Roasted Mushrooms And Spinach Recipes

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SMOTHERED CHICKEN WITH SPINACH, POTATOES, AND MUSHROOMS



Smothered Chicken with Spinach, Potatoes, and Mushrooms image

If you are looking for a creamy, cheesy, flavorful recipe - this is it! Comfort food is always welcomed in every home. I think most of you will love this dish!

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 8

Number Of Ingredients 19

½ cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon poultry seasoning
salt and ground black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into thick strips
1 tablespoon olive oil, or as needed
6 small red potatoes, quartered
1 tablespoon butter, or more as needed
1 (8 ounce) package sliced fresh mushrooms
3 green onions, diced
3 cloves garlic, diced
1 (10.75 ounce) can condensed cream of chicken soup
1 cup low-sodium chicken broth
½ cup sherry wine
1 (8 ounce) package fresh spinach
1 (8 ounce) package shredded mozzarella cheese
½ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
  • Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
  • Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
  • Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
  • Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 37.3 g, Cholesterol 94.3 mg, Fat 14.6 g, Fiber 4 g, Protein 39.1 g, SaturatedFat 6.4 g, Sodium 723 mg, Sugar 3.4 g

MUSHROOMS AND SPINACH ITALIAN STYLE



Mushrooms and Spinach Italian Style image

This recipe is a typical recipe of Southern Italy, specifically Apulia. Spinach and mushrooms are sauteed with onion, garlic, balsamic vinegar, and white wine.

Provided by Salvatore

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 4

Number Of Ingredients 9

4 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
14 ounces fresh mushrooms, sliced
10 ounces clean fresh spinach, roughly chopped
2 tablespoons balsamic vinegar
½ cup white wine
salt and freshly ground black pepper to taste
chopped fresh parsley, for garnish

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.

Nutrition Facts : Calories 199.2 calories, Carbohydrate 10.3 g, Fat 14.2 g, Fiber 3.1 g, Protein 5.6 g, SaturatedFat 2 g, Sodium 68.8 mg, Sugar 4.1 g

SAUTEED SPINACH AND MUSHROOMS



Sauteed Spinach and Mushrooms image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
2 cups sliced cremini mushrooms
Kosher salt and freshly ground black pepper
10 ounces baby spinach
1 to 2 tablespoons balsamic vinegar

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.

SHEET-PAN ROASTED MUSHROOMS AND SPINACH



Sheet-Pan Roasted Mushrooms and Spinach image

If you love to cook but don't always feel like cooking, this minimalist recipe is the recipe for you. Great with just about any protein - salmon, steak, chicken or even eggs, wrapped into an omelet - it comes together in under a half-hour, and develops loads of character from its time spent in the oven. While this versatile vegan side pairs well with protein, it's also great over rice or noodles.

Provided by Millie Peartree

Categories     weekday, vegetables, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 pound cremini mushrooms (or any combination of mushrooms you like), trimmed and sliced
3 small shallots, peeled and sliced
4 garlic cloves, peeled and chopped
2 tablespoons olive oil, plus more as needed
Kosher salt and black pepper
2 (5-ounce) containers baby spinach

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, shallots, garlic and 2 tablespoons olive oil. Season with salt and pepper and spread in an even layer. Roast until golden brown, about 15 to 20 minutes.
  • Add spinach to the sheet pan, toss with mushrooms, and roast until wilted, about 5 minutes, turning once after 2 or 3 minutes and drizzling with a bit of olive oil if the mixture seems dry. Taste, and adjust seasoning. Serve hot or at room temperature.

ROASTED MUSHROOMS AND SPINACH



Roasted Mushrooms and Spinach image

These vegetables, roasted with garlic, are a scintillating side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 7

1/2 pound quartered cremini mushrooms
4 cloves garlic
2 tablespoons olive oil, divided
1 bunch spinach, trimmed and torn
2 teaspoons grated lemon zest
Salt and pepper
1/4 cup chopped fresh parsley

Steps:

  • Preheat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, garlic, and 1 tablespoon olive oil. Roast until golden, about 20 minutes. Remove garlic and roughly chop. Toss together spinach, lemon zest, and 1 tablespoon olive oil and season with salt and pepper. Add to sheet, toss with mushrooms, and roast until wilted, about 2 minutes. Season with salt and pepper. Toss with garlic and parsley to serve.

