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.
CHEDDAR & SPINACH TWICE-BAKED POTATOES
My husband is a rancher who loves a hearty potato dish, so consider these spuds with cheddar and spinach cowboy-approved. My crowd never leaves leftovers. -Jody Augustyn, Loup City, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 60-70 minutes or until tender., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a large bowl, mash pulp with milk and butter, adding spinach, Monterey Jack cheese, 1/4 cup cheddar cheese, onion, salt and pepper., Spoon into potato shells; return to baking pan. Sprinkle with remaining cheddar cheese. Bake 20-25 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 261 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 363mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 5g fiber), Protein 9g protein.
CREAMED SPINACH WITH GRUYERE
Steps:
- Coat a large, straight-sided saute pan with olive oil and heat over medium heat. Add 2 cloves of garlic and a pinch of crushed red pepper and cook until the garlic is golden, about 1 minute. Remove the garlic and discard.
- Add half of the spinach to the pan, season with salt and saute until gently wilted. Remove the spinach from the pan to a towel-lined colander set inside a bowl to let the spinach drain and cool. Repeat the process with the remaining garlic and spinach and another pinch of crushed red pepper. Squeeze the towel to remove most of the liquid from the spinach.
- Remove any liquid from the bottom of the saute pan and coat lightly with olive oil. Heat the oil over medium heat, add the shallots and season with salt and a pinch of crushed red pepper. Saute until the shallots are translucent and very aromatic, 5 to 7 minutes. Add the butter and, when melted, stir in the flour. Cook until it is the texture of wet sand, 5 to 6 minutes. Whisk in the milk and heavy cream. Taste for seasoning and season with salt, if needed, (it will). Bring the milk and heavy cream to a boil, then reduce the heat and simmer for 5 to 6 minutes, stirring occasionally so the milk doesn't scorch on the bottom. Stir in the Gruyere and Parmigiano until melted. Add the reserved spinach and stir to combine. Taste and adjust the seasoning, if needed. Transfer to a serving bowl, top with a sprinkle of Parmigiano and serve.
STUFFED POTATOES WITH HAM, THYME, AND GRUYERE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Rub potatoes with a drizzle of oil and pierce skins with the tines of a fork. Microwave on high 12 minutes or until tender.
- While the potatoes cook in the microwave, heat a small skillet over medium heat. Add 1 tablespoon of extra-virgin olive oil and saute chopped shallots 2 to 3 minutes or until bits are just tender. Set aside.
- Cool potatoes for 5 minutes, split potatoes down the center, and scrape flesh into a bowl. Set skins aside on a non-stick baking sheet. Preheat broiler to high with oven rack 6-inches from the heat source.
- To the cooked potato in the mixing bowl, add shallots, ham strips, grated cheese, butter, milk or half-and-half, thyme, and season with salt and pepper. Mash mixture with a potato masher or dinner fork until mixture is combined, but not entirely lump-free.
- Scoop mixture in even amounts into skins and broil 2 or 3 minutes to lightly brown stuffed potatoes on top. Serve the halves of stuffed potatoes with salad, dark bread, and butter.
- Serving suggestions: .
SPINACH AND GRUYERE-STUFFED POTATOES
Make and share this Spinach and Gruyere-Stuffed Potatoes recipe from Food.com.
Provided by Mirj2338
Categories Potato
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Place the potatoes in a shallow, large roasting pan.
- Bake them for 40 minutes, or until tender.
- Remove the potatoes from the oven and set them aside to cool for 5 minutes or so.
- Note: All this can be done in the microwave, 4 potatoes should take about 15 minutes.
- Cut the potatoes in half lengthwise and scoop out the interior flesh.
- Leave the skins intact.
- Place the potato pulp in a bowl.
- Meanwhile, place a sauté pan over low heat.
- Put the spinach in the pan with a pinch of salt.
- Cook until the spinach wilts.
- Set aside in a colander to drain, then chop.
- Place the spinach in a bowl and add the nutmeg, paprika, butter, egg yolk, cheese, heavy cream, and salt and pepper to taste.
- Mix well with an electric mixer or potato masher.
- Carefully spoon the mixture back into the potato skins.
- Place the stuffed potatoes into the roasting pan and bake at 375 degrees until light golden-brown, about 20 to 30 minutes.
