Mini Phyllo Roasted Red Pepper Spinach Bites Recipes

SAUTEED SPINACH WITH ROASTED RED PEPPER

Sauteed Spinach with Roasted Red Pepper image

Roasted red peppers give spinach some much-needed sweetness.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1 medium red bell pepper
2 tablespoons extra-virgin olive oil
2 medium shallots, thinly sliced lengthwise
1 pound baby or regular spinach, tough stems discarded
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 teaspoons fresh lemon juice

Steps:

Place bell pepper directly over the flame of a gas-stove burner or under the broiler. Roast pepper, turning with tongs, until blackened all over. Transfer pepper to a medium bowl, and cover immediately with plastic wrap. Let steam 15 minutes. Discard skin, stem, seeds, and ribs; slice pepper lengthwise into 1/8-inch-thick strips, and set aside.
Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until golden, 1 to 2 minutes. Add roasted pepper; cook, stirring, until heated through, about 30 seconds. Raise heat to medium-high. Add half the spinach, and cook, stirring, until wilted, about 2 minutes. Add remaining spinach, and cook until wilted, about 2 minutes more. Stir in salt, pepper, and lemon juice, and serve.

STUFFED MUSHROOM PHYLLO BITES

Stuffed Mushroom Phyllo Bites image

Everything you love about stuffed mushrooms is set neatly into these tidy little mini phyllo shells--spinach, mushrooms, garlic, cheese, bacon--did I say, BACON? Lovely warm or at room temperature, these tasty bites will keep you coming back for more!

Provided by Bibi

Categories Appetizers and Snacks Vegetable Mushrooms

Time 50m

Yield 15

Number Of Ingredients 8

Ingredients

30 mini phyllo tart shells
1 (12 ounce) package frozen spinach souffle (such as Stouffer's®)
2 teaspoons unsalted butter
2 ½ cups diced fresh mushrooms
1 clove garlic, minced
4 slices cooked bacon, crumbled
2 tablespoons grated Parmesan cheese, or to taste
1 teaspoon chopped fresh parsley, or to taste

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper and place phyllo shells on top.
Remove souffle from the box, take off plastic cover, and microwave on High power for 6 minutes. Remove carefully, stir, and set aside.
Place butter in a nonstick skillet over medium-high heat. Saute mushrooms until they darken and begin to shrink, about 4 minutes. Add garlic and continue to stir, about 1 minute. Remove from heat; Add souffle and bacon to mushrooms and garlic and mix until evenly incorporated.
Fill each phyllo shell with souffle mixture, dividing evenly, about 1 rounded teaspoonful each. Sprinkle each filled shell with Parmesan cheese.
Bake in the preheated oven until cheese is melted, about 15 minutes. Serve warm or at room temperature and garnish with fresh parsley.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 7.6 g, Cholesterol 23.2 mg, Fat 5.7 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 1.3 g, Sodium 199.8 mg, Sugar 1.1 g

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