Spinach And Walnut Stuffed Mushrooms With Three Cheeses Recipes

THREE CHEESE AND SPINACH-STUFFED PORTABELLA MUSHROOMS

Steps:

• Heat the oven to 350°F. Place the cleaned mushrooms on a baking sheet, gill side up. Brush with 1 tablespoon of the olive oil, sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper, and bake for 6 minutes. Remove from the oven and set aside to cool on the baking sheet for at least 15 to 20 minutes.
• Heat a large (12- to 14-inch) sauté pan over medium-high heat. Add the remaining tablespoon of olive oil. Add the shallots and the garlic and sauté, stirring, for a minute or so. Add a few handfuls of spinach, carefully turning with tongs or a spatula, and cook until wilted; add more spinach as room becomes available. Season with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.
• Drain the spinach in a fine-mesh strainer set in the sink, pressing on the spinach with your hands or a rubber spatula to ensure that all the liquid drains off. Set aside until cool enough to handle, and then finely chop.
• In a medium mixing bowl, combine the chopped spinach, breadcrumbs, mozzarella, Parmesan, and pecorino romano. Taste and adjust the seasoning as necessary by adding more salt and pepper.
• Divide the filling evenly among the baked and cooled mushrooms (about ¼ cup filling per mushroom; Love Note 5). Bake for about 10 minutes, or until the filling is hot and bubbly.
• To serve, place 1 mushroom on each plate and drizzle 1 tablespoon Roasted Red Pepper Coulis around each mushroom.

SPINACH AND WALNUT STUFFED MUSHROOMS WITH THREE CHEESES

Steps:

• In a skillet, cover and cook shallots in oil and butter for about 3 minutes, until tender.
• Preheat oven to 400 degrees F.
• Add walnuts, garlic and spinach to onions; cook another 10 minutes, stirring constantly, then remove fromheat and add Swiss and feta cheeses, thyme, oregano, salt and pepper to taste (feta is salty; go easy--).
• In a large baking dish, arrange mushroom caps cavity-up.
• Spoon spinach-walnut-cheese mixture evenly into caps.
• Sprinkle Parmesan cheese on tops and bake uncovered for about 10 minutes or until filling is browned a little and mushrooms are hot.

SUNNY'S SPINACH AND CHEESE STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• For the filling: In a medium pot, heat the olive oil over medium heat. Add the spinach and cook, stirring constantly, until just wilted, about 2 minutes. Add the cheese, garlic and red pepper flakes. Cook over medium heat, constantly tossing and stirring, until the cheese melts and everything is mixed together, another 2 to 4 minutes. Season lightly with a pinch of salt and a few grinds of pepper.
• For the topping: In a food processor, add the breadcrumbs, walnuts, a pinch of salt and a few grinds of pepper. Pulse to combine, then, with the motor running, slowly drizzle in the olive oil. The mixture should be crumbly and easy to sprinkle.
• For the mushrooms: Stuff each mushroom with an equal amount of the filling. Sprinkle an equal amount of topping over each mushroom. Place on a baking sheet and bake until the tops are golden and the mushrooms are cooked through, 8 to 10 minutes.

SPINACH STUFFED MUSHROOMS

Steps:

• 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.

MUSHROOMS STUFFED WITH SPINACH AND WALNUTS

Steps:

• Wipe mushroom caps with damp cloth and set aside.
• Heat olive oil and butter together in a small skillet. Add onion and cook over medium heat, covered, until tender and lightly colored.
• Preheat oven to 400 degrees Fahrenheit.
• Add walnuts and garlic to onion and cook for another minute. Add spinach (defrosted and squeezed dry) and cook for 5 minutes, stirring constantly. Stir in crumbled cheeses, dill, and salt and pepper.
• Arrange mushrooms, cavity side up, in a baking dish. Divide spinach mixture among them.
• Set baking dish in upper third of oven. Bake 8-10 minutes, until filling is browned and mushrooms are heated through. Serve immediately.

CHEESE AND SPINACH-STUFFED MUSHROOMS

Steps:

• 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.

GOAT CHEESE AND SPINACH STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; place mushroom caps in a large bowl. Add oil and toss to coat. Finely chop stems., In a large skillet, saute the chopped mushrooms, walnuts and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the spinach, cheese, pepper and salt; cook and stir until cheese is melted. Stuff into mushroom caps., Place on greased baking sheets. Bake at 375° for 12-14 minutes or until mushrooms are tender.

HASH BROWN, BLUE CHEESE, AND SPINACH STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Clean mushrooms and brush with olive oil.
• Combine hash browns, spinach, sour cream, 1/4 cup Cheddar cheese, blue cheese, jalapeno peppers, onion, garlic powder, onion powder, and salt in a bowl; mix until thoroughly combined.
• Pack a heaped tablespoon hash brown mixture into each mushroom and transfer to the prepared baking sheet.
• Bake in the preheated oven for 25 minutes.
• Remove from the oven and immediately sprinkle remaining Cheddar over top.

CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY

Steps:

• 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!