SAVORY MUSHROOM, SPINACH & CHEESE CREPES
Out of my favorite book by Marie Simmons, Pancakes A to Z. Her husband John's recipe for a savory crepe filling. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal. Posted for Zaar World Tour 5. Prep time is an estimate & does not include making homemade crepes.
Provided by Tinkerbell
Categories Breakfast
Time 48m
Yield 12 crepes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Make crepes if using homemade & set aside.
- Preheat oven to 350°F.
- Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
- Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
- Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
- Uncover & add the goat cheese, stirring until melted.
- Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
- Cover pan with foil and heat until cheese melts, about 15 minutes.
- Serve warm.
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.
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
Try these Spinach-Stuffed Mushrooms as tasty Thanksgiving appetizers! These Spinach-Stuffed Mushrooms are savory, flavorful & simple crowd pleasers.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 35m
Yield 40 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SAVORY CREAMED SPINACH AND MUSHROOMS
This satisfying vegetable dish pairs perfectly with grilled steak or roasted chicken. Freeze the leftovers for a quick low-carb meal later in the week.
Provided by Jeri Renee
Categories Side Dish
Time 50m
Number Of Ingredients 8
Steps:
- On low heat, melt butter in a large pan. Cook onions for 20 minutes, until transparent and lightly browned.
- Increase the heat to medium-high and add mushrooms. Season liberally with kosher salt. Cook until they are done shrinking and are a deep brown color.
- Stir in garlic. Cook for 30 seconds, until fragrant.
- Add spinach, one handful at a time, until all of the spinach is incorporated. Cook for another 2-3 minutes until the spinach has completely wilted, then turn off the heat.
- While the pan is still hot, stir in cream cheese and season salt and pepper. Serve warm.
SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE
This hearty meatless breakfast casserole is a great way to use up stale bread. The cubes on top bake into a delicious crunchy crust that just might be the best part! The whole thing can be assembled the night before and popped into the oven in the morning.
Provided by Food Network Kitchen
Categories main-dish
Time 7h45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Grease a 9-by-13-inch (3-quart) casserole dish with oil.
- Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
- Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
- Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
- In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
- Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.
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.
SPINACH, MUSHROOM, AND FOUR CHEESE LASAGNA
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
- In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.
- To make the bechamel sauce, in a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.
- In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the bechamel sauce.
- Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top. Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes.
- Let rest for 10 to 15 minutes before serving. Serve hot.
SPINACH AND RICOTTA STUFFED MUSHROOMS
These Spinach and Ricotta Stuffed Mushrooms make the perfect one-bite snack or appetizer! They're packed with a decadently creamy ricotta cheese filling, fresh spinach, garlic and finished off with some parmesan! They're easy to make and great for a party!
Provided by Chrissie (thebusybaker.ca)
Categories Appetizer Dinner Snack
Time 40m
Number Of Ingredients 9
Steps:
- Preheat your oven to 375 degrees Fahrenheit.
- Prepare a baking dish with a drizzle of olive oil and rip the stems out of the mushrooms, adding the mushrooms to the baking dish upside down.
- Add the ricotta cheese, chopped spinach, salt and pepper, garlic, and dried parsley to a bowl and stir everything together until combined.
- Spoon the mixture into the mushroom caps, dividing the mixture evenly among the caps.
- Top each one with a bit of the Parmesan cheese and bake at 375 for about 25-30 minutes, or until the tops are golden brown!
- Serve with some chopped fresh parsley for garnish (optional).
Nutrition Facts : ServingSize 1 serving, Carbohydrate 1 g, Protein 3 g, Fat 2 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 34 mg, Fiber 1 g, Sugar 1 g, Calories 38 kcal
SPINACH AND CHEESE RICE WITH MUSHROOMS
A favorite rice dish at our house! Frozen spinach can be used in place of fresh if desired, just make certain to hand-squeeze out excess moisture.
Provided by Kittencalrecipezazz
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 400 degrees.
- Grease an 8-inch square baking dish.
- In a 10-in skillet, heat oil with butter; add the garlic and mushrooms, cook, stirring for 1 minute.
- Add in the spinach, stir and cook about 2 minutes, or until spinach wilts.
- Stir in salt and pepper, cheddar cheese and cottage cheese; set aside.
- Make a layer of cooked rice on the bottom of baking dish.
- Spoon spinach/cheese mixture evenly over the rice.
- Top with mozzarella cheese slices, then sprinkle with paprika.
- Bake for 8-10 minutes.