Nutrition Facts : Calories 96 g, Fat 7 g, Fiber 2 g, Protein 4 g, SaturatedFat 1 g

ROASTED MUSHROOMS, PARSNIP, POTATOES AND SPINACH CASSEROLE



Roasted Mushrooms, Parsnip, Potatoes and Spinach Casserole image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 20

Parsnips, Potatoes and Spinach Casserole
4 large starchy potatoes, peeled and cut into chunks
4 medium parsnips, peeled and chopped into chunks
Salt
1 small peeled onion
1 box frozen chopped organic spinach, defrosted and squeezed dry
2 tablespoons butter
About 1/2 cup milk
1/2 cup heavy cream
Freshly ground black pepper
Freshly grated nutmeg
2 eggs, beaten
1 cup grated Gruyere or Parmesan
Paprika
Roasted Mushrooms
2 1/2 pounds mixed mushrooms - when you bring them home, wipe them, stem them and slice them, portobellos should be gilled and sliced, buttons may be halved, shiitakes, oysters or other wild mushrooms may be coarsely chopped
8 to 10 cloves garlic, crushed
Several sprigs fresh thyme
1/2 cup extra-virgin olive oil
1 lemon

Steps:

  • Put the potatoes and parsnips in large pot and cover with water. Bring the water to a boil, over medium heat. Salt the water and cook the vegetable until tender, 12 to 15 minutes. Drain and return them to the hot pot. Grate in 3 to 4 tablespoons of onion, then add the spinach, butter, half of the milk and all of the cream. Season with salt, pepper and a little freshly grated nutmeg, to taste. Mash the mixture together and taste to adjust seasonings. Add the extra splash of milk if the potatoes are too tight. Cool to room temperature, then stir in the eggs and transfer the mixture to a casserole. Cover with cheese and sprinkle with paprika. Cool and chill for a make-ahead meal.
  • Preheat the oven to 400 degrees F.
  • Put the casserole on a baking sheet and put it in the lower third of the oven. Bake until hot and golden, about 35 to 40 minutes.
  • In a medium baking dish toss the mushrooms with the garlic, thyme and olive oil. Roast until dark and tender, about 30 minutes. Stir in the lemon juice and season with salt and pepper, to taste.
  • Serve the mushrooms alongside the casserole.

SEARED STEAK WITH ROASTED MUSHROOMS AND SPINACH SALAD



Seared Steak with Roasted Mushrooms and Spinach Salad image

Flank steak is affordable and takes nicely to a quick spice rub. Mushrooms roasted with garlic and a basic green salad are super-easy sides.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 10

2 pounds white mushrooms, trimmed and quartered
4 garlic cloves, thinly sliced
5 tablespoons olive oil
Coarse salt and ground pepper
1 tablespoon paprika
1 teaspoon dried oregano
1/2 teaspoon red-pepper flakes
2 flank steaks (1 1/2 pounds each)
2 tablespoons balsamic vinegar
10 ounces baby spinach

Steps:

  • Preheat oven to 475 degrees, with racks in upper and lower thirds. Divide mushrooms, garlic, and 1 tablespoon oil between two large rimmed baking sheets; season with salt and pepper, and toss. Roast, tossing occasionally, until mushrooms are tender and browned, 15 to 20 minutes. Refrigerate 2 cups for Steak Tostadas with Cilantro Sour Cream, up to 2 days. Set aside remaining mushrooms.
  • In a small bowl, combine paprika, oregano, red-pepper flakes, and 2 teaspoons salt. Rub steaks with 1 tablespoon oil, then spice mixture.
  • In a large skillet, heat 1 tablespoon oil over medium-high. Sear steaks in two batches, 5 to 7 minutes per side for medium-rare (lower heat if skillet gets too dark). Transfer steaks to a plate; refrigerate one steak for Tostadas, up to 2 days. Tent remaining steak with aluminum foil to keep warm.
  • In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. Add spinach; toss to combine. Thinly slice steak against the grain; serve with mushrooms and spinach salad.

Nutrition Facts : Calories 449 g, Fat 26 g, Fiber 3 g, Protein 40 g

ROASTED PORTABELLA MUSHROOMS AND SPINACH SALAD



Roasted Portabella Mushrooms and Spinach Salad image

Thsi is the ultimate fuss-free dish; mushrooms and tomatoes can be roasted ahead of time and then quickly reheated to top the salad. Serve individually or on a platter. For perfect Parmesan curls, use a vegetable peeler!!

