SPINACH MUSHROOM FLATBREAD RECIPE BY TASTY
Here's what you need: nonstick cooking spray, refrigerated pizza dough, olive oil, mushroom, kosher salt, Frank's Red Hot® Sauce, garlic alfredo sauce, shredded mozzarella cheese, shredded parmesan cheese, spinach, garlic, grated parmesan cheese, freshly ground pepper
Provided by Frank's RedHot
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F (220°C). Grease a baking sheet with nonstick spray.
- Roll out the pizza dough and cut in half lengthwise (save the other half for another use). Place the dough on the prepared baking sheet and use your fingers to stretch and shape it into an oval.
- Heat the olive oil in a medium pan over medium-high heat. Add the mushrooms and salt and cook for 3-5 minutes, or until the mushrooms are well browned. Turn off the heat, add 2 tablespoons Frank's RedHot®, and toss to coat.
- Spread the garlic Alfredo sauce over the dough, then top with the mozzarella and shredded Parmesan cheeses, spinach, garlic, and Frank's RedHot® mushrooms.
- Bake the flatbread for 10-15 minutes, or until the crust is golden brown and the cheese is melted.
- Drizzle the remaining tablespoon Frank's RedHot® over the flatbread and sprinkle the grated Parmesan cheese and black pepper on top. Cut into 8 slices, then serve.
- Enjoy!
Nutrition Facts : Calories 473 calories, Carbohydrate 60 grams, Fat 18 grams, Fiber 2 grams, Protein 16 grams, Sugar 3 grams
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
CREAMED SPINACH AND MUSHROOMS
When my family was snowed in one time, we had to make do with what we had on hand, so I was able to put this recipe together. I find that it is very versatile and takes only 10 minutes to make from start to finish.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small skillet, saute mushrooms in oil and butter until tender. Add spinach; cover and cook for 1 minute or until wilted., Stir in the cream cheese, salt and pepper. Serve immediately.
Nutrition Facts : Calories 266 calories, Fat 24g fat (9g saturated fat), Cholesterol 33mg cholesterol, Sodium 551mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g 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.
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.
SAVORY BREAD PUDDING WITH SPINACH AND MUSHROOMS
From Eating Well- just sooo good! The orginal recipe was baked in a water bath, but I chose to skip that part-- I like the edges to get a little crunchy. If you want a softer option, bake the 8X8 pan in a 9X13 pan that has about 2-3 cups of water in it.
Provided by didyb
Categories Spinach
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 and spray an 8X8 pan.
- Whisk egg with milk, salt and pepper.
- Toss with the bread and set aside.
- Thaw and squeeze water out of spinach.
- In skillet, heat oil- and add onion and red pepper.
- Saute for about 5 minutes, then add mushrooms and garlic.
- Lower heat so garlic doesn't burn.
- Continue to saute for about 5 minutes.
- Add spinach and mix well and let cook about 5 minutes to remove any reamining moisture.
- Add the vegetables and 1/2 cup cheese to the egg/bread and toss well.
- Pour into prepared pan and top with 1/2 cup cheese.
- Bake at 350 for 50 minutes- then check to see if the center is set. Continue in 10 minute increments until set.
- (see above on optional water bath).
CREAMED SPINACH AND MUSHROOMS FOR ONE
This dish is an easy, tasty way to get your veggies and enjoy them too! I created this recipe when I needed a side dish and wanted something more exciting than plain spinach. The mushrooms, garlic, and cheeses add a ton of flavor without a ton of calories.
Provided by summer28
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Preheat a large skillet over medium heat. Add oil and heat until shimmering. Add spinach and mushrooms; cook and stir until spinach is almost completely wilted and mushrooms are cooked, 3 to 4 minutes.
- Add garlic powder, pepper flakes, salt, and pepper; stir to combine. Add Parmesan cheese and cream cheese and stir until completely incorporated.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 16.6 g, Cholesterol 17.2 mg, Fat 11.1 g, Fiber 5.1 g, Protein 13.1 g, SaturatedFat 4.2 g, Sodium 258.9 mg, Sugar 4.8 g
HEALTHY COOKED SPINACH AND MUSHROOMS
This is a simple, quick, healthy spinach and mushroom side dish I came up with while my wife and I were dieting and thinking of healthy sides to serve with my proteins, and I had some extra fresh spinach in the fridge. I now make it all the time. Serve next to steamed fish, roast chicken, grilled beef, or eat alone as a healthy snack. Enjoy!
Provided by Steven Brach
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oil in a large 10- to 12-inch skillet over medium heat. Add mushrooms and onion; cook and stir until soft, about 5 minutes. Add garlic and cook, stirring, for 2 minutes; do not let burn.
- Add spinach and cook and stir until it completely shrinks down, 3 to 4 minutes. Squeeze in juice of lemon and add salt and pepper. Cook for 1 minute. Remove from heat and let cool slightly before serving.
Nutrition Facts : Calories 131.5 calories, Carbohydrate 19.4 g, Fat 4.2 g, Fiber 7.8 g, Protein 10.6 g, SaturatedFat 0.6 g, Sodium 686.2 mg, Sugar 3.4 g
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
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 :
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