Stuffed mushrooms and Chow Mein noodles
Stuffed mushrooms and Chow Mein noodles might be just the Chinese recipe you are searching for. For $6.13 per serving, this recipe covers 50% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains about 48g of protein, 49g of fat, and a total of 1343 calories. It is brought to you by Foodista. 8 people were impressed by this recipe. Head to the store and pick up spinach, ricotta cheese, brown rice pasta, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It works well as a main course. With a spoonacular score of 88%, this dish is amazing. Chicken Chow Mein With Noodles, Turkey Casserole with Chow Mein Noodles, and Easy Chicken Chow Mein Noodles are very similar to this recipe.
Servings: 2
Ingredients:
250g fresh spinach, cleaned
4 large mushrooms (about 400g), stems separated from caps
½ Tbs butter
½ onion, chopped
250g ricotta cheese
50 g blue cheese
¼ tsp black pepper
Fresh chives, chopped
2 Tbs homemade breadcrumbs
2 Tbs Parmesan cheese, grated
2 Tbs olive oil
400g Chow Mein Noodles or rice pasta
3 cloves garlic, crushed
2 Tbs sour cream
¼ tsp sea salt
Parsley for sprinkling, chopped
Equipment:
microwave
oven
blender
bowl
baking paper
baking sheet
Cooking instruction summary:
Blanch the spinach in a very little water in the microwave oven for 3 minutes on MAX. Drain and coarsely chop. Chop mushroom stems in a blender. Melt the butter over low heat, add the onion and cook for 1 minute. Add chopped mushroom stems, and saut for 4-5 minutes, stirring often. Add chopped spinach; stir well and saut 2 more minutes. Remove from the heat. Mix and combine with a fork in a separate bowl ricotta, blue cheese, chives and pepper into a fine mixture, almost a paste. Add chopped stalks and spinach mixture, stir and combine thoroughly. Using a small teaspoon, place mounds of filling on the top of each mushroom cap, pressing slightly to get it down into the cavity. Mix breadcrumbs and grated Parmesan cheese, sprinkle evenly over each mushroom. Drizzle each filled cap with olive oil. Place the mushroom caps on a baking sheet lined with parchment paper or silicon sheet, and bake in the oven at 180C for 20 minutes or until the cheese browns a little. Allow to cool for 5 minutes or so before serving. Meanwhile cook the Chow Mein or rice noodles as directed on the package; drain. Mix and combine garlic, sour cream and salt and stir into the cooked pasta. Sprinkle with chopped parsley and served with stuffed mushrooms.
Step by step:
1. Blanch the spinach in a very little water in the microwave oven for 3 minutes on MAX.
2. Drain and coarsely chop. Chop mushroom stems in a blender.
3. Melt the butter over low heat, add the onion and cook for 1 minute.
4. Add chopped mushroom stems, and saut for 4-5 minutes, stirring often.
5. Add chopped spinach; stir well and saut 2 more minutes.
6. Remove from the heat.
7. Mix and combine with a fork in a separate bowl ricotta, blue cheese, chives and pepper into a fine mixture, almost a paste.
8. Add chopped stalks and spinach mixture, stir and combine thoroughly.
9. Using a small teaspoon, place mounds of filling on the top of each mushroom cap, pressing slightly to get it down into the cavity.
10. Mix breadcrumbs and grated Parmesan cheese, sprinkle evenly over each mushroom.
11. Drizzle each filled cap with olive oil.
12. Place the mushroom caps on a baking sheet lined with parchment paper or silicon sheet, and bake in the oven at 180C for 20 minutes or until the cheese browns a little. Allow to cool for 5 minutes or so before serving.
13. Meanwhile cook the Chow Mein or rice noodles as directed on the package; drain.
14. Mix and combine garlic, sour cream and salt and stir into the cooked pasta.
15. Sprinkle with chopped parsley and served with stuffed mushrooms.
Nutrition Information:
covered percent of daily need
