Best Olive Oyls Treat For Popeye Spinach Stuffed Mushrooms Recipes

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SPINACH STUFFED MUSHROOMS



Spinach Stuffed Mushrooms image

I think this recipe came from Weight Watcher, but am unsure-a friend lent her book to me but never made these. LOL b/c when I made these for her and her hubby he loved them! It is important that you squeeze out as much water as posssible out of the spinach or the whole thing will be soggy. I serve it with grilled steaks and recipe #223749 and strawberries dipped in chocolate. I usually prepare the dipped strawberries right before our guests come, and assemble the potato croquettes and stuffed mushrooms in morning and later saute potatoes and bake the stuffed mushrooms while DH grills the steaks.

Provided by WiGal

Categories     Greek

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

6 mushrooms, large
2 teaspoons olive oil
2 garlic cloves, minced
1/2 cup frozen chopped spinach, thawed and well drained-squeezed dry
3 ounces feta cheese, crumbled
1 slice white bread, made into crumbs
1 tablespoon egg substitute
1/4 teaspoon oregano

Steps:

  • Remove and chop stems of mushrooms, reserving the caps.
  • In 9" skillet, heat olive oil, add garlic and cook over medium high heat until softened, about 1 minute.
  • Add chopped mushrooms and spinach, cook, stirring frequently, until moisture has evaporated, about 3 minutes.
  • Transfer spinach to medium sized mixing bowl; add cheese, bread crumbs, egg substitute, oregano, and pepper; stir to combine.
  • Fill each reserved mushroom cap with an equal amount of spinach (you probably will not use all the spinach mixture); arrange in 1 quart casserole.
  • (At this point, you might refrigerate it for later.).
  • Put 2 tablespoons water into bottom of casserole and bake at 375 degrees for 20 minutes, or until mushrooms are tender and lightly browned.

SUPER EASY CHEESE AND SPINACH STUFFED MUSHROOMS



Super Easy Cheese and Spinach Stuffed Mushrooms image

So easy, fast and delicious. What a crowd Pleaser. I only wished I had doubled the recipe! Courtesy of Paula Deen.

Provided by PeytonandKaylansMama

Categories     Vegetable

Time 40m

Yield 24 serving(s)

Number Of Ingredients 8

24 fresh mushrooms, Stems removed
1 (10 ounce) package frozen chopped spinach, thawed
2 ounces cream cheese
4 ounces feta cheese
1/2 cup finely chopped green onion
garlic salt
ground pepper
1 cup grated parmesan cheese

Steps:

  • Preheat oven to 350°F.
  • Wipe mushrooms clean with a damp towel.
  • Thaw Spinach and squeeze out as much moisture as possible.
  • In mixing bowl combine all ingredients except mushrooms and Parmesan.
  • Mix well (do not use electric mixer).
  • Fill mushroom caps with mixture and place on cookie sheet.
  • Sprinkle Parmesan cheese on top.
  • Bake 15-20 minutes.
  • Serve warm.

Nutrition Facts : Calories 47.7, Fat 3.2, SaturatedFat 2, Cholesterol 10.7, Sodium 136.6, Carbohydrate 1.7, Fiber 0.6, Sugar 0.7, Protein 3.5

GORGONZOLA AND SPINACH STUFFED PORTOBELLO MUSHROOMS



Gorgonzola and Spinach Stuffed Portobello Mushrooms image

I had mushrooms, I had spinach, I had gorgonzola cheese, I needed an appetizer... This was the result! (DH didn't like it, but everyone else did!)

Provided by Dwynnie

Categories     Spinach

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

12 whole portabella mushroom caps
1 (10 ounce) package frozen spinach, thawed and drained
5 ounces gorgonzola, crumbled
2 garlic cloves, minced
1 egg
2 cups Italian seasoned breadcrumbs, approximate

Steps:

  • Preheat the oven to 350 degrees F.
  • Spray a cookie sheet with cooking spray.
  • Mix the spinach, cheese, garlic, and eggs together. Add breadcrumbs until the mixture is packing consistency.
  • Spoon mixture onto mushrooms and pack lightly.
  • Carefully place mushrooms on cookie sheet.
  • Bake for 30 minutes or until tops are golden brown.