- Remove from oven and set broiler; broil the rice casserole for 1 minute, or until the mozzeralla cheese is bubbly and light brown.
- Cut into squares, and serve hot.
SPINACH AND CHEESE STUFFED MUSHROOMS
With all of their golden, baked cheesy goodness, it's hard to imagine these are less than 30 calories a piece.
Provided by Beachbody
Categories Snack
Time 47m
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F.
- Heat oil in a large skillet over medium-high heat.
- Add mushroom stems, onion, and spinach; cook, stirring frequently, for 5 to 6 minutes until tender.
- Add garlic, red pepper, and rosemary. Season with salt and pepper (if desired); cook, stirring frequently, for 1 minute.
- Add ricotta cheese; mix well.
- Evenly fill mushrooms with spinach mixture.
- Place mushrooms on large baking sheet. Evenly top with mozzarella cheese. Bake for 20 to 25 minutes, or until bubbly.
Nutrition Facts : ServingSize 2 mushrooms, Calories 51 kcal, Carbohydrate 3 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 62 mg, Fiber 1 g, Sugar 1 g
SPINACH MUSHROOM AND RICOTTA CHEESE MANICOTTI
Spend some time in the kitchen with the family and whip up this big bowl of comforting Spinach Mushroom and Ricotta Cheese Manicotti. It is super easy and packs such a delicious flavor punch everyone will be coming back for seconds.
Provided by Donna
Categories Main Dish
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 400F
- Cook pasta according to the directions on the box. If you are using fresh pasta, it does not need to be pre-cooked
- Heat olive oil in a skillet over a medium heat. Add the garlic and cook until it becomes aromatic, but has not browned. Add in the mushrooms, season with salt and pepper. Cook until browned
- Add in the baby spinach and cook until wilted. This should only take a minute or two.
- Mix the ricotta with the chopped parsley and thyme. Once the mushrooms are browned add them to the ricotta mixture, along with half of the pecorino. Season with salt and pepper and stir well to combine
- Stuff the manicotti tubes with the mushroom and ricotta mixture (see notes for a tip)
- In the same skillet you used for cooking the mushrooms, add half of the Ragu Homestyle Sauce.
- Arrange the manicotti on top of the sauce, and then top that with the remaining sauce and the rest of the pecorino.
- Cover with aluminium foil and pop into the oven for 30 minutes.
- Serve and enjoy
Nutrition Facts : Calories 310 kcal, Carbohydrate 16.9 g, Protein 18.4 g, Fat 18.7 g, SaturatedFat 6.4 g, Cholesterol 33 mg, Fiber 2.2 g, Sugar 0.3 g, ServingSize 1 serving
SPINACH, MUSHROOM AND CHEESE CASSEROLE
Here's a tasty way to get your green vegetables in! I got this recipe from Woman's World magazine but I haven't tried it out yet so let me know what you think.
Provided by PsychoCasseroleStep
Categories Spinach
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Coat 9" deep-dish pie pan with cooking spray.
- Cut bread into 1/2" thick slices; cut slices into quarters.
- In skillet heat oil over medium heat.
- Add onion; cook until softened, 5 minutes.
- Increase heat to medium-high.
- Add mushrooms 1/2 tsp.
- thyme salt and pepper.
- Cook, stirring occasionally, until tender, 8 minutes.
- Stir in tomatoes and spinach; cook until heated through, 2-3 minutes.
- Arrange two-thirds of bread over bottom of pan; top with vegetable mixture.
- Tuck remaining bread pieces into vegetable mixture.
- Combine eggs milk, cheese and remaining thyme; pour over vegetables.
- Cover.
- Refrigerate at least 1 hour or overnight.
- Preheat oven to 350 degree; remove cover.
- Bake until cooked through and golden, about 1 hour.
Nutrition Facts : Calories 406.6, Fat 18.9, SaturatedFat 8.3, Cholesterol 242.7, Sodium 996.2, Carbohydrate 39.1, Fiber 4.5, Sugar 5.3, Protein 21.8
MUSHROOM PASTA WITH SPINACH
This simply delicious pasta is tossed with a savory mushroom spinach sauce. You can make this delicious dish at home in less than 30 minutes!
Provided by Karen Tedesco
Categories Pasta
Time 30m
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- Place a large (12-inch) pan over medium heat. Add the olive oil and shallots to the pan along with ½ teaspoon kosher salt. Cook until the shallots are softened, stirring frequently, about 5 minutes.
