmer, add the garlic and stir constantly for 30 seconds before adding the chopped mushroom stems, spinach, and green onion. Add the remaining 1 teaspoon of salt. Cook until the spinach is wilted, about 5 minutes. Turn off the heat and set aside.

Stuff and bake: In a small mixing bowl, mix together the ricotta cheese and remaining 1 1/2 teaspoons of Italian seasoning. Add the sauteed vegetables and stir to combine. Distribute the mixture evenly among each mushroom. Place in your oven to bake for 15 minutes.

Finish and serve: After the time is up, remove from the oven, top with the breadcrumbs and a drizzle of extra-virgin olive oil. Return to the oven and broil on low until the tops are golden brown, about 3 to 5 minutes. Let cool for 5 minutes before serving.

This simple vegetarian main is healthy, hearty, and satisfying. Salting the eggplant will make it slightly less bitter and more tender. Feel free to skip the halloumi or swap it with feta. If you&#39;re using feta, don’t fry it.

Roasted Vegetable Salad with Halloumi

eggplant,

zucchini,

large bell pepper, (any color, cored and

chickpeas, (drained, rinsed, and dried well)

Kosher salt

Black pepper

Extra virgin olive oil

halloumi cheese (optional),

Ladolemono dressing

Get ready: Position a rack in the middle of your oven and heat to 400°F.

Salt the eggplant: Put the eggplant in a colander and season with a big pinch of salt. Set aside for about 20 minutes while you prep the other veggies. When ready, wipe the eggplant well with a paper towel to remove excess salt.

Make the dressing: While your eggplant is expelling its water, prepare the Ladolemono Greek Salad Dressing. Set aside for now.

Mix: In a large mixing bowl, toss the eggplant, zucchini, tomato, bell pepper, and chickpeas with a big pinch of kosher salt and black pepper. Add a generous drizzle of olive oil. Toss to coat. (Don’t bother washing the bowl, we’ll use it later.)

Roast the vegetables: Transfer to a large sheet pan and spread in one single layer.Roast in the heated oven for 20 to 25 minutes or until the vegetables are tender and even charred in some parts.

Dress the salad: Remove from the oven and return the roasted vegetables to the mixing bowl. Add 1/2 cup of the Ladoloemono dressing and gently toss. Allow the vegetables to cool slightly, then taste and adjust the seasoning. If you plan to serve this salad cold, go ahead and cover the bowl and refrigerate for a half hour or until you are ready to serve.

Fry the halloumi: When you’re ready to serve the salad, fry the cheese. In a small nonstick skillet set over medium-high heat, add 2 tablespoons of olive oil. Once the oil begins to shimmer, add the halloumi and fry until crispy and golden brown on both sides, about 1 minute per side.

Enjoy!: Divide the salad among your serving plates and set the fried halloumi on top. Serve.

This puff-pastry wrapped vegetarian entrée will not only please your vegetarian guests, but your meat-eating diners as well. Filled with savory mushrooms, roasted butternut squash and creamy goat cheese, this vegetable Wellington will become a staple in your holiday and dinner party meals. (Adapted from a Melissa Clark recipe).

Vegetable Wellington

butter (or 2 tbsp butter and 2 tbsp olive oil if you roast the squash)

butternut squash

maple syrup

thyme

smoked sweet paprika paprika

kosher salt (or more to taste)

garlic (finely chopped)

shallot (finely chopped)

mushrooms

dry white wine

black pepper

parsley

Flour (just for dusting when working with puff pastry)

puff pastry

goat cheese

egg (whisked with 1/2 teaspoon water.)

If you'll be preparing these immediately, heat the oven to 400 degrees and line a large baking sheet with parchment.

Roast the squash at 400 degrees in the oven with the olive oil, salt, and pepper - it will take about 20 minutes. You can stir in the syrup, thyme, and paprika when you take it out of the oven. I did this the day before and stored it in a container in the refrigerator.

While the squash is roasting, put a large skillet on medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed. You can also do this the day before, if you like.

Unwrap the puff pastry and place one on a piece of parchment or silicone silpat-style mat that you can transfer directly to your sheet pan for baking. Ms. Clark cuts her puff pastry sheets into into two 5-by-15-inch rectangles. I do not cut the puff pastry. I wanted a larger finished wellington that I could slice into pieces. Using a fork, poke holes in the pastry to let it steam and create crispy layers (less puff - more crisp layers).

Spread mushrooms on each pastry rectangle leaving 1/4-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1 1/2-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms). It also works to put the squash on the mushrooms and the cheese last - just be sure to start with the mushrooms.

Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Repeat with other piece of puff pastry.

Transfer the parchment or silicone mat with pastry on top to the baking sheet. Turn them over so that the seam is face down. If you end up with any small holes in the puff pastry, just close them up with your hands. There isn&#x27;t any liquid, so a tiny hole won&#x27;t destroy the wellington. Brush the tops with more egg wash. Bake until they are puffed golden, and firm to the touch, about 30 minutes.* Let cool for 10 minutes, slice and serve.

Thanksgiving favorite this year for vegetarians and meat eaters alike! Easy recipe yet extra special look and taste. Made it Gluten Free also, so was a huge hit for everyone. With such success, I want to venture into various fillings; onions, ground meats, dried fruits - Thank You!!

First time I've made something with puff pastry. And it was easy, incredibly flavorful and a huge hit with the family. Definitely adding this to the favorites list. Also, the ends didn't have a lot of cheese and I realize it will be just as good without cheese.

This is a showstopper main course that will please vegetarians and carnivores.  I'm trying it this holiday with a gluten free puff pastry by Schar for my niece who has Celiacs. I'm sure it will be a winner!

This dish is amazing!  Loved by vegetarians and carnivores alike! I love that you can serve as smaller portion for first course or larger portion as entree! I prefer to keep as 2 separate rectangles and you can use 2 different cheeses, so I used 1/2 cup feta in one and 1/2 cup blue cheese in the other which worked just as well as the goat cheese.

https://videos.scriptwrapper.com/6980/nhsjka2mzw2adjkrjxpu/original/video.mp4

How to make an easy and elegant vegetarian entree in the same style as a beef wellington!

Top 3 vegetarian entree recipes from across the web

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Stuffed Portobello Mushrooms

Roasted Vegetable Salad with Hallou...

Vegetable Wellington

Top 3 vegetarian entree recipes from across the web

The most viewed vegetarian entree recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stuffed Portobello Mushrooms

Roasted Vegetable Salad with Hallou...

Vegetable Wellington

The most viewed vegetarian entree recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine