SUNNY'S SPINACH AND CHEESE STUFFED MUSHROOMS
Provided by Sunny Anderson
Categories appetizer
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 11
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.
FETA AND SPINACH STUFFED MUSHROOMS
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
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.
SPINACH WALNUT PESTO
This flavorful pesto is easy to make and will transform your meal into a 5-star dish. It's great served with linguine pasta. Add 1/3 to 1/2 cup pesto each pound of pasta.
Provided by Shan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor; blend until well combined. Pour in oil slowly, while processor is running, until mixture forms a smooth paste.
Nutrition Facts : Calories 442.8 calories, Carbohydrate 4.6 g, Cholesterol 17.6 mg, Fat 43.4 g, Fiber 1.5 g, Protein 10.5 g, SaturatedFat 8.3 g, Sodium 460.7 mg, Sugar 0.7 g
CHEESE AND SPINACH-STUFFED MUSHROOMS
Start your Halloween party with these mysterious appetizers! Stuff mushrooms with spinach mixture and top with Progresso® bread crumbs.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 185, Carbohydrate 165 g, Fat 1, Fiber 4 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 300 mg
SPINACH MUSHROOM PESTO SPAGHETTI RECIPE BY TASTY
Here's what you need: canola oil, spinach, mushroom, salt, pepper, pesto, parmesan cheese, spaghetti
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat pot over medium-high heat.
- Add oil to the pot.
- Cook the spinach until wilted.
- Add the mushrooms, salt, and pepper cooking until most of the water is gone.
- Add the pesto and parmesan.
- Add the spaghetti, and toss until evenly coated, with the sauce sticking to the noodles.
- Enjoy!
Nutrition Facts : Calories 1063 calories, Carbohydrate 97 grams, Fat 60 grams, Fiber 6 grams, Protein 36 grams, Sugar 5 grams
SPINACH STUFFED MUSHROOMS
A recipe I put together for a bridal shower. Everyone enjoyed them and I hope you will too
Provided by farmgirl
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 30
Number Of Ingredients 11
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.
Nutrition Facts : Calories 41.5 calories, Carbohydrate 1.9 g, Cholesterol 9.1 mg, Fat 3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 129.1 mg, Sugar 0.6 g
CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY
Here's what you need: medium sized mushrooms, butter, garlic, fresh spinach, cream cheese, salt, pepper, breadcrumb, parmesan cheese
Provided by Claire Nolan
Categories Appetizers
Yield 5 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 252 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, Sugar 3 grams
GOAT CHEESE AND SPINACH STUFFED MUSHROOMS
I take stuffed mushrooms to new heights by using a flavorful filling of walnuts, spinach and goat cheese. They're not only tasty but pretty as well.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 59 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 57mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
SPINACH DIP-STUFFED MUSHROOMS
I use a melon baller to hollow out the mushroom caps and make them easier to stuff. The apps fit neatly into muffin tins or a deviled egg tray for traveling. -Ashley Pierce, Brantford, Ontario
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 appetizers.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small skillet, heat olive oil over medium heat. Add spinach; saute until wilted. Add garlic; cook 1 minute longer., Combine spinach mixture with remaining ingredients. Stuff into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, until mushrooms are tender, 12-15 minutes. Serve warm.
Nutrition Facts : Calories 44 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 100mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
SPINACH AND WALNUT STUFFED MUSHROOMS WITH THREE CHEESES
These are an elegant, well-seasoned appetizer for a special dinner, or as part of a light lunch with a salad - and they're not difficult to make. When salting to taste, be careful, as the feta cheese is very salty. The recipe halves easily, or it's fun to stuff the very large portabella caps for a change of pace.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 270.5, Fat 19.8, SaturatedFat 8.4, Cholesterol 37.4, Sodium 440, Carbohydrate 10.8, Fiber 2.8, Sugar 2.4, Protein 15.8
MUSHROOMS STUFFED WITH SPINACH AND WALNUTS
Make and share this Mushrooms Stuffed With Spinach and Walnuts recipe from Food.com.
