TORTA DI RISO
I made this delicious and rustic torta di riso with fresh spinach and leeks, but the recipe is a perfect catch-all for those abundant summer vegetables. Things like eggplant, peppers, beans, and squash all work beautifully. Just cut them kind of small, cook them tender, and let the rice, cheese, and eggs do the rest.
Provided by Chef John
Categories Main Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon olive and dust with 1 tablespoon Parmigiano-Reggiano cheese.
- Heat remaining olive oil in a large skillet over medium heat. Cook and stir leeks with a pinch of salt in hot oil until leeks are soft and sweet, 5 to 10 minutes. Stir garlic into leeks and cook until fragrant, about 1 minute.
- Stir leek mixture, rice, spinach, 3/4 cup Parmigiano-Reggiano cheese, eggs, salt, black pepper, cayenne pepper, and nutmeg together in a bowl. Transfer spinach-rice mixture to the prepared pie dish and smooth the surface with a spatula; dust the top with remaining 1 tablespoon Parmigiano-Reggiano cheese.
- Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 25.2 g, Cholesterol 72.3 mg, Fat 10.3 g, Fiber 3.2 g, Protein 11.1 g, SaturatedFat 3.4 g, Sodium 654 mg, Sugar 2.4 g
SAUTEED SPINACH AND MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
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.
MUSHROOMS STUFFED WITH SPINACH AND CHEESE
Make and share this Mushrooms Stuffed With Spinach and Cheese recipe from Food.com.
Provided by Rita1652
Categories Spinach
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Wipe clean mushrooms.
- Remove stems and dice them.
- Heat a pan place oil in it and when hot add stems, onions, garlic and cook 5 minutes. Add spinach, salt, pepper, pepper flakes, rosemary cook 3 minutes stirring till wilted.
- Preheat oven to 350 degrees.
- Add ricotta cheese to spinach and toss till combined.
- Fill mushrooms with spinach/cheese mixture.
- Place caps on a greased pan and top with shredded cheese.
- Bake mushrooms 20 minutes.
- Place mushroom on a platter and serve.
Nutrition Facts : Calories 58.4, Fat 3.7, SaturatedFat 1.6, Cholesterol 8.9, Sodium 44.7, Carbohydrate 3.3, Fiber 0.8, Sugar 1.4, Protein 3.9
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
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
CHEDDAR-VEGGIE APPETIZER TORTE
A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. - Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese. , In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese. , Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.
Nutrition Facts : Calories 175 calories, Fat 15g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 244mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
CRUSTLESS MUSHROOM SPINACH TART
"No coaxing is necessary to get my husband to eat his spinach when I stir it into this tempting tart," says Mary Lopez of Willow Creek, California. "With no crust, this cheesy veggie dish is so easy to prepare. The aroma alone will be enough to bring your family to the table.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Coat a 9-in. pie plate with cooking spray. Sprinkle bottom and sides with bread crumbs; shake out the excess. Set plate aside., In a nonstick skillet, saute mushrooms and onion in oil for 12-14 minutes or until all of the liquid has evaporated. Remove from the heat; stir in spinach., In a bowl, combine the milk, egg substitute, salt and pepper. Stir in the spinach mixture, 1 cup Mexican cheese blend and Parmesan cheese. , Pour into prepared pie plate. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle remaining cheese around edge of tart. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 218 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 459mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
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