Spinach And Cheese Rice With Mushrooms Recipes

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SPINACH AND CHEESE RICE WITH MUSHROOMS



Spinach and Cheese Rice With Mushrooms image

A favorite rice dish at our house! Frozen spinach can be used in place of fresh if desired, just make certain to hand-squeeze out excess moisture.

Provided by Kittencalrecipezazz

Categories     Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons oil
3 tablespoons butter
1 -2 tablespoon fresh minced garlic (or to taste)
1 cup sliced mushrooms (can use more)
1 1/2 lbs spinach, shredded (about 5 cups)
salt and pepper
1 1/2 cups shredded cheddar cheese (can use more or less)
1/2 cup small curd cottage cheese
3 cups cooked short-grain rice
7 slices mozzarella cheese
paprika (to garnish, any amount desired)

Steps:

  • Set oven to 400 degrees.
  • Grease an 8-inch square baking dish.
  • In a 10-in skillet, heat oil with butter; add the garlic and mushrooms, cook, stirring for 1 minute.
  • Add in the spinach, stir and cook about 2 minutes, or until spinach wilts.
  • Stir in salt and pepper, cheddar cheese and cottage cheese; set aside.
  • Make a layer of cooked rice on the bottom of baking dish.
  • Spoon spinach/cheese mixture evenly over the rice.
  • Top with mozzarella cheese slices, then sprinkle with paprika.
  • Bake for 8-10 minutes.
  • Remove from oven and set broiler; broil the rice casserole for 1 minute, or until the mozzeralla cheese is bubbly and light brown.
  • Cut into squares, and serve hot.

SPINACH & CHEESE MUSHROOMS



Spinach & Cheese Mushrooms image

Delicious as a starter or vegetable accompaniment

Provided by deb_ellacott

Time 25m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat oven to 200c/180C/gas 6.
  • Wipe mushrooms clean, remove stalks & reserve. Place mushrooms on an oiled baking sheet.
  • Chop mushroom stalks and place in a bowl along with creme fraiche, cheese, spinach & seasoning to taste
  • Place a teaspoon of pesto in the centre of each mushroom and then divide the creme fraiche mixture between the mushrooms.
  • Put a sprinkling of cheese on each mushroom & season with freshly ground black pepper
  • Bake in the oven for 15 - 20 mins, until mushrooms are soft & cheese has turned golden.
  • Serve as an accompaniment, or a starter on bed of rocket/watercress.

MUSHROOM & SPINACH RISOTTO



Mushroom & Spinach Risotto image

I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

5-1/4 cups reduced-sodium chicken broth
2-1/2 cups sliced fresh mushrooms
1 medium onion, finely chopped
3 tablespoons butter
3 garlic cloves, minced
3/4 cup white wine or reduced-sodium chicken broth
1 cup heavy whipping cream
1-3/4 cups uncooked arborio rice
2 tablespoons olive oil
1-1/2 cups frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup grated Parmesan cheese
Optional: Chopped fresh parsley and shaved Parmesan cheese

Steps:

  • In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 409 calories, Fat 22g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 667mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

SPINACH RICE



Spinach Rice image

Even if you don't like spinach, you will love this creamy rice dish. Add more or less jalapeno peppers to your liking.

Provided by Marites

Categories     Side Dish     Rice Side Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 11

⅓ cup uncooked long grain white rice
⅔ cup water
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
¼ cup milk
2 fresh jalapeno peppers, seeded and chopped
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons butter
½ cup chopped onion
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 ounces processed cheese food, cubed

Steps:

  • In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • In a bowl, mix the soup, milk, jalapeno peppers, salt, and pepper.
  • Melt the butter in a large skillet over medium-low heat, and cook the onion until tender. Mix in the cooked rice and spinach. Pour the soup mixture into the skillet, and continue cooking until heated through. Mix in the cubed processed cheese, and transfer to the prepared baking dish.
  • Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

Nutrition Facts : Calories 207.4 calories, Carbohydrate 17.9 g, Cholesterol 30 mg, Fat 12.1 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 6.2 g, Sodium 830.3 mg, Sugar 3.2 g

RICE SPINACH CASSEROLE



Rice Spinach Casserole image

"This nicely seasoned casserole combines popular rice and the goodness of fresh spinach," says Mathilda Navias of Tiffin, Ohio. "Topped with Parmesan cheese, it's a savory side dish with any meat."

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 9

1 cup chopped onion
1 teaspoon olive oil
1-1/2 cups uncooked long grain rice
2 cups chicken or vegetable broth
2 cups water
1 package (10 ounces) fresh spinach, torn
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese

Steps:

  • In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted., Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375° for 20-25 minutes or until rice is tender.

Nutrition Facts : Calories 174 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 386mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

SAVORY SPINACH RICE



Savory Spinach Rice image

A nice spinach-rice casserole. You can lighten up the ingredients by choosing low-fat soup and cheese and of course, substitute cooked brown rice for white. Prep time does not include initial cooking time for rice.

Provided by DailyInspiration

Categories     Brown Rice

Time 45m

Yield 5 serving(s)

Number Of Ingredients 5

1 (10 ounce) can cream of chicken and mushroom soup (or cream of celery soup)
1 (10 ounce) package frozen chopped spinach, thawed and drained
3/4 cup sharp cheddar cheese, shredded
1/4 cup green onion, sliced
3 cups cooked rice

Steps:

  • Combine all ingredients in a 1 1/2 quart casserole dish. Bake at 350 degrees for 25 minutes or until cheese melts. Stir before serving.

Nutrition Facts : Calories 231.5, Fat 6.2, SaturatedFat 3.7, Cholesterol 17.8, Sodium 148.1, Carbohydrate 34.9, Fiber 2.1, Sugar 0.6, Protein 9

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