Mushroom Spinach Ricotta Crescent Ring Recipes

SPINACH MUSHROOM AND RICOTTA FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan over medium heat, melt butter. Stir in mushrooms and cook until tender. Stir in spinach and cook until thawed and tender. Remove from heat and stir in ricotta cheese; mix well.
• To the spinach mixture add the lemon juice; pour over cooked pasta. Mix well and serve.

SPINACH RICOTTA CRESCENT WRAP

Steps:

• Preheat oven to 350°F.
• On a baking sheet (sprayed with oil or lined with parchment paper), roll out crescent dough flat and press edges together to make a sheet.
• In a medium-sized cast iron skillet or saute pan, heat oil over medium heat. Add chopped bell pepper and saute for 3-4 minutes until slightly tender.
• Add spinach a cup or so at a time, cooking down in stages (should only take a couple minutes). Remove from heat and let cool slightly.
• Mix in ricotta and mozzarella cheeses, seasoning and salt and pepper. Let cool for a couple minutes, as to not melt dough in next step.
• Pour spinach mixture over crescent dough in an even layer, leaving room around the edges of the dough. Braid the crescent dough around the spinach mixture (see write-up in article for picture demonstration).
• Bake at 350°F. for 25-30 minutes, or until dough is golden brown.

MUSHROOM SPINACH RICOTTA CRESCENT RING

Steps:

• Preheat oven to 375 F degrees.
• Heat 2 teaspoons oil in a pan on medium heat. Once the oil is hot, add chopped garlic and onion. Saute for 2 minutes.
• Add chopped mushrooms and mix. Then add some salt, black pepper, 1/4 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper and mix.
• Cook for 3-4 minutes till the moisture from mushrooms dries out and they turn brownish.
• Add chopped spinach [I used frozen thawed cut spinach] and mix.
• Cook for 2-3 minutes till everything is mixed and mixture dries out.
• Transfer mixture to a bowl and then add ricotta cheese, shredded parmesan-romano cheese, Italian seasoning, remaining 1/4 teaspoon cayenne pepper & 1/4 teaspoon smoked paprika. Adjust seasoning at this point.
• Also add the chopped cilantro and mix everything till well combined.
• Open Pillsbury Crescent Rolls, separate into 16 triangles. Arrange triangles overlapping on the edges to form a circle on a baking sheet lined with parchment paper.
• Spoon mushroom-spinach-ricotta mixture on half of each triangle closest to center of ring.
• Bring each triangle up over the filling and tuck under the bottom layer of dough to seal it.
• Bake the crescent ring at 375 F degrees for 20-25 minutes until the dough turns golden brown.
• Let the crescent ring cool for 10 minutes before cutting into slices!

SAUTEED SPINACH AND MUSHROOMS

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.

SPINACH, MUSHROOM, AND RICOTTA FETTUCCINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl.
• Melt butter in a large saucepan over medium heat. Saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. Stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. Remove from heat.
• Stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. Pour mushroom mixture over fettuccine and toss to coat.

RICOTTA-SPINACH-MUSHROOM QUICHE

Steps:

• Heat oven to 400°.
• Mix spinach, mushrooms and green onions in a bowl; line a quiche or tart pan with pastry, pressing and trimming to fit; spoon vegetable mixture into pastry shell, pressing lightly to flatten evenly into crust.
• Combine ricotta, milk and eggs; stir in nutmeg, tarragon, rosemary and pepper to taste; pour over spinach mixture.
• Bake quiche until it is lightly browned and set, 30-40 minutes; a knife inserted into the center of the custard should come out clean.
• Cool at least 5 minutes before cutting into wedges to serve warm or chilled.

EASY BAKED CHEESE & VEGETABLE TWIST

Steps:

• Heat oven to 375ºF.
• Mix first 3 ingredients in large bowl until blended. Stir in next 4 ingredients.
• Unroll crescent dough; separate into 16 triangles. Arrange in 11-inch circle on foil-covered baking sheet, with short sides of triangles overlapping in center and points of triangles toward outside. (There should be a 5-inch-diameter opening in center of circle.) Spoon cheese mixture onto dough near center of circle. Bring outside points of triangles up over filling, then tuck under dough in center of ring to cover filling.
• Bake 35 to 40 min. or until crust is golden brown and filling is heated through.

SPINACH STUFFED CRESCENT ROLLS

Steps:

• Spray medium skillet with nonstick cooking spray. Saute onion, mushrooms and garlic until onion is transparent.
• Remove from heat.
• Stir in spinach, ricotta, mozzarella, sour cream, salt, cayenne and nutmeg until throughly combined.
• Seperate crescent rolls.
• Place 3 tablespoons spinach mixture on wide end of each piece of dough.
• Roll up to form crescent.
• Place on nonstick baking sheet.
• Bake 20 minutes at 350.

SAUSAGE & SPINACH CRESCENT BAKE

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage, mushrooms, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Drain., Add spinach, mozzarella cheese, cream cheese and cream to sausage mixture; cook and stir until blended. Transfer to a greased 13x9-in. baking dish., Unroll crescent dough into 1 long rectangle; press perforations to seal. Place over sausage mixture. Bake, covered, 10 minutes. Bake, uncovered, until golden brown and filling is bubbly, 12-15 minutes longer. Let stand 5-10 minutes before cutting.