Spinach Mushroom Bread Recipes

SPINACH WITH MUSHROOMS AND BREAD

Steps:

• Heat the butter and oil together; add the mushrooms, along with some salt and pepper, and cook, stirring occasionally, until nicely browned. Add the garlic and spinach and cook, stirring occasionally, until the spinach wilts, about 5 minutes.
• Add the bread and stir until it absorbs most of the spinach juices. Adjust seasoning and eat.

SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Grease a 9-by-13-inch (3-quart) casserole dish with oil.
• Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
• Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
• Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
• In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
• Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.

MUSHROOM AND SPINACH BREAD-ZAGNA

Steps:

• Preheat the oven to 350 degrees F. Heat the EVOO in a large saute pan over medium-high heat and brown the mushrooms until tender and dark. Stir in the thyme, garlic, shallots, some salt and pepper, cook 1 to 2 minutes. Deglaze the pan with the marsala and stir until almost completely evaporated. Pour in the stock, wilt in the spinach and turn off the heat. Whisk the half-and-half with the eggs, nutmeg and some salt and pepper in a large shallow bowl. Soak the bread, turning occasionally, until the liquid is absorbed. Grease a 9-by-13-inch baking dish. Lay 4 slices of the bread on the bottom and top with the mushrooms and spinach and half of the cheeses, followed by the remaining bread and cheeses. Dot the top with the butter and bake until golden, 45 minutes to 1 hour.

SPINACH-MUSHROOM BRUNCH CASSEROLE

Steps:

• Place the bun tops, top down, in a buttered, 13- x 9-inch casserole dish. Set aside the bun bottoms.
• In a large skillet, melt butter over medium-high heat, until sizzling.
• Add onion and saute until they're just softening. Add mushroom slices and stir, reducing heat to medium. Cook for about 5 minutes.
• Stir in herbs, garlic, paprika and salt and pepper to taste, then add spinach and cook another 3 minutes, stirring to wilt the spinach. Remove from heat.
• Spoon half the vegetable mixture evenly over the bun tops in the casserole dish. Scatter half the bacon and cheese evenly on top.
• Place the bun bottoms, with cut side up, in the casserole to form the top layer.
• Spoon the rest of the vegetable mixture, bacon and cheese over the top layer of buns.
• In a bowl, stir together eggs and milk until blended.
• Pour the mixture evenly over the casserole. Using a spatula, press down firmly on each of the buns to submerge in the liquid. Cover tightly with plastic wrap and refrigerate 8 hours or overnight.
• In the morning, let casserole sit at room temperature for about 30 minutes.
• Preheat oven to 350 degrees. Bake for 35 to 40 minutes or until firm at the center and a toothpick inserted comes away clean. Serve warm.

SPINACH MUSHROOM FLATBREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Grease a baking sheet with nonstick spray.
• Roll out the pizza dough and cut in half lengthwise (save the other half for another use). Place the dough on the prepared baking sheet and use your fingers to stretch and shape it into an oval.
• Heat the olive oil in a medium pan over medium-high heat. Add the mushrooms and salt and cook for 3-5 minutes, or until the mushrooms are well browned. Turn off the heat, add 2 tablespoons Frank's RedHot®, and toss to coat.
• Spread the garlic Alfredo sauce over the dough, then top with the mozzarella and shredded Parmesan cheeses, spinach, garlic, and Frank's RedHot® mushrooms.
• Bake the flatbread for 10-15 minutes, or until the crust is golden brown and the cheese is melted.
• Drizzle the remaining tablespoon Frank's RedHot® over the flatbread and sprinkle the grated Parmesan cheese and black pepper on top. Cut into 8 slices, then serve.
• Enjoy!

SPINACH MUSHROOM BREAD

Steps:

• Ingredients do not have to be precise.
• Use much or use little, its too your taste.
• Saute peppers, then onions in olive oil and butter.
• Add mushrooms and fresh garlic.
• Add spinach and spices and cook a minute or two.
• Add more olive oil if it looks too dry.
• Let cool to room temperature.
• Roll out pizza dough to a thin rectangle shape.
• Spread out cooked mixture all over.
• Add cheeses on top.
• Roll jelly roll style; seal ends and seams well.
• Place seam side down on cookie sheet, prepared with a light coat of oil and sprinkled with cornmeal.
• Bake in a 350 degree oven for 30 mins or until lightly browned on top.
• Cool on cookie sheet.
• ENJOY!

CREAMY MUSHROOM & SPINACH PASTA

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.

MUSHROOM SPINACH DIP

Steps:

• In a bowl, combine the spinach, sour cream, mayonnaise, soup mix, mushrooms and onions; mix well. Cover and refrigerate for 2 hours. Serve with vegetables or crackers.

SPINACH AND MUSHROOM COBB

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 BREAD

Steps:

• Preheat oven to 350°. On an ungreased baking sheet, unroll crescent dough into one long rectangle; press perforations to seal. Prick dough several times with a fork. Bake 5 minutes., Meanwhile, in a bowl, toss mushrooms with melted butter; arrange on crust. Sprinkle with cheese and seasonings. Bake 12-14 minutes longer or until crust is golden brown. Cut into 12 pieces.

SHEET-PAN ROASTED MUSHROOMS AND 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.