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
SAUTEED SPINACH AND MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
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.
CURRY WITH AUBERGINE, MUSHROOMS, CHICKPEAS AND SPINACH
A nice curry based on an adaption of the balti curry sauce in recipe no. 409418: http://www.recipezaar.com/recipe/balti-sauce-basic-sauce-for-anything-goes-curry-409418
Provided by zenveg
Categories Curries
Time 1h
Yield 1 big casserole, 6 serving(s)
Number Of Ingredients 27
Steps:
- Dry roast the whole spices (coriander - mustard seeds) on a hot frying pan for a few minutes.
- Let the spices cool off and grind them with a pestle and mortar or in a spice mill.
- Heat the canola oil and fry the chopped onion together with the cinnamon stick until the onion is translucent.
- Add chopped garlic, ginger and bay leaves and fry them for a few minutes.
- Add the ground spices, turmeric, paprika, cayenne pepper, crushed tomatoes, water and salt and bring the sauce to a boil.
- Let the sauce simmer for at least 15 minutes.
- Add the lemon zest and lemon juice.
- Remove the cinnamon stick and the bay leaves.
- Blend the sauce with an immersion blender.
- Heat the 1 tbsp canola oil in another saucepan and roast the red onion and garlic for a few minutes.
- Add the aubergine and mushrooms and cook them for 5 minutes at medium heat while stiring frequently. The liquid from the mushrooms helps preventing the vegetables from sticking to the saucepan - in this way you can use less oil.
- (If you prefer your aubergines very soft and mushy try slicing the aubergine lengthwise (1 cm slices) and spray/brush the slices with olive oil and give them a sprinkling of ground black pepper. Then bake the aubergine slices in the oven for 20-30 minute at 360 degree F. When the aubergine slices are cold enough to handle cut them into cubes and add them to the curry).
- Add the sauce and let the curry simmer for 10 minutes.
- Add the chickpeas and let the curry simmer for 5 more minutes.
- Add the spinach and bring the curry back to boiling and simmer for 5 minutes.
- Serve the curry on a bed of basmati rice.
Nutrition Facts : Calories 188, Fat 6, SaturatedFat 0.6, Sodium 597.1, Carbohydrate 32.1, Fiber 10.4, Sugar 7.6, Protein 8.6
MUSHROOM STUFFED EGGPLANT (AUBERGINE)
Make and share this Mushroom Stuffed Eggplant (Aubergine) recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Halve the eggplant lengthwise. With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2" shell.
- Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.
- While eggplant shells are in oven, finely chop the eggplant pulp.
- In a pan, over medium heat, melt butter. Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms. Cover and sauté, stirring occasionally, until eggplant pulp and mushroom are tender -- about 10 minutes or so.
- Stir in parmesan cheese and HALF of the breadcrumbs.
- Turn oven down to 350°F Remove eggplant shells.
- Spoon mixture into eggplant shells.
- Mix remaining half of breadcrumbs with melted butter. Sprinkle over filled eggplant.
- Place filled eggplant shells back in the oven bake at 350°F for 20-25 minutes.
Nutrition Facts : Calories 187.2, Fat 10.1, SaturatedFat 6, Cholesterol 26.3, Sodium 596.2, Carbohydrate 17.9, Fiber 5.7, Sugar 5.4, Protein 8.6
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