- Add the mushrooms to the pan in one layer. Cook undisturbed for 5 minutes, then sprinkle with ½ teaspoon salt and stir them around with the shallots. Stir in the garlic, chili and black pepper and continue cooking 5 more minutes, or until they are softened and have released their juices.
- While the mushrooms cook, add the pasta to the boiling water and cook according to package directions. Note that fresh pasta will usually be done in 2-4 minutes and dried pasta in 10-12 minutes. Drain.
- Raise the heat under the mushrooms to medium-high and pour in the wine. Let it bubble and cook for 2 minutes. Stir in the butter until it melts. Remove the pan from the heat and add ¼ cup cheese and spinach to the pan. Stir until the leaves are wilted.
- Add the cooked pasta to the pan and toss gently with the sauce. Serve in bowls with additional cheese sprinkled over the pasta. Pour a glass of wine and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 608 kcal, Carbohydrate 93 g, Protein 22 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 96 mg, Sodium 81 mg, Fiber 7 g, Sugar 8 g
SPINACH MUSHROOM CHICKEN
Sauteed mushrooms and spinach served on baked chicken and topped with Munster cheese--easy, tasty and healthy!
Provided by lizmadrigales
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Remove all fat from chicken and sprinkle with the seasoned salt. Place the chicken in a casserole dish and cover with foil. Bake the chicken in the oven for 1 hour.
- After 30 minutes, begin chopping the spinach, removing the stems. Saute the mushrooms in two Tablespoons of butter until softened and set aside. Saute the spinach with the remaining butter, until wilted.
- Mix the spinach with the mushrooms.
- Remove chicken from pan and place on each plate while still very warm.
- Top each piece of chicken with 1/2 of mushroom and spinach mixture plus 1 slice of cheese.
Nutrition Facts : Calories 414, Fat 27.6, SaturatedFat 16.8, Cholesterol 141.1, Sodium 392.8, Carbohydrate 4.6, Fiber 1.5, Sugar 2.3, Protein 37.9
STUFFED MUSHROOMS
Hearty stuffed mushrooms filled with rich cream cheese, tender spinach, melty mozzarella and parmesan, and vibrant garlic then topped with crispy panko bread crumbs. An appetizer or party snack recipe that's sure to impress! They're easy to make and perfect for entertaining.
Provided by Jaclyn
Categories Appetizer
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 67 kcal, Carbohydrate 2 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 97 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
SPINACH & CHEESE MUSHROOMS
Delicious as a starter or vegetable accompaniment
Provided by deb_ellacott
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 200c/180C/gas 6.
- Wipe mushrooms clean, remove stalks & reserve. Place mushrooms on an oiled baking sheet.
- Chop mushroom stalks and place in a bowl along with creme fraiche, cheese, spinach & seasoning to taste
- Place a teaspoon of pesto in the centre of each mushroom and then divide the creme fraiche mixture between the mushrooms.
- Put a sprinkling of cheese on each mushroom & season with freshly ground black pepper
- Bake in the oven for 15 - 20 mins, until mushrooms are soft & cheese has turned golden.
- Serve as an accompaniment, or a starter on bed of rocket/watercress.
SPINACH MUSHROOM EGG CASSEROLE
Breakfast casserole with spinach, mushrooms and eggs - a hearty, savory and delicious breakfast egg bake that is lick your lips good!
Provided by Trisha Haas - Salty Side Dish
Categories Casseroles
Time 1h15m
Number Of Ingredients 9
Steps:
- Grease a 9x13 baking pan with nonstick cooking spray.
- Cook sausage and drain of excess grease.
- Spread croutons into the bottom of the pan. Sprinkle sausage on top.
- Add eggs, milk and cream of mushroom soup to a bowl and whisk well.
- Fold in thawed but not drained spinach and sliced mushrooms. Mix egg mixture well.
- Add shredded cheese and mix well.
- Pour cheesy spinach mixture on top of croutons and sausage.
- Cover and refrigerate overnight.
- The next day, bake at 325 for 50-55 minutes.
- Remove from oven.
- Let stand for 5 minutes before slicing and serving (this process is necessary to avoid the casserole breaking apart)
Nutrition Facts : ServingSize 1 g, Calories 162 kcal, Carbohydrate 2 g, Protein 9 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 110 mg, Sodium 276 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 7 g
GRILLED CHEESE WITH MUSHROOMS AND SPINACH
Whip up this Grilled Cheese with Mushrooms and Spinach for a lunch entrée. See how great these veggies taste grilled between two pieces of bread & cheese!
