Paupiettes Of Sole With Spinach And Mushroom Stuffing Recipes

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Spinach Stuffed Baked Sole image

Provided by Sandra Lee

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

Cooking spray
8 (3 to 4-ounce) fillets of sole
1 (8-ounce) package frozen spinach and artichoke dip, thawed (recommended: TGI Friday's)
1 lemon, 1/2 cut into wedges and 1/2 juiced
Salt and fresh ground black pepper
Artichoke Ratatouille, for serving, recipe follows
3 tablespoons olive oil
1 small eggplant, diced into 1-inch cubes
1 (16-ounce) bag frozen stir-fry vegetables, thawed (recommended: Birds Eye)
1(9-ounce) package frozen artichoke hearts, thawed
1 tablespoon minced garlic
1/2 teaspoon red pepper flakes
Salt and fresh ground pepper
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh basil


  • Preheat the oven to 350 degrees F and spray the bottom of a 9 by 9 casserole dish with cooking spray.
  • Lay the fillets out onto a clean work surface. Evenly divide the spinach and artichoke dip, about 2 tablespoons for each fillet, and spread it over the length of the fillets. Roll each fillet up and place rolled-side down in the prepared casserole dish. Place the lemon wedges down the center of the casserole dish between the rolls and drizzle each with the lemon juice. Sprinkle generously with salt and pepper.
  • Bake until the fish is opaque and cooked through, 20 to 25 minutes. Serve with Artichoke Ratatouille on the side.
  • In a high-sided skillet, heat the oil over medium heat. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper. Saute until vegetables are almost completely cooked through, about 5 minutes. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary.


Sole Stuffed With Spinach image

This is really good. You can double the stuffing recipe and keep in the freezer ready. It is very easy and tastes like you spent a lot of time on it. This is now my favorite fish recipe, I usually make enough for 8 pieces of fish and cook 4, the rest of the stuffing stays in the freezer for another meal. You could also use this for other fish and chicken. Prep time given does not include 2 hours of freezing.

Provided by conniecooks

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 sole fillets
8 ounces cream cheese with garlic and herbs (room temp)
10 ounces spinach (fresh or frozen, if fresh blanch, both need to have all excess moisture squeezed out)
1 cup sliced mushrooms
1 teaspoon dried thyme
1 small onion, finely diced
1 garlic clove, finely minced
2 tablespoons parsley, finely chopped
2 tablespoons fine dry breadcrumbs
1 teaspoon lemon pepper or 1 teaspoon fresh lemon zest
salt and pepper
1/2 teaspoon nutmeg, freshly grated


  • Blanch fresh spinach if using, thaw frozen if using. Squeeze all excess moisture out, and chop if not already chopped.
  • Place in bowl.
  • Sauté mushrooms, onion, garlic till mushrooms are slightly golden, Season with salt, pepper and thyme.
  • Add to spinach.
  • Mix in rest of ingredients except fish.
  • Tear off 8 pieces of plastic wrap about 4" x4".
  • Place 2 Tbsp or so on one piece and roll up so that you have a little log about 3 inches long and about 1 inch in diameter. Do this with all the stuffing mixture.
  • Place in a single layer in freezer for a couple of hours until frozen.
  • Thoroughly thaw fish if frozen.
  • Unwrap 1 stuffing portion for each piece of fish.
  • Roll up fish around frozen stuffing.
  • Place seam side down in baking dish.
  • Season with salt and pepper & brush with melted butter.
  • Bake 20 min at 350°F.
  • Place unused portion of stuffing in a ziploc bag in freezer for future use.


Paupiettes Of Sole With Spinach And Mushroom Stuffing image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, lunch, quick, weekday, main course

Time 30m

Yield Four servings

Number Of Ingredients 10

4 skinless, boneless fillets of sole (or use any nonoily white-fleshed fish such as fluke or flounder), about 1/4 pound each
Salt to taste, if desired
Freshly ground pepper to taste
3/4 pound fresh spinach
2 tablespoons butter
2 tablespoons finely chopped shallots
1/2 pound fresh mushrooms, thinly sliced, about 3 cups
1/8 teaspoon freshly grated nutmeg
1 egg yolk
Ginger butter sauce (see recipe)


