MUSHROOM-SPINACH STUFFED SHELLS
Provided by Food Network Kitchen
Time 2h10m
Yield 8 servings
Number Of Ingredients 21
Steps:
- 1 large egg, lightly beatenMake the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, undisturbed, until golden in spots, about 2 minutes. Add 1/4 teaspoon salt and continue cooking, stirring occasionally, until the mushrooms are soft, about 5 more minutes. Add the spinach and stir until heated through, about 2 minutes. Let cool completely.
- Finely chop the spinach-mushroom mixture and combine in a bowl with the cottage cheese, mozzarella, parmesan, egg, basil and 1/4 teaspoon salt. Stuff each shell with about 2 tablespoons of the filling; set aside.
- Preheat the oven to 350 degrees F. Make the tomato sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until lightly golden, about 30 seconds. Add the tomatoes, then rinse out the can with 1 cup water and add to the skillet; add 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth. Return to the skillet and rinse out the blender.
- Make the cheese sauce: Combine the cottage cheese, mozzarella, parmesan and egg in the blender and puree until smooth.
- Brush a 9-by-13-inch flameproof baking dish with olive oil and pour in half of the tomato sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes. Turn on the broiler; drizzle the shells with the cheese sauce and broil, about 2 minutes.
Nutrition Facts : Calories 368 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 80 milligrams, Sodium 884 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 20 grams
EASY GARLIC ESCARGOTS
These tender escargots in mushroom caps are smothered with wine sauce and cheese. Nothing big and fancy, but I liked how it turned out, so I thought I'd share. They're easy to make too!
Provided by CraZee A
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 20
Number Of Ingredients 10
Steps:
- Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
- Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
- Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
- Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
- Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 86 calories, Carbohydrate 2.8 g, Cholesterol 28.6 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 81.1 mg, Sugar 1.1 g
MUSHROOMS STUFFED WITH SNAILS
This is from my numero uno resource James Beard and I love this recipe. I usually put more garlic in the butter but with a mushroom base, I restrain myself a la Dr. Strangelove, so that you can taste the mushrooms also.
Provided by Lulu B
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- First make the Snail butter: Cream the softened butter with the shallots, garlic, 1/4 cup of chopped parsley, and salt and pepper to taste.
- Saute the mushroom caps in butter until just cooked through.
- Arrange on baking sheet hollow side up.
- Coat the snails with the snail butter, and place one in each cap.
- Sprinkle with additional chopped parsley.
- Heat in a 450F oven for 10 minutes and serve immediately.
Nutrition Facts : Calories 363.1, Fat 35.3, SaturatedFat 22, Cholesterol 91.5, Sodium 260.1, Carbohydrate 9.4, Fiber 2.4, Sugar 3.6, Protein 7.5
STUFFED MUSHROOMS "NEUCHATEL"
A somewhat altered Swiss specialty
Provided by Food Network
Categories appetizer
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat broiler. Combine garlic, scallions, parsley, Worcestershire sauce, mustard powder, and softened butter. Mix to a paste. Season with salt and pepper.
- Remove stems from mushrooms. Sprinkle lemon juice over the "veins" of the mushrooms. Add 2 snails to each mushroom and top with seasoned butter. Broil for 5 minutes. Serve on a bed of watercress.
MUSHROOMS STUFFED WITH SNAILS AND PECANS
Provided by Craig Claiborne And Pierre Franey
Categories dinner, appetizer
Time 30m
Yield 4 - 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Prepare the snails and set them aside.
- Remove the stems from the mushrooms. The stems may be set aside for another recipe.
- Heat two tablespoons of the butter in a large saucepan. Add the mushrooms, stemmed side up, and cook briefly about two minutes or until lightly browned. Turn the mushrooms and cook about one minute.
- Arrange the mushrooms close together, stemmed side up, on a baking dish.
- Place one snail in each mushroom cavity.
- Combine the remaining four tablespoons of butter, the shallots, garlic, pecans, parsley, salt and pepper to taste in the container of a food processor or electric blender. Process until well blended.
- Spoon an equal portion of the butter on top of each snail. Place the snails in the oven and bake 10 minutes.
- Sprinkle with Cognac and serve.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 249 milligrams, Sugar 2 grams, TransFat 0 grams
BAKED ESCARGOT IN MUSHROOM CAPS
I've loved escargot as long as I can remember. Even though it's quite difficult to get some to even try it, this recipe has changed more minds about snails than any other I've used. Beware, this is in no way a low fat recipe!
Provided by Heirloom
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Stuff one escargot into each mushroom cap.
- Arrange caps on an escargot dish, one to each indentation.
- In a small sauté pan heat 1 tablespoon butter over medium-high heat.
- Cook shallots and garlic until softened and beginning to caramelize.
- Using a teaspoon drizzle shallot butter into each mushroom cap.
- Sprinkle with 1 tablespoon flat leaf parsley.
- Cover mushrooms with parmesan and gruyere.
- Bake for 20 minutes or until cheese is completely melted and browned in spots.
- Sprinkle with remaining parsley and grate fresh nutmeg over top.
- Serve immediately with slices of crusty baguette.
Nutrition Facts : Calories 383.2, Fat 17.4, SaturatedFat 9.7, Cholesterol 42.7, Sodium 690.7, Carbohydrate 42.5, Fiber 3, Sugar 1.5, Protein 15
MUSHROOMS AND GREENS STUFFED SHELLS RECIPE BY TASTY
Shop Campbell's® Soup to try this recipe for yourself!
Provided by Campbell's
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F (200°C).
- Make the mushroom sauce: Melt the butter in a medium pot over medium heat. Add the onion and sauté for 2-3 minutes, until the onion is translucent. Stir in the garlic and cook for 1 minute more, until fragrant. Add the Campbell's® Cream of Mushroom Soup, vegetable stock, lemon juice, thyme, salt, and pepper and whisk until smooth. Bring to a simmer and cook, stirring occasionally, for 3-5 minutes, until the sauce has thickened slightly. Remove the pot from the heat.
- Make the stuffed shells: Heat the olive oil in a large, high-walled skillet over medium-high heat until simmering. Add the mushrooms and cook for 4-5 minutes, until softened and starting to brown. Stir in the kale and cook for another 3-4 minutes, or until reduced in volume and softened. Add the spinach and cook until wilted, 1-2 minutes. Turn off the heat and stir in the salt, 1 cup of the mushroom sauce, the ricotta, and ½ cup Parmesan until well combined. Season with more salt to taste.
- Spread half of the remaining mushroom sauce (about ½ cup) on the bottom of an 8-inch square baking dish.
- Stuff each pasta shell with 1½-2 tablespoons of the filling, then arrange in rows in the baking dish, filling-side up. Drizzle the remaining mushroom sauce on top, then sprinkle with the remaining ½ cup Parmesan cheese.
- Transfer the shells to the oven and bake for 10 minutes, or until the cheese is melted and the sauce is bubbling.
- Turn the broiler on high and broil the shells until the cheese is browned, 1-2 minutes. Remove from the oven and let rest for 2-3 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 850 calories, Carbohydrate 101 grams, Fat 36 grams, Fiber 8 grams, Protein 31 grams, Sugar 10 grams
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