Spinach Stuffed Flounder With Mushrooms And Feta Recipes

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SPINACH-STUFFED FLOUNDER WITH MUSHROOMS AND FETA



Spinach-Stuffed Flounder with Mushrooms and Feta image

Incredible, but true...this dish is low-fat.

Provided by dakota kelly

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 4

8 large fresh mushrooms, sliced
8 ounces spinach, rinsed and chopped
1 tablespoon crumbled feta cheese
4 (4 ounce) fillets flounder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat. Add the mushrooms and cook about 5 minutes or until the liquid released from the mushrooms has evaporated, stirring occasionally.
  • Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted. Remove from the heat and drain excess moisture. Sprinkle the feta cheese over the vegetables, then stir it in.
  • To assemble the fish rolls, place one-quarter of the spinach mixture onto the wide end of each filet. Carefully roll the filet around the spinach mixture. Use wooden toothpicks to hold the end of each roll in place.
  • Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam side down, in the baking dish. Add 2 tablespoons of water. Loosely cover with foil.
  • Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is opaque all the way through.

Nutrition Facts : Calories 131.2 calories, Carbohydrate 3.6 g, Cholesterol 55.9 mg, Fat 2.2 g, Fiber 1.7 g, Protein 24.5 g, SaturatedFat 0.7 g, Sodium 163.6 mg, Sugar 1.1 g

FLOUNDER WITH SPINACH AND FETA



Flounder With Spinach and Feta image

Make and share this Flounder With Spinach and Feta recipe from Food.com.

Provided by Oolala

Categories     Spinach

Time 21m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 lb flounder fillets, skinless
4 garlic cloves, minced
4 tablespoons olive oil
3 cups fresh mushrooms, sliced
1 1/2 teaspoons dried Italian seasoning, crushed
8 cups fresh spinach
1/4 cup feta, crumbled, 1 oz
1/2 cup fresh tomatoes, chopped (optional)
salt
pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Lightly coat 2 quart baking dish with nonstick cooking spray. Sprinkle fillets with salt and pepper to taste.
  • If fillets are thick, place in a single layer in the baking dish, tucking under any thin edges. If using thin fillets, arrange evenly in baking dish, overlapping as necessary.
  • In a large skillet, cook garlic in hot oil for 15 seconds. Add mushrooms and Italian seasoning. Cook and stir until mushrooms are tender.
  • Stir in spinach and cook and stir until just wilted.
  • Spoon this spinach mixture down the center of the of the fish in the baking pan. Cover with foil.
  • Bake until fish flakes with a fork (about 6-8 minutes per 1/2 inch of thickness).
  • Transfer fish and vegetables to a serving platter and sprinkle with feta cheese.
  • Top with tomato if desired.

FETA AND SPINACH STUFFED MUSHROOMS



Feta and Spinach Stuffed Mushrooms image

Use whole wheat breadcrumbs to add deeper flavor to the spinach, feta and basil stuffing for these mushrooms.

Provided by Food Network Kitchen

Time 1h

Yield 24

Number Of Ingredients 9

24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
2 tablespoons extra-virgin olive oil
Kosher salt
4 tablespoons (1/2 stick) unsalted butter
2 cups packed chopped, stemmed spinach
Kosher salt and freshly ground black pepper
3/4 cup crumbled feta
1/4 cup chopped fresh basil
1 cup coarse fresh whole wheat breadcrumbs

Steps:

  • Preheat the oven to 425 degrees F.
  • If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
  • Melt the butter in a large skillet over medium-high heat. Add the chopped mushroom stems and spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
  • Add the feta and basil to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
  • Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

STUFFED MUSHROOMS WITH FETA AND SPINACH



Stuffed Mushrooms with Feta and Spinach image

Make and share this Stuffed Mushrooms with Feta and Spinach recipe from Food.com.

Provided by Mirj2338

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
6 large mushroom caps
1/2 cup spinach, cooked mushroom stems,finely chopped
2 tablespoons green onions, minced
1 clove garlic, crushed
1 ounce feta cheese, crumbled
1 egg
salt and pepper
1/2 cup dry breadcrumbs
2 tablespoons parmesan cheese, grated

Steps:

  • Stem mushrooms, brush with oil.
  • Mince stems and combine with remaining ingredients except bread crumbs and Parmesan cheese.
  • Fill caps with spinach-cheese mixture.
  • Top with bread crumbs and Parmesan cheese.
  • Bake 15 minutes at 350 F.
  • or until mushrooms are tender and topping is brown.

