Spinach and Mushroom Herb Stuffing
Spinach and Mushroom Herb Stuffing takes approximately 1 hour and 10 minutes from beginning to end. For 83 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 7g of fat, and a total of 145 calories. This recipe serves 10. Only a few people really liked this side dish. This recipe from Hummusapien has 6 fans. It is perfect for Thanksgiving. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. A mixture of onions, eggs, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a rather bad spoonacular score of 39%. If you like this recipe, take a look at these similar recipes: Challah, Wild Mushroom & Herb Stuffing, Stuffed Pork Roast with Herb Seasoned Artichoke and Mushroom Stuffing, and Wild Mushroom and Spinach Stuffing.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 50 minutes
Ingredients:
1-5oz bag baby spinach
8 cups toasted bread cubes
4 stalks celery, chopped
2 large eggs
¼ cup extra virgin olive oil + 2 tbsp, divided (or melted butter)
8oz sliced mushrooms (I used Baby Bella)
2 large onions, diced
1/3 cup chopped parsley
Lots of freshly ground black pepper
2 tbsp chopped rosemary
2 tbsp chopped sage
1 tsp sea salt
2 tbsp chopped thyme
1½-2 cups vegetable broth
Equipment:
baking pan
frying pan
bowl
baking sheet
oven
measuring cup
whisk
aluminum foil
Cooking instruction summary:
Grease a 13x9x2-inch or 3 qt baking dish.Place 2 tbsp oil in a large skillet over medium heat. Add mushrooms and a pinch of salt and pepper. Saut until mushrooms are nice and browned, about 8 minutes. Transfer to a small bowl.Place cup oil in same skillet. Add onions and celery plus a pinch of salt. Saut until tender, about 12 minutes.Meanwhile, preheat oven to 350F. If your bread needs toasting, place cubes on lined baking sheet and bake until bread is crusty, about 10-15 minutes. Transfer to large bowl to cool.Once onions are tender, add herbs and saut for another minute. Add spinach and cook for a few minutes more, or until wilted.In a small bowl or liquid measuring cup, whisk broth (start with 1 cups), eggs, salt, and pepper. Add egg mixture and vegetable mixture to bowl with bread, tossing to combine. My bread was pretty crunchy, so I added another cup of broth for 2 cups total. Use less for softer bread. It should be nice and moist but not at all soupy. Spoon mixture into baking dish.Cover with foil and bake for 40 minutes. Remove foil and bake for another 15 minutes. Garnish with fresh parsley.
Step by step:
1. Grease a 13x9x2-inch or 3 qt baking dish.
2. Place 2 tbsp oil in a large skillet over medium heat.
3. Add mushrooms and a pinch of salt and pepper. Saut until mushrooms are nice and browned, about 8 minutes.
4. Transfer to a small bowl.
5. Place cup oil in same skillet.
6. Add onions and celery plus a pinch of salt. Saut until tender, about 12 minutes.Meanwhile, preheat oven to 350F. If your bread needs toasting, place cubes on lined baking sheet and bake until bread is crusty, about 10-15 minutes.
7. Transfer to large bowl to cool.Once onions are tender, add herbs and saut for another minute.
8. Add spinach and cook for a few minutes more, or until wilted.In a small bowl or liquid measuring cup, whisk broth (start with 1 cups), eggs, salt, and pepper.
9. Add egg mixture and vegetable mixture to bowl with bread, tossing to combine. My bread was pretty crunchy, so I added another cup of broth for 2 cups total. Use less for softer bread. It should be nice and moist but not at all soupy. Spoon mixture into baking dish.Cover with foil and bake for 40 minutes.
10. Remove foil and bake for another 15 minutes.
11. Garnish with fresh parsley.
Nutrition Information:
covered percent of daily need
