SPINACH AND MUSHROOM FRITTATA
Looking for a vegetable with super health powers? Try spinach. It's packed with vitamins, minerals and antioxidants that protect you all your life.
Provided by Ben S.
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
- Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.
Nutrition Facts : Calories 163 calories, Carbohydrate 5.9 g, Cholesterol 144.6 mg, Fat 9.5 g, Fiber 1.8 g, Protein 14.6 g, SaturatedFat 4.7 g, Sodium 310.1 mg, Sugar 1.2 g
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.
CHEESE AND SPINACH-STUFFED MUSHROOMS
Start your Halloween party with these mysterious appetizers! Stuff mushrooms with spinach mixture and top with Progresso® bread crumbs.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Remove stems from mushroom caps; reserve caps. Discard stems. In large bowl, mix cream cheese, spinach, 1/2 cup of the Parmesan cheese, the salt and both peppers until well blended. Spoon into mushroom caps, mounding slightly. Place mushrooms in ungreased 17x12-inch half-sheet pan.
- In small bowl, mix remaining 1/2 cup Parmesan cheese, the bread crumbs and butter. Sprinkle bread crumb mixture over filled mushroom caps, pressing lightly.
- Bake 20 to 22 minutes or until thoroughly heated. Serve immediately.
Nutrition Facts : Calories 185, Carbohydrate 165 g, Fat 1, Fiber 4 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 300 mg
SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE
This hearty meatless breakfast casserole is a great way to use up stale bread. The cubes on top bake into a delicious crunchy crust that just might be the best part! The whole thing can be assembled the night before and popped into the oven in the morning.
Provided by Food Network Kitchen
Categories main-dish
Time 7h45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Grease a 9-by-13-inch (3-quart) casserole dish with oil.
- Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
- Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
- Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
- In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
- Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.
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
CHEESE AND SPINACH STUFFED MUSHROOMS
These cheese and spinach stuffed mushrooms are great if you serve them as a starter at a party. But you can also have them as a main dish, if you eat 4 instead of 2, for example. They're incredibly satisfying and tasty.
Provided by Andrei Gusty
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Squeeze out as much moisture as possible from the thawed spinach.
- Combine the spinach, spring onion, seven spice, salt, pepper, and cream cheese in a medium bowl.
- Preheat the oven to 350˚F/175˚C.
- Clean the mushroom caps with a damp paper towel. Stuff the mushrooms with the spinach and cream cheese mixture.
- Place the stuffed mushrooms to a baking dish. Top the mushrooms with feta and parmesan. Move to the oven and bake for 20 minutes.
Nutrition Facts : Calories 504 calories, Protein 37 grams, Fat 35 grams, Carbohydrate 14 grams
STUFFED MUSHROOMS
Hearty stuffed mushrooms filled with rich cream cheese, tender spinach, melty mozzarella and parmesan, and vibrant garlic then topped with crispy panko bread crumbs. An appetizer or party snack recipe that's sure to impress! They're easy to make and perfect for entertaining.
Provided by Jaclyn
Categories Appetizer
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven and prepare baking sheet: Preheat oven to 400 degrees. Optionally you can line a baking sheet with aluminum foil for easier clean up.
- Squeeze moisture from spinach: Place spinach on several layer of paper towels, spread it out a little then fold paper towels over and squeeze most of the excess moisture from spinach. Place in a medium mixing bowl.
- Mix cheeses and seasoning: Add in cream cheese, 1/2 cup parmesan cheese, mozzarella cheese, garlic and season with salt and pepper to taste. Stir mixture to blend.
- Oil mushrooms: Place mushroom caps on a baking sheet and spray top and bottom sides with non-stick cooking spray.
- Fill mushrooms: Scoop out a spoonful at a time and stuff into mushrooms. Set on baking sheet, filling upright.
- Prepare topping, add to mushrooms: In a small mixing bowl stir together panko, remaining 1/4 cup parmesan cheese and 1 1/2 tsp olive oil. Sprinkle over each mushroom.
- Bake: Bake in preheated oven until filling is hot, mushrooms have softened and topping is golden brown, about 20 - 24 minutes (if topping didn't brown enough you can broil just briefly). Serve warm.
Nutrition Facts : Calories 67 kcal, Carbohydrate 2 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 97 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
CREAMED SPINACH AND MUSHROOMS
When my family was snowed in one time, we had to make do with what we had on hand, so I was able to put this recipe together. I find that it is very versatile and takes only 10 minutes to make from start to finish.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small skillet, saute mushrooms in oil and butter until tender. Add spinach; cover and cook for 1 minute or until wilted., Stir in the cream cheese, salt and pepper. Serve immediately.
Nutrition Facts : Calories 266 calories, Fat 24g fat (9g saturated fat), Cholesterol 33mg cholesterol, Sodium 551mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.
