SAVORY BREAD PUDDING WITH SPINACH AND MUSHROOMS
From Eating Well- just sooo good! The orginal recipe was baked in a water bath, but I chose to skip that part-- I like the edges to get a little crunchy. If you want a softer option, bake the 8X8 pan in a 9X13 pan that has about 2-3 cups of water in it.
Provided by didyb
Categories Spinach
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 and spray an 8X8 pan.
- Whisk egg with milk, salt and pepper.
- Toss with the bread and set aside.
- Thaw and squeeze water out of spinach.
- In skillet, heat oil- and add onion and red pepper.
- Saute for about 5 minutes, then add mushrooms and garlic.
- Lower heat so garlic doesn't burn.
- Continue to saute for about 5 minutes.
- Add spinach and mix well and let cook about 5 minutes to remove any reamining moisture.
- Add the vegetables and 1/2 cup cheese to the egg/bread and toss well.
- Pour into prepared pan and top with 1/2 cup cheese.
- Bake at 350 for 50 minutes- then check to see if the center is set. Continue in 10 minute increments until set.
- (see above on optional water bath).
MUSHROOM AND LEEK BREAD PUDDING
Provided by Ina Garten
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
- Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
- In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
SPINACH MUSHROOM BREAD
"THE BEST" I ever had. The filling for this bread is SO GOOD, you will be incorporating it in another recipe for sure. Use it in rolls, a filling for mini biscuit cups, a stuffed chop or chicken pocket, pizza topping. How about a filling for those large pasta shells? A layer in a veggie lasagne? If you create something....send it my way....I just love spinach, mushrooms and provolone. NOTE: It looks like a lot of ingredients, but its mostly seasonings we all have on hand. Read the instructions and breathe a sigh of relief.
Provided by Sandylee
Categories Breads
Time 50m
Yield 1 loaf
Number Of Ingredients 19
Steps:
- Ingredients do not have to be precise.
- Use much or use little, its too your taste.
- Saute peppers, then onions in olive oil and butter.
- Add mushrooms and fresh garlic.
- Add spinach and spices and cook a minute or two.
- Add more olive oil if it looks too dry.
- Let cool to room temperature.
- Roll out pizza dough to a thin rectangle shape.
- Spread out cooked mixture all over.
- Add cheeses on top.
- Roll jelly roll style; seal ends and seams well.
- Place seam side down on cookie sheet, prepared with a light coat of oil and sprinkled with cornmeal.
- Bake in a 350 degree oven for 30 mins or until lightly browned on top.
- Cool on cookie sheet.
- ENJOY!
Nutrition Facts : Calories 1214.4, Fat 84, SaturatedFat 50.6, Cholesterol 251.6, Sodium 2661.4, Carbohydrate 37.9, Fiber 12.9, Sugar 11.8, Protein 84.9
MUSHROOM BREAD PUDDING
Wonderful served as a brunch centerpiece or as a holiday side, this rich vegetarian casserole can be assembled in advance, refrigerated overnight, then baked just before serving. You could certainly prepare it day-of and let the bread soak for 15 minutes before baking, but allowing it to sit overnight will make it more tender. Delicate brioche is the ideal bread for this pudding, and it is available in most supermarkets, often in the form of hamburger rolls, which are a good size and shape for this dish. Challah is also a good option, but it's a bit denser, so it may take more than 15 minutes for it to soak up the custard.
Provided by Susan Spungen
Categories brunch, dinner, lunch, casseroles, custards and puddings, vegetables, main course, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Boil 1 cup of water in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.
- In a large (12-inch) skillet, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.
- In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.
- Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1½ teaspoons salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.
- Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about 1/4 of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip).
- When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.
WILD-MUSHROOM BREAD PUDDING
Provided by Paul Grimes
Categories Milk/Cream Egg Mushroom Side Bake Vegetarian Quick & Easy Dinner Parmesan Fall Winter Parsley Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with rack in middle.
- Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.
- Tear or cut mushrooms lengthwise into 1/4-inch-thick pieces.
- Cook shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until beginning to soften, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 minutes. Remove from heat.
- Whisk together half-and-half, eggs, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in mushrooms and bread cubes until coated well and let stand 10 minutes for bread to absorb some of egg mixture.
- Meanwhile, butter ramekins, then put a round of parchment in bottom of each and butter parchment.
- Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes. Unmold puddings and discard parchment.
SPINACH WITH MUSHROOMS AND BREAD
This simple vegetarian recipe, from Mark Bittman, is a great light lunch, the result of a trip to a Parisian market in 2008. Pairing bread from an earlier dinner with flavorful chanterelles and spinach, he came up with this quick, flexible meal. It was, as he wrote, "a completely honest and delicious dish that might've been the most creative thing I did all week, had it not been among the most traditional."
Provided by Mark Bittman
Categories dinner, lunch, quick, salads and dressings, side dish
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 7
Steps:
- Heat the butter and oil together; add the mushrooms, along with some salt and pepper, and cook, stirring occasionally, until nicely browned. Add the garlic and spinach and cook, stirring occasionally, until the spinach wilts, about 5 minutes.
- Add the bread and stir until it absorbs most of the spinach juices. Adjust seasoning and eat.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 404 milligrams, Sugar 2 grams, TransFat 0 grams
More about "mushroom spinach bread pudding recipes"
SAVORY BREAD PUDDING WITH SPINACH & MUSHROOMS …
From eatingwell.com
5/5 (7)Total Time 2 hrsCategory Healthy Bread Pudding RecipesCalories 282 per serving
- Whisk eggs in a large bowl. Add milk, hot sauce, 1/2 teaspoon salt and 1/8 teaspoon pepper; whisk until blended. Add bread and stir to coat well. Cover and refrigerate for 30 minutes.
