Spinach Mushroom Chimichangas Recipe 445

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SPINACH & MUSHROOM CHIMICHANGAS RECIPE - (4.4/5)

Provided by HeatherS

Number Of Ingredients 9



Spinach & Mushroom Chimichangas Recipe - (4.4/5) image

Steps:

  • Heat the oil in a large, heavy-based frying pan. Add the onion and cook over medium heat for 5 minutes, or until softened. Add the mushrooms, chillies and garlic and cook for 5 minutes, or until the mushrooms are lightly browned. Add the spinach and cook, stirring, for 1-2 minutes, or until just wilted. Add the cheese and stir until just melted. Spoon an equal quantity of the mixture into the centre of each tortilla. Fold in two opposite sides of each tortilla to cover the filling, then roll up to enclose it completely. Heat the oil for deep-frying in a deep-fryer or large, deep saucepan to 180-190°C/350-375°F, or until a cube of bread browns in 30 seconds. Deep-fry the chimichangas two at a time, turning once, for 5-6 minutes, or until crisp and golden. Drain on kitchen paper before serving.

2 tbsp olive oil
1 large onion, finely chopped
225 g/8 oz small mushrooms, finely sliced
2 fresh mild green chillies, deseeded and finely chopped
2 garlic cloves, finely chopped
250 g/9 oz spinach leaves, torn into pieces if large
175 g/6 oz Cheddar cheese, grated
8 flour tortillas warmed
vegetable oil, for deep-frying

SAUTEED SPINACH AND MUSHROOMS

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6



Sauteed Spinach and Mushrooms image

Steps:

  • Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
  • Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
2 cups sliced cremini mushrooms
Kosher salt and freshly ground black pepper
10 ounces baby spinach
1 to 2 tablespoons balsamic vinegar

MUSHROOM-SPINACH SOUP WITH CINNAMON, CORIANDER AND CUMIN

This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices - cinnamon, coriander and cumin - gives it a deep, earthy richness. For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.

Provided by Melissa Clark

Categories     soups and stews, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 14



Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin image

Steps:

  • Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
  • Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
  • Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
  • Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 5 grams, TransFat 0 grams

6 tablespoons unsalted butter or extra-virgin olive oil
1 1/4 pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
1/2 pound shallots, finely diced
1 tablespoon tomato paste
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
Pinch ground allspice
2 1/2 teaspoons kosher salt, more to taste
1 teaspoon black pepper
5 ounces baby spinach
Fresh lime juice, to taste
Plain yogurt, for serving (optional)

CHICKEN AND MUSHROOM CHIMICHANGAS

This is not Mexican food. It's a 100% American invention. They are not deep fried; they are pan-fried in a little oil. I like to serve with dollops of guacamole, sour cream, and salsa. Moist chicken and earthy mushrooms combine with fresh green chiles and pepperjack cheese encased in a crispy tortilla.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 4

Number Of Ingredients 19



Chicken and Mushroom Chimichangas image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a heavy baking sheet with parchment paper or a silicone baking mat.
  • Heat 1 1/2 teaspoons vegetable oil in a heavy skillet over medium-high heat. Saute onion, poblano peppers, and mushrooms in the hot oil, sprinkling with salt, until they soften and release their juices, about 5 minutes. Continue to cook until vegetables begin to brown, 5 to 10 minutes.
  • Move vegetables to the edges of the skillet, leaving a space in the center. Drizzle 1 1/2 teaspoons vegetable oil into the center. Add chicken breast pieces to the center of the skillet and sprinkle with salt, cumin, ground chipotle, and dried Mexican oregano. Cook and stir until chicken pieces are browned, about 5 minutes.
  • Stir chicken and vegetable mixture together in skillet; remove from heat. Drizzle water over chicken mixture and scrape the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer mixture to a bowl and set aside to cool to a warm temperature.
  • Mix pepperjack cheese into chicken mixture; stir until thoroughly combined. Season with salt, black pepper, and cayenne pepper.
  • Place a heavy skillet over medium heat. When pan is hot, heat a tortilla in the skillet until warmed and flexible, about 30 seconds per side.
  • Place tortilla onto a work surface and spoon 1/4 the filling into the center of the tortilla. Fold bottom of tortilla just over filling. Brush top and the exposed parts of the inside of the tortilla with egg white. Fold right and left sides towards the center like an envelope, enclosing the filling. Roll tortilla over to fully enclose filling in a rectangular packet. Repeat with remaining tortillas and filling.
  • Heat 2 tablespoons vegetable oil in heavy skillet over medium heat. Brown chimichangas on both sides in the hot oil until golden, 2 to 3 minutes per side. Transfer to prepared baking sheet.
  • Bake in the preheated oven until puffed up, golden brown, and the outside is crisp, 12 to 15 minutes. Spoon 1 tablespoon guacamole, 1 tablespoon sour cream, 1 tablespoon salsa, and 1 tablespoon cilantro onto each chimichanga.