SPINACH MUSHROOM CHICKEN
Sauteed mushrooms and spinach served on baked chicken and topped with Munster cheese--easy, tasty and healthy!
Provided by lizmadrigales
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Remove all fat from chicken and sprinkle with the seasoned salt. Place the chicken in a casserole dish and cover with foil. Bake the chicken in the oven for 1 hour.
- After 30 minutes, begin chopping the spinach, removing the stems. Saute the mushrooms in two Tablespoons of butter until softened and set aside. Saute the spinach with the remaining butter, until wilted.
- Mix the spinach with the mushrooms.
- Remove chicken from pan and place on each plate while still very warm.
- Top each piece of chicken with 1/2 of mushroom and spinach mixture plus 1 slice of cheese.
Nutrition Facts : Calories 414, Fat 27.6, SaturatedFat 16.8, Cholesterol 141.1, Sodium 392.8, Carbohydrate 4.6, Fiber 1.5, Sugar 2.3, Protein 37.9
SPINACH, MUSHROOM AND CHEESE CASSEROLE
Here's a tasty way to get your green vegetables in! I got this recipe from Woman's World magazine but I haven't tried it out yet so let me know what you think.
Provided by PsychoCasseroleStep
Categories Spinach
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Coat 9" deep-dish pie pan with cooking spray.
- Cut bread into 1/2" thick slices; cut slices into quarters.
- In skillet heat oil over medium heat.
- Add onion; cook until softened, 5 minutes.
- Increase heat to medium-high.
- Add mushrooms 1/2 tsp.
- thyme salt and pepper.
- Cook, stirring occasionally, until tender, 8 minutes.
- Stir in tomatoes and spinach; cook until heated through, 2-3 minutes.
- Arrange two-thirds of bread over bottom of pan; top with vegetable mixture.
- Tuck remaining bread pieces into vegetable mixture.
- Combine eggs milk, cheese and remaining thyme; pour over vegetables.
- Cover.
- Refrigerate at least 1 hour or overnight.
- Preheat oven to 350 degree; remove cover.
- Bake until cooked through and golden, about 1 hour.
Nutrition Facts : Calories 406.6, Fat 18.9, SaturatedFat 8.3, Cholesterol 242.7, Sodium 996.2, Carbohydrate 39.1, Fiber 4.5, Sugar 5.3, Protein 21.8
SPINACH AND CHEESE STUFFED MUSHROOMS
With all of their golden, baked cheesy goodness, it's hard to imagine these are less than 30 calories a piece.
Provided by Beachbody
Categories Snack
Time 47m
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F.
- Heat oil in a large skillet over medium-high heat.
- Add mushroom stems, onion, and spinach; cook, stirring frequently, for 5 to 6 minutes until tender.
- Add garlic, red pepper, and rosemary. Season with salt and pepper (if desired); cook, stirring frequently, for 1 minute.
- Add ricotta cheese; mix well.
- Evenly fill mushrooms with spinach mixture.
- Place mushrooms on large baking sheet. Evenly top with mozzarella cheese. Bake for 20 to 25 minutes, or until bubbly.
Nutrition Facts : ServingSize 2 mushrooms, Calories 51 kcal, Carbohydrate 3 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 62 mg, Fiber 1 g, Sugar 1 g
HEALTHY STUFFED MUSHROOMS RECIPE
These Healthy Stuffed Mushrooms are an easy, savory and absolutely delicious appetizer for the holidays. They're creamy, crispy and can even be prepped ahead of time.
Provided by Lauren Grant-Vose
Categories Appetizer
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF (204ºC). Coat a 9×13-inch baking dish with nonstick spray.
- Remove stems from mushrooms and reserve. Arrange mushroom caps, stemmed sides up, in prepared baking dish.
- Chop mushroom stems.
- Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, ½ teaspoon salt and ½ teaspoon pepper; cook, stirring frequently, until mushrooms start to soften, about 3 minutes. Add spinach and cook until wilted and any liquid has evaporated, 3 minutes. Add ¼ cup Panko and cook, stirring often, until toasted, 1-2 minutes. Off heat, add goat cheese and juice of half a lemon; stir until combined.
- Divide filling between mushroom caps, mounding as needed. Stir together remaining 2 tablespoons panko, ½ teaspoon lemon zest, parsley and Parmesan; and season with salt and pepper. Sprinkle mixture over stuffed mushrooms.
- Bake mushrooms topping is golden brown, 30-35 minutes, rotating halfway through to promote even browning.
Nutrition Facts : ServingSize 4 stuffed mushrooms, Calories 187 calories, Sugar 3 g, Sodium 429 mg, Fat 11 g, SaturatedFat 4 g, Carbohydrate 13 g, Fiber 3 g, Protein 10 g
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