Tag Archives: mushrooms

Spinach and Mushroom Lasagna

I found a recipe on Pinterest that was from the blog Feasting at Home by Sylvia Fountaine. It is a recipe for Rosemary Chicken Lasagna, with a twist. The noodles aren’t noodles…eggroll wrappers are suggested. To make this dish less heavy, I chose to eliminate the chicken and just use the spinach and mushrooms. However, I will include the entire recipe for those who want to use chicken. The recipe includes directions if you want to eliminate the chicken.

Spinach and Mushroom Lasagna 

20161219_210523Filling:

  • 2 pounds chicken breast, cut into bite size pieces (I replaced this with 1 1/2 pounds of sliced baby bella mushrooms)
  • 1/2 red onion, diced
  • 8 cloves garlic, chopped
  • 1 tablespoon fresh rosemary, chopped (if dry, use less-but fresh is highly recommended)
  • 1/2 teaspoon kosher salt (I used sea salt)
  • Cracked pepper
  • 1-2 cups fresh spinach, chopped (arugula can be used as well)
  • 12 ounces of fresh mozzarella (I used the baby mozzarella pearls) (8 ounces is for the lasagna filling and the other 4 ounces if for the bechamel sauce)
  • 15 ounces ricotta
  • 3/4 cups grated Parmesan cheese
  • 1 teaspoon lemon zest
  • 1 package of egg roll wrappers, or fresh lasagna pasta sheets

Bechamel Sauce:

  • 4 ounces mozzarella (reserved from previous mention)
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 tablespoon fresh rosemary, chopped
  • 3 cups hot whole milk
  • 1 1/4 kosher salt
  • 1/2 teaspoon nutmeg (I bought and grated)
  • 1/4 teaspoon white pepper (I left it out)
  1. Preheat oven to 400 degrees F
  2. Cut chicken into bite size pieces. Season with salt and cracked pepper. Sauté in a skillet on medium heat, in some olive oil until golden and cooked through. Set chicken aside.20161219_181808
  3. In the same pan, sauté diced onions until tender, on medium high heat for about 5 minutes. A little more olive oil may be needed. Add garlic and lower heat to medium, sauté and for 2 minutes. Sauté mushrooms until liquid is released and mushrooms are tender, approximately 10 minutes. Add chopped spinach, or arugula, and stir until wilted and then add chicken. Set aside.
  4. To make the Bechamel Sauce: In a small pot, melt butter on medium heat. Add flour and stir for five minutes on medium heat until flour is golden. Whisk in the hot milk (one cup at a time). Add rosemary and bring the sauce to a boil. Do not leave unattended and continue to stir. Add 4 ounces of mozzarella and stir until cheese is melted and the sauce thickens. Add salt, nutmeg, and white pepper. Simmer for a few minutes and set aside.
  5. To assemble lasagna: Butter or grease an 8×12 inch pan. Pour in 1/2 cup Bechamel Sauce…enough to coat the bottom of the baking dish. Lay one layer of pasta sheet (if using eggroll wrappers, use two layers) over the Bechamel Sauce. Using a teaspoon, place teaspoon-sized dollops of ricotta across the pasta sheets, using about half the container of ricotta. Then pour the lasagna filling across. Next, drizzle 1/2 of the Bechamel Sauce on top, then sprinkle 1/4 cup Parmesan, and 4 ounces of the mozzarella and half of the lemon zest. Repeat, adding another layer of pasta, or eggroll wrappers, lightly pressing down. Add more dollops of ricotta, finishing off the container, top with the lasagna filling, 1/2 cup of the Bechamel Sauce, the remaining mozzarella, 1/4 cup of the Parmesan and the remaining lemon zest. Top with the last layer of the pasta, or eggroll wrappers. Pour the remaining Bechamel Sauce, sprinkle the rest of the Parmesan, and sprinkle with some of the rosemary.
  6. Bake, tightly covered with foil, at 400 degrees F, for 40 minutes. Remove foil and bake uncovered for an additional 10 minutes or until the top is golden.
  7. Let the lasagna rest out of the oven for about 20 minutes.
  8. Enjoy!

Final note: I have to say that the eggroll wrappers were a bit different, but definitely made for easier layering. I was a bit heavy-handed with with the rosemary, as I used dry rosemary, because my local grocer was out of fresh rosemary. When I make this again, I will use fresh sheets of pasta. This recipe was quite labor intensive, but fun to make. It was my first time making a roux, which I should have known how to do for years, being as I am from New Orleans! I welcome comments and feedback on your experience with this recipe!

 

Cream Cheese Crab Stuffed Mushrooms…my first attempt!

I love mushrooms…pretty much any way they come. If there was one thing I could eat everyday and not  tire of it, it would be mushrooms. Some of the ways I eat them are sautéed with steaks and atop burgers…in pasta sauces and stuffed (preferably with cheeses and crabmeat). When restaurants have them, I can’t help but place an order for their appetizer of stuffed mushrooms. At the moment, Maggiano’s Little Italy has my vote for the best stuffed mushrooms, but there are many others I have yet to explore.

I decided that it was time to go it on my own. I took to Pinterest to find a recipe. The one I found had cream cheese, crabmeat and herbs…sounded perfect. I improvised a bit based off of the following recipe:

stuffed mushrooms

Cream Cheese Crab Stuffed Mushrooms

12 Large White Mushrooms
6 oz. Whipped Cream Cheese (because it’s softer and lighter) (I used 8 oz of reg cream cheese and let it get to room temperature)
1 Tbls Cream or Milk (I used skim milk)
1/4 cup Crab meat (I used a can of lump crabmeat, to save money, which can be found near the canned tuna in the grocery)
1/4 cup green onions chopped small, use some of the greens – it’s about 5 green onions
2 garlic cloves minced (I used the minced garlic in the jar…3 teaspoons)
1/4 cup shredded parmesan cheese + some for the tops (all I had on hand was grated which worked out well)

Directions:

1. Destem the mushrooms and place on a baking sheet or in an baking dish…make sure there is a lip around the edge to catch any liquid…also I notice that the mushrooms toppled…you may want to put a layer of dry beans down to keep them stable

2. Combine the cream cheese, milk, crabmeat, green onions, garlic, and parmesan and mix well

3. Using a small spoon (like a baby spoon if you have one hanging around), fill each mushroom evenly, be generous so that all the filling is used between the 12 mushrooms. Also, a ziploc with the tip cut off is helpful to pipe the mixture into the mushrooms
4. Top with parmesan cheese.

5. Bake at 375 degrees for about 15 minutes until the cheese starts to brown.

These are quite rich. If there is any mixture left over I would put it in a ramekin or small dish and eat with crackers. It can go either way really.

 

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