SPINACH AND FETA MUSHROOMS
These make a really nice vegetarian starter (leave out the cheese and butter for a vegan) and are great finger food if you use about 18 smaller mushrooms. Add a couple of crispy, cooked, crumbled bacon slices too, if you wish.
Provided by JustJanS
Categories Vegetable
Time 32m
Yield 12 mushrooms
Number Of Ingredients 8
Steps:
- Cook the damp spinach in a large pan for about 2 minutes-or until it has wilted.
- Drain really well, and chop coarsely.
- Mix the crumbled feta through the spinach.
- Preheat the broiler to medium.
- Place the mushrooms gill side up on a lightly greased baking sheet.
- Season and drizzle over a little oil.
- Grill for 4-5 minutes or until tender.
- Melt the butter in a frying pan and cook the onion until golden.
- Stir in the spinach mixture and season to taste.
- Spoon the mix into the mushroom cups, sprinkle with a little shredded Parmesan and grill until it's golden.
Nutrition Facts : Calories 41.7, Fat 3.2, SaturatedFat 2.1, Cholesterol 11.6, Sodium 119.8, Carbohydrate 1.6, Fiber 0.3, Sugar 1, Protein 2
STUFFED MUSHROOMS WITH FETA AND SPINACH
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
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.
SPINACH, MUSHROOM, AND FETA QUICHE
Make and share this Spinach, Mushroom, and Feta Quiche recipe from Food.com.
Provided by Abbs lt3
Categories Breakfast
Time 1h
Yield 6 pieces, 6 serving(s)
Number Of Ingredients 8
Steps:
- STEP 1: Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.
- STEP 2: Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).
- STEP 3: Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.
- STEP 4: In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
- STEP 5: Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!
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.
EASY FETA-STUFFED MUSHROOMS
Easy to make. Mushrooms stuffed with sauteed spinach and feta cheese are the perfect party appetizer or side dish.
Provided by Bites of Flavor
Categories Stuffed Mushrooms
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Gently remove stems from mushroom caps. Dice stems and place in a bowl. Place caps on the prepared baking sheet with the open sides up.
- Heat 1 teaspoon oil in a skillet over low heat. Add spinach and cook until wilted, about 2 minutes.
- Add wilted spinach to the diced mushroom caps, along with feta cheese, garlic, and parsley. Mix until well combined.
- Scoop spinach mixture and fill each mushroom. Drizzle mushrooms with remaining 1 1/2 teaspoons.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 94.5 calories, Carbohydrate 3.1 g, Cholesterol 11.1 mg, Fat 6.5 g, Fiber 0.7 g, Protein 8.3 g, SaturatedFat 2.7 g, Sodium 425.2 mg, Sugar 0.7 g
SPINACH AND MUSHROOM COUSCOUS WITH FETA
Adapted from the Weight Watchers website, this dish is really quick and goes great with chicken, burgers, or as a light meal in itself!
Provided by JessHinkson
Categories Spinach
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and garlic in a large skillet over medium-high heat.
- Add mushrooms and cook 1 minute.
- Add remaining ingredients, except pine nuts and cheese, and bring to a boil; cover and remove from heat. Let stand for 5 minutes.
- Toast the pine nuts lightly.
- After 5 minutes, fluff with a fork and sprinkle with pine nuts and cheese.
- Devour!
ROASTED MUSHROOMS STUFFED WITH FETA, SPINACH, AND BACON
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
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.
SPINACH, MUSHROOM, AND FETA FRITTATA
Make and share this Spinach, Mushroom, and Feta Frittata recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h24m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, cook spinach in a small amount of water, covered, until wilted (about 3 minutes), tossing once with a fork.
- Chop spinach and squeeze dry.
- Melt the butter in a nonstick ovenproof medium size skillet over medium heat.
- Add in the bell pepper, mushrooms, and green onions; stir/saute for 3 minutes.
- Add in the zucchini; stir/saute for 3 minutes or until the vegetables are tender.
- Stir in the spinach.
- In a mixing bowl, whisk the eggs, milk, parsley, salt, and pepper.
- Pour over vegetables in skillet.
- Sprinkle feta cheese over the top.
- Put skillet in a 350° oven; bake for about 25 minutes or until eggs are set.
- Let stand for 5 minutes.
- Cut into wedges and serve.
Nutrition Facts : Calories 224.8, Fat 15.1, SaturatedFat 7.2, Cholesterol 342.6, Sodium 1257.4, Carbohydrate 8.3, Fiber 2.7, Sugar 3.9, Protein 15.6
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