Provided by spknox
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
SPINACH-WALNUT PESTO AND PIGNOLIA CHEESE-STUFFED MUSHROOMS
Categories Mushroom Nut Marinate Low Carb Vegetarian High Fiber Low/No Sugar Wheat/Gluten-Free Healthy Kosher Vegan Raw
Yield 16-20 6-8
Number Of Ingredients 17
Steps:
- Mushrooms: Remove the mushroom stems by gently twisting them off. mushrooms are like little sponges, so you don't want to rinse them in the sink; instead, use a lightly damp cloth to wipe off any dirt on the caps. Marinade: 1. In a small bowl, combine all the marinade ingredients. 2. place the mushrooms in a baking pan and pour the mixture over them. Use your hands to gently coat the mushrooms iwth the marinade and set aside for 15 minutes. if using large mushrooms, let sit in the marinade for 1 hour. CHEESE: Process all the ingredients in a blender until smooth. Add more water if needed, 1 tablespoon at a time, but it's best to keep it thick. PESTO: Place the spinach, oil, garlic, lemonjuice and salt into a food processor and blend until smooth. Scrape down the sides of the container with a spatula as needed. Add the walnuts and Pulse until Incorporated but still chunky. ASSEMBLY: For each mushroom cap, gill with pignolia cheese followed by a dollop of pesto. place the stuffed mushrooms on a dehydrator tray lined witha nonstick sheet and warm at 110 f for 2-3 hours. Add an hour if using large mushrooms. serve immediately
More about "spinach walnut pesto and pignolia cheese stuffed mushrooms recipes"
SPINACH AND WALNUT-STUFFED MUSHROOMS - RECIPES
From waitrose.com
SPINACH-WALNUT PESTO RECIPE | COOKING LIGHT
From cookinglight.com
SPINACH AND WALNUT PESTO - CREATIVE IN MY KITCHEN
From creativeinmykitchen.com
SPINACH WALNUT PESTO RECIPE | THE RUSTIC FOODIE®
From therusticfoodie.com
SPINACH PESTO AND CHEDDAR STUFFED MUSHROOMS
From angiesrecipes.blogspot.com
SPINACH-WALNUT PESTO, SPINACH PESTO RECIPE | JENNY …
From jennycancook.com
CHEESY SPINACH STUFFED MUSHROOMS RECIPE - DIY
From diyncrafts.com
HEALTHY SPINACH STUFFED MUSHROOMS RECIPE
From wholesomeyum.com
SPINACH AND WALNUT-STUFFED MUSHROOMS - WAITROSE
From waitrose.com
PESTO-STUFFED MUSHROOMS - RECIPES - HAIRY BIKERS
From hairybikers.com
FOUR CHEESE AND SPINACH STUFFED MUSHROOMS RECIPE
From archanaskitchen.com
SPINACH WALNUT PESTO RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
STILTON, SPINACH & WALNUT STUFFED MUSHROOMS - SEASALT & APPLE PIE
From seasaltandapplepie.com
SEARED MUSHROOMS STUFFED WITH HOMEMADE PESTO RECIPE
From spainonafork.com
PIN BY SILVIA S ON VEGAN COOKING | VEGAN COOKING, CHEESE STUFFED ...
From pinterest.co.uk
SPINACH-STUFFED MUSHROOMS WITH BACON, EGG AND PESTO RECIPE - BBC
From bbc.co.uk
OVEN-BAKED SPINACH AND CHEESE STUFFED MUSHROOMS WITH …
From delishably.com
EASY SPINACH-WALNUT PESTO RECIPE - COOKING WITH MAMMA C
From cookingwithmammac.com
SPINACH FETA STUFFED MUSHROOMS WITH WALNUTS - TASTE AND SEE
From tasteandsee.com
SPINACH AND CHEESE STUFFED MUSHROOMS - THE WASHINGTON POST
From washingtonpost.com
CHEESE AND SPINACH STUFFED MUSHROOMS - SO DELICIOUS
From sodelicious.recipes
SIMPLE PESTO STUFFED MUSHROOMS - MEALS WITH MAGGIE
From mealswithmaggie.com
STUFFED MUSHROOMS {WITH SPINACH AND CHEESE} - COOKING CLASSY
From cookingclassy.com
SPINACH AND RICOTTA STUFFED MUSHROOMS - THE BUSY BAKER
From thebusybaker.ca
SPINACH-WALNUT PESTO | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SPINACH-WALNUT PESTO AND PIGNOLIA CHEESE-STUFFED …
From pinterest.com
EASY PESTO STUFFED MUSHROOMS - GIMME SOME OVEN
From gimmesomeoven.com
PIN BY SILVIA S ON VEGAN COOKING | EATING RAW, RAW FOOD RECIPES, …
From pinterest.com
SPINACH N WALNUT STUFFED MUSHROOMS - SPOONACULAR
From spoonacular.com
SPINACH WALNUT PESTO – THE SIMPLY WHOLESOME KITCHEN
From simplywholesomekitchen.com
STUFFED MUSHROOMS WITH SPINACH, WALNUTS, AND FETA - COOKING TO …
From cookingtothepoint.com
SPINACH-WALNUT PESTO AND PIGNOLIA CHEESE-STUFFED …
From foodsalive.com
BAKED CHEESE PESTO STUFFED MUSHROOMS RECIPE - EATWELL101
From eatwell101.com
SPINACH-WALNUT PESTO AND PIGNOLIA CHEESE-STUFFED MUSHROOMS …
From pinterest.co.uk
SPINACH-WALNUT PESTO AND PIGNOLIA CHEESE-STUFFED MUSHROOMS
From foodsalive.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love