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup extra virgin olive oil, divided
1/4 cup balsamic vinegar (I prefer Aged Balsamic Vinegar of Modena)
1 teaspoon fresh thyme, chopped
4 portabella mushroom caps, brushed clean, stems removed
1 cup grape tomatoes, halved
4 cups Baby Spinach, Organic
1/2 cup parmesan cheese, shaved
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a bowl, whisk together 3 tablespoons olive oil with the vinegar and thyme. Turn the mushrooms in the marinade to coat, cover and set aside (this can be done a few hours ahead.).
  • Preheat oven to 400°F Place the mushrooms on one side of parchemnt paper-lined baking sheet. Toss tomatoes in the remaining marinade and pour onto the other end of the baking sheet. Roast in center of oven for 12 minutes. Let cool slightly before slicing mushrooms in half. Reserve the juices from the baking sheet.
  • In a mixing bowl, toss the spinach and parmesan with the remaining olive oil and salt and pepper. Spread spinach mixture on a serving platter and top with roasted mushrooms and tomatoes. Just before serving, drizzle reserved juices overtop,.

Nutrition Facts : Calories 109.8, Fat 8.8, SaturatedFat 2, Cholesterol 5.5, Sodium 150.4, Carbohydrate 4.5, Fiber 1.1, Sugar 2.9, Protein 3.9

ROAST MUSHROOM GNOCCHI



Roast mushroom gnocchi image

For an easy midweek dinner, mix mushrooms with blue cheese, gnocchi and spinach. A no-fuss meal and it's nutritious, too, counting as two of your 5-a-day

Provided by Miriam Nice

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 5

250g mushrooms
500g fresh gnocchi
3 tbsp olive oil, plus extra for drizzling
160g bag spinach
100g blue cheese

Steps:

  • Heat oven to 220C/200C fan/gas 7. Slice the mushrooms and put in a roasting tin with the gnocchi, then drizzle over 3 tbsp olive oil. Roast for 25-30 mins or until the gnocchi are golden, stirring occasionally to stop them sticking.
  • Once the gnocchi are ready, stir half the spinach into the tin to wilt it, then crumble the blue cheese over the top. Put it back in the oven just to melt the cheese, then serve with the remaining spinach, drizzled with a little olive oil.

Nutrition Facts : Calories 469 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium

ROASTED TOFU WITH MUSHROOMS, SOY & GINGER ON BABY SPINACH



Roasted Tofu With Mushrooms, Soy & Ginger on Baby Spinach image

A healthy, vegetarian Bon Appetit recipe, originally from the book "The Skinny: How to Fit into Your Little Black Dress Forever" by Melissa Clark and Robin Aronson. The combination of mushrooms and soy sauce lends the tofu a hearty flavour.

Provided by blucoat

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

6 tablespoons soy sauce
6 tablespoons rice wine vinegar
2 -3 tablespoons extra virgin olive oil
1 1/2 tablespoons honey or 2 1/2 tablespoons honey
2 1/2 tablespoons ginger, minced
2 garlic cloves, minced
3/4 lb shiitake mushrooms or 3/4 lb button mushroom, wiped clean and stems removed
1 lb firm tofu, rinsed, patted dry, and sliced 1/2 inch thick
1 quart baby spinach leaves

Steps:

  • Preheat the oven to 375°F.
  • In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.
  • Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
  • Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.
  • Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.

Nutrition Facts : Calories 229.2, Fat 12.2, SaturatedFat 2, Sodium 1558.3, Carbohydrate 19.8, Fiber 4.6, Sugar 9.9, Protein 15.4

ROASTED CORN, WILD MUSHROOM AND SPINACH RISOTTO



Roasted Corn, Wild Mushroom and Spinach Risotto image

Categories     Food Processor     Mushroom     Rice     Side     Roast     Sauté     Parmesan     Corn     Spinach     White Wine     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

4 ears corn, husked
4 tablespoons olive oil
2 cups (about 8 ounces) assorted wild mushrooms (such as chanterelle, oyster, and stemmed shiitake), thinly sliced
2 tablespoons chopped fresh thyme or 2 teaspoons dried
5 3/4 cups (about) chicken stock or canned low-salt broth
1 1/4 cups finely chopped onion
1 1/2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
2 cups stemmed baby spinach
2 tablespoons freshly grated Parmesan cheese
1 tablespoon unsalted butter
2 tablespoons chopped chives or green onion
Additional freshly grated Parmesan cheese

