Spinach Mushroom Roll Recipes

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SPINACH AND MUSHROOM LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE



Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

16 cremini caps, cleaned with a damp towel and finely chopped in food processor
1 small yellow-skinned onion, finely chopped
2 cloves garlic, minced
2 tablespoons (2 turns around the pan) extra-virgin olive oil
One 10-ounce package frozen chopped spinach, defrosted and squeezed dry
Salt and pepper
1/4 teaspoon ground nutmeg or the equivalent of freshly grated
2 cups part skim ricotta
8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)
1 cup fat free chicken broth
8 ounces Gorgonzola, crumbled
1/2 cup (3 turns around the pan) heavy cream
1 to 1 1/2 cups shredded mozzarella
Steamed Asparagus Tips, recipe follows
Broiled Tomatoes, recipe follows
2 small or 1 large bundle asparagus
4 vine-ripe tomatoes
Extra-virgin olive oil
Salt and pepper

Steps:

  • In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
  • Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet.
  • Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes.
  • Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow flameproof casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with Steamed Asparagus and Broiled Tomatoes.
  • While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.
  • Split 4 vine-ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.
  • Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.

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 ROLL-UPS



Spinach Roll-Ups image

I got this recipe from a co-worker after having them at a baby shower. They are absolutely wonderful, even if you're like me and NOT fond of spinach. They are so easy to make.

Provided by MS K

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h15m

Yield 20

Number Of Ingredients 7

2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
½ cup bacon bits
3 tablespoons chopped onions
10 (12 inch) flour tortillas

Steps:

  • In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve.
  • Slice each roll-up into 1 inch servings no more than 3 hours before serving.

Nutrition Facts : Calories 308.4 calories, Carbohydrate 32.9 g, Cholesterol 11.2 mg, Fat 16.4 g, Fiber 2.7 g, Protein 7.6 g, SaturatedFat 4.1 g, Sodium 647.7 mg, Sugar 1.5 g

SPINACH MUSHROOM ROLL



Spinach Mushroom Roll image

Spinach is not one of my family's preferred vegetables but when made this way, it becomes a very popular dish on the table!

Provided by Honeybeee

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb spinach
4 eggs, separated
salt and pepper
1/4 teaspoon grated nutmeg
2 tablespoons oil
1 onion, chopped
6 ounces sliced mushrooms (approx 3 cups)
1 tablespoon whole wheat flour (or all purpose)
2/3 cup milk
1 tablespoon grated parmesan cheese

Steps:

  • Cook spinach in a large pan, with just the water clinging to the leaves after washing, for 5 mins.
  • Drain thoroughly and chop finely.
  • Place in a bowl and add egg yolks, salt and pepper and nutmeg.
  • Mix well.
  • In another bowl, whisk egg whites until stiff and fold into the spinach.
  • Spread the mixture evenly in a lined and greased 12 X 8 inch Swiss roll tin.
  • Cook in a preheated moderately hot oven (200C; 400F) for 10 to 15 minutes until risen and firm.
  • While the spinach is baking, heat oil in a pan, add the onions and fry till they are soft.
  • Add mushrooms and cook for 2 to 3 minutes.
  • Stir in the flour, then gradually stir in the milk.
  • Add salt and pepper to taste and simmer for 2 to 3 minutes.
  • Sprinkle the cheese over a sheet of greaseproof paper, turn the baked spinach out onto the paper and peel off the lining paper.
  • Spread the filling and roll up like a Swiss roll.
  • Serve immediately.

Nutrition Facts : Calories 219.3, Fat 14.3, SaturatedFat 3.7, Cholesterol 218.3, Sodium 201.9, Carbohydrate 12.1, Fiber 3.6, Sugar 2.8, Protein 13.2

SPINACH-STUFFED CHICKEN ROLLS



Spinach-Stuffed Chicken Rolls image

A delightful spinach stuffing, flecked with red pepper and onion, highlights this moist and tender entree from our Test Kitchen. The chicken is drizzled with a silky mushroom sauce, making an attractive main dish for a special-occasion meal.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

3/4 cup each chopped onion, celery and sweet red pepper
2 garlic cloves, minced
2 tablespoons butter, divided
2 cups chopped fresh spinach
1/2 cup egg substitute
2 cups seasoned stuffing croutons, lightly crushed
6 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons cornstarch
1 cup chicken broth
1 teaspoon lemon juice
1/2 teaspoon browning sauce, optional
2 cups sliced fresh mushrooms
1/4 teaspoon salt-free lemon-pepper seasoning, optional

Steps:

  • In a nonstick skillet, saute the onion, celery, red pepper and garlic in 1 tablespoon butter until tender. Add spinach; cook and stir until spinach is wilted. Cool. Add egg substitute and croutons; mix well., Flatten chicken to 1/4-in. thickness. Top each piece with spinach stuffing; roll up and secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until chicken juices run clear., In a small bowl, combine the cornstarch, broth, lemon juice and browning sauce if desired until smooth. In a nonstick skillet, saute mushrooms in remaining butter until tender. Gradually stir in broth mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Remove toothpicks from roll-ups. Serve with mushroom sauce. Sprinkle with lemon-pepper if desired.

