SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE
This hearty meatless breakfast casserole is a great way to use up stale bread. The cubes on top bake into a delicious crunchy crust that just might be the best part! The whole thing can be assembled the night before and popped into the oven in the morning.
Provided by Food Network Kitchen
Categories main-dish
Time 7h45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Grease a 9-by-13-inch (3-quart) casserole dish with oil.
- Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
- Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
- Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
- In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
- Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.
SPINACH WITH MUSHROOMS AND BREAD
This simple vegetarian recipe, from Mark Bittman, is a great light lunch, the result of a trip to a Parisian market in 2008. Pairing bread from an earlier dinner with flavorful chanterelles and spinach, he came up with this quick, flexible meal. It was, as he wrote, "a completely honest and delicious dish that might've been the most creative thing I did all week, had it not been among the most traditional."
Provided by Mark Bittman
Categories dinner, lunch, quick, salads and dressings, side dish
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 7
Steps:
- Heat the butter and oil together; add the mushrooms, along with some salt and pepper, and cook, stirring occasionally, until nicely browned. Add the garlic and spinach and cook, stirring occasionally, until the spinach wilts, about 5 minutes.
- Add the bread and stir until it absorbs most of the spinach juices. Adjust seasoning and eat.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 404 milligrams, Sugar 2 grams, TransFat 0 grams
MUSHROOM-SPINACH BAKE
With a pretty spinach layer and a golden-brown top, this airy souffle is a holiday staple at our house. It makes a delicious entree for brunch. -Frederick Hilliard, Charleston, West Virginia
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir a small amount of hot mixture into eggs. Return all to the pan, stirring constantly. Stir in the cheese, salt, pepper and nutmeg; set aside., For filling, in a large skillet, saute mushrooms and shallot in butter and oil if desired until tender. Add spinach; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add cream; heat through (do not boil)., Pour half of the egg mixture into a greased 8-in. square baking dish. Top with filling and remaining egg mixture. Sprinkle with cheese. Bake at 400° for 20-25 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 349 calories, Fat 24g fat (14g saturated fat), Cholesterol 205mg cholesterol, Sodium 496mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.
SPINACH MUSHROOM BREAD
"THE BEST" I ever had. The filling for this bread is SO GOOD, you will be incorporating it in another recipe for sure. Use it in rolls, a filling for mini biscuit cups, a stuffed chop or chicken pocket, pizza topping. How about a filling for those large pasta shells? A layer in a veggie lasagne? If you create something....send it my way....I just love spinach, mushrooms and provolone. NOTE: It looks like a lot of ingredients, but its mostly seasonings we all have on hand. Read the instructions and breathe a sigh of relief.
Provided by Sandylee
Categories Breads
Time 50m
Yield 1 loaf
Number Of Ingredients 19
Steps:
- Ingredients do not have to be precise.
- Use much or use little, its too your taste.
- Saute peppers, then onions in olive oil and butter.
- Add mushrooms and fresh garlic.
- Add spinach and spices and cook a minute or two.
- Add more olive oil if it looks too dry.
- Let cool to room temperature.
- Roll out pizza dough to a thin rectangle shape.
- Spread out cooked mixture all over.
- Add cheeses on top.
- Roll jelly roll style; seal ends and seams well.
- Place seam side down on cookie sheet, prepared with a light coat of oil and sprinkled with cornmeal.
- Bake in a 350 degree oven for 30 mins or until lightly browned on top.
- Cool on cookie sheet.
- ENJOY!
Nutrition Facts : Calories 1214.4, Fat 84, SaturatedFat 50.6, Cholesterol 251.6, Sodium 2661.4, Carbohydrate 37.9, Fiber 12.9, Sugar 11.8, Protein 84.9
MUSHROOM AND SPINACH BREAD-ZAGNA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Heat the EVOO in a large saute pan over medium-high heat and brown the mushrooms until tender and dark. Stir in the thyme, garlic, shallots, some salt and pepper, cook 1 to 2 minutes. Deglaze the pan with the marsala and stir until almost completely evaporated. Pour in the stock, wilt in the spinach and turn off the heat. Whisk the half-and-half with the eggs, nutmeg and some salt and pepper in a large shallow bowl. Soak the bread, turning occasionally, until the liquid is absorbed. Grease a 9-by-13-inch baking dish. Lay 4 slices of the bread on the bottom and top with the mushrooms and spinach and half of the cheeses, followed by the remaining bread and cheeses. Dot the top with the butter and bake until golden, 45 minutes to 1 hour.
More about "spinach mushroom bread recipes"
MUSHROOM AND SPINACH FLATBREAD WITH CARAMELIZED ONIONS
From bakerstable.net
4.9/5 (15)Total Time 28 minsCategory Main CourseCalories 640 per serving
SPINACH MUSHROOM STRATA | THE MODERN PROPER
From themodernproper.com
5/5 (3)Total Time 1 hr 40 minsCategory Breakfast, Brunch, Vegetarian, One-Pot-MealsPublished Oct 21, 2015
30-MINUTE SPINACH AND MUSHROOM EGG STRATA RECIPE
From mashed.com
SPINACH MUSHROOM FRENCH BREAD PIZZAS - BUDGET BYTES
From budgetbytes.com
MUSHROOM AND SPINACH FLATBREAD - FLATOUTBREAD
From recipes.flatoutbread.com
25 BEST SPINACH AND MUSHROOM RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
MUSHROOM AND SPINACH FLATBREAD - AHEAD OF THYME
From aheadofthyme.com
CREAMED SPINACH AND MUSHROOMS - THE BEACH HOUSE …
From thebeachhousekitchen.com
SPINACH AND MUSHROOM RECIPES
From allrecipes.com
SPINACH MUSHROOM STRATA RECIPE - COOK.ME RECIPES
From cook.me
10+ DIETITIAN-FAVORITE HIGH-PROTEIN VEGETARIAN RECIPES - EATINGWELL
From eatingwell.com
SPINACH, MUSHROOM AND VEGETABLE BREAD PUDDING RECIPE
From recipeland.com
30 EASY CROCK POT RECIPES THAT'LL MAKE MEAL PREP A CINCH - REAL …
From realsimple.com
HOUSE & HOME - MUSHROOM & SPINACH BREAD PUDDING
From houseandhome.com
MUSHROOM AND SPINACH BREAD-ZAGNA RECIPE | RACHAEL RAY | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
STUFFED MUSHROOMS {WITH SPINACH AND CHEESE} - COOKING CLASSY
From cookingclassy.com
BEST MUSHROOM AND SPINACH BREAD PUDDING RECIPE - HOW TO …
From goodhousekeeping.com
CHEESY SPINACH AND MUSHROOM BREAKFAST STUFFING RECIPE (EGG …
From thekitchn.com
SPINACH AND MUSHROOM STRATA RECIPE | MYRECIPES
From myrecipes.com
SHRIMP & SPINACH STUFFED SHELLS | MOTHER'S DAY RECIPE - YAHOO …
From ca.news.yahoo.com
BEST MUSHROOM AND SPINACH BREAD PUDDING RECIPE - FOOD52
From food52.com
You'll also love