Spinach And Mushroom Cobb Recipes

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SAUTEED SPINACH AND MUSHROOMS



Sauteed Spinach and Mushrooms image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
2 cups sliced cremini mushrooms
Kosher salt and freshly ground black pepper
10 ounces baby spinach
1 to 2 tablespoons balsamic vinegar

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 AND MUSHROOM STUFFED SHELLS



Spinach and Mushroom Stuffed Shells image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 24

Olive oil, for greasing
Kosher salt and freshly ground black pepper
8 ounces jumbo pasta shells (20 to 24)
10 ounces cremini mushrooms, stems trimmed, coarsely chopped
1 shallot, coarsely chopped
3 tablespoons unsalted butter
8 ounces baby spinach
2 tablespoons chopped fresh parsley
One 15-ounce tub whole milk ricotta
1/2 cup pine nuts, toasted
3 to 4 large leaves fresh basil, chiffonade, plus whole leaves for garnish
1 1/2 cups grated mozzarella
1/2 cup grated Parmesan, plus more for serving
2 1/2 cups Vodka Sauce, recipe follows, or your favorite jarred sauce, warmed
1 tablespoon unsalted butter
1 small yellow onion, finely chopped
1 clove garlic, minced
Pinch red pepper flakes
One 14-ounce can diced tomatoes
1/2 cup heavy cream
1/4 cup vodka
2 tablespoons tomato paste
Pasta cooking water, for adjusting sauce consistency
Kosher salt and freshly ground black pepper

Steps:

  • Lightly grease a rimmed baking sheet with the oil and set aside.
  • Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and set aside for making the Vodka Sauce. Drain the pasta and rinse under cold water to stop the cooking. Drain well. Arrange the pasta in a single layer on the prepared baking sheet.
  • In a food processor, add the mushrooms and shallot and pulse until chopped into about 1/8-inch pieces. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are browned, 5 to 7 minutes. Add salt and pepper to taste. Add the spinach to the skillet and cover to allow the spinach to wilt, about 2 minutes more. Stir in the parsley and transfer to a large bowl.
  • In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Combine the cheese mixture with the mushroom mixture. Stuff each shell with about 2 tablespoons of the filling.
  • In the skillet where the mushrooms were cooked, add about 1 cup Vodka Sauce and spread it in an even layer. Arrange the stuffed shells in a circular pattern. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan and 1/2 cup mozzarella in between and on top of the shells (leaving the tops of the shells mostly exposed). Cover and cook over medium heat until the cheese is melted and bubbling, about 10 minutes.
  • Garnish with more Parmesan and basil leaves, and serve.
  • In a large skillet over low heat, add the butter, onion, garlic and red pepper flakes. Cook, stirring occasionally, until softened, 5 to 10 minutes. Increase the heat to medium-high and add the tomatoes, cream, vodka, tomato paste, 1/2 cup pasta cooking water and salt and pepper to taste. Let simmer for about 10 minutes, adding more reserved pasta water as needed.

SPINACH AND MUSHROOM COBB



Spinach and Mushroom Cobb image

This is a winter favourite. It can be a light dinner, or part of the appetizers for a dinner. A cobb loaf is a round loaf of bread. Use the bread bits and encourage guests to break off bits of the cobb and use it to dip.

Provided by Sassy Syrah

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 onion, diced
2 cloves garlic, chopped
300 g mushrooms (any mixture you like, sliced)
300 ml sour cream (lite works fine)
2 cups Baby Spinach
1/2 cup grated cheddar cheese
salt & pepper
1 loaf cobb round bread

Steps:

  • Slice the top off the cobb.
  • Pull out all the soft bread, leaving a shell.
  • In a frying pan, heat the olive oil over a low heat.
  • Add the diced onion and garlic and saute gently.
  • Add the mushrooms and cook until all the liquid evaporates.
  • Add the sour cream and stir through.
  • Season with salt and pepper.
  • Simmer for a few minutes until it thickens slightly.
  • Add spinach and stir through.
  • Turn off heat.
  • Pour the sour cream mixture into the cobb shell.
  • Top with cheese and"lid".
  • Tear the soft bready bits into bite size pieces.
  • Put the cobb on a baking tray surrounded by bread bits.
  • Bake in a moderate (180C) preheated oven for 10-15 minutes until bread is golden and cheese is melted.

