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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Chicken Crepe With Mushrooms Spinach & Cheese
A different take on my previous crepe recipe. In this video the crepe is filled with some chicken and veggies. I made this crepe slightly thicker than usual by not using a crepe spreader. By doing this, I was able to add as much fillings as I wanted without ripping the crepe. Use the spreader to get the traditional light crepe texture and pour small portion of the batter to start with. You may also add your choice of filling if you prefer something else or if you are a vegetarian.
This recipe is inspired by IHOP restaurant's world-famous Chicken Florentine Crepes. Simple and easy to make but very satisfying. Please do share and give this video a thumbs up. If you are new, don't forget to Subscribe and turn on All notifications. Thank you for watching BITES IN TIME.
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Chicken Roulade Recipe | Cheese, Mushroom & Spinach Stuffing
#chickenroulade #chickenrecipe #rouladereciepe
For Full Recipe of Chicken Roulade:
Looking for a quick and easy, healthy chicken recipe?
Try the chicken roulade recipe. This chicken roulade MasterChef Italian recipe is easy to make and requires very few ingredients. The stuffed chicken roulade has a stuffing which adds to its taste and flavour.
Chicken Roulade is the perfect classic Italian chicken dish. It is made of chicken breast pieces. The chicken roulade stuffing comprises of cheese, spinach, and mushrooms. The finely chopped stuffing is rolled into the flattened chicken breast for even distribution. The roulade recipe is served with a coarse tomato sauce made with cherry tomatoes, basil, garlic, and tobacco sauce and it is garnished with basil leaves. It is a very healthy dish made with just a dash of oil which is used to sauté the garlic for the sauce.
Chicken roulade with spinach also makes an ideal snack for cocktail parties. The tomato sauce can be served as a dip for the roulade. Chicken Roulade is popular as a part of a multi-course meal for lunch or dinner. It is light and easy to digest.
The stuffed chicken roulade can be prepared in under an hour and tastes very good. The best part is that it doesn’t require any culinary expertise. Even someone who is not very familiar with cooking is able to make a tasty Chicken Roulade. Roulade is a great choice for novices in the kitchen. You can't go wrong with preparing this dish.
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STUFFED MUSHROOMS WITH SPINACH & CHEESE: Delicious Hot Appetizers Perfect for your Super Bowl Party
If you're looking for a quick, easy, and delicious appetizer to munch on while watching the Super Bowl, these Stuffed Mushrooms With Spinach & Cheese are the perfect party food. Read on for the easy recipe.
1 lb. fresh white mushrooms (or any variety)
approx. 3 Tbsp. melted butter
1 package frozen spinach, thawed and chopped
1 block softened cream cheese (or substitute 1 cup cottage cheese)
2 cloves of garlic, minced
1 tsp. ground black pepper
approx. 1/3 cup grated parmesan cheese
Rinse mushrooms clean and pat dry. Remove stems from mushrooms. Set caps aside for later and finely chop the stems. Place chopped stems in a mixing bowl. Drain any excess water from thawed spinach, chop and then add it to the same mixing bowl. Add in cream cheese, minced garlic, and ground pepper and mix until creamy. When filling mixture is thoroughly combined, set aside. Brush melted butter onto bottom of each mushroom cap and set them on baking sheet. Spoon plenty of spinach & cheese mixture into each mushroom cap. Sprinkle with grated parmesan cheese on top. Bake at 400º for 12-15 minutes. Serve while hot, and reheat if necessary.
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Spinach & Feta Stuffed Mushroom Recipe
Spinach and feta stuffed mushrooms.
Spinach Stuffed Mushrooms | How To Make Stuffed Mushroom
These stuffed mushrooms are so simple to make and absolutely delicious! They are vegetarian and can be gluten free if you leave out the breadcrumbs! Great appetizer for the holidays. Quick and yummy, what could be better?!
25 mushrooms
1 tbls olive oil
2 cloves garlic
6 oz fresh spinach
1 egg
1/4 tsp salt/pepper
3 tbls grated cheese (parmesan, gruyere, swiss, etc)
2 tbls breadcrumbs (optional)
1. Wash the dirt off of the mushrooms and pat dry. Carefully, pull the stems off. Some are stubborn and you may have to wiggle them around! I would buy a few extra mushrooms – just in case some break. Place mushrooms with the holes facing upwards on a cookie sheet lined with tin foil for super easy clean up.
2. Finely chop the garlic and the stems of the mushrooms. Heat the olive oil in a saucepan and saute the garlic and stems for 3 minutes.
3. While you wait, beat the egg, salt and pepper together.
4. Add the spinach to the saucepan. Rip up the leaves as you throw them in by the handful. Cook until the spinach has wilted, which will only take about 2 minutes. Now you have to drain the spinach because spinach and mushrooms are very watery veggies. You can put your colander in the sink, I just did it over a plate so you could see more clearly in the video! Place your mixture in a colander and using your spatula, press into the sides to squeeze as much liquid out as possible. Now mix the spinach with the egg. Add the cheese and breadcrumbs. Place into the caps of the mushrooms. Bake at 375 degrees for 30 minutes and voila! You are all set!
You can use any type of grated cheese. If you want to get fancy, break out the gruyere. If you just want parmesan, it will still be incredibly yummy!
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