- Meanwhile, preheat oven to 350F. Coat an 8-by-8-inch (or similar 8-cup) ceramic or glass baking dish with cooking spray. Put a kettle of water on to boil for the water bath.
- Cook spinach according to package directions. Drain, refresh with cold water and squeeze out excess moisture. Set aside.
- Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until tender and golden, 4 to 5 minutes. Add mushrooms and garlic; stir to blend. Reduce heat to medium-low, cover and cook until tender, about 5 minutes. Uncover and increase heat to medium. Cook, stirring, until any excess moisture from the mushrooms has evaporated and mushrooms begin to brown, about 5 minutes. Add the spinach, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, 2 minutes.
MUSHROOM & SPINACH BREAD PUDDING - HOUSE & HOME
From houseandhome.com
Estimated Reading Time 1 min
SAVORY BREAD PUDDING WITH SPINACH AND MUSHROOMS RECIPE
From myrecipes.com
Servings 8Calories 298 per servingTotal Time 1 hr 4 mins
- Heat 1 tablespoon butter in a large skillet over medium heat. Add garlic and mushrooms; cook 6 to 7 minutes or until liquid evaporates, stirring frequently. Stir in herbs de Provence, salt, and pepper; cook 1 minute. Spoon into a large bowl. Set aside, and keep warm. Heat remaining butter in same pan. Add spinach; cook 2 minutes or until spinach wilts, stirring frequently. Stir spinach into mushroom mixture.
- Place bread in a 13 x 9-inch baking dish coated with cooking spray. Drain excess liquid from spinach and mushroom mixture; spoon over bread.
- Combine milk, eggs, egg whites, and provolone cheese, stirring with a whisk. Pour egg mixture over spinach and mushroom mixture. Top with Parmesan cheese.
BEST MUSHROOM AND SPINACH BREAD PUDDING RECIPE
From goodhousekeeping.com
Servings 8Total Time 1 hr 5 minsCategory Vegetarian, Brunch, BreakfastCalories 470 per serving
- Cook half of mushrooms, tossing occasionally, until golden brown, 4 to 6 minutes; transfer to plate.
SPINACH-AND-GRUYèRE BREAD PUDDING RECIPE | REAL SIMPLE
From realsimple.com
MUSHROOM AND SPINACH BREAD PUDDING | RECIPE | BREAD PUDDING, …
From pinterest.com
MUSHROOM & SPINACH BREAD PUDDING RECIPE
From crecipe.com
MUSHROOM AND SPINACH FLATBREAD - AHEAD OF THYME
From aheadofthyme.com
BEST MUSHROOM AND SPINACH BREAD PUDDING RECIPE - HOW TO …
From recipe18.sitehost.doesntexist.com
WALNUT BREAD PUDDING WITH MUSHROOMS, FONTINA AND SPINACH
From walnuts.org
MUSHROOM AND SPINACH FLATBREAD - FLATOUTBREAD
From recipes.flatoutbread.com
SPINACH-SHIITAKE BREAD PUDDINGS RECIPE - FOOD & WINE
From foodandwine.com
MUSHROOM & SPINACH BREAD PUDDING RECIPE: HOW TO MAKE IT
From mastercook.com
HOW TO MAKE A MUSHROOM AND SPINACH BREAD PUDDING
From fullcravings.me
SAVORY SPINACH AND CHEESE BREAD PUDDING RECIPE
From thespruceeats.com
MUSHROOM, SPINACH & SUN-DRIED TOMATO BREAD PUDDING
From peoples.coop
SAVORY BREAD PUDDING WITH SPINACH, LEEKS AND MUSHROOMS
From tastykitchen.com
SPINACH AND MUSHROOM BREAD PUDDING | KOWALSKI'S MARKETS
From kowalskis.com
SPINACH, MUSHROOM AND VEGETABLE BREAD PUDDING RECIPE
From recipeland.com
SAVORY BREAD PUDDING WITH SPINACH, GRUYèRE AND SHIITAKES
From earthboundfarm.com
SAVORY BREAD PUDDING WITH SPINACH AND MUSHROOMS ... RECIPE
From crecipe.com
ACE FIT | SAVORY BREAD PUDDING WITH SPINACH & MUSHROOMS
From acefitness.org
MUSHROOM & SPINACH BREAD PUDDING
SAVORY BREAD PUDDING WITH SPINACH AND MUSHROOMS RECIPE
From pinterest.ca
MUSHROOM AND SPINACH BREAD PUDDING : OPTIMAL RESOLUTION LIST
From recipeschoice.com
VEGAN SAVOURY BREAD PUDDING - DAIRY-FREE + EGGLESS RECIPE
From veganlovlie.com
SPINACH MUSHROOM BREAD PUDDING | PAULA ROELANDS
From paularoelands.com
MUSHROOM AND SPINACH BREAD PUDDING | RECIPE | SPINACH BREAD, …
From pinterest.com
SPINACH AND MUSHROOM RECIPES | ALLRECIPES
From allrecipes.com
MUSHROOM & SPINACH BREAD PUDDING - LSU AGCENTER
From lsuagcenter.com
MUSHROOM & SPINACH BREAD PUDDING RECIPE: HOW TO …
From stage.tasteofhome.com
MUSHROOM BREAD PUDDING RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SAVORY BREAD PUDDING WITH SPINACH AND MUSHROOMS
From fooddiez.com
SPINACH PUDDING RECIPE - THERESCIPES.INFO
From therecipes.info
MUSHROOM AND SPINACH BREAD PUDDING | RECIPE CART
From getrecipecart.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love