CREAMED SPINACH STUFFED MUSHROOMS RECIPES

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EASY CREAMED SPINACH AND MUSHROOMS



Easy Creamed Spinach and Mushrooms image

This creamed spinach and mushroom recipe is a great low carb side dish that's a fantastic option for a weeknight meal or a holiday dinner. The mushrooms are seared to perfection, then smothered in a super creamy garlic spinach sauce. Enjoy this creamed spinach with a twist that is ready in less than 20 minutes.

Provided by Ioana Borcea from LowCarbSpark.com

Categories     Side Dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 10

18 oz mushrooms (sliced (about 8 cups))
4 cups baby spinach
4 garlic cloves (minced)
2 tbsp unsalted butter
1/3 cup cream cheese
1/2 cup heavy cream
1/2 cup Parmesan cheese (grated)
1 tsp thyme leaves
3/4 tsp salt
1/4 tsp pepper

Steps:

  • Place a large skillet over high heat and melt the butter.
  • Add sliced mushrooms and saute the mushrooms for about 5 minutes, or until they start to look golden brown on the edges. Add garlic and cook for one more minute, stirring constantly.
  • Mix in cream cheese and heavy cream. Reduce the heat and bring to a simmer, stirring from time to time.
  • Add parmesan cheese and baby spinach leaves. Cook until the spinach is wilted for about 30 seconds.
  • Season with thyme, salt, and pepper to taste.

Nutrition Facts : ServingSize 1 serving, Calories 205 kcal, CarbohydrateContent 6 g, ProteinContent 8 g, FatContent 18 g, SaturatedFatContent 11 g, TransFatContent 1 g, CholesterolContent 57 mg, SodiumContent 493 mg, FiberContent 1 g, SugarContent 2 g, UnsaturatedFatContent 6 g

STUFFED MUSHROOMS RECIPE - NYT COOKING



Stuffed Mushrooms Recipe - NYT Cooking image

These fun hors d’oeuvres turn humble mushrooms into rich, savory bites with the flavors of escargots, the classic French delicacy of snails cooked in garlic butter. Here, fragrant and buttery bread crumbs infused with garlic, shallots and parsley fill mushroom caps. The roasted cremini mushrooms emerge from the oven juicy, with a garlicky topping that’s golden and crispy. Make use of your trimmings: The mushroom stems can be frozen for later use in vegetable or chicken stock.

Provided by Kay Chun

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 8

4 tablespoons unsalted butter, at room temperature
2 tablespoons finely chopped parsley
1 tablespoon minced shallot
2 teaspoons minced garlic
Kosher salt and black pepper
1/2 cup plain panko bread crumbs
2 dozen small cremini mushrooms (about 1 pound), stemmed
2 tablespoons extra-virgin olive oil

Steps:

  • Heat oven to 425 degrees. In a small bowl, combine butter, parsley, shallot and garlic; season with salt and pepper. Stir in bread crumbs until well combined.
  • On a baking sheet, drizzle mushrooms with oil, season with salt and pepper, and toss to evenly coat. Arrange mushrooms cavity-side up and spoon a heaping 1/2 teaspoon of the bread crumb mixture into each.
  • Bake until mushrooms are tender and bread crumbs are golden and crispy, about 15 minutes. Serve warm.

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