Spinach Mushroom And Artichoke Soup Fast And Figure Friendly Food

CREAMY SPINACH ARTICHOKE SOUP

Steps:

• In a large pot, melt butter over medium-high heat. Add onion and saute for 5 minutes. Add garlic and saute for 1 minute longer.
• Stir in frozen spinach. Stir often and break apart using a wooden spoon. Cook for 5-7 minutes or until spinach is warmed throughout. Sprinkle with salt and pepper. Stir in flour, stirring well to avoid any lumps.
• Pour in chicken broth and artichoke hearts. Heat for 5-10 minutes.
• Turn heat to LOW. Add heavy cream. Stir together. Add cream cheese and let melt slowly. You want it to be at a low heat to prevent curdling.
• Stir in parmesan cheese.
• Season according to taste. Sprinkle with parmesan cheese shavings.

SPINACH & ARTICHOKE-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Combine oil, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
• Meanwhile, combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Drain as much water as possible from the spinach, then transfer to a medium bowl. Add artichokes, cream cheese, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir well to combine. Divide the mixture between the mushrooms and bake until hot, 7 to 10 minutes.

SPINACH-ARTICHOKE STUFFED MUSHROOMS

Steps:

• Heat oven to 375°F.
• Cook spinach in large nonstick skillet on medium-high heat 4 to 5 min. or just until spinach is wilted, stirring occasionally. Remove from heat. Cool 5 min.
• Blot spinach dry with paper towels; place in medium bowl. Add all remaining ingredients except mushrooms; mix well.
• Fill mushroom caps with spinach mixture; place on baking sheet.
• Bake 30 to 35 min. or until mushrooms are tender and spinach filling is heated through.

SPINACH-ARTICHOKE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese., Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.

SPINACH MUSHROOM & ARTICHOKE CASSEROLE

Steps:

• preheat oven to 350.
• grease 13x 9 x 2 pan.
• in skillet heat butter, onions, garlic, saute, add mushrooms, cook til soft, remove from heat put in bowl, add spinach, artichokes, cheeses, mushrooms, mix.
• mix eggs w/nutmeg in small bowl, add to mix.
• Place in casserole dish, sprinkle w/breadcrumbs.
• sprinkle w/parm cheese, bake 45-50 minutes.