How To make Party Mushrooms Spinach

Brie and Spinach Stuffed Mushrooms Recipe | The Mad Table

Delicious stuffed mushrooms with creamy brie and spinach.

Yield: 4-6 Servings

Ingredients:
Mushrooms
12 Baby Bella Mushrooms, stems removed and finely chopped
2 tablespoons olive oil
1 small shallot, chopped
1 teaspoon fresh thyme, chopped
1 cup fresh spinach, de stemmed and chopped
½ teaspoon nutmeg, grated
sea salt and freshly cracked black pepper
1 small wedge of Brie cheese
¼ cup mozzarella and/or parmesan cheese
Quick Garlic Infused Olive Oil
¼ cup olive oil
2 garlic cloves, thinly sliced
1 teaspoon crushed red pepper

Instructions:
Quick Garlic Infused Olive Oil
Place the olive oil in a small sauce pan with the garlic cloves and crushed red pepper. Slowly heat the olive oil on low, making sure to watch it carefully after 2-3 minutes, so the garlic cloves don't burn. Remove from the heat and allow oil to infuse with the garlic.

The garlic-infused flavored oil can be stored in an airtight container, refrigerated, for up to 5 days.

Mushrooms
Preheat oven to 350 degrees.

Wipe grit off mushrooms using a damp paper towel. Place mushrooms bottom side up in a baking dish.

Heat oil in a large skillet over medium-high heat. Add mushroom stems, shallots and thyme; stirring frequently, for 4-5 minutes until tender. Add spinach and sauté until wilted (2-3 minutes); season with nutmeg, salt + pepper.

Place about 1 tablespoon of brie into each of the mushroom cavities. Evenly fill mushrooms with spinach mixture. Top with grated parmesan cheese.

Transfer the baking dish to the oven and bake for about 12-15 minutes until the mushrooms are tender and cheese is melted. Enjoy!

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I’m Patty Ruiz founder of The Mad Table. My mission is to inspire people through workshops, classes and interactive dinners. Cooking shouldn’t be scary, and once you realize this, a whole new world opens up right before your eyes.

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Garlic Mushroom & Spinach | Quick Appetizer Recipe - Vegetarian Starter | Foodtopia Recipes

#spinach #sauteed #mushroom #food

This sauteed mushroom & spinach in garlic and olive oil makes an excellent side dish with pull out cheese garlic bread or cream of vegetable soup.Spinach is a great source of iron, Vitamin A, C, K , magnesium and many more nutrients. To preserve all these healthy nutrients, blanching it is very important while making this recipe.
A lot of people are skeptical about consuming mushrooms specially Indians but one should keep an open mind as mushrooms are full of vitamin D.Mushrooms are the only non-animal food product with substantial amounts of bioavailable vitamin D and, as such, have the potential to be a primary source of dietary vitamin D for vegans and vegetarians.This recipe is one of those recipe which one can be prepared in just no time can go well with herb rice.Try to make this dish for dinner time if you are going for a weight loss diet.

Garlic Mushroom & Spinach
Recipe
Ingredients

2 tbsp Olive Oil
1 bundle Spinach (blanched)
300gm Button Mushroom (sliced)
1 medium Onion (chopped finely)
10-12 medium Cloves of Garlic (chopped finely)
1/4 tsp Black Pepper Powder
1/4 tsp Red Chilli Flakes
1 tsp Garlic Bread Seasoning
1 tbsp Roasted Garlic for Garnishing
Salt to Taste
Method
Step 1. In boiling water blanch the spinach for 30 to 40 seconds,strain the water and submerge blanched palak into ice cold water to stop the cooking process and retain its nutrients.Squeeze out the excess water with hands and chop finely.
Step 2. In a pan heat olive oil add chopped garlic saute it till light brown then add finely chopped onions cook till light pink and translucent.
Step 3. Add sliced button mushroom saute it on high flame as they release a lot of water while cooking, and let the water evaporate
Step 4. Add red chilli flakes, garlic bread seasoning, salt and pepper as per taste.
Step 5. Turn off the flame and add chopped spinach give it a toss, garnish it with roasted garlic on top.

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