STUFFED MUSHROOMS
For an elegant appetizer, try Giada De Laurentiis' Stuffed Mushrooms from Everyday Italian on Food Network. Breadcrumbs and cheese make these caps extra rich.
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 28 mushrooms
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
- Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
Nutrition Facts : Calories 42 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 131 milligrams, Carbohydrate 2 grams, Protein 2 grams, Sugar 1 grams
FLORENTINE STUFFED MUSHROOMS
This is from the Horn of the Moon cookbook. These go quick! Use the extra stuffing on toasted baguette.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375. Pull stems out of mushrooms and lay caps on cookie sheet that has been oiled with 1 tbls olive oil.
- Chop the stems very finely and set aside.
- Preheat frying pan on medium heat. Add butter and allow to melt.
- Add onions, thyme and garlic. When onions begin to brown, add chopped mushroom stems, spinach, and breadcrumbs.
- Continue to cook until tender and moisture has been absorbed. Remove form heat.
- Add Parmesan, salt and pepper. Stir in well.
- Stuff each mushroom cap with filling.
- Bake 15 to 20 minutes.
- Serve hot. (These are yucky cold!).
Nutrition Facts : Calories 151.7, Fat 9.2, SaturatedFat 4.3, Cholesterol 17.5, Sodium 411.8, Carbohydrate 11.6, Fiber 1.8, Sugar 3.2, Protein 7.5
STUFFED MUSHROOMS FLORENTINE
Make and share this Stuffed Mushrooms Florentine recipe from Food.com.
Provided by Alan in SW Florida
Categories Vegetable
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Wash mushrooms and remove stems. Dip caps into 6 tablespoons of melted butter and place hollow side up in a buttered 9"x13" glass casserole.
- Chop 1/2 of the stems and saute in remaining 2 tablespoons of butter with onion and garlic.
- Add spinach, cooked sausage, sour cream, salt and pepper to this mixture. Fill mushroom caps and sprinkle with Parmesan cheese.
- Bake for 20 to 25 minutes or until bubbly.
Nutrition Facts : Calories 214, Fat 18, SaturatedFat 9.4, Cholesterol 42.5, Sodium 505.7, Carbohydrate 6.2, Fiber 1.5, Sugar 2.3, Protein 8.9
CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY
Here's what you need: medium sized mushrooms, butter, garlic, fresh spinach, cream cheese, salt, pepper, breadcrumb, parmesan cheese
Provided by Claire Nolan
Categories Appetizers
Yield 5 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375˚F (190˚C).
- Remove the stems from the mushrooms. Place the top half on a baking sheet.
- Mince the stems.
- Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
- Add the spinach, cook until it wilts.
- Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
- Take a spoonful of the spinach mixture and fill each mushroom top.
- Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
- Bake for 12-15 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, Sugar 3 grams
MUSHROOM FLORENTINE
From a little old cookbook called "Virginia Seasons." My written notes at the top of this one say, "Wonderful!" I last made it in 1994 -- time to make it again!
Provided by vrvrvr
Categories Vegetable
Time 45m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice mushrooms and saute in olive oil in small skillet over medium heat until just tender. Remove to a small plate and set aside.
- Add spinach to skillet, over medium heat, and season with salt, onion, garlic. Stir and cook a few minutes.
- Lightly butter a 9" pie plate.
- Line pie plate with cooked spinach.
- Top with mushrooms.
- Drizzle melted butter over.
- Top with cheese and pepper.
- (Can refrigerate at this point, covered. Bring to room temp before baking, if made ahead.).
- Bake uncovered at 350 for 20 minutes until sizzling.
Nutrition Facts : Calories 200.6, Fat 15.5, SaturatedFat 9, Cholesterol 40.1, Sodium 653.3, Carbohydrate 7.9, Fiber 3.9, Sugar 2.6, Protein 11
PORTOBELLO MUSHROOMS FLORENTINE
Steps:
- Preheat oven to 425°. Spritz mushrooms with cooking spray; place in a 15x10x1-in. pan, stem side up. Sprinkle with garlic salt and pepper. Bake, uncovered, until tender, about 10 minutes., Meanwhile, in a nonstick skillet, heat oil over medium-high heat; saute onion until tender. Stir in spinach until wilted., Whisk together eggs and salt; add to skillet. Cook and stir until eggs are thickened and no liquid egg remains; spoon onto mushrooms. Sprinkle with cheese and, if desired, basil.
Nutrition Facts : Calories 126 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 472mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
SOUTH BEACH PORTABELLA FLORENTINE
A light version of baked stuffed portobello mushrooms, suitable for Phase 1 of the South Beach diet and probably other diets as well. Submitted for Ready Set Cook Winter 2005. Note: spinach or mushroom haters should avoid this recipe.
Provided by _Pixie_
Categories Spinach
Time 55m
Yield 4 mushrooms, 4 serving(s)
Number Of Ingredients 12
Steps:
- Brush the mushrooms and remove the stem and scoop out some of the gills so that a shallow cup is formed.
- Chop the stems and gills into small pieces.
- Mix 2 teaspoons olive oil, 2 teaspoons lemon juice and 1/2 teaspoon basil in a small glass bowl for a minute or so until well combined (should be cloudy looking).
- Turn the mushrooms gill side down on a nonstick baking pan and brush the non-gill side throughly with the olive oil mixture, sprinkle with a little salt and pepper as desired.
- Preheat the oven to 350 degrees F.
- Use the brush to coat a non stick frying pan with any remaining olive oil mixture then add 1/2 teaspoon more olive oil, the garlic and chopped mushroom and cook over medium heat for about 5 minutes stirring frequently.
- Add the spinach, 1 teaspoon basil and 1/2 teaspoon lemon juice and cook stirring frequently for another 5 to 10 minutes until the spinach is completely wilted, remove from heat and add salt and pepper if desired.
- Whisk the eggs until yolk and white are well combined and then mix in the spinach mixture.
- Flip the mushrooms so that the gill side is upward and divide the spinach mixture evenly between the mushrooms being careful not to spill egg on the pan.
- Sprinkle each mushroom with 1 tablespoon grated mozzarella cheese.
- Bake for 25-30 minutes until the mushrooms are done and cheese is lightly browned.
Nutrition Facts : Calories 96.9, Fat 5.6, SaturatedFat 1.2, Cholesterol 105.8, Sodium 70.2, Carbohydrate 7, Fiber 2.2, Sugar 2, Protein 6.5
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