Best 6 Spinach With Mushrooms And Bread Recipes

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Indulge in a culinary delight with our collection ofSpinach with Mushrooms and Bread recipes, offering a delectable combination of flavors and textures. Discover a variety of recipes that showcase this classic pairing, from quick and easy weeknight meals to elegant dinner party dishes. Whether you prefer creamy spinach with mushrooms served over toasted bread, a hearty mushroom and spinach lasagna, or a savory spinach and mushroom stuffed chicken breast, we have a recipe that will satisfy your cravings. Get ready to impress your taste buds with these delicious and versatile Spinach with Mushrooms and Bread recipes.

Here are our top 6 tried and tested recipes!

SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE



Spinach, Mushroom and Cheese Breakfast Casserole image

This hearty meatless breakfast casserole is a great way to use up stale bread. The cubes on top bake into a delicious crunchy crust that just might be the best part! The whole thing can be assembled the night before and popped into the oven in the morning.

Provided by Food Network Kitchen

Categories     main-dish

Time 7h45m

Yield 8 to 10 servings

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil, plus more for greasing the dish
8 cups rustic Italian bread, crust removed, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
10 ounces cremini mushrooms, sliced (about 4 cups)
2 cloves garlic, minced
5 ounces fresh baby spinach (about 5 cups)
4 ounces Gruyere, shredded on the large holes of a box grater (about 1 1/2 cups)
1/3 cup grated Parmesan
8 large eggs
2 1/2 cups half-and-half
1 teaspoon fresh thyme leaves, roughly chopped

Steps:

  • Grease a 9-by-13-inch (3-quart) casserole dish with oil.
  • Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
  • Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
  • Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
  • In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
  • Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.

SHEET-PAN ROASTED MUSHROOMS AND SPINACH



Sheet-Pan Roasted Mushrooms and Spinach image

If you love to cook but don't always feel like cooking, this minimalist recipe is the recipe for you. Great with just about any protein - salmon, steak, chicken or even eggs, wrapped into an omelet - it comes together in under a half-hour, and develops loads of character from its time spent in the oven. While this versatile vegan side pairs well with protein, it's also great over rice or noodles.

Provided by Millie Peartree

Categories     weekday, vegetables, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 pound cremini mushrooms (or any combination of mushrooms you like), trimmed and sliced
3 small shallots, peeled and sliced
4 garlic cloves, peeled and chopped
2 tablespoons olive oil, plus more as needed
Kosher salt and black pepper
2 (5-ounce) containers baby spinach

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, shallots, garlic and 2 tablespoons olive oil. Season with salt and pepper and spread in an even layer. Roast until golden brown, about 15 to 20 minutes.
  • Add spinach to the sheet pan, toss with mushrooms, and roast until wilted, about 5 minutes, turning once after 2 or 3 minutes and drizzling with a bit of olive oil if the mixture seems dry. Taste, and adjust seasoning. Serve hot or at room temperature.

MUSHROOM AND SPINACH BREAD-ZAGNA



Mushroom and Spinach Bread-zagna image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 16

1/4 cup EVOO
1 pound cremini or mixed mushrooms, sliced
2 tablespoons chopped fresh thyme
4 cloves garlic, thinly sliced
1 shallot, finely chopped
Salt and freshly ground black pepper
1/4 to 1/3 cup marsala or dry white wine
1/4 to 1/3 cup chicken stock
1 pound spinach, stemmed and chopped
1 pint half-and-half
6 large eggs
A few grates fresh nutmeg
Eight 1-inch-thick slices peasant-style white bread
2 tablespoons butter, cut into small pieces, plus softened butter, for greasing
12 ounces Fontina Val d'Aosta or Gruyere cheese, shredded or thinly sliced
1 1/2 to 2 cups freshly grated Parmigiano-Reggiano

Steps:

  • Preheat the oven to 350 degrees F. Heat the EVOO in a large saute pan over medium-high heat and brown the mushrooms until tender and dark. Stir in the thyme, garlic, shallots, some salt and pepper, cook 1 to 2 minutes. Deglaze the pan with the marsala and stir until almost completely evaporated. Pour in the stock, wilt in the spinach and turn off the heat. Whisk the half-and-half with the eggs, nutmeg and some salt and pepper in a large shallow bowl. Soak the bread, turning occasionally, until the liquid is absorbed. Grease a 9-by-13-inch baking dish. Lay 4 slices of the bread on the bottom and top with the mushrooms and spinach and half of the cheeses, followed by the remaining bread and cheeses. Dot the top with the butter and bake until golden, 45 minutes to 1 hour.

