Spinach And Shiitake Mushroom Phyllo Turnovers Recipes

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SPINACH AND SHIITAKE MUSHROOM PHYLLO TURNOVERS



Spinach and Shiitake Mushroom Phyllo Turnovers image

Make and share this Spinach and Shiitake Mushroom Phyllo Turnovers recipe from Food.com.

Provided by dicentra

Categories     Greens

Time 32m

Yield 24 serving(s)

Number Of Ingredients 12

1 teaspoon olive oil
2 cups diced shiitake mushroom caps (about 8 ounces)
1 cup chopped onion
3 garlic cloves, minced
1 (12 1/3 ounce) package reduced-fat firm tofu, drained
1 tablespoon yellow miso (soybean paste)
1 tablespoon lemon juice
1/8 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
3 (6 ounce) packages fresh Baby Spinach
frozen phyllo dough, thawed (1 pound)
cooking spray

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and garlic to pan; sauté 10 minutes or until tender. Remove from heat.
  • Place tofu in a large bowl. Add miso, juice, salt, and pepper; mash with a fork until combined. Add mushroom mixture to tofu mixture in bowl, and stir until combined.
  • Heat a large nonstick skillet over medium heat. Add 1 bag spinach to pan; cook until wilted (about 7 minutes), stirring frequently. Drain.
  • Repeat procedure with remaining 2 bags spinach. Add spinach to the tofu mixture in bowl; stir until well combined. Cool.
  • Preheat oven to 400°.
  • Place 3 phyllo sheets on a large cutting board or work surface (cover the remaining dough to keep from drying); lightly coat phyllo with cooking spray.
  • Cut stack lengthwise into 4 (3 1/2-inch-wide) strips. Spoon about 1 rounded tablespoon spinach mixture onto one end of each strip.
  • Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.
  • Place triangles, seam sides down, on a baking sheet. Lightly coat tops with cooking spray. Repeat procedure with remaining phyllo sheets and filling.
  • Bake at 400° for 12 minutes or until golden.

Nutrition Facts : Calories 17.4, Fat 0.3, SaturatedFat 0.1, Sodium 39.4, Carbohydrate 3.4, Fiber 0.8, Sugar 0.9, Protein 0.9

SPINACH AND MUSHROOM QUICHE WITH SHIITAKE MUSHROOMS



Spinach and Mushroom Quiche with Shiitake Mushrooms image

After trying multiple spinach recipes throughout the years, this one is my conglomeration with personal taste additions. Savory and delicious using primarily fresh ingredients. A new family favorite. Shiitake mushrooms can be substituted for other varieties. Broccoli can be omitted per personal taste.

Provided by EATMORCHIKIN

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 14

1 prepared 9-inch single pie crust
¼ cup butter
1 bunch green onions, chopped
3 cloves garlic, chopped
1 slice turkey bacon, cut into 1/2-inch pieces
1 (9 ounce) bag fresh spinach
1 (3.5 ounce) package shiitake mushrooms, sliced
½ cup chopped broccoli florets
¼ cup shredded sharp Cheddar cheese
4 eggs, beaten
¾ cup milk
½ teaspoon sea salt
½ teaspoon black pepper
½ cup shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Fit pie crust into a 9-inch pie dish.
  • Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until green onions are softened, about 5 minutes. Cook and stir turkey bacon in the green onion mixture until fragrant.
  • Stir spinach, shiitake mushrooms, and broccoli into green onion mixture; cook and stir vegetables until softened, 5 to 7 minutes. Mix in 1/4 cup Cheddar cheese.
  • Spoon vegetable mixture into the pie crust.
  • Beat eggs, milk, sea salt, and black pepper together in a bowl; pour egg mixture gently over vegetable filling, slightly stirring eggs into the filling to combine.
  • Bake in the preheated oven for 15 minutes; sprinkle 1/2 cup Cheddar cheese over the top of the quiche and bake 10 additional minutes. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into the quiche comes out clean, about 10 more minutes.
  • Allow quiche to cool for 5 minutes before serving.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 21.9 g, Cholesterol 164 mg, Fat 27.2 g, Fiber 3.5 g, Protein 13.7 g, SaturatedFat 12.1 g, Sodium 574.5 mg, Sugar 3.2 g

MUSHROOM STRUDEL



Mushroom Strudel image

I make it sort of fat and bulky when it's just for us; long and skinny and somewhat elegant when I'm serving it at a party. Servings are calculated based on appetizer portions.

