Spinach Mushroom Bread Food

SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE

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.

SPINACH WITH MUSHROOMS AND BREAD

Steps:

• Heat the butter and oil together; add the mushrooms, along with some salt and pepper, and cook, stirring occasionally, until nicely browned. Add the garlic and spinach and cook, stirring occasionally, until the spinach wilts, about 5 minutes.
• Add the bread and stir until it absorbs most of the spinach juices. Adjust seasoning and eat.

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.

MUSHROOMS AND SPINACH ITALIAN STYLE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.
• Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.

WILD MUSHROOM AND SPINACH STUFFING

Steps:

• Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.
• Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
• Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
• Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
• Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

MUSHROOM AND SPINACH FLATBREAD

Steps:

• Preheat oven to 375°F. Place flatbread on a cookie sheet. Bake at 375°F for two minutes. Remove flatbread from oven. In a pan, heat olive oil, then add the sliced mushrooms and sauté until mushrooms are golden and toasty brown. Then add the garlic and the spinach, and stir gently until spinach is wilted. Add the vinegar and continue to cook until vinegar is reduced. Season with salt and pepper. Remove from heat and set aside. Spread the pizza sauce on the flatbread, then arrange mushroom and spinach mixture onto the flatbread evenly and top with cheese. Bake for four minutes or until cheese is melted. Remove from the oven and cut into slices.

SPINACH BREAD

Steps:

• Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture.
• Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes. Then add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in small batches, and cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a colander and reserve the cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours. Then add the feta cheese to the dough and knead for 1 minute. Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly. The dough is supposed to be moist and loose, don't knead again. Form into a oblong loaf and place the dough on a well oiled baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes.

MUSHROOM AND SPINACH FLATBREAD

Steps:

• Preheat oven to 425 F. Place uncooked flatbread on a rimmed baking sheet, then drizzle with 2 tablespoons olive oil. (If using a flatbread with no herbs on top, you can sprinkle 1 teaspoon Italian seasoning on top at this point).
• Scatter taleggio or fontina (or other cheese) evenly on top, then add baby spinach. Top with shredded mozzarella and shiitake mushrooms. Drizzle with another tablespoon of olive oil.
• Bake for 12-14 minutes, or until flatbread is crispy on the bottom and cheese has melted and browned a little on top. Let cool about 5 minutes before slicing. Serve topped with fresh thyme.

MUSHROOM SPINACH DIP

Steps:

• In a bowl, combine the spinach, sour cream, mayonnaise, soup mix, mushrooms and onions; mix well. Cover and refrigerate for 2 hours. Serve with vegetables or crackers.

SPINACH MUSHROOM FLATBREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Grease a baking sheet with nonstick spray.
• Roll out the pizza dough and cut in half lengthwise (save the other half for another use). Place the dough on the prepared baking sheet and use your fingers to stretch and shape it into an oval.
• Heat the olive oil in a medium pan over medium-high heat. Add the mushrooms and salt and cook for 3-5 minutes, or until the mushrooms are well browned. Turn off the heat, add 2 tablespoons Frank's RedHot®, and toss to coat.
• Spread the garlic Alfredo sauce over the dough, then top with the mozzarella and shredded Parmesan cheeses, spinach, garlic, and Frank's RedHot® mushrooms.
• Bake the flatbread for 10-15 minutes, or until the crust is golden brown and the cheese is melted.
• Drizzle the remaining tablespoon Frank's RedHot® over the flatbread and sprinkle the grated Parmesan cheese and black pepper on top. Cut into 8 slices, then serve.
• Enjoy!

SAVORY BREAD PUDDING WITH SPINACH AND MUSHROOMS

Steps:

• Preheat oven to 350 and spray an 8X8 pan.
• Whisk egg with milk, salt and pepper.
• Toss with the bread and set aside.
• Thaw and squeeze water out of spinach.
• In skillet, heat oil- and add onion and red pepper.
• Saute for about 5 minutes, then add mushrooms and garlic.
• Lower heat so garlic doesn't burn.
• Continue to saute for about 5 minutes.
• Add spinach and mix well and let cook about 5 minutes to remove any reamining moisture.
• Add the vegetables and 1/2 cup cheese to the egg/bread and toss well.
• Pour into prepared pan and top with 1/2 cup cheese.
• Bake at 350 for 50 minutes- then check to see if the center is set. Continue in 10 minute increments until set.
• (see above on optional water bath).

SPINACH MUSHROOM BREAD

Steps:

• Ingredients do not have to be precise.
• Use much or use little, its too your taste.
• Saute peppers, then onions in olive oil and butter.
• Add mushrooms and fresh garlic.
• Add spinach and spices and cook a minute or two.
• Add more olive oil if it looks too dry.
• Let cool to room temperature.
• Roll out pizza dough to a thin rectangle shape.
• Spread out cooked mixture all over.
• Add cheeses on top.
• Roll jelly roll style; seal ends and seams well.
• Place seam side down on cookie sheet, prepared with a light coat of oil and sprinkled with cornmeal.
• Bake in a 350 degree oven for 30 mins or until lightly browned on top.
• Cool on cookie sheet.
• ENJOY!

