Spinach Basil Stuffed Mushrooms Food

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.

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!

SUNNY'S SPINACH AND CHEESE STUFFED MUSHROOMS

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.

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.

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.

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.

FETA AND SPINACH STUFFED MUSHROOMS

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.

SPINACH BASIL STUFFED MUSHROOMS

Steps:

• Saute onion in chicken broth until wilted.
• Break up cream cheese and stir into onion until melted, then remove from heat.
• Stir in spinach, garlic, basil, bread crumbs, cheeses, blended ricota, water chestnuts, sherry and parsley.
• Season with salt and pepper.
• Clean mushrooms and remove stems.
• Stuff each mushroom, mounding stuffing on top.
• Place in single layer on a baking pan and pour just enough white wine in the pan to cover the bottom.
• Bake at 400F for 10 minutes.

SAUTEED SPINACH AND MUSHROOMS

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.

SPINACH-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 and garlic; 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.

CHEESY SPINACH-STUFFED SHELLS

Steps:

• Preheat oven to 375°. Cook pasta shells according to package directions for al dente. Drain; rinse with cold water., Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until vegetables are tender, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly., In a large bowl, mix eggs, ricotta cheese, spinach, basil and pepper. Stir in olives, mushroom mixture and 3/4 cup each cheese blend and mozzarella cheese., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish, overlapping ends slightly. Spoon remaining sauce over top., Bake, covered, until heated through, 40-45 minutes. Uncover; sprinkle with remaining cheeses. Bake until cheese is melted, about 5 minutes longer. Let stand 5 minutes before serving. If desired, sprinkle with additional basil.