Nutrition Facts : Calories 417.6, Fat 11.6, SaturatedFat 6.6, Cholesterol 80.1, Sodium 184.8, Carbohydrate 68.1, Fiber 10, Sugar 3.3, Protein 13.4
SAUSAGE, SPINACH AND POTATO TART
Provided by Nancy Fuller
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the dough: Add flour and salt to the bowl of a food processor and pulse a few times to mix. Add the butter to the bowl and pulse until the mixture looks like crumbly sand. Add the egg and water and pulse again until the dough comes together.
- Very lightly flour the work surface. Dump the dough onto the floured surface and knead a few times until it comes together. Shape the dough into a disc and roll out to a 13-inch circle. Press the dough into the bottom and sides of an 11-inch tart pan with a removable bottom. Level the edges with your fingers. Prick the bottom of the tart with a fork. Freeze until firm, 25 minutes.
- For the filling: Preheat the oven to 400 degrees F.
- While the tart is in the freezer, add the potatoes to a medium saucepan and cover with cold water. Add a big pinch of salt and bring to a boil. Reduce the heat to a simmer, and cook the potatoes until tender but still with a bit of resistance, 5 to 6 minutes. Drain and cool.
- Lightly drizzle the olive oil in a large skillet over medium heat. Add the sausage, and cook, breaking up with the back of a wooden spoon until crumbly and browned, 6 to 8 minutes. Add the spinach by the handful and stir until it just wilts down. Season the mixture with salt and pepper and stir in the green onions. Remove to a bowl to cool.
- Crack the eggs into a medium bowl and stir in the milk. Whisk together until combined and then add some salt and pepper.
- Remove the tart from the freezer. Cover the top with parchment paper and add pie weights or dried beans. Place on a sheet tray and bake for 20 minutes.
- Remove the pie weights and parchment paper and continue baking for 10 minutes more.
- Turn the oven temperature down to 350 degrees F.
- Evenly sprinkle the par-baked tart shell with half of the grated cheese, then the cooked potatoes, and finally top with the sausage and spinach mixture. Pour the eggs over the top and sprinkle with the remaining cheese. Bake for 45 minutes.
- Cool the tart for 10 minutes before serving. Can be served warm or at room temperature.
POTATO, SPINACH, & MUSHROOM CASSEROLE
This recipe is from the "Cooking with Friends" recipe book. "Friends" is my favorite TV show, and this is definitely one of my favorite recipes. I tend to make this when entertaining & am always proud of how it turns out. I always get wonderful reviews & many requests for this recipe. It is listed in the recipe book under Vegetarian Delights. I have found that it also makes an excellent side dish to accompany beef, chicken or fish. This dish has an incredible flavor & goes nicely with a glass of wine.
Provided by Cookin Kit
Categories Spinach
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Grease 2 large baking sheets& set them aside.
- Scrub potatoes under cold water.
- Do not peel.
- Cut potatoes lengthwise into 1/4 inch thick slices.
- Place slices in a large bowl.
- Add 4 T olive oil, garlic, salt and pepper to bowl.
- Toss the potatoes gently coating them as best you can.
- It is easiest to do by hand, but a little messy.
- Once tossed, lay potatoes out on prepared baking sheets.
- Try not to overlap.
- Cover pans tightly with aluminum foil& bake for 30 minutes (see below what to do while potatoes are baking).
- When done, remove pans from oven.
- Uncover to cool.
- Do not turn oven off.
- While potatoes are baking, heat remaining 2 T oil in a large pot.
- Add onions and cook over medium heat until soft (about 5 minutes).
- Add mushrooms until they throw off their juices (about another 5 minutes).
- Stir in spinach.
- then add salt& pepper to taste.
- Cover and cook til spinach wilts (about 4 minutes).
- Uncover and cook off any liquid in the pot.
- Remove the pot from heat and stir in ricotta.
- Grease a 13 X 9 inch baking pan.
- Line the bottom of pan with 1/3 of potatoes.
- Spoon 1/2 spinach mixture over layer of potatoes& sprinkle with 1/3 of cheese.
- Make another layer of potatoes, cover with remaining spinach mixture& another 1/3 of the cheese.
- Lastly, cover with remaining potatoes& sprinkle the rest of the cheese.
- Bake until the casserole turns golden brown on top.
- Approximately 25 minutes.
- Remove pan from oven& let settle for 5 minutes before cutting up slices.
