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Stuffed mushrooms and Chow Mein noodles

 
One serving costs about $6.13 One serving costs about $6.13 One serving costs about $6.13

$6.13 per serving

8 people like this recipe

8 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 healthy side dish,lunch,main course,main dish,dinner Chinese,Indian,Asian
spoonacular Score:88%

Spoonacular Score: 88%

 

If you want to add more Chinese recipes to your collection, Stuffed mushrooms and Chow Mein noodles might be a recipe you should try. One portion of this dish contains approximately 48g of protein, 49g of fat, and a total of 1343 calories. For $6.13 per serving, this recipe covers 50% of your daily requirements of vitamins and minerals. This recipe serves 2. 8 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It works well as an expensive main course. If you have pepper, ricotta cheese, , and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 88%, this dish is awesome. Users who liked this recipe also liked Chicken Chow Mein With Noodles, Easy Chicken Chow Mein Noodles, and Turkey Casserole with Chow Mein Noodles.

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Pine Ridge Chenin Blanc - Viognier with a 4.1 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.

Pine Ridge Chenin Blanc - Viognier

The 2014 release of this intriguing blend delights the nose with a charming bouquet of enticing aromas of fresh Meyer lemon, fuzzy peach, ripe honeydew melon and yellow plum, mingled with touches of citrus blossom and white tea. The clean, vibrant palate enters with juicy pomelo, sweet lychee and honeyedtangerine fruits, balanced by vibrant acidity and hints of yellow apple and key lime pie that last through the crisp and refreshing finish.With its balanced acidity, this versatile wine pairs well with a number of dishes, from light salads to seafood to, most notably, foods with a hint of spiciness - its subtle sweetness provides balance alongside a touch of heat. Try Chenin Blanc + Viognier with a flavorful Thai curry, a sushi dish, such asa spicy tuna roll, or seared halibut. Blend: 80% Chenin Blanc, 20% Viognier

» Get this wine on Wine.com

Ingredients

Servings:
8.33 cups
8.33 cups fresh spinach
fresh spinach
4.17 cups
4.17 cups mushrooms
mushrooms
0.5 Tbs
0.5 Tbs butter
butter
0.5
0.5  onion
onion
1.02 cups
1.02 cups ricotta cheese
ricotta cheese
1.76 oz
1.76 oz blue cheese
blue cheese
0.25 tsps
0.25 tsps black pepper
black pepper
some
some fresh chives
fresh chives
2 Tbs
2 Tbs breadcrumbs
breadcrumbs
2 Tbs
2 Tbs parmesan cheese
parmesan cheese
2 Tbs
2 Tbs olive oil
olive oil
6.67 cups
6.67 cups brown rice pasta
brown rice pasta
3 cloves
3 cloves garlic
garlic
2 Tbs
2 Tbs sour cream
sour cream
0.25 tsps
0.25 tsps sea salt
sea salt
some
some parsley
parsley
8.33 cups fresh spinach
8.33 cups
fresh spinach
4.17 cups mushrooms
4.17 cups
mushrooms
0.5 Tbs butter
0.5 Tbs
butter
0.5  onion
0.5
onion
1.02 cups ricotta cheese
1.02 cups
ricotta cheese
1.76 oz blue cheese
1.76 oz
blue cheese
0.25 tsps black pepper
0.25 tsps
black pepper
some fresh chives
some
fresh chives
2 Tbs breadcrumbs
2 Tbs
breadcrumbs
2 Tbs parmesan cheese
2 Tbs
parmesan cheese
2 Tbs olive oil
2 Tbs
olive oil
6.67 cups brown rice pasta
6.67 cups
brown rice pasta
3 cloves garlic
3 cloves
garlic
2 Tbs sour cream
2 Tbs
sour cream
0.25 tsps sea salt
0.25 tsps
sea salt
some parsley
some
parsley

Equipment

baking paper
baking paper
baking sheet
baking sheet
microwave
microwave
blender
blender
bowl
bowl
oven
oven
baking paper
baking paper
baking sheet
baking sheet
microwave
microwave
blender
blender
bowl
bowl
oven
oven


Instructions

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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $7.76
Ingredient
250 grams fresh spinach
400 grams mushrooms
½ Tbs butter
½ onion
250 grams ricotta cheese
50 grams blue cheese
¼ teaspoons black pepper
some fresh chives
2 Tbs breadcrumbs
2 Tbs parmesan cheese
2 Tbs olive oil
400 grams brown rice pasta
3 cloves garlic
2 Tbs sour cream
some parsley
Price
$2.23
$2.22
$0.06
$0.12
$4.44
$0.89
$0.01
$0.03
$0.08
$0.21
$0.33
$4.37
$0.20
$0.16
$0.16
$15.52

Tips

Health Tips

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
1343 Calories
47g Protein
49g Total Fat
184g Carbs
57% Health Score
Limit These
Calories
1343
67%

Fat
49g
76%

  Saturated Fat
23g
144%

Carbohydrates
184g
62%

  Sugar
10g
12%

Cholesterol
99mg
33%

Sodium
1080mg
47%

Get Enough Of These
Protein
47g
95%

Vitamin K
649µg
619%

Vitamin A
12863IU
257%

Vitamin B2
1mg
87%

Fiber
20g
81%

Folate
321µg
80%

Manganese
1mg
73%

Selenium
46µg
66%

Calcium
631mg
63%

Phosphorus
610mg
61%

Vitamin C
45mg
56%

Potassium
1645mg
47%

Vitamin B3
9mg
46%

Copper
0.9mg
45%

Vitamin B5
3mg
40%

Magnesium
149mg
37%

Vitamin B6
0.66mg
33%

Vitamin E
4mg
33%

Iron
5mg
33%

Zinc
4mg
29%

Vitamin B1
0.41mg
27%

Vitamin B12
0.94µg
16%

Vitamin D
0.9µg
6%

covered percent of daily need

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