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Spinach and Bacon Stuffed Mushrooms
Spinach and Bacon Stuffed Mushrooms
Preheat the oven to 400°F. Lightly spray a foil lined baking pan or baking dish with cooking spray. Remove stems from mushrooms and mince fine.
Heat a medium sized skillet. Rinse spinach and add to the skillet; cook until it wilts, about 2 minutes. Remove from the pan, squeeze excess liquid and chop fine. Set aside.
Dry skillet; add bacon to the skillet and cook on low heat until bacon is cooked through. Set aside on a paper towel. Coarsely chop.
Clean skillet and add olive oil to the pan. Add garlic and sauté until golden, about 2 minutes. Add minced mushroom stems and sauté until soft, about 2 minutes. Remove from heat and combine mushroom stems with sautéed spinach, bacon, bread crumbs, and parmesan cheese.
Season mushroom caps with salt. Fill mushrooms with spinach mixture, rounding tops off. Place on an oven safe dish and lightly spray the tops with oil. Bake 20 minutes or until golden. Eat warm.
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Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells
Preheat oven to 350°F. Bring a large pot of water to a boil. Add the pasta, as well as a generous amount of salt, and stir. Cook the pasta until al dente, about 15 minutes. Drain the pasta and toss with olive oil. Set aside.
Pour the marinara sauce into a 8”x 8” baking dish and move around to form an even coat. In a mixing bowl, combine the filling ingredients and stir together well. Season together with salt and pepper.
Using a spoon, scoop a small amount of the filling and stuff into a pasta shell. Nestle the stuffed shell into the baking sheet and repeat with the remaining shells until the baking dish is filled. Top the baking dish with a sprinkle of parmesan. Tightly cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and continue to bake for an additional 5 minutes or until the parmesan begins to bubble and lightly brown. Remove from the oven and allow to rest for 5 minutes before serving.
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Spinach Mozzarella Grilled Cheese
Spinach Mozzarella Grilled Cheese
Heat the oil in a medium skillet over medium-low heat; add the onion and cook a few minutes until softened (you can let it caramelize a little if you want), stirring occasionally. Add the garlic, spinach, salt, pepper, and a splash of water and cook until the spinach is wilted and the water is evaporated, stirring constantly so the garlic doesn’t burn.
Spread 1-teaspoon butter on 1 side of each slice of bread. Arrange 4 slices of bread (butter side down) on a cutting board and sprinkle 2 tablespoons of shredded mozzarella on top of each. Divide the spinach mixture between the four sandwiches, spreading it on top of the mozzarella, and then sprinkle 2 tablespoons more mozzarella on top of the spinach. Place the remaining slices of bread on each (butter side up).
Grill the sandwiches in a large frying pan (or on a griddle) over low heat until golden on both sides. Sprinkle 1 teaspoon of grated Parmesan cheese on top of each sandwich and serve warm, along with Chunky Marinara Sauce for dipping.
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