Nutrition Facts : Calories 618.1 calories, Carbohydrate 48.2 g, Cholesterol 85.2 mg, Fat 32.3 g, Fiber 4.4 g, Protein 33.1 g, SaturatedFat 10.9 g, Sodium 848.3 mg, Sugar 3.5 g

1 tablespoon vegetable oil, divided
½ cup diced onion
½ cup diced poblano peppers
½ cup sliced mushrooms
salt and freshly ground black pepper to taste
12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch cubes
¼ teaspoon ground cumin
¼ teaspoon ground chipotle
1 pinch dried Mexican oregano
1 tablespoon water, or as needed
4 ounces shredded pepperjack cheese
1 pinch cayenne pepper, or to taste
4 large flour tortillas
1 egg white, beaten
2 tablespoons vegetable oil
¼ cup guacamole
¼ cup sour cream
¼ cup salsa
¼ cup cilantro leaves

MUSHROOMS AND SPINACH ITALIAN STYLE

This recipe is a typical recipe of Southern Italy, specifically Apulia. Spinach and mushrooms are sauteed with onion, garlic, balsamic vinegar, and white wine.

Provided by Salvatore

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 4

Number Of Ingredients 9



Mushrooms and Spinach Italian Style image

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.
  • Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.

Nutrition Facts : Calories 199.2 calories, Carbohydrate 10.3 g, Fat 14.2 g, Fiber 3.1 g, Protein 5.6 g, SaturatedFat 2 g, Sodium 68.8 mg, Sugar 4.1 g

4 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
14 ounces fresh mushrooms, sliced
10 ounces clean fresh spinach, roughly chopped
2 tablespoons balsamic vinegar
½ cup white wine
salt and freshly ground black pepper to taste
chopped fresh parsley, for garnish

MUSHROOM AND SPINACH SAUTE

Mushrooms and spinach make a super fast combination that's perfect for two. It's easy to double or triple for a crowd. -Pauline Howard, Lago Vista, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 6



Mushroom and Spinach Saute image

Steps:

  • In a large skillet, heat oil over medium-high heat. Add mushrooms; saute until tender, about 2 minutes. Add garlic; cook 1 minute longer. Add spinach in batches; cook and stir until wilted, about 1 minute. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 76 calories, Fat 5g fat (1g saturated fat), Cholesterol 0mg cholesterol, Sodium 208mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

2 teaspoons olive oil
2 cups sliced fresh mushrooms
2 garlic cloves, minced
1 package (5 to 6 ounces) fresh baby spinach
1/8 teaspoon salt
1/8 teaspoon pepper

SPINACH AND MUSHROOMS

Warm sauteed spinach and fresh, garlicky mushrooms make for a perfect combination that tastes terrific and looks impressive, too. Joyce Frey - Macksville, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 12



Spinach and Mushrooms image

Steps:

  • In a large nonstick skillet, saute mushrooms in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the wine, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until liquid has evaporated., Add spinach; cook and stir until wilted. Stir in water chestnuts; heat through.

Nutrition Facts :

1/2 pound sliced fresh mushrooms
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
1/4 cup dry white wine or reduced-sodium chicken broth
3 tablespoons Worcestershire sauce
1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (6 ounces) fresh baby spinach
1 can (8 ounces) sliced water chestnuts, drained

SPINACH MUSHROOM QUICHE

This spinach mushroom quiche is fast and easy, thanks to the crescent roll crust and soup mix 'spice packet'.

Provided by Mindy Spearman

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 55m

Yield 6

Number Of Ingredients 9



Spinach Mushroom Quiche image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt margarine in a skillet over medium heat and cook mushrooms, spinach and onions for 5 minutes or until tender, stir continuously. Remove the skillet from heat.
  • In a 9 inch round pan or pie plate coated with non-stick cooking spray arrange crescent roll triangles in a circle, with narrow tips hung over the rim of the pie plate about 2 inches. Press dough onto the bottom and side of the pie plate to fill in any gaps.
  • In a medium bowl stir together the soup mix, half and half cream and eggs. Stir the cheese and cooked vegetables into the egg mixture until blended. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling.
  • Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.

Nutrition Facts : Calories 342.7 calories, Carbohydrate 22.8 g, Cholesterol 177.1 mg, Fat 21.5 g, Fiber 2.6 g, Protein 15 g, SaturatedFat 12.3 g, Sodium 704.8 mg, Sugar 2.3 g

2 tablespoons butter
2 cups fresh sliced mushrooms
2 cups torn spinach leaves
6 green onions, chopped
1 (8 ounce) package refrigerated crescent rolls
1 (1 ounce) package herb and lemon soup mix
½ cup half-and-half
4 eggs, beaten
1 cup shredded Monterey Jack cheese

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