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large frying pan, melt 2 tbsp. butter on medium heat. Add the sliced mushrooms and onions and fry until translucent, approximately 5 minutes. Add the balsamic vinegar and continue to fry until the mushrooms and onions have formed a nice dark caramelized glaze, approximately 20 minutes.
- Fill bread slices with cheese, mushrooms and onions and spinach. Spread outsides of sandwiches with butter. Cook in large skillet on medium heat 3 minutes on each side or until golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MUSHROOM , SPINACH, AND CHEESE STUFFED CANNELLONI
A delicious quick and easy meal that is sure to impress guests! Using a baggie to fill the shells, and pre-shredded mozzarella cuts lots of time out. You can also add and ingredients that perks your taste buds - squash, carrots, sun dried tomatoes the possibilities are endless
Provided by amber h.
Categories < 60 Mins
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Saute onions, bell pepper, mushrooms, spinach, and garlic in olive oil 3-5 minutes.
- Mix ingredients in step 2 with ricotta, mozzarella (use all but one cup), parsley, eggs, salt, and white pepper.
- Pour filling into two 1-quart size Ziploc baggies.
- In an 8x12 baking dish spread 1/3 of the jar of pasta sauce on the bottom (just a light coat on the bottom so the pasta won't stick).
- Cut one corner on the Ziploc baggie and slowly squeeze the mix into each pasta shell and put filled shell in the baking dish (I had to squeeze in one side and then turn and squeeze in the other side).
- Pour the rest of the jar of pasta sauce on top of shells (If I have leftover filling, I squeeze it over the top first).
- Sprinkle with mozzarella and parmesan.
- Cook for 30 minutes.
BACON, SPINACH, CHEESE & MUSHROOM CREPES
This savory crepe recipe is easy to make and mouth-wateringly good to eat with this wonderful melee of foods mixed together!
Provided by Judith Coates
Categories French Food, Food & Beverage, Home & Garden, Kitchen/Cooking
Time 1h
Number Of Ingredients 18
Steps:
- Mix dry ingredients in a bowl.
- Make a well in the center, then add the eggs, oil and 2 tablespoons of the milk.
- Stir with a whisk until smooth.
- Slowly stir in the remainder of the milk.
- Let stand 1 hour.
- Turn oven on to 300°F/150°C/Gas 2.
- Make the crepes and keep warm in the oven with a sheet of wax paper between each one and cover loosely with foil on a cookie sheet.
- If you are using bacon, cook it first. (I like to cook my bacon in the oven with a foil-lined pan that the bacon sits above on a grill so the fat can drip away to reduce our fat intake.)
- Add the butter and oil to a pan.
- Sauté mushrooms, garlic, thyme, shallots until shallots are almost see-through and mushrooms well done.
- Add bacon or ham, and spinach stirring well to incorporate and heat thoroughly.
- Stir in the cream, and cheese, mix well to heat and the cheese begins to melt, remove from heat.
- Take the crepes out of the oven.
- Place a crepe back in the crepe pan and add a spoonful of filling down the center of the crepe.
- Fold crepe into thirds by lifting one side of the crepe over the filling then the other side.
- Place the filled crepe in an oven-safe casserole dish.
- Continue filling all the crepes in this manner laying them beside one another in the casserole dish and place filled crepes back in the oven to keep them warm to serve all at once, nice and hot and delicious!
Nutrition Facts : Calories 303.02, Fat 22.56, SaturatedFat 10.26, Carbohydrate 6.83, Fiber 2.81, Sugar 2.17, Protein 20.13, Sodium 794.81, Cholesterol 73.78
CHEESE AND SPINACH STUFFED MUSHROOMS
These cheese and spinach stuffed mushrooms are great if you serve them as a starter at a party. But you can also have them as a main dish, if you eat 4 instead of 2, for example. They're incredibly satisfying and tasty.
Provided by Andrei Gusty
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Squeeze out as much moisture as possible from the thawed spinach.
- Combine the spinach, spring onion, seven spice, salt, pepper, and cream cheese in a medium bowl.
- Preheat the oven to 350˚F/175˚C.
- Clean the mushroom caps with a damp paper towel. Stuff the mushrooms with the spinach and cream cheese mixture.
- Place the stuffed mushrooms to a baking dish. Top the mushrooms with feta and parmesan. Move to the oven and bake for 20 minutes.