  • Sprinkle the fillets with salt and pepper and set aside.
  • Pick over the spinach. Remove and discard any tough stems and blemished leaves. Rinse and drain the spinach well. There should be about 8 cups loosely packed. Set aside.
  • Heat the butter in a skillet and add the shallots. Cook briefly, stirring, and add the mushrooms, salt, pepper and nutmeg. Cook, stirring, until the mushrooms are wilted. Add the spinach and cook until wilted. Continue cooking until all the moisture evaporates.
  • Scrape the mixture into a bowl and add the egg yolk. Let stand until cool.
  • Place the fillets of fish on a flat surface, skinned side up. Spoon an equal portion of the spinach and mushroom mixture onto the center of each fillet. Roll the fillets jellyroll style to enclose the filling.
  • Bring a quantity of water to the boil in the bottom of a steamer. Arrange the rolled fillets, seam side down, on a steamer rack. Set the rack over the steamer bottom. Steam five minutes. Serve hot with a ginger butter sauce (see recipe).

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 762 milligrams, Sugar 2 grams, TransFat 0 grams


Mushroom-Spinach Stuffed Shells image

Provided by Food Network Kitchen

Time 2h10m

Yield 8 servings

Number Of Ingredients 21

Kosher salt
8 ounces (20 to 24) jumbo pasta shells
2 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
1 small onion, finely chopped
2 cloves garlic, minced
12 ounces white mushrooms, thinly sliced
1 10-ounce package frozen spinach, thawed and squeezed dry
1 1/2 cups low-fat small-curd cottage cheese
1 cup shredded part-skim mozzarella cheese
1/3 cup grated parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1 teaspoon fennel seeds
Large pinch of red pepper flakes
1 28-ounce can whole plum tomatoes, crushed by hand
Kosher salt
1/4 cup low-fat small-curd cottage cheese
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese


  • 1 large egg, lightly beatenMake the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
  • Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, undisturbed, until golden in spots, about 2 minutes. Add 1/4 teaspoon salt and continue cooking, stirring occasionally, until the mushrooms are soft, about 5 more minutes. Add the spinach and stir until heated through, about 2 minutes. Let cool completely.
  • Finely chop the spinach-mushroom mixture and combine in a bowl with the cottage cheese, mozzarella, parmesan, egg, basil and 1/4 teaspoon salt. Stuff each shell with about 2 tablespoons of the filling; set aside.
  • Preheat the oven to 350 degrees F. Make the tomato sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until lightly golden, about 30 seconds. Add the tomatoes, then rinse out the can with 1 cup water and add to the skillet; add 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth. Return to the skillet and rinse out the blender.
  • Make the cheese sauce: Combine the cottage cheese, mozzarella, parmesan and egg in the blender and puree until smooth.
  • Brush a 9-by-13-inch flameproof baking dish with olive oil and pour in half of the tomato sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes. Turn on the broiler; drizzle the shells with the cheese sauce and broil, about 2 minutes.

Nutrition Facts : Calories 368 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 80 milligrams, Sodium 884 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 20 grams


Spinach-Stuffed Portobello Mushrooms image

Feta cheese and spinach add Mediterranean flair to Sandy Rossier's mushroom caps. "They are delicious and filling," she pens from Brooksville, Florida. Try them for a simple entree, side dish or extravagant, sit-down appetizer.

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 4 servings.

Number Of Ingredients 9

4 large portobello mushrooms
1/4 cup chopped onion
2 large eggs, lightly beaten
1/2 cup reduced-fat sour cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup crushed seasoned stuffing
1/2 cup crumbled feta cheese
1/2 teaspoon garlic salt
3 tablespoons shredded Parmesan cheese


  • Line a baking sheet with heavy-duty foil; coat the foil with cooking spray and set aside. Remove stems from mushrooms; set caps aside and chop stems. In a microwave-safe bowl, combine the chopped mushrooms and onion. Cover and microwave at 50% power for 1-2 minutes or until tender, stirring every 30 seconds. , In a small bowl, combine the eggs and sour cream. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture. Spoon into mushroom caps. Place on prepared baking sheet., Bake at 350° for 35 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until mushrooms are tender and cheese is melted.

Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 126mg cholesterol, Sodium 735mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges


Sole Fillets with Spinach image

Enjoy these mouth-watering sole fillets that are grilled in spinach packets - for dinner that's ready in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

1 pound spinach
1 teaspoon poultry seasoning
1/2 teaspoon chili powder
1/2 teaspoon salt
1 to 1 1/2 pounds sole, flounder or red snapper fillets, 1/4 to 1/2 inch thick
2 tablespoons butter or margarine, melted
Lemon wedges


  • Heat coals or gas grill for direct heat. Spray 13x9-inch aluminum foil pan with cooking spray. Rinse spinach; shake off excess water, but do not dry. Place about three-fourths of the spinach leaves in pan, covering bottom completely.
  • Mix poultry seasoning, chili powder and salt. Lightly rub into both sides of fish. Place fish on spinach, folding thin tail ends under and, if necessary, overlapping thin edges slightly. Drizzle with butter. Cover fish completely with remaining spinach.
  • Cover and grill fish and spinach 4 inches from medium heat 8 to 10 minutes or until fish flakes easily with fork. Check after about 3 minutes; if top layer of spinach is charring, sprinkle with about 1/4 cup water. Serve fish and spinach from pan with a slotted spoon. Serve with lemon wedges.

Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 580 mg


Wild Mushroom and Spinach Stuffing image

Provided by Sara Foster

Categories     Mushroom     Side     Sauté     Thanksgiving     High Fiber     Dinner     Stuffing/Dressing     Spinach     Fall     Family Reunion     Potluck     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 14

3/4 cup (1 1/2 sticks) unsalted butter, divided
1 tablespoon olive oil
1 pound assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 5-ounce container or bag baby spinach leaves
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
2 large eggs
1 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
1 cup (or more) low-salt chicken broth


  • Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.
  • Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
  • Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
  • Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
  • Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.


Spinach Stuffed Mushrooms image

A recipe I put together for a bridal shower. Everyone enjoyed them and I hope you will too

Provided by farmgirl

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 30

Number Of Ingredients 11

¼ cup olive oil
30 large whole fresh mushrooms, stems removed
1 egg
salt and ground black pepper to taste
1 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
¼ cup grated Parmesan cheese
¼ cup shredded Gouda cheese
¼ cup shredded mozzarella cheese
¼ cup dry bread crumbs
¼ cup grated Parmesan cheese


  • Preheat an oven to 375 degrees F (190 degrees C).
  • Brush 30 cups in muffin pans lightly with olive oil. Brush the remaining olive oil onto the mushrooms on all sides, and place them gill-sides-up into the muffin cups.
  • Bake the mushrooms in the preheated oven until just tender, about 12 minutes. While the mushrooms are baking, beat the egg, salt, and garlic in a mixing bowl. Stir in the drained spinach, 1/4 cup Parmesan cheese, Gouda cheese, mozzarella cheese, and bread crumbs until evenly blended.
  • Remove the mushrooms from the oven, and drain off any accumulated juice. Fill the mushroom caps with the spinach mixture, and replace into the muffin pan. Sprinkle the mushrooms with the remaining 1/4 cup Parmesan cheese.
  • Return to the oven, and bake until the stuffing is hot and golden brown, about 10 minutes.

Nutrition Facts : Calories 41.5 calories, Carbohydrate 1.9 g, Cholesterol 9.1 mg, Fat 3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 129.1 mg, Sugar 0.6 g


Stuffed Mushrooms with Spinach image

Stuff large mushrooms with spinach, bacon and Parmesan cheese, and you have the perfect appetizer!

Provided by MOLSON7

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 11

2 tablespoons butter
5 slices bacon
1 (10 ounce) package frozen chopped spinach
12 large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
2 cloves garlic, peeled and minced
.4 cup heavy cream
¼ cup grated Parmesan cheese
salt and pepper to taste
2 tablespoons butter, melted


  • Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish with 2 tablespoons butter.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain.
  • Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.
  • Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper.
  • Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.

Nutrition Facts : Calories 162.5 calories, Carbohydrate 2.5 g, Cholesterol 38.4 mg, Fat 15.7 g, Fiber 1 g, Protein 4 g, SaturatedFat 8.2 g, Sodium 198.6 mg, Sugar 0.6 g


Spinach-Mushroom Stuffing Recipe image

Make one for the spinach fans: A Spinach-Mushroom Stuffing Recipe. Given how quick and easy it is to make, we think you'll love this stuffing recipe, too. Serve it with your favorite poultry entrée.