Steps:

  • Preheat oven to 400°F. Place corn on baking sheet. Brush with 1 tablespoon olive oil. Roast corn until tender and brown in spots, turning occasionally, about 40 minutes. Remove corn from oven. Toss mushrooms with chopped thyme and 1 tablespoon oil on large baking sheet. Sprinkle with salt and pepper. Roast mushrooms until tender and beginning to turn golden, stirring once, about 15 minutes.
  • Cut corn kernels off cobs. Reserve 1/2 cup corn in small bowl. Combine remaining corn and 1/2 cup chicken stock in processor. Blend until almost smooth. Set corn puree aside.
  • Bring 5 1/4 cups chicken stock to simmer in large pot. Reduce heat to low; keep stock hot.
  • Heat remaining 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté 2 minutes. Add rice; stir 3 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add 1 cup hot stock. Simmer until liquid is absorbed, stirring often. Continue adding stock 1/2 cup at a time until rice is tender but still slightly firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 25 minutes.
  • Mix corn puree, reserved corn kernerls, half of mushrooms, spinach, 2 tablespoons Parmesan cheese and butter into risotto. Stir in 1/2 cup chicken stock to moisten if necessary. Season to taste with salt and pepper. Remove from heat. Spoon risotto into soup bowls. Top with remaining mushrooms. Sprinkle with chives. Serve, passing additional Parmesan cheese separately.

SHEET-PAN GNOCCHI WITH MUSHROOMS AND SPINACH



Sheet-Pan Gnocchi With Mushrooms and Spinach image

This sheet-pan dinner is inspired by classic steakhouse sides: roasted mushrooms, creamy horseradish-mustard sauce, wilted spinach and roasted potatoes. Well, kind of. Instead of whole potatoes, this recipe uses store-bought gnocchi, a superspeedy stand-in that takes on the fun combination of browned and chewy when roasted. This dish is hearty enough to be a full meal, though it'd also make a great side to braised beans, roast chicken, a seared pork chop and, of course, steak. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     weeknight, pastas, vegetables, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 pound mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch pieces, if large)
1 (12- to 18-ounce) package shelf-stable or refrigerated potato gnocchi
6 tablespoons extra-virgin olive oil, plus more as needed
4 scallions, cut into 1-inch lengths
1 large shallot, thinly sliced
Kosher salt and black pepper
5 ounces baby spinach (about 5 packed cups)
2 tablespoons Dijon mustard
2 tablespoons prepared horseradish
1 teaspoon honey
1 tablespoon unsalted butter

Steps:

  • Heat the oven to 425 degrees. On a sheet pan, toss together the mushrooms, gnocchi, 5 tablespoons olive oil, scallions and shallot. Season with salt and pepper, shake into an even layer, and roast without stirring until the gnocchi and mushrooms are golden and crisp, 20 to 25 minutes. Add the spinach and remaining tablespoon of oil, season with salt and pepper, and stir to combine. Spread in an even layer, then return to the oven to roast until the spinach is tender, another 5 to 7 minutes.
  • Meanwhile, in a small bowl, stir together the mustard, horseradish and honey until combined. Season with salt and pepper.
  • Add the butter and half the sauce to the sheet pan, and stir until melted and glazy. Eat with the remaining sauce on the side.

MUSHROOM AND SPINACH STUFFED CHICKEN BREAST



Mushroom and Spinach Stuffed Chicken Breast image

Spinach Stuffed Chicken with mushrooms, feta and onion is a healthy chicken recipe and will keep your love for chicken alive.