Nutrition Facts : Calories 310.2, Fat 10.5, SaturatedFat 5.4, Cholesterol 53.4, Sodium 1093.6, Carbohydrate 39.1, Fiber 6.1, Sugar 6, Protein 18.1

CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY



Creamy Spinach-Stuffed Mushrooms Recipe by Tasty image

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

20 medium sized mushrooms
1 tablespoon butter
2 cloves garlic, minced
4 cups fresh spinach
8 oz cream cheese
salt, to taste
pepper, to taste
¼ cup breadcrumb
¼ cup parmesan cheese

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

SPINACH STUFFED PORTABELLA MUSHROOMS.



Spinach Stuffed Portabella Mushrooms. image

This is a recipe I came up with and use alot, it's quick & easy, delicious and makes a great presentation.

Provided by Kevin Simon

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 (10 ounce) boxes frozen chopped spinach
6 -8 medium portabella mushrooms, stems removed
2 eggs
1/4 cup seasoned bread crumbs
3/4 cup shredded mozzarella cheese
3 -4 tablespoons parmesan cheese
salt and pepper
garlic

Steps:

  • Defrost spinach and squeeze out excess liquid.
  • Mix in eggs, bread crumbs, cheeses and seasoning.
  • Stuff into Mushroom caps.
  • Place caps on non- stick cookie sheet, Bake at 400 degrees for 20 minutes.

Nutrition Facts : Calories 147.6, Fat 6.7, SaturatedFat 3.2, Cholesterol 83.8, Sodium 312.4, Carbohydrate 12.3, Fiber 4.4, Sugar 2.9, Protein 12.7

CHEESY STUFFED MUSHROOMS



Cheesy Stuffed Mushrooms image

Prebaking the mushrooms to extract the moisture in them is a critical step, don't stuff the mushrooms before baking them firstly! Although this recipe will make about 18-20 large stuffed mushrooms, I strongly suggest to double the amounts, you will be eating half of them just yourself, they are THAT good! These are still really good without adding the mozzeralla cheese on top, but I think they are even better with the cheese, you can even sprinkle with Parmesan cheese in place of the mozza cheese.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 13

3 slices sandwich bread (crusts removed)
2 tablespoons olive oil
salt and pepper
20 large white button mushrooms (about 2-1/2 inches in diameter)
3 tablespoons butter (no substitutes)
1 medium onion, very finely chopped
1 stalk celery, very finely chopped
1 tablespoon fresh minced garlic
3/4 teaspoon dried oregano
1/4 cup grated parmesan cheese
1/4 cup asiago cheese
1/4 cup chopped fresh parsley
1 cup mozzarella cheese, shredded (or to taste)

Steps:

  • Pulse the fresh bread in a food processor, then transfer to a bowl and toss with 2 tablespoons olive or vegetable oil, salt and pepper (I use about 3/4 teaspoon seasoning salt or white salt).
  • Spread the mixture onto a baking sheet and bake until golden (about 6-8 minutes) transfer to a bowl.
  • Carefully remove the stems from the mushroom caps and finely chop.
  • Lay the mushroom caps stemmed side down on a lightly greased baking sheet (set oven rack to second-lowest position or middle rack for this) bake for about 12 minutes at 375 degrees.
  • White the caps are baking, melt about 3 tablespoon butter in a heavy skillet over medium-high heat.
  • Saute the chopped stems, stirring until golden (about 5-6 minutes).
  • Add in onion, celery, garlic, oregano, salt and black pepper; saute stirring occasionally until the onion is golden (about 5 minutes) cool veggies slightly, then add in the bread crumb mixture with Parmesan, asiago and chopped parsley; toss well to combine.
  • Remove the caps from the oven, turn over, then spoon the filling into the caps pressing gently (there might be some filling left over).
  • Bake second-lowest rack or middle oven at 375 degrees or until tender and the stuffing is golden brown (about 20-22 minutes).
  • Remove from oven and sprinkle the caps with grated mozzeralla cheese, return to oven (or broil) for about 5 minutes or until the cheese has melted.
  • Delicious!

PAULA DEEN'S BACON & SPINACH STUFFED MUSHROOMS



Paula Deen's Bacon & Spinach Stuffed Mushrooms image

Make and share this Paula Deen's Bacon & Spinach Stuffed Mushrooms recipe from Food.com.