Nutrition Facts : Calories 504 calories, Protein 37 grams, Fat 35 grams, Carbohydrate 14 grams
SPINACH AND CHEESE STUFFED MUSHROOMS
In these two-bite stuffed mushrooms, a luxurious garlic-and-herbed spinach filling is mounded into mushroom caps and sprinkled with Parmesan.
Provided by Cookbook author and registered nutritionist Ellie Krieger
Yield 8
Number Of Ingredients 8
Steps:
- 1 Position a rack in the middle of the oven and preheat to 425 degrees
- 2 In a large skillet over medium heat, heat the oil until shimmering
- 3 Add the shallot or onion and cook, stirring frequently, until softened, about 1 minute
- 4 Add the spinach, a few handfuls at a time, and cook, stirring until all the spinach is wilted down, 4 to 5 minutes
- 5 Stir in the sun-dried tomatoes and remove from the heat
- 6 Stir in the Gournay cheese and pepper until well-combined
- 7 You should have about 1 cup of filling
- 8 Fill each mushroom cap generously with the spinach-cheese mixture (each cap should get about 1 tablespoon), piling the filling in a high mound
- 9 Place the mushrooms onto a large, rimmed baking sheet and sprinkle each with a little Parmesan cheese
- 10 Roast for 12 to 15 minutes, or until the mushrooms are tender and the cheese on top is nicely browned
- 11 Serve warm or at room temperature
Nutrition Facts : Calories 78 calories, Fat 6 g, Carbohydrate 4 g, Cholesterol 11 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 106 mg, Sugar 2 g
SPINACH AND MUSHROOM LASAGNA
This fully loaded vegetarian lasagna has two generous layers of sautéed mushrooms and spinach between creamy ricotta, tomato sauce and noodles and is great for a crowd. Grated fontina cheese is mixed with mild mozzarella for a little sharpness and nuttiness that highlights the mushrooms.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400˚ F. Bring a large pot of salted water to a boil. Add the noodles, stirring to keep them from sticking; cook until pliable but al dente, about 6 minutes. Drain and rinse under cold water. Separate the noodles with your fingers; set aside.
- Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Scatter in the mushrooms and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Stir, then continue to cook, stirring occasionally, until the mushrooms are well browned and no liquid remains in the pan, about 5 more minutes. Add the remaining 1 tablespoon olive oil; stir in the spinach, garlic and thyme and cook until heated through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of pepper. Set aside to cool slightly, breaking up any clumps of spinach with a wooden spoon or a fork.
- Mix the ricotta, 1/2 cup Parmesan, the egg and parsley in a medium bowl. Season with 1/2 teaspoon salt and a few grinds of pepper.
- To assemble, spread 1 cup marinara sauce in a 9-by-13-inch baking dish. Arrange 8 noodles in the dish perpendicular to the long sides so that 4 noodles hang over one long side and 4 hang over the other long side; the noodles should meet in the center of the dish. You'll use the overhanging noodles to create the top layer.
- Spread half of the ricotta mixture over the noodles in an even layer. Top with half of the spinach mixture. Sprinkle with one-third each of the mozzarella and Fontina. Spread 1 1/2 cups marinara sauce on top, then arrange the remaining 4 noodles parallel to a long side over the sauce. Press down slightly to compress the layers. Spread the remaining ricotta mixture over the noodles and top with the remaining spinach mixture. Sprinkle with another third of the mozzarella and Fontina. Spread with 1 cup sauce. Fold the overhanging noodles over the top of the lasagna and spread the remaining 1 cup sauce over the noodles. Sprinkle with the remaining mozzarella, Fontina and 1/4 cup Parmesan.
- Cover the dish with foil, tenting it so it doesn't touch the cheese. Place on a baking sheet. Bake until bubbly around the edges, about 40 minutes. Uncover and bake until browned and crusty on top, 20 to 30 more minutes. Let rest 15 minutes before slicing.
CHEESE AND SPINACH BAKED MUSHROOMS RECIPE
These delicious cheesy mushrooms are perfect for a light snack during the day or as a dinner party starter, they're easy to do and contain only 91 calories per portion.
Provided by GoodtoKnow
Categories Brunch, Lunch, Snack, Starter
Time 35m
Yield Serves: 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 190º C/375º F/Gas Mark 5.
- Heat half the oil in a pan and gently sauté the onion and garlic until golden, then place in a medium sized mixing bowl.
- Add the next four ingredients and mix well together to create the stuffing. Divide into four and fill the mushroom caps.
- Use the remaining oil to grease the base of a roasting tin. Place the mushrooms in the tin and bake in a pre-heated oven for 15-20 minutes until cooked.
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