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Spinach Stuffed Mushrooms

Veg.with.Lisa's picture
Ingredients
  Pine nuts 1⁄4 Cup (4 tbs)
  Button mushrooms 12 Large (White Or Brown)
  Extra virgin olive oil 1 Tablespoon
  Clove garlic 1 Large, minced
  Tomato 1 Medium, chopped (About 2/3 Cup)
  Chopped spinach 4 Cup (64 tbs) (With Thick Stems Removed)
  Grated parmesan cheese 1 Tablespoon (Plus A Little Extra To Sprinkle Before Baking)
  Sea salt 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Crushed red chili flakes 1 Tablespoon
  Nutmeg 1 Pinch
Directions

Preheat oven to 350°.
Toast pine nuts in small skillet over medium heat until just golden, about 5 to 7 minutes. Watch very closely as pine nuts burn quickly. Set aside.
While pine nuts are toasting, clean mushrooms with a damp cloth. Remove stems, mince stems and set aside. Don’t forget about the pine nuts!
Heat oil over medium heat in large skillet. Add garlic and cook until fragrant, about 1 minute. Be careful not to burn garlic.
Add mushroom stems and sauté until soft, about 5 minutes.
Add tomato. Stir and cook 2 minutes.
Add spinach, basil, pine nuts, 1 tablespoon Parmesan cheese, salt, pepper and crushed red chili flakes. Using tongs, toss all ingredients in skillet, lower heat and cook 2 more minutes.
Remove from heat and slightly cool.
Spoon spinach mixture into mushroom caps. Sprinkle a little Parmesan cheese over prepared mushrooms.
Bake 15 to 20 minutes until mushrooms are cooked.
Serve warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Mushroom
Servings: 
4

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