Copycat Mellow Mushroom Spinach Dip Recipes

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MUSHROOM AND SPINACH DIP



Mushroom and Spinach Dip image

Amazing as a dip, but also fantastic as a filling for turnovers using puff pastry. The key to a really intense mushroomy flavour is using a food processor to mince the mushrooms. I discovered that when I was too lazy to mince them by hand, although I don't understand the science behind it, lol. Excellent served either hot or cold.

Provided by rusticgirl

Categories     Spinach

Time 30m

Yield 4 cups

Number Of Ingredients 6

2 tablespoons butter
1 cup onion, minced fine
1 tablespoon garlic powder
1 1/2 lbs mushrooms
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) package cream cheese

Steps:

  • In a large skillet or heavy bottomed pan saute the onions and butter on high heat for 2 minutes.
  • Add the garlic powder and mushrooms and cook for five minutes, stirring frequently.
  • Add the spinach, and continue cooking for about 10 minutes. Stir frequently. The mixture won't get 'dry', but you don't want it to be really wet.
  • Add the cream cheese. Mix well until it all dissolves.
  • Taste the mixture and add salt and pepper, if desired.

Nutrition Facts : Calories 332.1, Fat 26.7, SaturatedFat 16.4, Cholesterol 77.6, Sodium 271.6, Carbohydrate 15.8, Fiber 4.7, Sugar 5.8, Protein 13.1

HOT CREAMY MUSHROOM AND SPINACH DIP



Hot Creamy Mushroom and Spinach Dip image

The words "hot dip" seem to really get people's attention. This super savory one is chockablock with mushrooms and spinach.

Provided by Katie Workman

Categories     Appetizer

Time 40m

Number Of Ingredients 7

2 tablespoons unsalted butter
1 pound mushrooms (any kind, wiped and chopped)
½ cup finely chopped onion
3 cups roughly chopped fresh spinach leaves
Kosher salt and freshly ground pepper (to taste)
4 ounces fresh goat cheese (crumbled)
1 cup sour cream

Steps:

  • Preheat the oven to 350°F.
  • Heat the butter in a skillet over medium-high heat. Stir in the mushrooms and onions, and sauté until the mushrooms have softened and browned and the onion is translucent, and any liquid that has been released is evaporated, about 7 minutes. Stir in the spinach, season with salt and pepper and continue cooking until the spinach has wilted, about 3 minutes. Stir in the goat cheese until it is melted and blended evenly into the vegetables. Stir in the sour cream, then spread the mixture into a shallow 3 or 4 cup baking dish.
  • Bake until the dip is bubbling and hot, 15 to 20 minutes.

Nutrition Facts : Calories 110 kcal, Carbohydrate 3 g, Protein 4 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 70 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SPINACH AND ARTICHOKE DIP



Spinach and Artichoke Dip image

This spinach dip is a huge hit at parties! It has become one of our favorite appetizers to serve guests when we entertain. Prepare ahead, but serve warm from the oven with fresh bread, crackers, chips, pita, etc.

Provided by Simmi G

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 25m

Yield 6

Number Of Ingredients 5

1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup mayonnaise
1 cup grated Parmesan cheese
2 ½ cups shredded Monterey Jack cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
  • In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
  • Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.

Nutrition Facts : Calories 559.4 calories, Carbohydrate 11.1 g, Cholesterol 70.5 mg, Fat 48.4 g, Fiber 3.7 g, Protein 22.3 g, SaturatedFat 16.2 g, Sodium 1147.2 mg, Sugar 1.1 g

MELLOW MUSHROOM "MAGICAL MYSTERY TOUR" PIZZA (COPYCAT)



Mellow Mushroom

This is hands down my favorite pizza on the planet. Mellow Mushroom is this awesome restaurant we have here on the east coast and this pizza will definatly blow your socks off!! Its amazing. For the Crust I used "The Easiest, Bestest Focaccia Bread Ever!!" recipe which is Recipe #27968. Trust me you will LOVE this pizza!!

Provided by Turtle Mama

Categories     < 4 Hours

Time 1h30m

Yield 1 pizza, 6-8 serving(s)

Number Of Ingredients 7

focaccia bread, crust (The Easiest, Bestest Focaccia Bread Ever!!)
1 (10 ounce) jar pesto sauce (I use classico brand)
1/2 cup feta cheese (crumbled)
1 cup mozzarella cheese (grated)
8 ounces baby portabella mushrooms (sliced)
1 1/2 cups Baby Spinach
1 jalapeno (sliced) (optional)

Steps:

  • Prepare the Focaccia recipe as instructed (Recipe #27968).
  • Slice the mushrooms.
  • Crumble the Feta.
  • Shred the Mozzarella Cheese.
  • Slice the Jalapeno.
  • Have the Spinach ready and cleaned.
  • After the dough is prepared, roll it out and place in on a pizza pan.
  • Spread the pesto (I use about half a small jar per pizza).
  • Top the pizza with mushrooms first then with the Spinach, Mozarelle, Jalapenos and then Feta.
  • Place in the oven at about 400'F for about 20-30 Minutes. and Enjoy.
  • **(optional--chop 2 cloves of garlic and mix with melted butter then brush on the crust of the pizza when it comes out of the oven and then sprinkle the crust with parmasan cheese).

Nutrition Facts : Calories 99, Fat 7, SaturatedFat 4.3, Cholesterol 25.9, Sodium 265.9, Carbohydrate 2.7, Fiber 0.7, Sugar 1.7, Protein 6.9

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