SPINACH STUFFED MUSHROOMS
Steps:
- Preheat oven to 400 degrees.
- In a food processor or blender, combine all ingredients except mushrooms and balsamic vinegar and blend until smooth.
- Wash mushrooms, carefully remove stems to create a pocket for the filling, and brush with balsamic vinegar. Evenly divide filling among mushrooms.
- Place stuffed mushrooms on a cookie sheet and bake for 10-15 minutes, until mushrooms have softened and released their moisture. Remove from oven, carefully use tongs or a spatula to transfer mushrooms to serving dish, and top with chopped bell pepper.
Nutrition Facts : Carbohydrate 23 g, Protein 13 g, Fat 40 g, SaturatedFat 4 g, Sodium 615 mg, Fiber 7 g, Sugar 11 g, Calories 476 kcal, ServingSize 1 serving
FETA AND SPINACH STUFFED MUSHROOMS
Use whole wheat breadcrumbs to add deeper flavor to the spinach, feta and basil stuffing for these mushrooms.
Provided by Food Network Kitchen
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
- Melt the butter in a large skillet over medium-high heat. Add the chopped mushroom stems and spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
- Add the feta and basil to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
STUFFED MUSHROOMS
For an elegant appetizer, try Giada De Laurentiis' Stuffed Mushrooms from Everyday Italian on Food Network. Breadcrumbs and cheese make these caps extra rich.
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 28 mushrooms
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
- Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
Nutrition Facts : Calories 42 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 131 milligrams, Carbohydrate 2 grams, Protein 2 grams, Sugar 1 grams
SUNNY'S SPINACH AND CHEESE STUFFED MUSHROOMS
Provided by Sunny Anderson
Categories appetizer
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- For the filling: In a medium pot, heat the olive oil over medium heat. Add the spinach and cook, stirring constantly, until just wilted, about 2 minutes. Add the cheese, garlic and red pepper flakes. Cook over medium heat, constantly tossing and stirring, until the cheese melts and everything is mixed together, another 2 to 4 minutes. Season lightly with a pinch of salt and a few grinds of pepper.
- For the topping: In a food processor, add the breadcrumbs, walnuts, a pinch of salt and a few grinds of pepper. Pulse to combine, then, with the motor running, slowly drizzle in the olive oil. The mixture should be crumbly and easy to sprinkle.
- For the mushrooms: Stuff each mushroom with an equal amount of the filling. Sprinkle an equal amount of topping over each mushroom. Place on a baking sheet and bake until the tops are golden and the mushrooms are cooked through, 8 to 10 minutes.
CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY
Here's what you need: medium sized mushrooms, butter, garlic, fresh spinach, cream cheese, salt, pepper, breadcrumb, parmesan cheese
Provided by Claire Nolan
Categories Appetizers
Yield 5 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 252 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, Sugar 3 grams
SPINACH STUFFED MUSHROOMS
A recipe I put together for a bridal shower. Everyone enjoyed them and I hope you will too
Provided by farmgirl
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 30
Number Of Ingredients 11
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.
Nutrition Facts : Calories 41.5 calories, Carbohydrate 1.9 g, Cholesterol 9.1 mg, Fat 3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 129.1 mg, Sugar 0.6 g
SPINACH AND WALNUT STUFFED MUSHROOMS WITH THREE CHEESES
These are an elegant, well-seasoned appetizer for a special dinner, or as part of a light lunch with a salad - and they're not difficult to make. When salting to taste, be careful, as the feta cheese is very salty. The recipe halves easily, or it's fun to stuff the very large portabella caps for a change of pace.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, cover and cook shallots in oil and butter for about 3 minutes, until tender.
- Preheat oven to 400 degrees F.
- Add walnuts, garlic and spinach to onions; cook another 10 minutes, stirring constantly, then remove fromheat and add Swiss and feta cheeses, thyme, oregano, salt and pepper to taste (feta is salty; go easy--).
- In a large baking dish, arrange mushroom caps cavity-up.
- Spoon spinach-walnut-cheese mixture evenly into caps.
- Sprinkle Parmesan cheese on tops and bake uncovered for about 10 minutes or until filling is browned a little and mushrooms are hot.
Nutrition Facts : Calories 270.5, Fat 19.8, SaturatedFat 8.4, Cholesterol 37.4, Sodium 440, Carbohydrate 10.8, Fiber 2.8, Sugar 2.4, Protein 15.8
MUSHROOMS STUFFED WITH SPINACH AND WALNUTS
Make and share this Mushrooms Stuffed With Spinach and Walnuts recipe from Food.com.
Provided by spknox
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wipe mushroom caps with damp cloth and set aside.
- Heat olive oil and butter together in a small skillet. Add onion and cook over medium heat, covered, until tender and lightly colored.
- Preheat oven to 400 degrees Fahrenheit.
- Add walnuts and garlic to onion and cook for another minute. Add spinach (defrosted and squeezed dry) and cook for 5 minutes, stirring constantly. Stir in crumbled cheeses, dill, and salt and pepper.
- Arrange mushrooms, cavity side up, in a baking dish. Divide spinach mixture among them.
- Set baking dish in upper third of oven. Bake 8-10 minutes, until filling is browned and mushrooms are heated through. Serve immediately.
STUFFED MUSHROOMS WITH LEEKS, BLUE CHEESE AND WALNUTS.
A really simple and tasty dish that is so versatile and open to so many interpretations. Great for a starter, side or snack dish, or why not stick it into a bun for a veggie burger! I've used toasted pine nuts, but hazelnuts would be good too. Stilton and Cambezola cheese work really well too and Cheddar is an obvious choice if you don't do blue cheese. I bet fresh mozzarella would be great too. Chopped bacon can also be added to the leek for another variation.
Provided by Noo8820
Categories Lunch/Snacks
Time 30m
Yield 4 mushrooms
Number Of Ingredients 5
Steps:
- Preheat the oven to 200/180/Gas 6.
- Melt the butter in a pan and cook the leek until softened and light brown.
- Add the nuts and stir for 1 minute, until they are coated in the butter and juices.
- Put the mushrooms onto a baking sheet and top with leek mixture and then the cheese. Bake for 15-20 minutes.
Nutrition Facts : Calories 91.5, Fat 6.7, SaturatedFat 1.9, Cholesterol 6.4, Sodium 102.1, Carbohydrate 5.4, Fiber 1, Sugar 1.3, Protein 3.8
STUFFED MUSHROOMS WITH SPINACH
Stuff large mushrooms with spinach, bacon and Parmesan cheese, and you have the perfect appetizer!
Provided by MOLSON7
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 2.5 g, Cholesterol 38.4 mg, Fat 15.7 g, Fiber 1 g, Protein 4 g, SaturatedFat 8.2 g, Sodium 198.6 mg, Sugar 0.6 g
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