SPINACH STUFFED MUSHROOMS
A recipe I put together for a bridal shower. Everyone enjoyed them and I hope you will too
Provided by farmgirl
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 30
Number Of Ingredients 11
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.
Nutrition Facts : Calories 41.5 calories, Carbohydrate 1.9 g, Cholesterol 9.1 mg, Fat 3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 129.1 mg, Sugar 0.6 g
WILD MUSHROOM AND SPINACH STUFFING
Provided by Sara Foster
Categories Mushroom Side Sauté Thanksgiving High Fiber Dinner Stuffing/Dressing Spinach Fall Family Reunion Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
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.
SPINACH-SAUSAGE STUFFING
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Melt 1 stick butter in a large skillet over medium heat. Cook 1 pound crumbled sausage in the butter. Add 2 cups each diced onion and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken or turkey broth and 4 cups chopped spinach; bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 6 cups cubed stale cornbread and 8 cups white bread and 1/3 cup each pine nuts and grated parmesan, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes.
SPINACH STUFFING BALLS
These cute bites are a snap to fix with stuffing mix and frozen spinach. "Over the years, we've held several appetizer parties for our family gatherings," says Janice Mitchell of Aurora, Colorado. "These delicious spinach balls are always a big hit."
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, combine eggs, stuffing mix, butter, Parmesan cheese, salt and pepper. Add spinach; mix well. Shape into 1-1/2-in. balls; place in an ungreased 15x10x1-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned.
Nutrition Facts : Calories 168 calories, Fat 11g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 478mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
SPINACH-RICOTTA STUFFED SHELLS
Jumbo pasta shells stuffed with ricotta cheese and baked in tomato sauce is a comforting classic. For this version, add in loads of cooked greens to the filling to add a fresh and colorful vegetable component, without skimping on the oozy cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
- Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
- Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
- Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
- To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
- Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.
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
ITALIAN SPINACH STUFFING
This is an Italian-American turkey stuffing that was invented in New Jersey by Pietronilla Conte, who emigrated from the Italian region of Molise in the early 20th century. Ms. Conte's granddaughter Lisa shared the recipe (which her mother, Carmela, also prepares) with us. "She must have used a stuffing that she knew in Italy," Lisa Conte said of her grandmother. "And she just looked at the turkey as a larger thing to stuff." The gizzards give the stuffing its depth of flavor (like giblet gravy), but you could leave them out, or substitute an equal amount of livers, or 6 ounces of pancetta or bacon.
Provided by Julia Moskin
Categories stuffing and dressing, side dish
Time 1h45m
Yield 12 to 14 servings
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add onions and sauté, stirring, until translucent, about 5 minutes. Reduce heat to medium and add garlic, spinach and mushrooms and cook, stirring often, until well mixed and heated through, about 5 minutes. Season mixture to taste with salt and pepper; set aside.
- Finely mince chicken gizzards. (You can do this by hand or in a food processor, but be careful not to overprocess.) Season gizzards all over with salt. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add gizzards and sauté, stirring often, until cooked through, 5 to 7 minutes. Drain off any drippings, then stir gizzards into spinach mixture. Let cool to room temperature.
- Heat oven to 350 degrees. When spinach mixture is cool, add eggs, cheese, bread crumbs and parsley and stir until well combined. Transfer stuffing to a 3-quart casserole dish and bake, covered, 1 hour.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 532 milligrams, Sugar 3 grams, TransFat 0 grams
TURKEY & SPINACH STUFFING CASSEROLE
I know dried cranberries may seem like an odd ingredient to include in this dish, but they add just a hint of sweetness that makes an easy casserole so special. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large saucepan, bring broth and butter to a boil. Remove from heat. Add stuffing mix; stir until moistened. Stir in turkey, spinach and cranberries., Transfer to a greased 11x7-in. baking dish. Sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted.
Nutrition Facts : Calories 565 calories, Fat 24g fat (12g saturated fat), Cholesterol 125mg cholesterol, Sodium 1259mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 2g fiber), Protein 42g protein.
SPINACH & STUFFING CASSEROLE
I have no idea where I got this recipe! I found it in my recipe box, written in my handwriting, with a note at the top that said "good recipe".
Provided by Texas Aggie Mom
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Comine first five ingredients in a mixing bowl.
- Place spinach in a glass baking dish.
- Spread stuffing mix over spinach.
- Bake 30 minutes.
Nutrition Facts : Calories 198.4, Fat 18.7, SaturatedFat 10.6, Cholesterol 40.7, Sodium 472.2, Carbohydrate 6.7, Fiber 1.6, Sugar 1.7, Protein 3
SAVORY SPINACH AND ARTICHOKE STUFFING - EMERIL LAGASSE
Make and share this Savory Spinach and Artichoke Stuffing - Emeril Lagasse recipe from Food.com.
