Olive Oyls Treat For Popeye Spinach Stuffed Mushrooms Recipes

SPINACH STUFFED MUSHROOMS

Steps:

• Remove and chop stems of mushrooms, reserving the caps.
• In 9" skillet, heat olive oil, add garlic and cook over medium high heat until softened, about 1 minute.
• Add chopped mushrooms and spinach, cook, stirring frequently, until moisture has evaporated, about 3 minutes.
• Transfer spinach to medium sized mixing bowl; add cheese, bread crumbs, egg substitute, oregano, and pepper; stir to combine.
• Fill each reserved mushroom cap with an equal amount of spinach (you probably will not use all the spinach mixture); arrange in 1 quart casserole.
• (At this point, you might refrigerate it for later.).
• Put 2 tablespoons water into bottom of casserole and bake at 375 degrees for 20 minutes, or until mushrooms are tender and lightly browned.

OLIVE OYL'S TREAT FOR POPEYE (SPINACH STUFFED MUSHROOMS)

Steps:

• Butter a cookie sheet with 1 tbsp butter and place mushroom caps, face up on it.
• In a large skillet heat butter and allow to melt.
• Add Onions and thyme.
• When onions begin to brown add chopped mushroom stems, spinach and bread crumbs.
• Continue to cook on medium to high heat until tender and moisture has evaporated approximately 5 minutes.
• Remove from heat add parmesan, salt& pepper, stir well.
• Stuff each mushroom with filling, use all the filling.
• Sprinkle remaining butter over the caps.
• Bake 375F degrees oven for 15-20 minutes.
• Eat your heart out Barnacle Bill!

PAULA DEEN'S BACON & SPINACH STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Put a little water on a paper towel and wipe the mushroom caps clean.
• Put the spinach in a sieve and set it over the sink and squeeze out as much liquid as you can. You don't want that extra spinach juice making your mushroom caps soggy.
• In a large bowl, mix together the spinach, bacon, cream cheese, scallions, salt and black pepper.
• Fill the mushroom caps with the mixture and set them on a baking sheet. Sprinkle the parmesan cheese on top.
• Bake until the topping is golden brown, about 15 minutes.
• Let the mushrooms cool a bit on the baking sheet. While they are still warm, arrange on a platter and serve.

SPINACH STUFFED PORTABELLA MUSHROOMS.

Steps:

• Defrost spinach and squeeze out excess liquid.
• Mix in eggs, bread crumbs, cheeses and seasoning.
• Stuff into Mushroom caps.
• Place caps on non- stick cookie sheet, Bake at 400 degrees for 20 minutes.

SUPER EASY CHEESE AND SPINACH STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Wipe mushrooms clean with a damp towel.
• Thaw Spinach and squeeze out as much moisture as possible.
• In mixing bowl combine all ingredients except mushrooms and Parmesan.
• Mix well (do not use electric mixer).
• Fill mushroom caps with mixture and place on cookie sheet.
• Sprinkle Parmesan cheese on top.
• Bake 15-20 minutes.
• Serve warm.