Provided by Julia

Categories     Main Dishes

Time 45m

Number Of Ingredients 13

1 Tbsp avocado oil
4 large boneless skinless chicken breasts
1 tsp Sea salt
1/2 tsp Paprika
1/2 tsp Garlic Powder
¼ tsp black pepper
1 Tbsp avocado oil
1 medium-sized onion, finely chopped
16 ounces mushrooms, chopped
3 cloves garlic, minced
5 ounces baby spinach
6 ounces feta cheese
¼ tsp sea salt, to taste

Steps:

  • Add 1 tablespoon of avocado oil to a large non-stick skillet and heat to medium-high. Add the onion and stir well. Saute until the onion is very fragrant and begins to soften, about 3 to 5 minutes.
  • Add the chopped mushrooms and stir well. Cover the skillet with a lid and allow the onion and mushrooms to cook until the mushrooms begin to leach liquid, about 5 minutes.
  • Remove the lid and stir in the garlic and spinach. Cook, stirring constantly until the spinach has wilted. Stir in the feta cheese until combined.
  • Preheat the oven to 375 degrees F.
  • Place the chicken breasts on a cutting board and use a sharp knife to carefully cut a slit (or "pocket") into each breast.
  • Transfer the chicken breasts to an oiled or sprayed large casserole dish.
  • Drizzle each chicken breast with avocado oil, then sprinkle liberally with sea salt, paprika, garlic powder, and black pepper. Drizzle the chicken breasts again with a small amount of avocado oil and use your hands to spread around the oil and seasonings over the breasts.
  • Scoop the stuffing into each chicken breast, filling them up to your heart's desire.
  • If you have them, use toothpicks to secure the filling into the chicken breasts (no worries if you don't have them).
  • Bake for 30 to 35 minutes, or until the chicken breasts are completely cooked through.
  • Serve with your choice of sides and enjoy!

Nutrition Facts : Calories 399 calories, Carbohydrate 10 grams carbohydrates, Fat 15 grams fat, Fiber 3 grams fiber, Protein 61 grams protein, ServingSize 1 of 4, Sugar 3 grams sugar

ROASTED MUSHROOMS STUFFED WITH FETA, SPINACH, AND BACON



Roasted Mushrooms Stuffed with Feta, Spinach, and Bacon image

Categories     Mushroom     Onion     Appetizer     Bake     Low Carb     Cream Cheese     Feta     Bacon     Spinach     Fall     Bon Appétit     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 48

Number Of Ingredients 7

8 ounces bacon slices
1 cup chopped onion
1 10-ounce package chopped frozen spinach, thawed, squeezed dry
4 ounces feta cheese, crumbled (about 3/4 cup)
4 ounces cream cheese, room temperature
1/4 teaspoon dried crushed red pepper
2 3/4 pounds button mushrooms (about 48; each about 1 1/2 inches in diameter), stemmed

Steps:

  • Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).
  • Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.
  • Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.

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ROASTED MUSHROOM AND SPINACH GNOCCHI - EFFICIENT DELICIOUS
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  • Combine mushrooms, gnocchi, lemon slices, onion, garlic, oil, salt and pepper in your baking dish/tray and toss together until everything is well mixed and covered with oil and seasoning.
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Servings 4
Total Time 25 mins
  • Heat the olive oil in a sauté pan over medium heat. Add the grape tomatoes along with crushed red pepper flakes and cook, stirring occasionally, for 1-2 minutes. Add the washed spinach along with the balsamic vinegar and garlic then season with sea salt and freshly cracked pepper, to taste. Cook, stirring constantly, for 1 minute. Remove from the heat.
  • Remove the gills from the inside of the mushrooms with a spoon then rub a bit of olive oil on the inside and outside of each portobello. Season with sea salt and freshly cracked pepper, to taste. Spoon the spinach mixture evenly into each mushroom cap. Sprinkle each top with panko crumbs and a bit of Parmesan cheese.
  • Place into the oven and roast for 15-20 minutes. Remove from the oven and let them cool for a few minutes. Place onto a serving plate then sprinkle with a bit of fresh parsley on top. Serve immediately. Enjoy.


ROASTED MUSHROOM STEAK SOUP WITH BABY SPINACH AND KALE
2020-01-25 Stir in. Add the heavy cream and bring to a simmer. Stir. Add the beef stock, the mushroom broth, seasonings, and seared beef to the pot and bring to a simmer. Keep the soup at a …
From allourway.com
5/5 (10)
Total Time 1 hr 20 mins
Cuisine American
Calories 306 per serving
  • In a measuring cup place the dry porcini mushrooms and cover them with 1 cup of boiling water. Put another cup inside the first one to keep the mushrooms submerged in the liquid.
  • In a large bowl add the flour salt and pepper and mix. Put the beef cubes in the flour and coat the meat.
  • Add the oil and butter to your Dutch oven or soup pot and heat to medium/high. When the oil is hot add the coated beef cubes in, searing the meat on all sides. When done remove the meat aside leaving all the oil and juices behind.
  • Add the onions and mushrooms plus another tablespoon of olive oil. Sprinkle with salt and cook over medium-high heat about 8 minutes or until the mushrooms and onions are soft and caramel in color.