Provided by Cristina Barry
Categories Savory
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
- Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
- Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
- Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.
Nutrition Facts : Calories 875.7, Fat 39.4, SaturatedFat 19.3, Cholesterol 142.4, Sodium 2306, Carbohydrate 99.1, Fiber 11.6, Sugar 4.2, Protein 34.2
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
SPINACH PORCINI STUFFING
Provided by Bruce Aidells
Categories Mushroom Side Bake Sauté Christmas Thanksgiving Stuffing/Dressing Christmas Eve Potluck Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 6 cups
Number Of Ingredients 10
Steps:
- Place porcini in small bowl; pour 1 cup boiling water over. Let stand until soft, about 45 minutes. Drain, reserving soaking liquid. Chop porcini; set aside.
- Heat large nonstick skillet over medium heat. Add sausage; sauté until brown, breaking up into small pieces with back of fork. Add porcini, shallots, and garlic. Reduce heat to medium-low; cover and cook until sausage is cooked through, stirring occasionally, about 5 minutes. Transfer sausage mixture and any juices to medium bowl. Stir bread cubes, spinach, and rosemary into sausage mixture. Season with coarse salt and pepper. Mix in 1/4 cup reserved porcini soaking liquid. Cover and chill stuffing overnight.
- Bring stuffing to room temperature. Just before using, whisk egg to blend in small bowl and mix into stuffing.
- Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
BRISKET WITH HERBED SPINACH STUFFING
Steps:
- Make stuffing:
- Heat oil in heavy large skillet over medium heat. Add onions, garlic and thyme; sauté until onions soften, about 5 minutes. Cool 15 minutes. Mix in spinach and matzo. Season stuffing with salt and pepper. Mix in egg.
- Make brisket:
- Preheat oven to 350°F. Cut deep pocket in 1 side of brisket, leaving 3/4-inch border of meat uncut on remaining 3 sides. Fill pocket with stuffing. Skewer or sew pocket closed. Sprinkle salt and pepper all over brisket.
- Arrange half of onions in bottom of large roasting pan. Place brisket, fat side up, on onions. Top brisket with remaining onions. Pour 1/4 cup broth into pan. Bake brisket uncovered until meat and onions begin to brown, about 1 hour.
- Add carrots, celery, garlic, thyme and bay leaf to pan around brisket. Pour remaining 2 cups broth over. Cover pan with foil. Reduce temperature to 300°F. Bake brisket until tender, about 2 1/2 hours longer. Remove from oven. Uncover pan; let brisket stand 30 minutes. Thinly slice brisket across grain. Overlap slices on platter. Surround with vegetables from pan. Spoon off fat from pan juices; season juices with salt and pepper. Serve brisket with pan juices.
STOVE TOP SPINACH-MUSHROOM STUFFING
Baby spinach leaves and fresh mushrooms add a little something new and different to an easy-to-make stuffing side dish.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Prepare stuffing mix in large saucepan as directed on package.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 1 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
SPINACH-STUFFED CHICKEN BREASTS
Celebrate inner beauty with our Spinach-Stuffed Chicken Breasts recipe. It's what's on the inside that counts with these Spinach-Stuffed Chicken Breasts.
Provided by My Food and Family
Categories Chicken
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Bring water and 2 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min.
- Spread onto chicken breasts. Roll up each breast, starting at one short end; place, seam-side down, in 13x9-inch baking dish. Brush with remaining dressing.
- Bake 35 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted.
Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 830 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 4 g, Protein 25 g
SPINACH BALLS
Yum Yum.
Provided by JEN VINYARD
Categories Appetizers and Snacks
Time 30m
Yield 11
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine spinach, stuffing mix, Parmesan cheese, garlic powder, black pepper, Italian seasoning, melted butter and eggs. Shape into walnut-sized balls and place on a baking sheet.
- Bake in preheated oven for 20 minutes, or until heated through and browned.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 29.6 g, Cholesterol 76.5 mg, Fat 12.2 g, Fiber 2 g, Protein 8.2 g, SaturatedFat 6.7 g, Sodium 731.6 mg, Sugar 3.4 g
SPINACH STUFFED CHICKEN BREAST
This is a spicier version of spinach stuffed chicken breasts. They are both tender and delicious, and they look good too.
Provided by JERSEYGIRL_CHELL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
- Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
- Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 5.7 g, Cholesterol 113.4 mg, Fat 20.5 g, Fiber 1.7 g, Protein 36.5 g, SaturatedFat 9.5 g, Sodium 564.7 mg, Sugar 0.4 g
BAKED CHICKEN AND SPINACH STUFFING
Anna Ginsbergs, 2006 Pillsbury Bake-Off winner. An old-fashioned chicken dinner is updated for two, with a surprising ingredient that makes the spinach stuffing extra special. The Zaar computer is not recognizing '1 package' of Pillsbury Dunkables...(the recipe uses only 9 sticks, and 3 of the syrup cups from the package of dunkables).
