STUFFED MUSHROOMS WITH FETA AND SPINACH
Make and share this Stuffed Mushrooms with Feta and Spinach recipe from Food.com.
Provided by Mirj2338
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Stem mushrooms, brush with oil.
- Mince stems and combine with remaining ingredients except bread crumbs and Parmesan cheese.
- Fill caps with spinach-cheese mixture.
- Top with bread crumbs and Parmesan cheese.
- Bake 15 minutes at 350 F.
- or until mushrooms are tender and topping is brown.
SPINACH-FETA STUFFED MUSHROOMS CAPS (VEGETARIAN)
These are *so* good! I also like to crumble some feta cheese onto the top right after baking but that is optional, although it is not necessary I like to boil the spinach in the microwave for about 5 minutes, this will mellow out the flavor, this can be done up to a day ahead, also you may pre-bake the caps up to a day ahead also :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 40m
Yield 12 mushroom caps
Number Of Ingredients 9
Steps:
- Set oven to 400 degrees.
- Place the mushroom caps onto a baking sheet stem-side down.
- Bake for about 6-8 minutes or long enough to release their moisture and dry out.
- Reduce oven temperature to 350 degree F.
- Turn the caps stem-side up then brush each cap with olive oil.
- Season each cap with coarse black pepper and a little salt.
- Place the spinach in a microwave-safe bowl and cover with a little water; microwave on high allowing the water to boil with the spinach for about 5 minutes (this will release and mellow out the strong flavor in the spinach).
- Drain in a strainer and cool the spinach (I just run cold water over to cool faster).
- Hand-squeeze out ALL the moisture in the cooled spinach then place into a bowl.
- Add in feta cheese, onion, garlic, chopped fresh parsley and chopped walnuts; mix to combine well.
- Season with fresh coarse black pepper.
- Divide the mixture between the caps.
- Bake (350 degree F) uncovered for about 15 minutes.
Nutrition Facts : Calories 72.8, Fat 5.5, SaturatedFat 1.8, Cholesterol 8.3, Sodium 126.1, Carbohydrate 3.7, Fiber 1.5, Sugar 1.3, Protein 3.8
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 FLOUNDER WITH MUSHROOMS AND FETA
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat. Add the mushrooms and cook about 5 minutes or until the liquid released from the mushrooms has evaporated, stirring occasionally.
- Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted. Remove from the heat and drain excess moisture. Sprinkle the feta cheese over the vegetables, then stir it in.
- To assemble the fish rolls, place one-quarter of the spinach mixture onto the wide end of each filet. Carefully roll the filet around the spinach mixture. Use wooden toothpicks to hold the end of each roll in place.
- Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam side down, in the baking dish. Add 2 tablespoons of water. Loosely cover with foil.
- Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is opaque all the way through.
Nutrition Facts : Calories 131.2 calories, Carbohydrate 3.6 g, Cholesterol 55.9 mg, Fat 2.2 g, Fiber 1.7 g, Protein 24.5 g, SaturatedFat 0.7 g, Sodium 163.6 mg, Sugar 1.1 g
ROASTED MUSHROOMS STUFFED WITH FETA, SPINACH, AND BACON
Categories Mushroom Onion Appetizer Bake Low Carb Cream Cheese Feta Bacon Spinach Fall Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 48
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).
- Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.
- Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.
SPINACH AND FETA MUSHROOMS
These make a really nice vegetarian starter (leave out the cheese and butter for a vegan) and are great finger food if you use about 18 smaller mushrooms. Add a couple of crispy, cooked, crumbled bacon slices too, if you wish.
Provided by JustJanS
Categories Vegetable
Time 32m
Yield 12 mushrooms
Number Of Ingredients 8
Steps:
- Cook the damp spinach in a large pan for about 2 minutes-or until it has wilted.
- Drain really well, and chop coarsely.
- Mix the crumbled feta through the spinach.
- Preheat the broiler to medium.
- Place the mushrooms gill side up on a lightly greased baking sheet.
- Season and drizzle over a little oil.
- Grill for 4-5 minutes or until tender.
- Melt the butter in a frying pan and cook the onion until golden.
- Stir in the spinach mixture and season to taste.
- Spoon the mix into the mushroom cups, sprinkle with a little shredded Parmesan and grill until it's golden.
Nutrition Facts : Calories 41.7, Fat 3.2, SaturatedFat 2.1, Cholesterol 11.6, Sodium 119.8, Carbohydrate 1.6, Fiber 0.3, Sugar 1, Protein 2
SUPER EASY CHEESE AND SPINACH STUFFED MUSHROOMS
So easy, fast and delicious. What a crowd Pleaser. I only wished I had doubled the recipe! Courtesy of Paula Deen.
Provided by PeytonandKaylansMama
Categories Vegetable
Time 40m
Yield 24 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 47.7, Fat 3.2, SaturatedFat 2, Cholesterol 10.7, Sodium 136.6, Carbohydrate 1.7, Fiber 0.6, Sugar 0.7, Protein 3.5
SPINACH AND FETA STUFFED MUSHROOMS
Make and share this Spinach and Feta Stuffed Mushrooms recipe from Food.com.
Provided by EdibleEducation
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Thaw frozen spinach and drain.
- Wash mushrooms and throw out stems.
- Crumble feta if bought in block form.
- Brush the rim of the mushroom with olive oil.
- Stuff desired amount of spinach into mushroom caps.
- Stuff feta on top of spinach.
- Sprinkle basil and garlic salt or garlic powder onto stuffed mushrooms.
- Place completed mushrooms on a non-stick baking sheet.
- Bake at 350 degrees F until feta begins to brown or until desired temperature.
- Serve on platter and watch them disappear!
Nutrition Facts : Calories 193.3, Fat 13.5, SaturatedFat 9.2, Cholesterol 53.5, Sodium 720.5, Carbohydrate 7.4, Fiber 2.6, Sugar 4.2, Protein 13.2
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