MUSHROOM-SPINACH BAKE



Mushroom-Spinach Bake image

With a pretty spinach layer and a golden-brown top, this airy souffle is a holiday staple at our house. It makes a delicious entree for brunch. -Frederick Hilliard, Charleston, West Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 19

3 tablespoons plus 1-1/2 teaspoons butter
1/2 cup all-purpose flour
2 cups 2% milk
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Dash ground nutmeg
MUSHROOM SPINACH FILLING:
2 cups sliced baby portobello mushrooms
1 tablespoon chopped shallot
1 tablespoon butter
1 teaspoon white truffle oil, optional
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup heavy whipping cream
1/3 cup shredded Gruyere or Swiss cheese

Steps:

  • In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir a small amount of hot mixture into eggs. Return all to the pan, stirring constantly. Stir in the cheese, salt, pepper and nutmeg; set aside., For filling, in a large skillet, saute mushrooms and shallot in butter and oil if desired until tender. Add spinach; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add cream; heat through (do not boil)., Pour half of the egg mixture into a greased 8-in. square baking dish. Top with filling and remaining egg mixture. Sprinkle with cheese. Bake at 400° for 20-25 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 349 calories, Fat 24g fat (14g saturated fat), Cholesterol 205mg cholesterol, Sodium 496mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.

BAKED MUSHROOMS WITH SPINACH



Baked Mushrooms with Spinach image

I love special side dishes like this that are so easy to prepare. It's great served alongside any roasted meat. -Shirley Hammond, New Albany, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 10

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 pound large fresh mushrooms
2 tablespoons finely chopped onion
4 tablespoons butter, divided
4 bacon strips, cooked and crumbled
1 cup whole milk
1 cup shredded cheddar cheese
1/2 teaspoon ground mustard
1/2 teaspoon salt
Dash pepper

Steps:

  • Place spinach in a greased 8-in. square baking dish; set aside. Remove stems from mushrooms. Set caps aside; chop stems. Saute chopped mushrooms and onion in 2 tablespoons butter; spoon over spinach. Sprinkle with bacon. Top with mushroom caps. Melt remaining butter; brush over caps., In a large saucepan, combine the milk, cheese, mustard, salt and pepper. Cook and stir over medium-low heat until cheese is melted; pour over the top. Bake, uncovered, at 350° for 35-40 minutes or until mushrooms are tender.

Nutrition Facts :

SAUTEED SPINACH AND MUSHROOMS



Sauteed Spinach and Mushrooms image

My husband and I love sauteed spinach, sauteed mushrooms, sauteed onions, and sauteed garlic. So, we put it all together with some tomatoes to add some zip.

Provided by Marilyn

Categories     Fruits and Vegetables     Mushrooms

Time 30m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil, divided
1 medium onion, coarsely chopped
1 cup chopped portabello mushrooms
2 cloves garlic, finely chopped
1 medium tomato, chopped
1 (8 ounce) package fresh baby spinach
½ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Heat 1 tablespoon oil in a wok or deep frying pan over medium heat. Add onion and saute until soft, 3 to 5 minutes, depending on how soft you like it. Add mushrooms and saute for 4 to 5 minutes. Add garlic and saute for 1 more minute. Add tomato and cook for 1 to 2 minutes. Remove mixture to a dish and keep warm.
  • Add remaining 1 tablespoon oil to the same pan over medium-high heat. Add spinach, salt, and pepper. Cook, tossing continually, until spinach begins to wilt, 1 to 2 minutes. Add onion mixture and mix until thoroughly incorporated. Continue to toss and stir until spinach is cooked to your desired doneness.
  • Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 108.5 calories, Carbohydrate 7.7 g, Cholesterol 2.2 mg, Fat 7.8 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 1.4 g, Sodium 377.6 mg, Sugar 2.7 g

MUSHROOM AND SPINACH FETTUCCINE



Mushroom and Spinach Fettuccine image

You're 30 minutes away from having a delicious restaurant-inspired fettuccine on your dinner table.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 4

Number Of Ingredients 9

8 oz uncooked fettuccine
3/4 cup roasted garlic-seasoned chicken broth (from 14-oz can)
2 packages (6 oz each) fresh baby button mushrooms, cut in half
6 cups loosely packed fresh spinach, chopped
1 cup cherry tomatoes, cut in half
1 1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 cup evaporated fat-free milk (from 12-oz can)
1/4 to 1/2 cup finely shredded or shaved Parmesan cheese (1 to 2 oz)

Steps:

  • Cook and drain fettuccine as directed on package, omitting salt.
  • Meanwhile, in 10-inch skillet, heat 1/4 cup of the broth to boiling over medium-high heat. Add mushrooms; cook, stirring frequently, until almost all liquid is absorbed. Stir in additional 1/4 cup broth. Continue cooking mushrooms 4 to 6 minutes, stirring frequently, until tender.
  • Stir in remaining 1/4 cup broth; heat to boiling. Stir in spinach, tomatoes, Italian seasoning and salt. Cook 1 to 2 minutes, stirring constantly, until spinach is wilted. Stir in evaporated milk just until heated through.
  • Place fettuccine on large platter. Top with spinach mixture and cheese.

