o 4 minutes. Add spinach to mushroom mixture in the mixing bowl
oftened. Remove from heat. Add spinach and toss until wilted.
edium heat; cook and stir spinach until wilted, about 2 minutes
Make marinade and marinate mushroom caps for 24 hours.
Remove mushrooms from the marinade and pat dry with a towel.
Grind walnuts into small crumbs in a food processor and add the rest of the pate ingredients.
Blend until well incorporated, but not completely smooth.
Spoon a small amount of the pesto pate into each mushroom, and top with ground pine nuts.
Serve as-is, or warmed in a dehydrator or very low oven for about an hour.
f wine, mushrooms and the spinach.
Put a lid on
nd garlic 1 minute add spinach cook till wilted.
Remove
b>Mushroom and Garlic in a Bowl and add in the Chopped Spinach
archment paper.
For the stuffed mushrooms, combine the breadcrumbs, Parmesan
edium-high heat. Stir in spinach, stuffing mix and peppers; cover
Preheat oven to 375\u00b0. Clean mushrooms; separate stems and caps. Chop mushroom stems. Cook spinach with chicken bouillon added to the water. When spinach is cooked, drain well. Saute chopped mushroom stems in butter. Combine spinach and seasonings with chopped mushroom stems. Lightly saute mushroom caps in butter or margarine until slightly browned; drain. Fill caps with spinach mixture and sprinkle with Parmesan cheese. Place in a shallow pan and bake in a 375\u00b0 oven for 15 minutes. Makes 18 appetizers.
bout 3 minutes.
Add spinach to skillet. Season with salt
ith nonstick coating. Chop enough mushroom stems to make 2 cups
oth sides of each portobello mushroom cap with Italian dressing. Arrange
Preheat oven to 400 degrees F (200 degrees C).
Spray rounded ends of mushroom caps with vegetable spray and place oiled side down on baking sheet.
Place spinach in microwave-safe bowl, sprinkle with a few drops of water, and microwave on high for one minute. Chop cooked spinach; mix with Cheddar cheese, cottage cheese, garlic powder, and salt. Spread spinach mixture onto prepared mushroom caps.
Bake in preheated oven until the mushrooms are tender, about 12 minutes. Serve on hamburger buns.
inute more.
Drain the spinach in a colander or dish
Cook shells according to package.
Drain.
Cook creamed spinach (follow package directions.)
Empty spinach pouches into large bowl and cool.
Stir in Ricotta cheese, Mozzarella, salt and pepper.
Stuff each shell with tablespoon of cheese mixture.
In skillet, cook ground beef.
Stir in jar of spaghetti sauce.
Put stuffed shells in casserole and pour sauce over.
Bake at 350\u00b0 for 30 minutes or until bubbly.
0 minutes.
Place the mushroom stems, sun-dried tomatoes, red
et aside.
Place frozen spinach in a medium saucepan with
ith cooking spray.
Place mushroom caps, gill-side up, on
Combine chicken, Alfredo sauce, spinach, artichoke hearts, red pepper flakes,