ROASTED GARLIC PIZZA WITH MUSHROOMS AND SPINACH RECIPE BY ...
2012-03-03 Place dough on a lightly oiled cookie sheet and drizzle with about 1 tablespoon of olive oil. Spread roasted garlic evenly onto the dough. Then, spead the pizza sauce evenly over the dough. …
From thedailymeal.com
3.2/5 (5)
Estimated Reading Time 2 mins
Servings 1
  • Peel the outer layers of the garlic skin away from the garlic, leaving the cloves intact. Cut 1/4- to-1/2 inch off the top of the garlic head, exposing the tops of the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast in the oven for 45 minutes.
  • Remove garlic from oven and let stand until cool enough to handle, about 20 minutes. Once cooled, remove the skin from the cloves and mash into a paste.


PANKO-CRUSTED PACIFIC COD WITH SPINACH & MUSHROOMS
2018-10-18 A hearty dish to shake off any vestiges of winter, the earthy notes of roasted mushrooms complement the freshness of sautéed spinach beautifully. Then, stealing the show is a lightly breaded, buttery, flaky Pacific cod fillet, making for a nutritious, flavorful meal. Recipe by share member & food blogger, Sarah Hauser.
From sitkasalmonshares.com
Servings 4
Total Time 30 mins
Estimated Reading Time 2 mins


PASTA WITH ROASTED MUSHROOM AND SPINACH SAUCE RECIPE | DR ...
Spread the mushrooms out in an even layer on the baking tray, and roast for 20 minutes. 3 While the mushrooms are roasting, combine the onion and 1/2 cup of water in a pot or large sauce pan. Saute over a high heat for 5-6 minutes until the onion is soft. 4 Place the thawed spinach in a colander or mesh sieve over the sink.
From drmcdougall.com


SPINACH SALAD RECIPES : ROASTED MUSHROOMS WITH GARLIC ...
2021-10-21 Spinach Salad Recipes : Roasted Mushrooms with Garlic Butter Sauce Recipe â€" Eatwell101. Then cut into halves, or fourths, and sprinkle on the salad. A very quick and nutritious salad made with pomegranate seeds and feta cheese. I swear by this tip, when cutting red onion. 2 small oranges, juiced or 1 large orange, juiced. Add 3/4 cup strawberries, white wine vinegar, basil, olive oil ...
From pioneerwomanlife.blogspot.com


SHEET-PAN ROASTED MUSHROOMS AND SPINACH RECIPE - NYT ...
2021-03-10 Ingredients. 1 pound cremini mushrooms (or any combination of mushrooms you like), trimmed and sliced. 3 small shallots, peeled and sliced. 4 garlic cloves, peeled and chopped. 2 tablespoons olive oil, plus more as needed. Kosher salt and black pepper. 2 (5-ounce) containers baby spinach. View the full recipe at cooking.nytimes.com.
From mastercook.com


SPINACH MUSHROOM PANINI RECIPE - FOOD NEWS
Sauteed Spinach and Mushrooms Recipe. Ingredients: Mushrooms, Dijon mustard, whole-wheat bread, fresh spinach, roasted red bell peppers, onion, Gruyère, butter Calories: 406 Try this recipe: Panini With Sautéed Mushrooms and Gruyère. Arrange the spinach leaves evenly over the Sun-Dried Tomato Mayonnaise and top the spinach with the Marinated Mushrooms, artichokes, Roasted …
From foodnewsnews.com


ORZO MUSHROOM SPINACH RECIPES - ALL INFORMATION ABOUT ...
One-Pot Orzo with Mushrooms and Spinach Recipe | SideChef tip www.sidechef.com. Step 2. Add the Button Mushrooms (5.5 oz) and toss for 2-3 minutes. Step 3. Once the mushrooms have softened slightly and are starting to brown in color add the boiling Water (1 2/3 cups) and Orzo Pasta (6.5 oz) to the pan. Season it with Salt (1/2 tsp) , Nutritional Yeast (1 Tbsp) , and Vegetable Broth Powder (1 ...
From therecipes.info


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