MUSHROOM-GOAT CHEESE SPANAKOPITA
"The roasted garlic makes everything smell amazing, and the goat cheese gives this dish a tangy taste," says Michael.
Provided by Michael Symon : Food Network
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 475 degrees F. Heat a large sauté pan over medium heat. Add the olive oil and heat. Add the garlic, shallot and mushrooms and cook, stirring often, until almost tender, about 4 minutes. Add the spinach and cook until very tender, about 6 minutes. Transfer the mixture to a bowl and fold in the goat cheese; season with salt and let cool.
- Lay out 1 phyllo sheet, butter liberally and fold in half to form a rectangle. Butter again and fold in half again to form a skinnier rectangle. Repeat with the remaining phyllo, placing a towel over the prepared sheets to prevent them from drying out.
- Pile the mushroom and spinach mixture on one end of each phyllo rectangle. Fold up one corner of the dough over the filling to form a triangle and continue to fold (like a flag), buttering between each fold. Transfer to a parchment-lined baking sheet and bake until golden brown, 10 to 15 minutes.
STUFFED MUSHROOM CAPS
These hors d'oeuvre were served at a gallery opening and were consumed before the host could put the tray down. This elegant hors d'oeuvre can be prepared a day ahead and baked just before serving. The stuffing mixture also makes an excellent filling for chicken breasts or fish fillets. Goes great with a nice bottle of Australian Shiraz. This wonderful recipe was found on a beautiful website: www.finedinings.com
Provided by NcMysteryShopper
Categories Spinach
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400° degrees F.
- Remove stems from mushrooms and chop finely; Place mushroom caps on baking sheets, stem-side up; Set aside.
- In a skillet, heat oil and add chopped mushroom stems, garlic, and Oregano; Cook over medium heat for 5 minutes, stirring often; Transfer mixture to a mixing bowl.
- Squeeze moisture out of spinach and add to cooked mushrooms with cottage cheese, onions, Parmesan cheese, shrimp, breadcrumbs, mustard and Tabasco; Mix well; Top mushrooms generously with filling.
- Bake at 400° degrees for 15 minutes until mushrooms are tender; Serve warm.
Nutrition Facts : Calories 62.2, Fat 1.5, SaturatedFat 0.5, Cholesterol 18.1, Sodium 153.7, Carbohydrate 6.6, Fiber 1.7, Sugar 2, Protein 7.3
SPANAKOPITA-STUFFED MUSHROOMS
Creating a menu for a Greek cooking program resulted in this really tasty dish. These had the savouriness of a Greek spinach pie with the added earthiness of the minced mushroom stems - a winning combination. Could be used as an appetizer or side (to a nice piece of meat - I had fillet on the menu), or even a hearty, vegetarian main, if using the larger portobellos.
Provided by evelynathens
Categories Vegetable
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- Clean the portobellos with a dampened paper towel. Remove the stems and mince them.
- Lightly coat medium saute pan with a film of olive oil. Add leeks and the minced mushroom stems and saute over medium heat until wilted, about 10 minutes. Add spinach, garlic and dill and season with a VERY light amount of salt (remember, the feta will add more salt later) and pepper. Cook a further 5 minutes. Remove from heat and cool. While cooling make bechamel sauce.
- Preheat oven to 410F (210C). Oil a pan large enough to hold the mushrooms.
- Bechamel Sauce: Melt butter in small saucepan over medium-low heat. When melted, add flour and cook, whisking constantly, for 2-3 minutes. If flour looks like it's starting to brown, remove from heat and continue whisking for time stated. Add milk, a dash of salt to taste and nutmeg. Bring to a boil, whisking constantly, and boil for 2 minutes, until thick.
- Add 4 tblsps of the bechamel sauce to the spinach mixture, along with the beaten egg and the crumbled feta and mix well.
- Brush the mushrooms with oil and fill the cavities with equal amounts of the spinach filling, flattening the tops of the mounds slightly. Give the bechamel sauce a whisk if it has started to develop a 'crust' and dollop equal amounts of the bechamel over each mushroom (do not worry if the bechamel doesn't dribble down sides at this point - it will during baking).
- Place mushrooms in bottom third of preheated oven and bake for 30 minutes. The bechamel should start to get brown patches on it - if it's browning too quickly, loosely cover with aluminum foil and continue baking.
- Enjoy!
Nutrition Facts : Calories 256.8, Fat 13.4, SaturatedFat 8.1, Cholesterol 83.1, Sodium 425.6, Carbohydrate 23.4, Fiber 5.9, Sugar 6, Protein 15.7
GREEK STUFFED MUSHROOMS
Make and share this Greek Stuffed Mushrooms recipe from Food.com.
Provided by Boomette
Categories Cheese
Time 40m
Yield 24 mushrooms, 24 serving(s)
Number Of Ingredients 6
Steps:
- Put mushrooms, smooth side on top, on a baking sheet that has parchment paper. Cook in a preheated oven of 425 F for 5 minutes. Remove from oven and let cool a little bit. Flip the mushrooms, hollow side on top.
- In a bowl, mix tomatoes, olives, feta, garlic and basil. With a spoon, distribute this mixture in the mushrooms. Keep cooking at 425F 8 to 10 minutes or until mushrooms are tender and hot.
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