Provided by My Food and Family

Categories     Thanksgiving Side Dishes

Time 10m

Yield Makes 6 servings, 2/3 cup each.

Number Of Ingredients 4

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup packed baby spinach leaves
1 cup sliced fresh mushrooms
2 green onions, sliced


  • Prepare stuffing in large saucepan as directed on package.
  • Stir in remaining ingredients.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 1.5 g, TransFat 2 g, Cholesterol 0 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g


Spinach-Stuffed Mushrooms image

Try these Spinach-Stuffed Mushrooms as tasty Thanksgiving appetizers! These Spinach-Stuffed Mushrooms are savory, flavorful & simple crowd pleasers.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 35m

Yield 40 servings

Number Of Ingredients 8

1-1/2 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
40 fresh mushrooms (2 lb.)
2 Tbsp. butter
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup KRAFT Grated Parmesan Cheese


  • 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 and garlic; 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.

Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g


Spinach-Stuffed Sole image

Make and share this Spinach-Stuffed Sole recipe from

Provided by Derf2440

Categories     Cheese

Time 26m

Yield 4 serving(s)

Number Of Ingredients 7

1 (10 ounce) package frozen chopped spinach
1 beaten egg white
1 cup herbed croutons
1/2 cup cream-style low-fat cottage cheese, drained
1 small carrot, shredded
2 tablespoons seafood cocktail sauce
4 (3/4 lb) sole fillets (or other thin fish fillets) or 4 (3/4 lb) flounder fillets (or other thin fish fillets)


  • In a microwave safe casserole microcook spinach, uncovered on 100% power, high, 3 to 5 minutes or till thawed, breaking up with a fork after 2 minutes.
  • Press to drain well.
  • Stir together egg white, croutons, cottage, cheese, carrot, and sauce, stir in spinach.
  • Spray four 10 oz microwave safe custard cups with veggie spray.
  • Line cups with fillets, trimming and piecing as necessary.
  • Fill centres with spinach mixture.
  • Cover with waxed paper, or film.
  • Cook on high 5 to 6 minutes or till fish just flakes and stuffing is hot, rotating and rearranging cups once.
  • Fresh spinach may be used, just bypass #1 of the instructions and dry bread crumbs can replace the croutons.

Nutrition Facts : Calories 295.8, Fat 8, SaturatedFat 1.9, Cholesterol 154.9, Sodium 1163.5, Carbohydrate 7, Fiber 2.6, Sugar 1.7, Protein 47.8


Spinach Dip-Stuffed Mushrooms image

I use a melon baller to hollow out the mushroom caps and make them easier to stuff. The apps fit neatly into muffin tins or a deviled egg tray for traveling. -Ashley Pierce, Brantford, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 16 appetizers.

Number Of Ingredients 11

16 large fresh mushrooms (about 1-1/2 pounds)
1 tablespoon olive oil
2 cups fresh baby spinach, coarsely chopped
2 garlic cloves, minced
1/2 cup reduced-fat sour cream
3 ounces reduced-fat cream cheese
1/3 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper


  • Preheat oven to 400°. Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small skillet, heat olive oil over medium heat. Add spinach; saute until wilted. Add garlic; cook 1 minute longer., Combine spinach mixture with remaining ingredients. Stuff into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, until mushrooms are tender, 12-15 minutes. Serve warm.

Nutrition Facts : Calories 44 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 100mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.


Creamy Spinach-Stuffed Mushrooms Recipe by Tasty image

Here's what you need: medium sized mushrooms, butter, garlic, fresh spinach, cream cheese, salt, pepper, breadcrumb, parmesan cheese

Provided by Claire Nolan

Categories     Appetizers

Yield 5 servings

Number Of Ingredients 9

20 medium sized mushrooms
1 tablespoon butter
2 cloves garlic, minced
4 cups fresh spinach
8 oz cream cheese
salt, to taste
pepper, to taste
¼ cup breadcrumb
¼ cup parmesan cheese


