Best Spinach Mushroom Gorgonzola Cream Sauce Recipes

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SPINACH AND MUSHROOM LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE



Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

16 cremini caps, cleaned with a damp towel and finely chopped in food processor
1 small yellow-skinned onion, finely chopped
2 cloves garlic, minced
2 tablespoons (2 turns around the pan) extra-virgin olive oil
One 10-ounce package frozen chopped spinach, defrosted and squeezed dry
Salt and pepper
1/4 teaspoon ground nutmeg or the equivalent of freshly grated
2 cups part skim ricotta
8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)
1 cup fat free chicken broth
8 ounces Gorgonzola, crumbled
1/2 cup (3 turns around the pan) heavy cream
1 to 1 1/2 cups shredded mozzarella
Steamed Asparagus Tips, recipe follows
Broiled Tomatoes, recipe follows
2 small or 1 large bundle asparagus
4 vine-ripe tomatoes
Extra-virgin olive oil
Salt and pepper

Steps:

  • In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.
  • Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet.
  • Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes.
  • Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow flameproof casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with Steamed Asparagus and Broiled Tomatoes.
  • While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.
  • Split 4 vine-ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.
  • Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.

SPINACH MUSHROOM LASAGNA ROLL-UPS WITH GORGONZOLA CREAM SAUCE



Spinach Mushroom Lasagna Roll-Ups With Gorgonzola Cream Sauce image

This is a wonderfully flavored dish that my hubby swears is my best dinner yet! Served with asparagus topped with some of the sauce is superb.

Provided by Lisa Pizza

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

16 cremini mushrooms, cleaned and finely chopped in food processor or 3 portabella mushrooms
1 small yellow onion, finely chopped
4 garlic cloves, minced
2 tablespoons extra virgin olive oil
1 (10 ounce) package frozen chopped spinach, defrosted and squeezed dry
2 cups part-skim ricotta cheese
8 curly edge lasagna noodles, cooked al dente
1 cup fat free vegetable stock or 1 cup fat-free chicken broth
8 ounces gorgonzola, crumbled
1/2 cup heavy cream
1 cup shredded mozzarella cheese

Steps:

  • Sauté mushrooms, chopped onion and garlic in oil over med heat, until mushrooms give off their juice and onion is tender- 7-8 minutes.
  • Season with salt and pepper.
  • Add dry chopped spinach to the pan and heat through.
  • Add ricotta, adjust salt and pepper and heat through.
  • Remove from burner, but leave in warm skillet.
  • Heat broth in small sauce pan.
  • Add Gorgonzola into broth, and bring to a bubble.
  • Stir in cream and thicken about 2 minutes.
  • Place cooked noodles on work surface.
  • Place a dollop of spinach mixture on one end of noodles and roll each one up.
  • Arrange rolled packages, seam side down, in shallow casserole dish.
  • Pour warm sauce over and top with mozzarella.
  • Place casserole under broiler to melt mozzarella and slightly brown.

SPINACH MUSHROOM GORGONZOLA CREAM SAUCE



Spinach Mushroom Gorgonzola Cream Sauce image

Simple and Quick recipe that tastes exactly the opposite... I used frozen chopped spinach, however, fresh baby spinach cut into a chiffonade brings a freshness to the sauce that marries with the fresh parsley... Also, any mushrooms will do, and reduced fat sour cream is perfect, the fat free version tastes artificial in this sauce...This all started with what I had on hand... Saute some chicken tenders and serve all over pasta...Yummy! Let me know what you think...

Provided by Robbin H.

Categories     Sauces

Time 15m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 tablespoon butter
5 ounces frozen chopped spinach
1/2 cup chicken stock
3/4 cup light cream
5 ounces gorgonzola, crumbled
2 -3 tablespoons sour cream
2 tablespoons freshly chopped parsley
salt, to taste
pepper, to taste

Steps:

  • Drizzle the pan with olive oil and add the butter. Throw in the mushrooms and season that with a bit of salt and pepper. Add the spinach and let it thaw a bit, add the chicken stock and let that simmer. It shoud reduce a bit. The Cream is next, add that at a lower heat and add the Gorgonzola. The sauce should be fairly thick at this point, add the sour cream and parsley, stir fairly continuously -- Done! Literally 10 minutes or so.

Nutrition Facts : Calories 333.3, Fat 30.4, SaturatedFat 15.8, Cholesterol 67.5, Sodium 606.4, Carbohydrate 5.5, Fiber 1.2, Sugar 1.1, Protein 11.2

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