MUSHROOM & SPINACH BREAD PUDDING

Steps:

• Preheat oven to 350°., In a large bowl, whisk eggs, milk, 2 tablespoons Parmesan cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper until blended. Stir in bread; let stand 10 minutes or until bread is softened., Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms; cook and stir until tender. Add spinach, garlic, thyme and remaining salt and pepper. Cook and stir until spinach is wilted. Add to bread mixture; stir in mozzarella cheese., Transfer to a greased 8-in. square baking dish; sprinkle with remaining Parmesan cheese. Bake, uncovered, 45-50 minutes or until golden and a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

BREAKFAST STRATA WITH SPINACH AND MUSHROOM

Steps:

• Preheat oven to 225 degrees. Arrange bread slices in a single layer on 2 large baking sheets and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side using 4 tablespoons of butter; set aside. (Note: I used Smart Balance® with just a thin coating on each slice).
• Heat 3 1/2 tablespoons butter in large nonstick skillet over medium heat. Sauté shallots and mushrooms until shallots become fragrant and translucent, about 3 minutes.
• Add spinach to skillet. Season with salt and pepper to taste and cook, stirring occasionally, until spinach and shallots are combined, about 3 minutes. Transfer to medium bowl; set aside.
• Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/2 cup, 3 to 4 minutes; set aside.
• Butter a 9x13-inch baking dish with remaining 1 1/2 tablespoons butter.
• Arrange half the buttered bread slices, buttered-side up, in single layer in dish. Spread half of spinach mixture, then lay half of the cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; spread remaining spinach mixture and the remaining cheese evenly over bread.
• Whisk eggs in medium bowl until combined; whisk in reduced wine, half-and-half, 2 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (see note, below), and refrigerate at least 1 hour or up to overnight.
• Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 60 to 65 minutes (or about 50 to 55 minutes for halved recipe). Cool on wire rack 5 minutes; serve.
• NOTE: By weighing down the strata, all of the bread is able to soak in the custard. To weigh down the assembled strata, two 1-pound boxes of brown or powdered sugar, laid side by side over the plastic-covered surface, make ideal weights. A gallon-sized zipper-lock bag filled with about 2 pounds of sugar or rice also works. This recipe halves easily; use one 8x8-inch baking dish greased with only 1 tablespoon butter and reduce the baking time as directed in step 8.
• A word about substituting fat-free half-and-half: The second time I made this recipe, I used fat-free half-and-half. The strata was soggy, not like the original recipe, even though I baked it longer. I think the custard needed more fat from the half-and-half in order to set properly.
• If you try this with fresh spinach, cook it first, squeeze it dry, then use it in place of frozen.

SPINACH AND MUSHROOM COBB

Steps:

• Slice the top off the cobb.
• Pull out all the soft bread, leaving a shell.
• In a frying pan, heat the olive oil over a low heat.
• Add the diced onion and garlic and saute gently.
• Add the mushrooms and cook until all the liquid evaporates.
• Add the sour cream and stir through.
• Season with salt and pepper.
• Simmer for a few minutes until it thickens slightly.
• Add spinach and stir through.
• Turn off heat.
• Pour the sour cream mixture into the cobb shell.
• Top with cheese and"lid".
• Tear the soft bready bits into bite size pieces.
• Put the cobb on a baking tray surrounded by bread bits.
• Bake in a moderate (180C) preheated oven for 10-15 minutes until bread is golden and cheese is melted.

SPINACH-CHEESE FRENCH BREAD

Steps:

• In a large skillet, saute onion in butter until tender. Remove from heat. Stir in the spinach, cheeses, mushrooms, salt, pepper and hot pepper sauce. Spoon onto bread halves. , Place on an ungreased baking sheet. Sprinkle with Parmesan cheese. Bake at 350° for 10-15 minutes or until cheese is melted.

SPINACH BREAD

Steps:

• Cook spinach as directed on package. Drain very well.
• Saute onions in butter in skillet.
• Mix in spinach, mushrooms, cheeses (except parmesan), and all other ingredients. Spread on bread.
• Sprinkle parmesan on top.
• Bake at 350 for 10 to 15 minutes.

MUSHROOM AND SPINACH BREAD-ZAGNA

Steps:

• Preheat the oven to 350 degrees F. Heat the EVOO in a large saute pan over medium-high heat and brown the mushrooms until tender and dark. Stir in the thyme, garlic, shallots, some salt and pepper, cook 1 to 2 minutes. Deglaze the pan with the marsala and stir until almost completely evaporated. Pour in the stock, wilt in the spinach and turn off the heat. Whisk the half-and-half with the eggs, nutmeg and some salt and pepper in a large shallow bowl. Soak the bread, turning occasionally, until the liquid is absorbed. Grease a 9-by-13-inch baking dish. Lay 4 slices of the bread on the bottom and top with the mushrooms and spinach and half of the cheeses, followed by the remaining bread and cheeses. Dot the top with the butter and bake until golden, 45 minutes to 1 hour.