  • Preheat oven to 375˚F (190˚C).
  • Remove the stems from the mushrooms. Place the top half on a baking sheet.
  • Mince the stems.
  • Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
  • Add the spinach, cook until it wilts.
  • Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
  • Take a spoonful of the spinach mixture and fill each mushroom top.
  • Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
  • Bake for 12-15 minutes or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 252 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, Sugar 3 grams


Cheese and Spinach-Stuffed Mushrooms image

Start your Halloween party with these mysterious appetizers! Stuff mushrooms with spinach mixture and top with Progresso® bread crumbs.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 16

Number Of Ingredients 9

48 fresh whole baby portabella or white mushrooms (1 1/2 to 2 inches in diameter)
1 package (8 oz) cream cheese, softened
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper (cayenne)
1/2 cup Progresso™ panko crispy bread crumbs
2 tablespoons butter or margarine, melted


  • 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.

Nutrition Facts : Calories 185, Carbohydrate 165 g, Fat 1, Fiber 4 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 300 mg


Sole Rolls with Spinach and Lemon Slices image

In a French-inspired dish, fish fillets arewrapped around a spinach filling, which helpskeep them moist during baking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

1 teaspoon olive oil
1 shallot, minced
3/4 pound spinach, stems removed
Pinch of coarse salt
Freshly ground pepper
1 large lemon, washed
1 tablespoon finely chopped almonds
1 tablespoon mixed finely chopped fresh herbs, such as chervil, parsley, chives, and tarragon
4 fillets (4 ounces each) gray sole, lemon sole, or flounder
1/4 cup dry white wine


  • Preheat oven to 375 degrees with rack in center. In a large saute pan, heat oil over low heat. Add shallot; cook, stirring frequently, until soft, about 2 minutes. Raise heat to medium; add spinach and salt, and season with pepper. Cook, tossing frequently, until wilted and bright green, about 2 minutes. Transfer to a colander, pressing down to remove liquid. Chop finely; squeeze out remaining liquid. Divide spinach into four equal parts.
  • Slice lemon in half crosswise; grate zest of half, and combine with almonds and herbs in a small bowl; set aside. Slice other lemon half very thinly into rounds.
  • Lay fillets flat on a work surface, prettiest side down; place one part spinach at the narrow end of each. Roll fish into a cylinder, enclosing spinach. Place in a gratin dish, with lemon rounds in between. Pour wine into dish. Sprinkle a quarter of the almond mixture on top of each roll; cover with parchment and then aluminum foil. Bake until fish is opaque and cooked through, 15 to 20 minutes. Remove from oven; serve immediately.

Nutrition Facts : Calories 152 g, Cholesterol 57 g, Fat 5 g, Fiber 3 g, Protein 22 g, Sodium 236 g


Paupiettes De Sole Au Vermouth (Rolled Sole Fillets In Vermouth Sauce) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, project, sauces and gravies, main course

Time 45m

Yield Six servings

Number Of Ingredients 12

12 small, skinless, boneless fillets of sole or flounder, about 2 1/4 pounds
Salt, if desired
Freshly ground pepper
1 pint raw (unfrozen) scallops, preferably bay scallops
1 egg white
1/2 cup heavy cream
3 drops Tabasco sauce
1 tablespoon butter
1/2 cup dry white vermouth
1 cup heavy cream
Juice of half a lemon
1 tablespoon finely chopped parsley


  • Preheat oven to 400 degrees.
  • Arrange the fillets skinned side up on a flat surface. Sprinkle lightly with salt and pepper to taste.
  • Put the scallops into the container of a food processor or blender. Add the egg white and start blending. Gradually pour in the cream. Add salt and pepper to taste and Tabasco and blend.
  • Spoon an equal portion of the scallop mixture on each fillet. Fold over the ends of the fillet to enclose the mixture.
  • Select a shallow, heatproof baking dish large enough to hold the folded fillets in one layer. Rub it with the tablespoon of butter. Arrange the fillets, seam side down, over the dish. Sprinkle lightly with salt and pepper. Pour the vermouth over all.
  • Place the dish on top of the stove and bring the liquid to the simmer. Cover closely with aluminum foil and place in the oven. Bake 15 minutes.
  • Transfer the fish fillets to a hot serving platter and cover with foil to keep warm. Pour the pan liquid from the fish into a saucepan.
  • Bring the liquid in the saucepan to the boil over high heat and cook down. As the liquid boils add any liquid that accumulates around the fish. Continue cooking down to one-third cup. Add the cream and cook down over high heat about four minutes. There should be about one cup. Line a mixing bowl with a strainer. Add the sauce and scrape to extract all the liquid from any solids in the sauce. Return the sauce to a saucepan and reheat.
  • Add the lemon juice and pour the sauce over the fish. Serve sprinkled with parsley.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 29 grams, Fiber 0 grams, Protein 33 grams, SaturatedFat 16 grams, Sodium 793 milligrams, Sugar 2 grams, TransFat 0 grams