Provided by Chef Kate

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

1/2 lb shiitake mushroom, cleaned and sliced (woody stems removed)
1 lb cremini mushroom, cleaned and sliced
3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced (or more)
salt and pepper
1/2 cup white wine
1/2 teaspoon fresh thyme
1/4 cup fresh basil leaf, torn, packed
1/2 cup baby spinach leaves, packed
1/2 teaspoon fresh grated fresh lemon rind
1/2 lb asiago cheese or 1/2 lb goat cheese, crumbled
3/4 cup fine breadcrumbs
4 sheets phyllo dough
3 tablespoons melted sweet butter

Steps:

  • In a large skillet, over medium heat, combine oil, mushrooms, onion and garlic.
  • Season with salt and pepper.
  • Stir frequently, until mushrooms have released their liquid and most of that liquid is evaporated.
  • Add the wine, the thyme, the basil, the spinach and the lemon rind.
  • Saute until the liquid is evaporated.
  • Transfer to a bowl and allow to cool.
  • Stir in cheese, 4 tablespoons of the breadcrumbs.
  • Preheat oven to 350°F.
  • Line a cookie sheet with buttered parchment paper.
  • Lay out one sheet of phyllo, brush with melted butter, top with another sheet of phyllo and brush again with butter.
  • Repeat (using in total four sheet of dough).
  • Sprinkle breadcrumbs over the phyllo dough.
  • Lay out mushroom mixture over one end of Phyllo dough.
  • Carefully roll into a strudel, tucking in the ends.
  • Brush the strudel with butter.
  • Bake until golden and crisp--about 30 minutes.

MUSHROOM TURNOVERS



Mushroom Turnovers image

"I love these tasty little turnovers hot or cold," writes Joanne Migliozzi-Beers from Mesquite, Nevada. "They're great for parties or for serving at home. I'm recently 'transplanted' from Pennsylvania - the nation's top mushroom producer. A friend gave me this recipe while I was living there."

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 3-1/2 dozen.

Number Of Ingredients 13

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/2 cups all-purpose flour
FILLING:
1/2 pound fresh mushrooms, finely chopped
1 medium onion, finely chopped
2 tablespoons butter
1/4 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1 large egg
2 teaspoons water

Steps:

  • In a small bowl, beat cream cheese and butter until smooth. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour. , Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in the sour cream, flour, salt and thyme. Remove from the heat; set aside., Roll dough into 1-in. balls; place on ungreased baking sheets. Flatten into 3-in. circles. In a small bowl, beat the egg and water; brush over pastry. , Place about 1 teaspoon mushroom filling in the center of each circle. Fold pastry over and seal edges. Brush tops with remaining egg mixture. Bake at 450° for 10-12 minutes or until golden brown.

Nutrition Facts : Calories 203 calories, Fat 15g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 307mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

SPINACH PHYLLO TRIANGLES



Spinach Phyllo Triangles image

These crispy pockets of spinach and feta cheese with a hint of oregano look like a lot of work, but after assembling a few, you zip through them.-Mrs. Jody McIntyre, Burns Lake, British Columbia

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 7

1/2 cup chopped onion
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon dried oregano
1-1/2 cups (6 ounces) crumbled feta cheese
12 sheets phyllo dough (14 inches x 9 inches)
Butter-flavored cooking spray

Steps:

  • In a nonstick skillet coated with cooking spray, cook onion until, tender. Add garlic; cook 1 minute longer. Stir in spinach and oregano; cook over medium-low heat just until spinach is warmed. Drain. Remove from the heat; stir in feta cheese and set aside. , Spray one sheet of phyllo dough with butter-flavored cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Fold dough in half lengthwise; spray with butter-flavored cooking spray. Cut dough in half lengthwise, forming two strips. , Place 1 tablespoon of spinach mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Continue folding, like a flag, until you come to the end of each strip. Spray with butter-flavored cooking spray, making sure all edges are sprayed and sealed. Repeat with remaining phyllo and filling., Place triangles on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm.,

