Mushroom Spinach And Cheddar Wraps Recipes

CHEESE AND SPINACH-STUFFED MUSHROOMS

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.

MUSHROOM WRAPS WITH SPINACH, BELL PEPPERS AND GOAT CHEESE

Steps:

• Heat oil in large pot over medium-high heat. Add mushrooms and sauté until tender, about 10 minutes. Add canned tomatoes with juices. Cook until liquid thickens slightly, about 15 minutes. Season mushroom mixture with salt and pepper.
• Heat large skillet over high heat. Add 1 tortilla to skillet and cook until pliable, about 15 seconds per side. Place on work surface. Spoon 1/6 of mushroom mixture in strip on lower half, leaving 2-inch border at sides. Top with 1/4 cup cheese, 2 tablespoons onions, 2 tablespoons cilantro, 1/6 of peppers and tomatoes, then 1/2 cup spinach leaves. Fold in sides of tortilla over filling; fold up bottom and continue to roll up, enclosing filling. Repeat with remaining tortillas and filling.

MUSHROOM, SPINACH, AND CHEDDAR WRAPS

Steps:

• Steam the mushrooms in a large skillet with enough water to keep the bottom moist. When they are tender, add the spinach, in batches if necessary, cover, and cook, just until the spinach wilts down. Drain well.
• Divide the mushroom-spinach mixture among the wraps, arranging it down the center of each. Sprinkle evenly with the cheese. If desired, add a stripe of salsa, then wrap up snugly.
• Briefly heat each wrap individually on a plate in the microwave or in a preheated 400°F oven, just until heated through, and eat out of hand.
• wraps
• In the food world, wraps are relative "new kids on the block," but they've quickly made an impact. Restaurants devoted to these rolled-up sandwiches are popping up everywhere. It's a fast, healthy way to create a special meal to eat out of hand. To make wraps, you can use burrito-size (8- to 10-inch) flour tortillas, special round wraps (available in various flavors such as spinach, herb, and garlic) of about the same size, or soft lavash bread, whose rectangular shape makes a more squared-off wrap. All are available in well-stocked supermarkets. With a little imagination and a few choice ingredients, you are well on the way to a fabulous lunch or dinner treat.
• nutrition information
• Calories: 277
• Total Fat: 11g
• Protein: 14g
• Carbohydrate: 25g
• Cholesterol: 30mg
• Sodium: 438mg

CREAMY CHEDDAR AND SPINACH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
• Melt 3 tablespoons butter in a skillet over medium-low heat. Add onions and saute until translucent, 5 to 7 minutes. Transfer to a bowl.
• Add spinach, condensed soup, Cheddar cheese, mayonnaise, eggs, Worcestershire sauce, lemon juice, seasoned salt, garlic powder, and pepper to the onions; stir to combine. Pour mixture into the prepared casserole. Sprinkle bread crumbs evenly over top and dot with remaining butter.
• Bake in the preheated oven for 45 minutes.

SHEET-PAN ROASTED MUSHROOMS AND 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.

PORTABELLA MUSHROOM AND SPINACH WRAPS

Steps:

• Sprinkle mushrooms with dash of pepper, salt and paprika. Heat a medium size pan with olive oil. Add the mushrooms, with the underside of the cap down and cover on medium heat for 4 minutes. Flip the mushrooms and cook for another minute or two. Remove mushrooms onto a plate and put the sliced tomatoes into the already heated pan. Sprinkle with salt, pepper and paprika as well, then cover and cook for 2-3 minutes on low heat. Set aside.
• Place a tortilla on each plate and layer a quarter of the spinach on each. Then layer the portobello mushrooms and goat cheese cubes. Slop the stewed tomatoes on and layer the rest of the spinach, half on each plate.
• Fold up the wrap and enjoy!

CHEDDAR & PARMESAN SPINACH-STUFFED MUSHROOMS

Steps:

• Heat oven to 400ºF.
• Add hot water to stuffing mix in large bowl; stir just until moistened.
• Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems, garlic and oregano; cook and stir 5 min. or until tender. Add to stuffing with spinach and cheeses; mix well.
• Spoon stuffing mixture into mushroom caps. Place, filled sides up, in shallow pan.
• Bake 20 min. or until mushrooms are tender and filling is heated through.

MUSHROOM, SPINACH AND CHEDDAR WRAPS

Steps:

• Preheat oven to 400°F In large skillet, cook mushrooms with 2 tablespoons water over medium heat, covered, until tender, about 9 minutes.
• Add spinach, cover and cook just until wilted, about 4 minutes. Drain well.
• Divide mushroom-spinach mixture among wraps, spooning down center of each. Sprinkle with cheese and add some salsa if desired. Wrap up snugly and place on a baking sheet.
• Bake just until heated through, about 5 minutes. Serve with a squeeze of lime if desired.