Portobello Mushrooms Stuffed with Spinach and Goat Cheese image

Categories     Mushroom     Marinate     Roast     Vegetarian     Lunch     Goat Cheese     Parmesan     Spinach     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes 6

Number Of Ingredients 19

Marinated mushrooms
1 cup olive oil
1/2 cup balsamic vinegar
1/2 cup reduced-sodium soy sauce
2 garlic cloves, pressed
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Marsala (optional)
4 large fresh thyme sprigs
6 large portobello mushrooms
1 10-ounce package frozen spinach
1 pound button mushrooms
2 tablespoons olive oil
1 cup chopped sweet onion (such as Maui or Vidalia)
3 garlic cloves, pressed
1/4 cup plus 6 tablespoons finely grated Parmesan cheese
1/4 cup unseasoned dry breadcrumbs
1 5-ounce package soft fresh goat cheese, crumbled


  • For marinated mushrooms:
  • Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
  • For filling:
  • Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
  • Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
  • Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
  • Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.

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Roll out the fillet of sole and stuff with spinach. Make a parcel using foil and then steam in the oven. Make a parcel using foil and then steam in the oven. To make the mornay sauce, melt the butter, then whisk in the flour, and continue …

2016-04-06 Instructions. Preheat your oven to 375 degrees Fahrenheit. Prepare a baking dish with a drizzle of olive oil and rip the stems out of the mushrooms, adding the mushrooms to the baking dish upside down. Add the ricotta cheese, chopped spinach, salt and pepper, garlic, and dried parsley to a bowl and stir everything together until combined.

2018-10-23 Clean mushrooms by dusting off the caps with a paper towel and remove the stems. Place mushroom tops on your baking sheet and set aside. Mince the mushroom stems and garlic. Melt butter in a large pan or skillet over medium-high heat and add your minced mushrooms and garlic. Sauté for 2-3 minutes then add the spinach.

2017-04-04 In a skillet, heat the olive oil over medium heat. Add the spinach, garlic and pepper. Saute until the spinach starts to wilt, 2 to 3 minutes. Place the sole fillets in the prepared baking dish. Place half of the spinach mixture in the middle of each fillet and roll up. Place the rolled fillets seam-side down. Brush with melted butter.

2021-10-07 Remove the pan from the heat and stir in the lemon juice. Taste the sauce and season with salt and pepper as needed. To serve, spoon 2 tablespoons of the sauce onto a small plate. Place one ...

Add spinach, feta cheese, stuffing mix, 1 tablespoon of the lemon juice, and the dillweed to saucepan; mix well (if mixture seems dry, add 1 tablespoon water). Spoon about 1/3 cup spinach mixture onto each piece of fish. Roll up fish around stuffing. Spray a 2-quart square or rectangular baking dish with nonstick coating. Place fish rolls, seam ...

2012-02-06 Wash and dry mushrooms. Pull the stems off the mushrooms, then chop the stems finely. Heat olive oil and butter in a skillet over medium-high heat. Add onion and chopped mushrooms stems and saute for several minutes, or until soft and starting to turn golden. Add panko crumbs, salt, and pepper. Stir and continue cooking for 2 minutes.

2020-01-24 For the sole, lay out the strips of fillet on a board and sprinkle over the dill and season well. Roll up and secure with a cocktail stick, then place into a lightly oiled perforated steam container. Steam at 85°C for 3 minutes, then remove and keep warm.

1. Preheat oven to 400º F. 2. Spray a 10"x6" baking dish with nonstick cooking spray. 3. Heat oil in skillet; saute mushrooms about 3 minutes or until tender. 4. Add spinach and continue cooking about 1 minute or until spinach is barely wilted. Remove from heat; drain liquid into prepared baking dish.

