Gemelli W Spinach Mushrooms And Mozzarella Recipes

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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.

MOZZARELLA MUSHROOMS



Mozzarella Mushrooms image

My mom says it tastes like mushroom stuffing, a real comfort food for her. The Italian dressing gives it great flavor, the breadcrumbs add texture, and the melted mozzarella completes the yummy dish.

Provided by DANCERCHIC

Categories     Side Dish

Time 50m

Yield 4

Number Of Ingredients 4

1 pound fresh button mushrooms, sliced into thirds
½ cup Italian-style salad dressing
1 cup Italian seasoned bread crumbs
8 ounces shredded mozzarella cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Dip each slice of mushroom in the salad dressing, then into the bread crumbs. Layer the coated mushroom slices into a 2 quart casserole dish. Pour in any remaining dressing (or even more if you like), and sprinkle with any remaining breadcrumbs. Sprinkle the shredded mozzarella cheese over the top.
  • Bake, uncovered, for 20 to 25 minutes in the preheated oven, or until the cheese is melted and bubbly.

Nutrition Facts : Calories 364.5 calories, Carbohydrate 28.4 g, Cholesterol 36.3 mg, Fat 19.2 g, Fiber 2.1 g, Protein 21.4 g, SaturatedFat 7.1 g, Sodium 1272.5 mg, Sugar 6 g

WHITE MUSHROOMS AND SPINACH



White Mushrooms and Spinach image

This recipe is all about extracting the water from the mushrooms and the spinach to intensify the flavor. The Marsala adds nice acidity to the dish.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 pound white button mushrooms, ends trimmed (but stems still attached) and washed, quartered and/or halved to the same size
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 sprigs fresh thyme
4 small cloves garlic, peeled and smashed
1/4 to 1/2 cup dry Marsala
1/2 pound spinach leaves, washed and dried

Steps:

  • Heat a large saute pan or cast iron pan over medium heat. Add the olive oil and the mushrooms. Season with salt and pepper, to taste, and add the thyme and the garlic and saute. Cook until the mushrooms are tender and a lot of the liquid has evaporated from the bottom of the pan, 6 to 8 minutes.
  • Add the Marsala and cook until the flavor of the alcohol has mellowed considerably, 3 to 5 minutes. Remove and discard the sprigs of thyme and the garlic. Shut the heat off and stir in the spinach leaves so they wilt slightly. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.

GEMELLI WITH GARLIC, HERBS, AND BOCCONCINI MOZZARELLA



Gemelli with Garlic, Herbs, and Bocconcini Mozzarella image

Categories     Garlic     Pasta     Kid-Friendly     Quick & Easy     Dinner     Mozzarella     Basil     Summer     Parsley     Gourmet     Small Plates

Yield Serves 4 as a main course

Number Of Ingredients 9

1 pound dried gemelli or fusilli
2 large garlic cloves
2 cups packed fresh basil leaves
1 cup packed fresh flat-leafed parsley leaves
1/2 pound lightly salted bocconcini mozzarella (see note, above)
1/2 teaspoon dried hot red pepper flakes
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar, or to taste
1 cup packed small arugula leaves

Steps:

  • Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.
  • Mince garlic and chop herbs. Quarter large bocconcini and halve smaller ones. In a large bowl toss cheese with garlic, herbs, red pepper flakes, oil, and salt to taste.
  • Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1/4 cup pasta water. Drain pasta in a colander. Stir vinegar and arugula into cheese mixture and add hot pasta and 1/4 cup reserved pasta water, gently tossing (and adding more pasta water as needed if mixture becomes dry) until combined well.

GEMELLI W/ SPINACH, MUSHROOMS, AND MOZZARELLA



GEMELLI W/ SPINACH, MUSHROOMS, AND MOZZARELLA image

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

8 oz. genelli pasta (about 2 2/3 C)
evoo nonstick cooking spray, or 1 T evoo
2 t crushed garlic
2 C sliced fresh mushrooms
1/2 t dried thyme
1/2 t dried oregano
1/4 t ground black pepper
1 C vegetable or chicken broth(plus more if needed)
4 C (packed) coarsely chopped fresh spinach
1/4 C toasted pine nuts
1/4 C grated parmesan
1 C shredded nonfat, or reduced-fat mozzarella
1/4 C scallions

Steps:

  • 1. Cook the pasta al dente according to ;kg directions. Drain well, return to the pot, and cover to keep warm. 2. Coat a L nonstick skillet w/ the cooking spray or evoo and add the garlic, mushrooms, thyme, oregano, and black pepper. Place the skillet over medium-high heat and cook, stirring frequently, for several minutes, or until the mushrooms have released their juices and are nicely browned. Cover the skill periodically if it begins to dry out. Add a few t of broth if needed. 3. Add the broth to the skillet and cook stirring occasionally, for several minutes or until the broth is reduced by half. Add the spinach, pine nuts, and cook, stirring frequently, for a minute or two or until the spinach is wilted. Add the pasta, and toss to mix well. Add a little more broth if the mixture seems dry. 4. Remove the skillet from the heat and toss in the parmesan. Divide the mixture among 4 dishes and top ea serving w/ 1/4 C of the mozzarella cheese and a T of the scallions.

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