GARLIC SAUTEED SPINACH
Dinner couldn't be simpler with Ina Garten's Garlic Sauteed Spinach recipe from Barefoot Contessa on Food Network. It's an easy, go-to side dish for your table.
Provided by Ina Garten
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
- In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
EASY PORTOBELLO MUSHROOM SAUTE
This quick and easy recipe tastes so good! You can substitute shallots for the onions if you wish. My family loves this recipe.
Provided by BRIDGET678
Categories Side Dish Vegetables Onion
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 7.2 g, Cholesterol 10.4 mg, Fat 34 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 6.3 g, Sodium 166.3 mg, Sugar 2.6 g
SPINACH AND ARTICHOKE STUFFED PORTOBELLOS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 20 pieces of stuffed portobell
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.
SAUTEED SPINACH AND MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
- Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.
PORTOBELLO AND SPINACH BOLOGNESE
Provided by Rachael Ray : Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place the dried mushrooms in small pot and cover with water or chicken stock. Bring to a boil, then reduce the heat to low and steep.
- Heat a heavy pot over medium to medium-high heat with 2 turns of the pan extra-virgin olive oil. When hot, add the butter and melt into the oil then add portabellas. After 6 minutes, add the onions, carrots, celery, garlic, and bay leaf. Saute until tender, 15 minutes, then separate and add spinach. Season the spinach mixture with salt, pepper, and nutmeg. Stir in the tomato paste and cook 1 minute. Deglaze with wine. Remove the dried mushrooms from the steeping liquid. Chop the mushrooms and stir into the sauce. Add the steeping liquid, reserving the last few spoonfuls as any grit on the mushrooms will have settled at the bottom. Stir in the milk. Simmer over low heat 20 minutes. Cool completely and store for a make-ahead meal.
- Reheat the dish over medium heat. Add a little stock or milk to loosen the sauce up again.
- Bring a large pot of water to a boil, salt the water and cook the pasta to al dente. Drain the pasta and toss with sauce. Serve in shallow bowls, topped with parsley and Pecorino cheese.
PORTOBELLO STUFFED WITH SAUSAGE, SPINACH AND SMOKED MOZZARELLA
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat grill to medium-high heat.
- Brush sausages and onion slices with olive oil and place on the grill. Cook until browned on all sides.
- Put the sausage and onion into a saute pan, add the wine and cook until the wine is completely reduced. While the wine is reducing, break up the sausage into small pieces. Add the spinach, 1/2 cup of water and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from the heat and stir in the 2 tablespoons of the basil, 2 tablespoons of the parsley and the cheese and let cool slightly.
- Heat the grill to high.
- Brush the mushroom caps on both sides with the remaining oil and season with salt and pepper. Place the mushrooms on the grill, top side down and cook until golden brown, about 4 minutes. Remove the mushrooms from the grill and place on a flat surface, cap side down. Fill the mushrooms with the sausage mixture and top each with a few slices of tomato. Season the tomatoes with salt and pepper and place on the grill, cap side down, close the cover and cook until the mushroom and filling have heated through, the cheese has melted and the tomatoes are soft, about 5 minutes. Remove to a platter and sprinkle tops with the remaining parsley and basil.
SPINACH AND MUSHROOM QUESADILLAS
Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!
Provided by MSREGALE23
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Prepare spinach according to package directions. Drain and pat dry.
- Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
- Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
- Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.9 g, Cholesterol 21.9 mg, Fat 9.5 g, Fiber 1.2 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 246.5 mg, Sugar 0.8 g
SAUTEED SPINACH AND PORTABELLA MUSHROOMS
This recipe is delicious and loaded with nutritional value. This goes well with a roast, fish, pasta and can be eaten alone as a light meal with a nice crusty bread to soak up the juices. I made this up myself for a mushroom loving friend. The best spinach to use is the flat spinach, stems removed. Slice the portabellas into medium pieces, including the stems, which should be sliced separately. I use a lot of garlic, but that can be adjusted to taste. This recipe needs to be made quickly, so make sure all the ingredients are prepped in advance. Do not substitute red wine for the whte wine. If you don't have white wine, just make this without it.
Provided by Stefanie 3
Categories Spinach
Time 36m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and stem spinach and mushrooms.
- Slice mushrooms including stems.
- Mince garlic (smash each clove before mincing for optimal flavor).
- Heat pan with olive oil; add garlic and saute one minute; add mushrooms and saute for a few minutes.
