Best 7 Spinach Mushroom And Feta Bread Pudding Recipes

SAVORY BREAD PUDDING WITH SPINACH AND MUSHROOMS

Steps:

• Preheat oven to 350 and spray an 8X8 pan.
• Whisk egg with milk, salt and pepper.
• Toss with the bread and set aside.
• Thaw and squeeze water out of spinach.
• In skillet, heat oil- and add onion and red pepper.
• Saute for about 5 minutes, then add mushrooms and garlic.
• Lower heat so garlic doesn't burn.
• Continue to saute for about 5 minutes.
• Add spinach and mix well and let cook about 5 minutes to remove any reamining moisture.
• Add the vegetables and 1/2 cup cheese to the egg/bread and toss well.
• Pour into prepared pan and top with 1/2 cup cheese.
• Bake at 350 for 50 minutes- then check to see if the center is set. Continue in 10 minute increments until set.
• (see above on optional water bath).

SAVORY BREAD PUDDING W/ MUSHROOMS, SPINACH & FETA

Steps:

• 1. In a large bowl, beat together the milk, eggs, salt, and black pepper to taste. Stir in the bread cubes, turning to coat evenly and let them stand until the liquid is absorbed - about 15 minutes.
• 2. Preheat the oven to 350 degrees. Heat a 10-inch cast iron skillet over medium-high heat until hot. Add the oil and onions and saute until golden. Stir in the mushrooms, and continue cooking until the mushrooms are wilted, stirring occasionally. Add the garlic and then stir in the spinach. Gently fold the mushroom mixture, feta cheese and thyme into the bread cubes.
• 3. Wipe out the pan if necessary. Spray the pan with vegetable spray. Scrape mixture back into the skillet and bake for 40 minutes. Sprinkle with the Asiago cheese and continue baking until the top is puffed and golden brown, about 10 minutes. Remove the pan from the oven and let stand a few minutes before serving.

SPINACH BREAD

Steps:

• Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture.
• Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes. Then add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in small batches, and cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a colander and reserve the cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours. Then add the feta cheese to the dough and knead for 1 minute. Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly. The dough is supposed to be moist and loose, don't knead again. Form into a oblong loaf and place the dough on a well oiled baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes.

SPINACH, MUSHROOM AND FETA BREAD PUDDING

Steps:

• 1. In a large bowl, beat the eggs, milk, salt and pepper. Stir in the bread cubes, coating evenly. Let stand until the liquid is absorbed -- approx. 15 minutes.
• 2. Preheat the oven to 350 degrees F. Heat a 10-inch cast-iron skillet over medium high heat until hot. Add oil and onions - saute until golden. Stir in mushrooms and saute until mushrooms are wilted - stirring occasionally. Add the garlic, cooking for 1 minute, then adding spinach. Let cool slightly.
• 3. Gently fold in the mushroom mixture, feta and thyme into the bread crumbs.
• 4. Wipe the skillet clean and spray with cooking spray. Add the mixture back into the skillet and bake for approximately 40 minutes until brown on top and done.

SPINACH WITH MUSHROOMS AND BREAD

Steps:

• Heat the butter and oil together; add the mushrooms, along with some salt and pepper, and cook, stirring occasionally, until nicely browned. Add the garlic and spinach and cook, stirring occasionally, until the spinach wilts, about 5 minutes.
• Add the bread and stir until it absorbs most of the spinach juices. Adjust seasoning and eat.

SPINACH AND FETA MUSHROOMS

Steps:

• Cook the damp spinach in a large pan for about 2 minutes-or until it has wilted.
• Drain really well, and chop coarsely.
• Mix the crumbled feta through the spinach.
• Preheat the broiler to medium.
• Place the mushrooms gill side up on a lightly greased baking sheet.
• Season and drizzle over a little oil.
• Grill for 4-5 minutes or until tender.
• Melt the butter in a frying pan and cook the onion until golden.
• Stir in the spinach mixture and season to taste.
• Spoon the mix into the mushroom cups, sprinkle with a little shredded Parmesan and grill until it's golden.

MUSHROOM BREAD PUDDING

Steps:

• Boil 1 cup of water in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.
• In a large (12-inch) skillet, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.
• In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.
• Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1½ teaspoons salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.
• Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about 1/4 of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip).
• When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.