CREAMY MUSHROOM & SPINACH PASTA



Creamy mushroom & spinach pasta image

Toss together tagliatelle, mushrooms and spinach in a parmesan and crème fraîche sauce to make a quick and low calorie dinner that takes just 25 minutes

Provided by Liberty Mendez

Categories     Dinner

Time 25m

Number Of Ingredients 9

2 tbsp olive oil
1 small onion, finely chopped
150g baby mushrooms, halved
150g tagliatelle
2 garlic cloves, crushed
200g low-fat crème fraîche
15g parmesan or vegetarian alternative, grated
120g baby spinach
½ tsp chilli flakes (optional)

Steps:

  • Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
  • Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
  • Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.

Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium

SPINACH MUSHROOM BREAD



Spinach Mushroom Bread image

"THE BEST" I ever had. The filling for this bread is SO GOOD, you will be incorporating it in another recipe for sure. Use it in rolls, a filling for mini biscuit cups, a stuffed chop or chicken pocket, pizza topping. How about a filling for those large pasta shells? A layer in a veggie lasagne? If you create something....send it my way....I just love spinach, mushrooms and provolone. NOTE: It looks like a lot of ingredients, but its mostly seasonings we all have on hand. Read the instructions and breathe a sigh of relief.

Provided by Sandylee

Categories     Breads

Time 50m

Yield 1 loaf

Number Of Ingredients 19

olive oil
1 tablespoon butter
1/2 green peppers or 1/2 italian pepper
1 medium onion
2 ounces sliced mushrooms or 2 ounces sauteed fresh mushrooms
1 garlic clove, chopped
1 (10 ounce) package frozen spinach, thawed in microwave
1 pinch cayenne pepper
fresh ground pepper
1 pinch parsley
1 pinch basil
1 pinch oregano
1 teaspoon garlic powder
1 pinch of crushed crushed red pepper flakes
1 pinch salt
1 lb pizza dough
4 slices provolone cheese
1 1/2 cups mozzarella cheese
2 tablespoons romano cheese

Steps:

  • Ingredients do not have to be precise.
  • Use much or use little, its too your taste.
  • Saute peppers, then onions in olive oil and butter.
  • Add mushrooms and fresh garlic.
  • Add spinach and spices and cook a minute or two.
  • Add more olive oil if it looks too dry.
  • Let cool to room temperature.
  • Roll out pizza dough to a thin rectangle shape.
  • Spread out cooked mixture all over.
  • Add cheeses on top.
  • Roll jelly roll style; seal ends and seams well.
  • Place seam side down on cookie sheet, prepared with a light coat of oil and sprinkled with cornmeal.
  • Bake in a 350 degree oven for 30 mins or until lightly browned on top.
  • Cool on cookie sheet.
  • ENJOY!

Nutrition Facts : Calories 1214.4, Fat 84, SaturatedFat 50.6, Cholesterol 251.6, Sodium 2661.4, Carbohydrate 37.9, Fiber 12.9, Sugar 11.8, Protein 84.9

MUSHROOMS AND SPINACH ITALIAN STYLE



Mushrooms and Spinach Italian Style image

This recipe is a typical recipe of Southern Italy, specifically Apulia. Spinach and mushrooms are sauteed with onion, garlic, balsamic vinegar, and white wine.

Provided by Salvatore

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 4

Number Of Ingredients 9

4 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
14 ounces fresh mushrooms, sliced
10 ounces clean fresh spinach, roughly chopped
2 tablespoons balsamic vinegar
½ cup white wine
salt and freshly ground black pepper to taste
chopped fresh parsley, for garnish

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.
  • Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.

Nutrition Facts : Calories 199.2 calories, Carbohydrate 10.3 g, Fat 14.2 g, Fiber 3.1 g, Protein 5.6 g, SaturatedFat 2 g, Sodium 68.8 mg, Sugar 4.1 g

Tips:

  • Choose fresh ingredients: Use fresh spinach, mushrooms, and bread for the best flavor and texture.
  • Wash the spinach thoroughly: Rinse the spinach several times in cold water to remove any dirt or grit.
  • Cook the mushrooms until they are soft: Sauté the mushrooms in butter or olive oil until they are soft and browned.
  • Use a variety of bread: You can use any type of bread you like for this recipe, but a hearty bread like sourdough or French bread will hold up well to the sauce.
  • Garnish with fresh herbs: Add a sprinkle of fresh herbs like parsley or chives to the finished dish for a pop of flavor and color.

Conclusion:

Spinach with mushrooms and bread is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. It is also a great way to get your daily dose of vegetables. With its simple ingredients and flavorful sauce, this dish is sure to become a family favorite.

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