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
- Preheat the oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper and set aside.
- Wash the mushrooms under cold water and dry on a paper towel. Remove the stems.
- 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.
- Heat half of the oil in a skillet on medium heat. Add the shallots and cook until tender (about 1-2 minutes).
- Add the spinach leaves to the shallots and cover the pan. Cook another 1-2 minutes until wilted.
- Transfer the spinach mixture to a plate and squeeze out some of the liquid.
- Add the toasted pine nuts, 1/2 of the breadcrumbs, mayonnaise, cheese and seasonings to the spinach mixture. Spoon the mixture into the mushrooms.
- 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.
- 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.