2015-01-30 Lay the sole fillets smooth side down. Place about 1 1/2 tablespoons of the mushroom filling on the fillet. Starting from one end, roll into a neat little package. Place the rolled fillets into a small baking dish. Pour a little white wine (just a 1/4 cup) over the top and squeeze on some fresh lemon juice.

Chill filling until quite firm, and put a teaspoon or more in the center of your fillets just before you roll them. Fill with shrimp mousse. Put a teaspoon of shrimp mousse in the center of the fillets before rolling and cooking them. Top each paupiette with a large mushroom. Remove the stems of mushrooms, leaving the cap intact.

2008-09-29 Step 1. Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Sauté until mushrooms are tender and ...

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2017-11-16 Grease a 13x9x2-inch or 3 qt baking dish. Place 2 tbsp oil in a large skillet over medium heat. Add mushrooms and a pinch of salt and pepper. Sauté until mushrooms are nice and browned, about 8 minutes.

2011-08-01 Make It. HEAT oven to 400ºF. ADD hot water to stuffing mix in large bowl; stir just until moistened. Set aside. Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir 5 min. or until tender. Add to stuffing with spinach and cheeses; mix well. SPOON into mushroom caps.

1. Preheat oven to 400 degrees F. 2. Coat 10×6 inch baking dish with nonstick cooking spray. 3. Heat oil in skillet and sauté mushrooms for about 3 minutes or until tender. 4. Add spinach and continue cooking for about 1 minute or until spinach is barely wilted. Remove from heat and drain liquid into prepared baking dish.

2018-11-27 Preheat the oven to 450ºF. Place marinated mushrooms stem side down on a rimmed baking sheet. Bake 10 minutes. Meanwhile, prepare the filling by combining spinach, ¼ cup Parmesan cheese, and heavy cream in a medium bowl. Season to taste with salt and pepper. Remove the mushrooms from the oven and flip.

2020-04-17 Drain spinach. Squeeze spinach to drain off as much water as possible. Make filling. In a small bowl, mix together the spinach, garlic, parsley, and cheese. Season with salt and pepper to taste. Stuff mushrooms. Use a small spoon and then just a finger (or another spoon) to slide the mixture from the spoon into the mushrooms.

2019-12-27 Fill mushrooms: Scoop out a spoonful at a time and stuff into mushrooms. Set on baking sheet, filling upright. Prepare topping, add to mushrooms: In a small mixing bowl stir together panko, remaining 1/4 cup parmesan cheese …

2020-05-28 Return to a simmer and stir in the spinach. Cook until wilted, 3 minutes. Stir in the lemon zest and season with 1 teaspoon salt and a few grinds of pepper. Spoon the mushroom filling into the shells. Spread one-third of the cream sauce in a 9-by-13 inch baking dish. Arrange the shells in the dish. Ladle the remaining sauce on top.

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2014-01-08 Place mushroom caps on a baking sheet (line with foil for super easy cleanup) and preheat oven to 400°F. In a medium to large skillet, brown sausage, breaking it into small bite-sized chunks as it cooks. Remove sausage from skillet once cooked through and place on a paper towel lined plate to absorb excess grease.

2019-10-22 Slowly stir in the half-and-half, Parmesan, lemon juice, hot sauce, Worcestershire Sauce and salt. Reduce heat to low and simmer, stirring occasionally, 3 minutes or until thickened. Remove from the heat, add spinach and stir well. Spoon the artichoke/spinach filling into the mushroom caps, packing down and rounding over the tops of the mushrooms.

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Add spinach and wine. Cook 2 to 3 minutes or until wine has evaporated, stirring occasionally. Transfer spinach mixture to a medium bowl; let stand 10 minutes to cool. Add Parmesan; toss until well-combined. Set aside. Place sole fillets on a clean work surface; season both sides with pepper to taste.

Melt the butter in a heavy pan over medium heat. Sauté the onion and celery for 10 minutes, or until soft. Add the sausage, mushrooms, spinach and thyme and cook for 2 minutes, until the spinach is wilted. In a large bowl, mix together the breadcrumbs, sausage-vegetable mixture and Parmesan. Moisten with stock until its moist enough to hold ...

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