More about "spinach and gruyere stuffed potatoes food"
SPINACH & GRUYèRE POTATO CASSEROLE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Email [email protected]Category Main DishServings 6Total Time 1 hr 15 mins
- Preheat oven to 450 degrees F. Toss potatoes with oil and 1/4 teaspoon each salt and pepper; arrange in single layer on rimmed baking sheet. Bake 20 to
- 25 minutes or until golden brown and tender. Reduce oven temperature to 375 degrees F.Meanwhile, whisk together eggs, half-and-half and 1/2 teaspoon salt; stir in Gruyère, basil, parsley and
- garlic. In large bowl, toss potatoes, spinach and fennel with egg mixture until well combined. Transfer to 2-quart. baking dish; cover with foil. Bake 30 to 35 minutes or until custard
CREAMY SPINACH STUFFED POTATOES | MRFOOD.COM
From mrfood.com
SPINACH & GRUYèRE POTATO CASSEROLE | GREEN THUMB FARMS
From greenthumbfarms.com
50 STUFFED POTATOES : RECIPES AND COOKING - FOOD NETWORK
From foodnetwork.com
PARMESAN SCALLOPED POTATOES WITH SPINACH - EATINGWELL
From eatingwell.com
30 STUFFED POTATO RECIPES (+ BEST FILLING IDEAS) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Aug 26, 2022Category Recipe Roundup
- French Onion Stuffed Potatoes. Why be basic when you can have bougie French onion soup potatoes? They’re loaded with all the classic staples of French onion soup and are easier than you could imagine.
- Taco Stuffed Baked Potatoes. Take two delicious dinners, and pack them into one potato? Yes, please! Load your baked potatoes with taco meat, cheese, and sour cream, and bake them until bubbly.
- Spinach Mushroom Stuffed Baked Potatoes with Cheddar. If you don’t think baked potatoes are a sophisticated food, you haven’t tried this recipe! It’s colorful, flavorful, and healthy.
- Twice-Baked Potatoes (Stuffed Jacket Potatoes) What came first? Loaded mashed potatoes, or loaded baked potatoes? Get the best of both worlds with twice-baked potatoes.
- Sloppy Joe Potatoes. Are they still sloppy if you eat them with a fork? Well, with good food, I don’t think it matters! Ditch the bun and dig into a sloppy spud.
- Bacon and Egg Stuffed Potatoes. Baked potatoes for breakfast? I’m totally down for a beautiful brunch that doesn’t leave me hungry for more! These potatoes have all the goodness of a twice-baked potato, plus a soft egg.
- Chili-Stuffed Baked Potatoes. Chili-stuffed baked potatoes are a great fall dinner that the whole family will love. Ditch the Frito pies and dig into these delicious baked potatoes.
- Pizza-Stuffed Potato Skins. Imagine personal pizzas marrying crunchy potato skins. I promise it tastes as good as it sounds! Bake the potatoes, scoop out the flesh, and bake them a little longer for extra crispiness.
- Crack Chicken Stuffed Baked Potatoes. You know anything stuffed with crack chicken will be amazing! No doubt, these stuffed potatoes are just as addicting as the TikTok casserole.
- BBQ Chicken Stuffed Baked Potatoes. Summer barbecues are a “happy place” for good reason! If the rain has you stuck indoors, these stuffed baked potatoes are the perfect solution.
MUSHROOM, SPINACH & GRUYèRE STUFFED PORK TENDERLOIN
From food.theffeed.com
10+ WAYS TO MAKE STUFFED POTATOES FOR DINNER | MYRECIPES
From myrecipes.com
SCALLOPED POTATOES WITH SPINACH - RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
MASHED POTATOES WITH SPINACH AND CHEESE RECIPE | BON APPéTIT
From bonappetit.com
FENNEL, SPINACH & GRUYèRE POTATO BAKE - A HINT OF ROSEMARY
From ahintofrosemary.com
SPINACH MASHED POTATO STUFFED MUSHROOMS - THIS WIFE COOKS
From thiswifecooks.com
27 BEST SPINACH SIDE DISH RECIPES | SPINACH GRATIN & MORE!
From cookingchew.com
BEST SPINACH AND GRUYERE STUFFED POTATOES RECIPES
From alicerecipes.com
HAM AND GRUYèRE-STUFFED POTATOES RECIPE | MYRECIPES
From myrecipes.com
BEST FETA, SPINACH & TOMATO STUFFED SALMON RECIPE - DELISH
From delish.com
STUFFED BAKED POTATOES WITH MUSHROOM AND SPINACH | TWO SPOONS
From twospoons.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love