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Stuffed Spinach Mushrooms with Pine Nuts

stuffed mushrooms with pine nuts on wood cutting board.

This healthy appetizer is savory and satisfying and looks mouth watering. It is sure to impress your guests at your next party or gathering.

I developed this recipe for a dinner party I was helping the host to prepare. I liked this appetizer because it is a great bite you can eat with your hands while chatting with others. It is also gluten free for those looking for those options.

This could also easily be made vegan or vegetarian by using vegan mayo and nutritional yeast instead of traditional mayo and cheese.

Here’s What You’ll Need:

Making the Recipe:

You’ll start by washing the mushrooms under cold water and giving them time to dry. Remove the stems from the mushrooms.

Next, Toast the pine nuts until fragrant and golden brown. Then, set them aside while you make the stuffing mixture.

Your next step is to mince the shallots and cook them until tender in a skillet with some olive oil.

Once the shallots are cooked, you will cut up the spinach and add it to the pan until it wilts.

When the spinach and shallot mixture is done cooking, transfer it to a plate and press out some of the liquid.

Next, you will mix together the spinach mixture, pine nuts, half of the bread crumbs, mayo, cheese and seasonings. You’ll also mix together the rest of the bread crumbs and olive oil for the topping.

Finally, stuff the mushrooms with the spinach mixture and top with the bread crumbs.

You’ll bake these in the oven for 20 minutes before serving.

Print
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stuffed mushrooms with pine nuts on wood cutting board.

Stuffed Spinach Mushrooms with Pine Nuts

  • Author: Cheryl Englebretson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 (2 mushrooms per serving) 1x
  • Category: Appetizers
  • Method: Oven
  • Diet: Gluten Free

Description

This healthy appetizer is savory and satisfying and looks mouth watering. It is sure to impress your guests at your next party or gathering.


Ingredients

Scale
  • 16 cremini mushrooms
  • 1/4 cup pine nuts, toasted
  • 2 shallots, finely minced
  • 4 cups baby spinach leaves, rough chopped
  • 2 tsp. mayonnaise
  • 2 tsp. grated Pecorino Romano cheese
  • 1/2 cup breadcrumbs (gluten free and dairy free options available)
  • pinch of nutmeg
  • 1/8 tsp. sea salt
  • freshly ground black pepper, to taste

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper and set aside.
  3. Wash the  mushrooms under cold water and dry on a paper towel. Remove the stems.
  4. Toast the pine nuts in a skillet until lightly browned and fragrant, about 3-4 minutes. Toss the nuts frequently and keep a close eye on them to ensure they don’t burn. Set aside.
  5. Heat half of the oil in a skillet on medium heat. Add the shallots and cook until tender (about 1-2 minutes).
  6. Add the spinach leaves to the shallots and cover the pan. Cook another 1-2 minutes until wilted.
  7. Transfer the spinach mixture to a plate and squeeze out some of the liquid.
  8. Add the toasted pine nuts, 1/2 of the breadcrumbs, mayonnaise, cheese and seasonings to the spinach mixture. Spoon the mixture into the mushrooms.
  9. In a separate bowl, mix together the remaining half of the breadcrumbs with the other half of the olive oil. Sprinkle on top of the spinach mixture.
  10. Place the mushrooms on a parchment lined baking sheet and bake for 20 minutes.

Notes

Replace the cheese with nutritional yeast and the mayo with vegan mayo to make this dish vegan/vegetarian.

Keywords: healthy appetizer

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