Nutrition Facts : Calories 349 calories, Fat 10g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 631mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 41g protein. Diabetic Exchanges

SPINACH-MUSHROOM SOUFFLE ROLL



Spinach-Mushroom Souffle Roll image

Why not serve something really great looking next time you have dinner guests! This can be a light meal served with fresh fruit and salad

Provided by TishT

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup butter or 1/4 cup margarine
1/2 cup all-purpose flour
1/2 teaspoon salt
1 dash pepper
2 cups milk
6 egg yolks
1/4 cup grated parmesan cheese
6 egg whites
1/4 teaspoon cream of tartar
1 (10 ounce) package frozen chopped spinach, cooked and drained well
1/2 cup fresh mushrooms, sliced
1 tablespoon onion, finely chopped
1 tablespoon butter or 1 tablespoon margarine
3 ounces cream cheese, softened
1 tablespoon Dijon mustard
1/4 teaspoon ground nutmeg

Steps:

  • Line a 15 X 10 X 1" baking pan with foil, extending foil 1" beyond edges of pan.
  • Grease and lightly flour; set aside Melt the butter.
  • Stir in the 1/2 cup flour, salt, and pepper.
  • Add milk all at once.
  • Cook and stir till thickened and bubbly.
  • Cook and stir 1 minute more.
  • Remove from heat Beat the egg yolks till thick and lemon colored.
  • Slowly stir thickened milk mixture and parmesan cheese into beaten egg yolks.
  • Using clean beaters, beat egg whites and cream of tartar till stiff peaks form.
  • Fold a small amount of the beaten egg whites into egg yolk mix.
  • Fold egg yolk mixture into remaining egg whites; spread in prepared pan.
  • Bake in a 375°F oven about 20 minutes.
  • While that's cooking cook the frozen chopped spinach and squeeze it dry.
  • Meanwhile, cook the mushrooms and onion in 1 Tbs butter till tender but not browned.
  • Stir in the spinach, softened cream cheese, Dijon mustard and nutmeg.
  • Heat through, stirring occasional.
  • Immediately loosen the soufflé from pan when puffed and slightly set; turn out onto foil.
  • Spread spinach mushroom filling over souffle to within 1/2" of the edge.
  • Use foil to start rolling up soufflé jelly roll style, beginning with one of the short sides.
  • Slice; serve immediately.

Nutrition Facts : Calories 488.9, Fat 34.9, SaturatedFat 19.4, Cholesterol 333.1, Sodium 830.3, Carbohydrate 23.8, Fiber 2.8, Sugar 2.1, Protein 21.5

SPRING ROLLS WITH SPINACH, MUSHROOMS, SESAME, RICE AND HERBS



Spring Rolls With Spinach, Mushrooms, Sesame, Rice and Herbs image

I steam the spinach just until it collapses for these rolls and combine it with rice instead of the more traditional noodles. You can use brown, regular basmati or jasmine rice

Provided by Martha Rose Shulman

Categories     appetizer, side dish

Time 30m

Yield 8 spring rolls

Number Of Ingredients 14

1 3/4 cups cooked rice (brown, basmati or jasmine)
3 tablespoons rice vinegar
2 teaspoons soy sauce
1 pound baby spinach or 2 pounds bunch spinach, stemmed and washed
2 teaspoons black sesame seeds or lightly toasted regular hulled sesame seeds
1/4 pound firm tofu, cut into dominoes 1/4 inch thick by 1/2 inch wide and drained on paper towels
2 tablespoons peanut sauce
2 large carrots (about 1 pound), peeled and grated
6 shiitake mushrooms, stems removed, thinly sliced
1/2 cup cilantro, coarsely chopped, plus additional sprigs
1/3 cup mint leaves, coarsely chopped, plus additional leaves
1/4 cup Thai basil leaves, coarsely chopped, plus additional leaves (may substitute regular basil if you can't get the Thai variety)
Salt to taste
8 8 1/2-inch rice flour spring roll wrappers

Steps:

  • Toss the rice with 1 tablespoon of the rice vinegar and the soy sauce
  • Wash the spinach and steam 1 to 2 minutes, tossing halfway through. It should wilt but still have some texture. Rinse with cold water, squeeze dry and coarsely chop. Season with salt to taste
  • Spread each tofu domino with about 1/4 teaspoon peanut sauce
  • Place the shredded carrots, slivered mushrooms and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste
  • Fill a bowl with warm water and place a spring roll in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several cilantro sprigs, whole mint leaves and basil leaves, vein side up, on the wrapper. Leaving a 2-inch margin on the sides, place a handful of the carrot mixture on the wrapper, slightly nearer to the edge closest to you. Top with a handful of rice, then a handful of spinach. Place 3 tofu dominoes down the length of the spinach. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve. Serve with a dipping sauce of your choice

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 5 grams, TransFat 0 grams

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