- Add spinach in batches, so pan doesn't get too crowded (spinach will quickly wilt).
- Add salt and pepper to taste.
- Add parsley.
- Add white wine and stir ingredients one final time.
- Serve hot.
SAUTEED PORTABELLAS & SPINACH
Tender portobello mushrooms and spinach are simmered with Parmesan cheese, wine and seasoning. Unique, easy, and extremely tasty side dish! Excellent with a steak and baked potato dinner.
Provided by Chippie1
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet or saute pan over medium heat.
- Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.
- Pour in wine and reduce heat to low; simmer 1 minute.
- Stir in Parmesan cheese and serve.
SAUTéED PORTOBELLO MUSHROOMS WITH SPINACH
A satisfying side dish that is simple to prepare. Pair it with cooked brown rice, quinoa, or tofu for a main dish!
Provided by Kaitlin - The Garden Grazer
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- Remove stems of portobellos and wipe clean with a damp cloth. Cut into 1/2-inch slices.
- In a large skillet over medium heat, add sesame oil. Add the mushrooms and sauté for about 6 minutes or until just tender.
- Meanwhile, mince garlic. When mushrooms are tender, add garlic and sauté for 1 minute.
- Reduce heat to medium-low and add tamari. Stir.
- Add spinach (in smaller batches if necessary) and gently stir often until just wilted.
- Drizzle a touch more tamari to taste if desired, and top with sesame seeds (optional).
Nutrition Facts : Calories 36 kcal, Carbohydrate 4 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
SAUTEED PORTABELLAS AND SPINACH
Tender portobello mushrooms and spinach are simmered with Parmesan cheese, wine and seasoning. Unique, easy, and extremely tasty side dish! Excellent with a steak and baked potato dinner.
Provided by Chippie1
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large skillet or saute pan over medium heat.
- Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.
- Pour in wine and reduce heat to low; simmer 1 minute.
- Stir in Parmesan cheese and serve.
Nutrition Facts : Calories 144, Fat 11.1, SaturatedFat 6.8, Cholesterol 28.4, Sodium 357.8, Carbohydrate 6, Fiber 2.9, Sugar 1.5, Protein 6.4
ROASTED PORTABELLA MUSHROOMS AND SPINACH SALAD
Thsi is the ultimate fuss-free dish; mushrooms and tomatoes can be roasted ahead of time and then quickly reheated to top the salad. Serve individually or on a platter. For perfect Parmesan curls, use a vegetable peeler!!
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, whisk together 3 tablespoons olive oil with the vinegar and thyme. Turn the mushrooms in the marinade to coat, cover and set aside (this can be done a few hours ahead.).
- Preheat oven to 400°F Place the mushrooms on one side of parchemnt paper-lined baking sheet. Toss tomatoes in the remaining marinade and pour onto the other end of the baking sheet. Roast in center of oven for 12 minutes. Let cool slightly before slicing mushrooms in half. Reserve the juices from the baking sheet.
- In a mixing bowl, toss the spinach and parmesan with the remaining olive oil and salt and pepper. Spread spinach mixture on a serving platter and top with roasted mushrooms and tomatoes. Just before serving, drizzle reserved juices overtop,.
Nutrition Facts : Calories 109.8, Fat 8.8, SaturatedFat 2, Cholesterol 5.5, Sodium 150.4, Carbohydrate 4.5, Fiber 1.1, Sugar 2.9, Protein 3.9
SAUSAGE RAVIOLI WITH SAUTEED PORTABELLAS, TOMATOES, SPINACH
This is a combination of a few recipes I have tried here on recipezaar! This is so easy and delicious, perfect for company.
Provided by Cadylynn
Categories < 30 Mins
Time 30m
Yield 1 cup, 4-5 serving(s)
Number Of Ingredients 9
Steps:
- For Sauce:.
- In a sauce pan melt cream cheese.
- Add milk, cream and parmesan.
- Whisk together.
- Simmer until thick and creamy.
- Cut Portabello mushroom into thin strips.
- Melt butter in a medium skillet and sautee until mushrooms are tender.
- Add mushrooms to sauce along with the diced tomatoes and spinach.
- Pour sauce over pasta and top with parmesan cheese!
Nutrition Facts : Calories 515.4, Fat 49.2, SaturatedFat 30.8, Cholesterol 161.3, Sodium 419.8, Carbohydrate 8.5, Fiber 0.7, Sugar 1.1, Protein 12.4
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