ROASTED MUSHROOMS STUFFED WITH FETA, SPINACH, AND BACON



Roasted Mushrooms Stuffed with Feta, Spinach, and Bacon image

Categories     Mushroom     Onion     Appetizer     Bake     Low Carb     Cream Cheese     Feta     Bacon     Spinach     Fall     Bon Appétit     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 48

Number Of Ingredients 7

8 ounces bacon slices
1 cup chopped onion
1 10-ounce package chopped frozen spinach, thawed, squeezed dry
4 ounces feta cheese, crumbled (about 3/4 cup)
4 ounces cream cheese, room temperature
1/4 teaspoon dried crushed red pepper
2 3/4 pounds button mushrooms (about 48; each about 1 1/2 inches in diameter), stemmed

Steps:

  • Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).
  • Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.
  • Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.

CREAMY SPINACH STUFFED FLOUNDER



Creamy Spinach Stuffed Flounder image

A mixture of garden vegetable cream cheese and healthy chopped spinach lend rich flavor to these tender fish fillets. You'll have an elegant meal on the table in just over 30 minutes. Bobby Taylor of Michigan City, Indiana shares the recipe.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 7

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 carton (8 ounces) spreadable garden vegetable cream cheese, divided
4 flounder or sole fillets (3 ounces each)
2 tablespoons 2% milk
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 375°. In a small bowl, combine spinach and 3/4 cup cream cheese. Spoon onto each fillet; roll up. Place seam side down in a greased 8-in. square baking dish. , Bake, uncovered, 25-30 minutes or until fish flakes easily with a fork. , In a small microwave-safe bowl, combine milk, lemon juice, salt, pepper and remaining cream cheese. Microwave on high 30-60 seconds; stir until smooth. Spoon over fish.

Nutrition Facts : Calories 285 calories, Fat 21g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 493mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.

FLOUNDER SAUTE WITH MUSHROOMS AND WILTED SPINACH



Flounder Saute With Mushrooms And Wilted Spinach image

Provided by Molly O'Neill

Categories     easy, quick, weekday, main course

Time 10m

Yield Four servings

Number Of Ingredients 9

2 tablespoons all-purpose flour
Salt and freshly ground black pepper to taste
4 3-to-4-ounce flounder fillets or 2 8-ounce fillets, split down the center
3 teaspoons olive oil
1/2 lemon
1 scallion, trimmed and minced
2 cups sliced mushrooms
1/4 cup dry white wine
4 cups torn spinach leaves, cleaned and dried

Steps:

  • Place the flour on a plate and season with salt and pepper. Lightly dust the flounder on both sides with the seasoned flour. Heat 2 teaspoons of the olive oil in a large, heavy nonstick skillet over medium-high heat. Place the flounder in the pan and saute on one side for about 90 seconds. Turn the fish over. Squeeze the lemon juice on the fish and sprinkle the scallions evenly over the fillets. Cook for 30 seconds and divide among 4 warm plates.
  • Place the remaining teaspoon of olive oil in the skillet. Add the mushrooms and season them lightly with salt and pepper. Saute until soft, shaking the pan constantly, about 3 to 4 minutes. Add the wine, increase the heat to high and continue to cook for about 1 minute, until the smell of alcohol disappears. Remove the pan from the heat, add the spinach and toss quickly until it barely wilts. Taste and season again with salt and pepper. Divide the spinach over each flounder fillet and serve immediately.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 756 milligrams, Sugar 1 gram, TransFat 0 grams

SPINACH-STUFFED FLOUNDER WITH MUSHROOMS AND FETA



Spinach-Stuffed Flounder with Mushrooms and Feta image

Incredible, but true...this dish is low-fat.

Provided by dakota kelly

Categories     Fish Recipes

Time 30m

Yield 4

Number Of Ingredients 4

8 large fresh mushrooms, sliced
8 ounces spinach, rinsed and chopped
1 tablespoon crumbled feta cheese
4 (4 ounce) fillets flounder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat. Add the mushrooms and cook about 5 minutes or until the liquid released from the mushrooms has evaporated, stirring occasionally.
  • Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted. Remove from the heat and drain excess moisture. Sprinkle the feta cheese over the vegetables, then stir it in.
  • To assemble the fish rolls, place one-quarter of the spinach mixture onto the wide end of each filet. Carefully roll the filet around the spinach mixture. Use wooden toothpicks to hold the end of each roll in place.
  • Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam side down, in the baking dish. Add 2 tablespoons of water. Loosely cover with foil.
  • Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is opaque all the way through.

Nutrition Facts : Calories 131.2 calories, Carbohydrate 3.6 g, Cholesterol 55.9 mg, Fat 2.2 g, Fiber 1.7 g, Protein 24.5 g, SaturatedFat 0.7 g, Sodium 163.6 mg, Sugar 1.1 g

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