Nutrition Facts : Calories 74 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 199mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SPINACH, MUSHROOM, AND FETA PIE



Spinach, Mushroom, and Feta Pie image

This phyllo pie is absolutely beautiful! I serve it often for brunch. It's a version of the Greek spanakopita, but with mushrooms and a more complex flavor. You can make this recipe into filled triangles for appetizers or small individual 4-inch tortes for a showy presentation. The bread crumbs between the layers of phyllo add a wonderful crunch.

Yield makes one 8-inch torte; serves 8 as a main course

Number Of Ingredients 20

2 tablespoons olive oil
1 bunch green onions, coarsely chopped, including some green parts
1 (10-ounce) package frozen spinach, thawed and drained
1/4 cup dry white wine
1 tablespoon capers, rinsed and drained
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground white pepper, plus more for seasoning
1 1/2 teaspoons minced fresh dill
6 ounces domestic feta, crumbled (rinsed if in brine)
8 ounces oyster mushrooms, torn into bite-sized pieces
8 ounces shiitake mushrooms, stemmed and chopped
1/4 cup olive oil
1/2 cup (1 stick) unsalted butter
1 cup toasted bread crumbs
1 tablespoon minced fresh dill leaves
1 teaspoon dried thyme
1/2 teaspoon sweet pimentón (Spanish smoked paprika)
Grated zest of 1 lemon
1 teaspoon salt
12 sheets frozen phyllo pastry, thawed in refrigerator

Steps:

  • Prepare a medium heat fire (375°F) in a wood-fired oven or cooker. Brush an 8-inch springform pan with olive oil.
  • To make the filling, heat the olive oil in a sauté pan over medium heat and sauté the onions for 5 minutes. Add the spinach and sauté for another 5 minutes. Add the white wine and cook until the liquid is mostly evaporated. Add the capers, salt, and white pepper. Remove from the heat, stir in the dill, and let cool. Stir in the feta.
  • Sauté or oven-roast the mushrooms separately in 2 tablespoons of olive oil with a little salt until almost dry. Remove from the heat. Season with white pepper and more salt if needed. Set aside in separate bowls.
  • Melt the butter in a small saucepan over medium heat and stir in the remaining olive oil. Set aside and keep warm.
  • Combine the bread crumbs, dill, thyme, pimentón, zest, and salt in bowl. Set aside.
  • Lay the phyllo on a work space and cover with a kitchen towel, then damp paper towels.
  • On a cutting board, lay one pastry sheet lengthwise and, starting in the center, brush to the edges with the butter mixture. Generously sprinkle with the breadcrumb mixture. Cover with another sheet and brush with the butter mixture as before. Generously sprinkle with more of the bread-crumb mixture. Cover with a third sheet and brush again. Cut about 2 inches off one short side. Gently place the stacked sheets in the springform pan, pressing down to the bottom and draping the excess over the edges of the pan. Fill with the shiitake mushrooms.
  • Repeat the phyllo layering process with three more sheets of pastry, the butter mixture, and the bread crumbs. Cut about 2 inches off one short side. Gently place these sheets in the springform pan, pressing down over the mushrooms and draping the excess over the edges of the pan. Fill with half of the spinach-onion mixture.
  • Repeat the phyllo layering process and trimming again. Layer in the pan as before, and fill with the oyster mushrooms.
  • Repeat the phyllo layering process, trimming, and layering in the pan. Fill with the remaining spinach-onion mixture. Cover with the bread-crumb mixture. Fold all the excess draped phyllo into the center to cover the spinach-onion mixture and create the top crust.
  • Generously brush with the butter mixture and bake in the oven for 25 to 30 minutes, or until the top is golden and the crust is crisp. Remove from the oven and let cool for 15 minutes before removing from the springform pan. Cut into wedges and serve warm.

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