Easy Spinach Parmesan Stuffed Mushrooms Food

STUFFED MUSHROOMS

Steps:

• Preheat oven and prepare baking sheet: Preheat oven to 400 degrees. Optionally you can line a baking sheet with aluminum foil for easier clean up.
• Squeeze moisture from spinach: Place spinach on several layer of paper towels, spread it out a little then fold paper towels over and squeeze most of the excess moisture from spinach. Place in a medium mixing bowl.
• Mix cheeses and seasoning: Add in cream cheese, 1/2 cup parmesan cheese, mozzarella cheese, garlic and season with salt and pepper to taste. Stir mixture to blend.
• Oil mushrooms: Place mushroom caps on a baking sheet and spray top and bottom sides with non-stick cooking spray.
• Fill mushrooms: Scoop out a spoonful at a time and stuff into mushrooms. Set on baking sheet, filling upright.
• Prepare topping, add to mushrooms: In a small mixing bowl stir together panko, remaining 1/4 cup parmesan cheese and 1 1/2 tsp olive oil. Sprinkle over each mushroom.
• Bake: Bake in preheated oven until filling is hot, mushrooms have softened and topping is golden brown, about 20 - 24 minutes (if topping didn't brown enough you can broil just briefly). Serve warm.

CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Remove the stems from the mushrooms. Place the top half on a baking sheet.
• Mince the stems.
• Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
• Add the spinach, cook until it wilts.
• Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
• Take a spoonful of the spinach mixture and fill each mushroom top.
• Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
• Bake for 12-15 minutes or until golden brown.
• Enjoy!

SPINACH STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up.
• Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms.
• Beat egg, garlic, salt, and black pepper together in a large bowl.
• Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed.
• Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven.
• Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.

SPINACH STUFFED MUSHROOMS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Brush 30 cups in muffin pans lightly with olive oil. Brush the remaining olive oil onto the mushrooms on all sides, and place them gill-sides-up into the muffin cups.
• Bake the mushrooms in the preheated oven until just tender, about 12 minutes. While the mushrooms are baking, beat the egg, salt, and garlic in a mixing bowl. Stir in the drained spinach, 1/4 cup Parmesan cheese, Gouda cheese, mozzarella cheese, and bread crumbs until evenly blended.
• Remove the mushrooms from the oven, and drain off any accumulated juice. Fill the mushroom caps with the spinach mixture, and replace into the muffin pan. Sprinkle the mushrooms with the remaining 1/4 cup Parmesan cheese.
• Return to the oven, and bake until the stuffing is hot and golden brown, about 10 minutes.

STUFFED MUSHROOMS WITH SPINACH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish with 2 tablespoons butter.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain.
• Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.
• Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper.
• Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.

SPINACH & PARMESAN STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Wilt fresh spinach on the stove top; drain.
• Add wilted spinach and other ingredients into food processor, mix together until well blended, (try the mixture at this point to determine whether you would like to add more flavour/any other ingredient).
• Remove mixture with a spoon and put into a cleaned mushroom cap. Continue until no more mixture and mushroom caps.
• Put mushrooms onto a baking sheet that is drizzled with a little extra virgin olive oil.
• Bake in oven for about 6-8 minutes, until mushrooms have softened.

EASY SPINACH & PARMESAN-STUFFED MUSHROOMS

Steps:

• Heat oven to 400ºF.
• Add hot water to stuffing mix in large bowl; stir just until moistened.
• Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems, garlic and seasoning; cook and stir 5 min. or until tender. Add to stuffing with spinach and cheeses; mix well.
• Spoon stuffing mixture into mushroom caps. Place, filled sides up, in shallow pan.
• Bake 20 min. or until mushrooms are tender and filling is heated through.

SAUTEED SPINACH WITH PARMESAN CHEESE

Steps:

• Thoroughly wash and dry spinach and remove stems.
• Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat. Saute garlic about one minute. Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes. Add salt, pepper, and tomatoes. Cook an additional minute. Stir in grated Parmesan, remove from heat, taste, and adjust seasonings. Serve immediately. If spinach releases too much water, you can drain mixture in a colander before serving. Taste and adjust seasonings again after draining.

CREAMY PARMESAN SPINACH

Steps:

• Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.

SPINACH & PARMESAN STUFFED MUSHROOMS

Steps:

• Set an oven rack 6 inches from the top element and heat the broiler to high.
• Completely remove the mushroom stems; thinly slice the stems. Set the mushroom caps stem side up on a heavy-duty rimmed baking sheet, drizzle with 1-1/2 Tbs. of the oil, and sprinkle with 1/2 teaspoons salt and a few grinds of pepper.
• Broil until the mushrooms are brown and completely tender, 6 to 7 minutes.
• Pulse the bread in a food processor until it forms uniform crumbs.
• In a large, heavy sauté pan, heat 2 Tbs. of the oil over medium-high heat.
• Add the breadcrumbs and 1/4 teaspoons salt, and cook, stirring constantly, until the breadcrumbs crisp and turn light brown, 4 to 5 minutes.
• Transfer to a plate and wipe the pan clean.
• Return the pan to high heat, add the remaining 1-1/2 Tbs. oil and the scallions, and sauté until browned and softened, about 2 minutes.
• Add the mushroom stems and 1/2 teaspoons salt. Cook, stirring, until the stems soften and brown, about 3 minutes.
• Add the sherry and cook until almost evaporated, 30 to 60 seconds.
• Add the spinach and stir until it wilts, about 1 minute.
• Add the cream and 1/3 cup Parmigiano, reduce the heat to medium, and cook until the cream reduces slightly, about 2 minutes.
• Taste for salt and pepper; let cool.
• Discard any liquid that may have accumulated in the mushroom caps. (Blot with paper towel).
• Mound the spinach mixture into the caps; top with the breadcrumbs (press them into the filling) and the remaining 1 Tbs. Parmigiano.
• Heat the broiler to high. Broil the caps until the breadcrumbs brown a little more and the mushrooms heat through, 1 to 3 minutes.
• Squeeze the lemon half over the caps.
• Serve immediately.
• Make Ahead Tips: The mushrooms can be broiled and stuffed up to two days ahead and refrigerated, covered. When ready to serve, bring to room temperature and then broil as directed above until the breadcrumbs are browned and the mushrooms are heated through.

CREAMED SPINACH WITH PARMESAN

Steps:

• In four batches, place spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until wilted. Transfer to a large bowl; keep warm., In a large skillet, saute onions in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese. Drain spinach; add sauce and toss to coat.

PARMESAN STUFFED MUSHROOMS

Steps:

• Remove stems from mushroom caps and chop.
• Cook in 1 tablespoons butter until liquid is evaporated.
• Combine cooked stems with remaining ingredients except olive oil. Add 2 tablespoons of oil. If needed, add remaining olive oil.
• Dip cap in melted butter and stuff with Parmesan mixture.
• Arrange in a baking dish.
• Bake in a preheated 350º oven.
• Bake for 20 minutes or until golden.

SUPER EASY CHEESE AND SPINACH STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Wipe mushrooms clean with a damp towel.
• Thaw Spinach and squeeze out as much moisture as possible.
• In mixing bowl combine all ingredients except mushrooms and Parmesan.
• Mix well (do not use electric mixer).
• Fill mushroom caps with mixture and place on cookie sheet.
• Sprinkle Parmesan cheese on top.
• Bake 15-20 minutes.
• Serve warm.