Spinach And Walnut Stuffed Mushrooms With Three Cheeses Recipes

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SUNNY'S SPINACH AND CHEESE STUFFED MUSHROOMS

Provided by Sunny Anderson

Categories     appetizer

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 11



Sunny's Spinach and Cheese Stuffed Mushrooms image

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.

1 teaspoon olive oil
5 ounces baby spinach
5 ounces garlic and herb Gournay cheese, such as Boursin, at room temperature
2 cloves garlic, grated on a rasp or minced
Pinch of crushed red pepper flakes
Kosher salt and freshly cracked black pepper
1 cup Italian-style breadcrumbs
1/2 cup walnuts
Kosher salt and freshly cracked black pepper
2 to 3 tablespoons olive oil
20 to 24 cremini mushrooms, stems and gills removed

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



Mushrooms Stuffed With Spinach and Walnuts image

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.

12 medium mushroom caps
1 tablespoon olive oil
1 tablespoon sweet butter
1/2 cup yellow onion, finely chopped
2 tablespoons walnuts, chopped
1 garlic clove, minced
5 ounces frozen chopped spinach
1 ounce feta cheese
1 ounce gruyere cheese
2 tablespoons fresh dill, minced
salt and pepper

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



Cheese and Spinach-Stuffed Mushrooms image

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

48 fresh whole baby portabella or white mushrooms (1 1/2 to 2 inches in diameter)
1 package (8 oz) cream cheese, softened
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper (cayenne)
1/2 cup Progresso™ panko crispy bread crumbs
2 tablespoons butter or margarine, melted

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



Spinach and Walnut Stuffed Mushrooms With Three Cheeses image

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

24 medium mushroom caps, cleaned and stems removed
2 tablespoons olive oil
1 tablespoon butter
3/4 cup shallot, minced
4 tablespoons walnuts, finely chopped
2 garlic cloves, minced
10 ounces frozen chopped spinach, defrosted and squeezed dry
2 ounces shredded swiss cheese
2 ounces feta cheese
1/2 tablespoon dried thyme
1/2 tablespoon dried oregano
salt and black pepper, to taste
1 cup parmesan cheese (or more)

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