FETA AND SPINACH STUFFED MUSHROOMS
Use whole wheat breadcrumbs to add deeper flavor to the spinach, feta and basil stuffing for these mushrooms.
Provided by Food Network Kitchen
Time 1h
Yield 24
Number Of Ingredients 9
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.
WHITE SPINACH AND MUSHROOM PIZZA
Got this from another website and did just a few little changes. Yummy, easy, fast and delicious (and probably one of the most nutritious pizza recipes)
Provided by Chiricana
Categories Weeknight
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- DIRECTIONS:.
- 1. Preheat oven to 425°F Pat crust into a round 12-inch pizza pan coated with nonstick cooking spray. Bake for 7 minutes or until crust begins to brown.
- 2. In a small pot, mix together milk and flour over medium-high heat until thickened. Season with salt and pepper to taste. Spread white sauce over partially baked crust.
- 3. Meanwhile, in a skillet coated with nonstick cooking spray, sauté mushrooms and garlic until tender, about 5 minutes. Add spinach, stirring until wilted. Add basil. (I also gave a few shakes of cumin -- love that stuff).
- 4. Spread spinach mixture over white sauce. Sprinkle with feta and mozzarella cheeses. Return to oven and continue baking for 10 minutes until crust is golden brown and cheese is melted.
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.
SKILLET SHRIMP WITH SPINACH AND MUSHROOMS
Make and share this Skillet Shrimp With Spinach and Mushrooms recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Savory
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta in a large pot of boiling water until al dente, drain and return to pot.
- Add in the fresh spinach leaves; toss until the spinach leaves wilt; set aside.
- Melt about 2-3 tablespoons butter in a skillet over medium heat.
- Add in the sliced mushrooms; cook until the mushrooms release their moisture and are browned (about 8-10 minutes).
- Add in onion and saute for about 8 minutes or until softened, adding in the garlic the last 1-2 minutes of cooking.
- Add/stir in chicken broth and the white wine, increase heat to medium-high and cook stirring about 8-10 minutes, or until the mixture slightly thickens.
- Reduce heat to medium-low and add in the 6 ounces cream cheese with pinch of nutmeg; stir until smooth then season with lots of black pepper and salt to taste.
- Add in cooked shrimp and cook until heated through.
- Serve the cooked pasta with spinach in a large serving bowl and top with the creamed sauce; toss to combine.
- Sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 779.7, Fat 28.4, SaturatedFat 15.8, Cholesterol 328.9, Sodium 672.6, Carbohydrate 73.8, Fiber 4.6, Sugar 4.1, Protein 53.4
RISOTTO WITH SPINACH, WHITE MUSHROOMS, AND CHICKEN
I love risotto. Its so creamy and really hits the spot. The combination of spinach, mushrooms and chicken is both delicious and healthy.
Provided by smp1004
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat 2 cups of Low Sodium/Fat Free Chicken Stock to a simmer.
- Sautee garlic in butter over medium low to medium heat. Add chicken and cook for 2 minutes. Add mushrooms and stir for 3 minutes. Remove mushrooms and chicken and set aside. Add rice and coat with butter from pan. Add heated chicken stock, 1/2 cup at a time, stirring and cooking til each addition is absorbed before adding the next. After final addition of stock is added, add chicken, mushrooms, spinach and cheese. Stir together to melt cheese and welt the spinach. Serve and enjoy!
Nutrition Facts : Calories 723.1, Fat 24.9, SaturatedFat 11.3, Cholesterol 105.3, Sodium 310, Carbohydrate 85.4, Fiber 3.9, Sugar 1.2, Protein 38.2
SPINACH AND MUSHROOM WHITE LASAGNA, NO-BOIL
This is a lower-fat, no-boil version of Julesong's Recipe #50213. After one bite, my 11 year old son said, "make this again, Mom." Many thanks to Julesong for this delicious combination of flavors.
Provided by mliss29
Categories < 4 Hours
Time 2h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Melt 1 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
- Add the onions and garlic, and sauté for 3 minutes.
- Add the drained, chopped spinach, salt, and pepper, stir well and sauté for an additional 5 minutes.
- Over medium heat melt 4 tablespoons butter in a saucepan; add the flour and cook, stirring constantly to keep it from browning.
- Gradually add the chicken or vegetable broth and milk; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
- As soon as sauce begins to boil, remove it from the heat and add thyme and basil.
- Combine the shredded cheeses together until well mixed.
- Pour 1/2 cup of the sauce into the bottom of a 9x13-inch baking pan.
- Lay 5 noodles in a single layer in the pan. (Four the long way and one broken-off one the short way.).
- Layer with 1/2 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/2 of the sauce.
- Repeat the process, ending with the sauce.
- Cover the pan tightly with foil and bake at 350F for 45 minutes, then remove foil and bake 15 minutes longer.
- Remove from oven and let sit a few minutes before serving.
Nutrition Facts : Calories 282.1, Fat 15.5, SaturatedFat 9.6, Cholesterol 52.5, Sodium 533.4, Carbohydrate 21.6, Fiber 2, Sugar 3.1, Protein 15.1
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