Provided by PACE6634

Categories     < 30 Mins

Time 30m

Yield 20 Caps

Number Of Ingredients 7

20 large mushrooms
1 (10 ounce) package frozen chopped spinach
6 slices bacon, cooked and crumbled
8 ounces cream cheese
1/2 cup scallion, chopped
salt and pepper
1/2 cup parmesan cheese, grated

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Put a little water on a paper towel and wipe the mushroom caps clean.
  • Put the spinach in a sieve and set it over the sink and squeeze out as much liquid as you can. You don't want that extra spinach juice making your mushroom caps soggy.
  • In a large bowl, mix together the spinach, bacon, cream cheese, scallions, salt and black pepper.
  • Fill the mushroom caps with the mixture and set them on a baking sheet. Sprinkle the parmesan cheese on top.
  • Bake until the topping is golden brown, about 15 minutes.
  • Let the mushrooms cool a bit on the baking sheet. While they are still warm, arrange on a platter and serve.

OLIVE GARDEN STUFFED MUSHROOMS (COPYCAT)



Olive Garden Stuffed Mushrooms (Copycat) image

We LOVE Olive Garden's stuffed mushrooms and were thrilled to find this recipe at the Copykat website!

Provided by Molly53

Categories     Cheese

Time 45m

Yield 8-12 mushrooms, 4-6 serving(s)

Number Of Ingredients 15

8 -12 fresh mushrooms
1 (6 ounce) can clams (drained and finely minced, save 1/4 cup of clam juice for stuffing)
1 green onion, finely minced
1 egg (beaten)
1/2 teaspoon minced garlic
1/8 teaspoon garlic salt
1/2 cup Italian style breadcrumbs
1 teaspoon oregano leaves
1 tablespoon melted butter, cooled
2 tablespoons finely grated parmesan cheese
1 tablespoon finely grated romano cheese
2 tablespoons finely grated mozzarella cheese (for stuffing)
1/4 cup finely grated mozzarella cheese (for garnish)
1/4 cup melted butter
fresh parsley (for garnish)

Steps:

  • Preheat the oven to 350°F.
  • Lightly oil a small baking dish.
  • Gently wash and stem mushrooms; pat dry (Save stems for another recipe).
  • Combine clams, onions, garlic salt, minced garlic, butter and oregano in a bowl and mix well.
  • Add Italian bread crumbs, egg, clam juice, mixing well.
  • Add Parmesan, Romano, and Mozzarella cheeses to the clam stuffing and mix well.
  • Place approximately 1 1/2 teaspoons of the clam stuffing mixture inside mushroom cavity and slightly mound (You should be able to stuff between 8- 12 mushrooms depending on the size of mushrooms).
  • Place the stuffed mushrooms in slightly oiled baking dish and pour 1/4 cup melted butter over the top of the mushrooms.
  • Cover and place in oven for about 35- 40 minutes.
  • Remove cover; sprinkle the 1/4 cup freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly.
  • Garnish with freshly diced parsley.
  • Serve hot.

Nutrition Facts : Calories 293.1, Fat 20.3, SaturatedFat 11.8, Cholesterol 109.1, Sodium 618.8, Carbohydrate 13.6, Fiber 1.3, Sugar 1.9, Protein 14.7

OLIVE OYL'S TREAT FOR POPEYE (SPINACH STUFFED MUSHROOMS)



Olive Oyl's Treat for Popeye (Spinach stuffed Mushrooms) image

Even people that don't like spinach will like these gems. Lovely hors d'oevre or side dish. Try serving these at your next brunch

Provided by Bergy

Categories     Vegetable

Time 45m

Yield 24 mushroom caps, 6 serving(s)

Number Of Ingredients 8

24 large mushrooms, stems removed and stems chopped,set aside
2 tablespoons butter
1 cup onion, finely diced
1/4 teaspoon dried thyme
1 1/2 cups spinach, finely chopped
3 tablespoons breadcrumbs
1/2 cup parmesan cheese, grated
salt and pepper

Steps:

  • Butter a cookie sheet with 1 tbsp butter and place mushroom caps, face up on it.
  • In a large skillet heat butter and allow to melt.
  • Add Onions and thyme.
  • When onions begin to brown add chopped mushroom stems, spinach and bread crumbs.
  • Continue to cook on medium to high heat until tender and moisture has evaporated approximately 5 minutes.
  • Remove from heat add parmesan, salt& pepper, stir well.
  • Stuff each mushroom with filling, use all the filling.
  • Sprinkle remaining butter over the caps.
  • Bake 375F degrees oven for 15-20 minutes.
  • Eat your heart out Barnacle Bill!

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