Provided by dojemi
Categories < 4 Hours
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°.
- Spray a 9-inch glass pie plate or a 8-inch square pan with cooking spray.
- In a small bowl, mix contents of the syrup cups from waffles, the preserves, and Worcestershire sauce.
- Place chicken, skin side up, in pie plate; sprinkle with salt and pepper.
- Spoon syrup mixture over chicken.
- Bake uncovered for 25 minutes.
- Meanwhile, toast waffle sticks as directed on box.
- Cool slightly, about 2 minutes.
- Cut waffles into 3/4-inch cubes; set aside.
- Spray a 1-quart casserole with cooking spray (or use a 9x5-inch nonstick loaf pan; do not spray).
- In a 10-inch nonstick skillet, melt butter over medium heat.
- Add onion; cook and stir 2 minutes or until tender.
- Stir in waffle pieces and broth, breaking up and moistening waffle pieces.
- Sprinkle with poultry seasoning and sage.
- Remove from heat; stir in spinach.
- Cool about 5 minutes.
- Stir in egg white and pecans.
- Spoon stuffing into casserole; place in oven with chicken.
- Bake uncovered for 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F) and stuffing is thoroughly heated.
- Serve chicken with stuffing, spooning remaining sauce in pan over chicken.
Nutrition Facts : Calories 468.9, Fat 25.4, SaturatedFat 8.4, Cholesterol 108.1, Sodium 639.1, Carbohydrate 24.6, Fiber 5.3, Sugar 12.8, Protein 37.5
More about "spinach stuffing food"
20 BEST SPINACH RECIPES | WHAT TO MAKE WITH FRESH SPINACH
From foodnetwork.com
Author By
SPINACH STUFFED TOMATOES - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
EASY HOLIDAY APPETIZER – SPINACH STUFFING BITES
From parade.com
BEST SPINACH & ARTICHOKE STUFFING RECIPE - DELISH
From delish.com
CHEESY SPINACH STUFFED PEPPERS - HUNGRY FOODIE
From hungryfoodie.com
CARAMELIZED ONION AND SPINACH STUFFING - COOK NOURISH …
From cooknourishbliss.com
SPINACH STUFFED SHELLS - MESS FOR LESS
From messforless.net
CHEESY SPINACH STUFFED CHICKEN BREASTS (VIDEO)
From natashaskitchen.com
SPINACH, BACON AND CASHEW STUFFING | CANADIAN LIVING
From canadianliving.com
SPINACH STUFFED CHICKEN (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
SPINACH STUFFED CHICKEN BREAST RECIPE - MOMSDISH
From momsdish.com
CREAMED SPINACH STUFFED SHELLS - SIMPLY DELICIOUS
From simply-delicious-food.com
FENNEL SPINACH STUFFING RECIPE |THE RUSTIC FOODIE®
From therusticfoodie.com
10 BEST SPINACH STUFFED PORK CHOPS RECIPES | YUMMLY
From yummly.com
SPINACH STUFFED CHICKEN BREAST | COOKTORIA
From cooktoria.com
CHESTNUT-SPINACH STUFFING - GOOD HOUSEKEEPING
From goodhousekeeping.com
SPINACH STUFFING | CANADIAN LIVING
From canadianliving.com
SPINACH STUFFING RECIPE | RECIPELAND
From recipeland.com
STUFFED SHELLS WITH SPINACH — HOW TO MAKE SPINACH-STUFFED …
From delish.com
SPINACH STUFFED CHICKEN - THE SEASONED MOM
From theseasonedmom.com
SPINACH STUFFED FLOUNDER | COOKTORIA
From cooktoria.com
WILD MUSHROOM AND SPINACH STUFFING RECIPE | BON APPéTIT
From bonappetit.com
SPINACH STUFFING RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
STUFFED MAIN DISHES | ALLRECIPES
From allrecipes.com
SPINACH AND GROUND BEEF STUFFED SHELLS | GIMME DELICIOUS
From gimmedelicious.com
SPINACH STUFFED CHICKEN BREASTS - A HEALTHY LOW CARB DINNER OPTION!
From thatlowcarblife.com
THE BEST EVER SPINACH STUFFED MUSHROOM APPETIZER RECIPE
From kidfriendlythingstodo.com
10 BEST SPINACH STUFFED CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
SPINACH STUFFED SHELLS - THE SEASONED MOM
From theseasonedmom.com
SPINACH STUFFED CHICKEN BREAST - COOKIN' WITH MIMA
From cookinwithmima.com
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