Nutrition Facts : Calories 290, Carbohydrate 45 g, Cholesterol 50 mg, Fiber 4 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g

CREAMY MUSHROOM & SPINACH PASTA



Creamy mushroom & spinach pasta image

Toss together tagliatelle, mushrooms and spinach in a parmesan and crème fraîche sauce to make a quick and low calorie dinner that takes just 25 minutes

Provided by Liberty Mendez

Categories     Dinner

Time 25m

Number Of Ingredients 9

2 tbsp olive oil
1 small onion, finely chopped
150g baby mushrooms, halved
150g tagliatelle
2 garlic cloves, crushed
200g low-fat crème fraîche
15g parmesan or vegetarian alternative, grated
120g baby spinach
½ tsp chilli flakes (optional)

Steps:

  • Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
  • Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
  • Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.

Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium

SHEET-PAN ROASTED MUSHROOMS AND SPINACH



Sheet-Pan Roasted Mushrooms and Spinach image

If you love to cook but don't always feel like cooking, this minimalist recipe is the recipe for you. Great with just about any protein - salmon, steak, chicken or even eggs, wrapped into an omelet - it comes together in under a half-hour, and develops loads of character from its time spent in the oven. While this versatile vegan side pairs well with protein, it's also great over rice or noodles.

Provided by Millie Peartree

Categories     weekday, vegetables, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 pound cremini mushrooms (or any combination of mushrooms you like), trimmed and sliced
3 small shallots, peeled and sliced
4 garlic cloves, peeled and chopped
2 tablespoons olive oil, plus more as needed
Kosher salt and black pepper
2 (5-ounce) containers baby spinach

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, shallots, garlic and 2 tablespoons olive oil. Season with salt and pepper and spread in an even layer. Roast until golden brown, about 15 to 20 minutes.
  • Add spinach to the sheet pan, toss with mushrooms, and roast until wilted, about 5 minutes, turning once after 2 or 3 minutes and drizzling with a bit of olive oil if the mixture seems dry. Taste, and adjust seasoning. Serve hot or at room temperature.

CREAMY SPINACH & MUSHROOM PENNE



Creamy spinach & mushroom penne image

Make a speedy, nutritious pasta supper with garlicky mushrooms and spinach. Cashew nuts and dried mushrooms create a deliciously creamy yet light sauce

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 20m

Number Of Ingredients 8

175g wholemeal penne
50g unroasted, unsalted cashews
10g dried porcini mushrooms
1 tsp vegetable bouillon powder
1 tbsp rapeseed oil
120g chestnut mushrooms, halved if large, thinly sliced
2 large garlic cloves, finely grated
200g baby spinach

Steps:

  • Cook the penne following pack instructions and put the kettle on to boil. Meanwhile, put the cashews and dried mushrooms in a medium heatproof bowl along with the bouillon powder, and pour over 200ml boiling water from the kettle. Leave to soak for 5 mins. After this time, blitz the mixture with a hand blender until smooth and creamy.
  • Heat the oil in a large non-stick frying pan over a medium heat and fry the fresh mushrooms and garlic for a couple of minutes until just starting to soften. Add the spinach and continue to cook, stirring frequently until the spinach has wilted. Drain the pasta, reserving a little of the cooking water. Tip the pasta into the pan with the mushroom mixture, season with plenty of black pepper and toss everything together well. Remove from the heat and stir through the creamy mushroom sauce, adding a drop of the reserved cooking water if needed to loosen. Serve straightaway.

Nutrition Facts : Calories 483 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 3 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 1.06 milligram of sodium

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From seasonedvegetable.com


MARY BERRY'S MUSHROOM AND SPINACH EN CROûTE RECIPE
Step-by-step. Preheat the oven to 220°C/425°F/gas mark 7 and put a baking sheet in the oven to get hot. Meanwhile, heat the oil in a non-stick frying pan, add the onion and fry for 2 minutes. Lower the heat, cover with a lid and cook for 15 minutes or until soft. Add the garlic, mushrooms and spinach, and cook over a high heat for 3 minutes ...
From lovefood.com


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