Appetizers/ Vegetables

Stuffed Mushrooms with Spinach and Walnuts on Toast

What is your favorite Stuffed Mushrooms recipe?

Ingredients:

  • 12 large button mushrooms, scrubbed clean, stems separated from the caps
  • 1 Tbsp butter
  • 1 small onion, minced 
  • 1 large garlic clove, minced
  • 2 cups spinach, chopped
  • 5 Tbsp chopped and toasted walnuts
  • Salt and freshly ground pepper
  • 1 tsp thyme
  • 2 Tbsp breadcrumbs
  • 2 Tbsp olive oil
  • 3 Tbsp grated cheese
  • bread for serving

Stuffed Mushrooms 3

Directions:

Scrub the mushrooms well first, then just snap out the stems. They’ll come out easily, no need to use a knife. Finely chop the mushroom stems. Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and onions for 4-5 minutes, stirring often. Add spinach and garlic and sprinkle with salt. Stir well and sauté 2 more minutes.

In the large bowl mix together mushrooms mixture, toasted walnuts, breadcrumbs, thyme and a little seasoning.

Stuffed Mushrooms 1

Heat the oven to 400F. Line a large baking sheet with foil and brush over with a little olive oil. Place the mushrooms, cap side down, on the baking sheet. Sprinkle with a small pinch each of salt and pepper.

Spread a teaspoonful of the mixture on the top of each mushroom, then drizzle over a little olive oil and grated cheese of your desire. Bake for 10-15 minutes until the mushrooms are tender.

Lightly toast the bread in the meantime. Place a couple of slices on each warm serving plate and arrange the mushrooms on top. Serve warm. Equally good on a leafy salad as an appetizer.

Stuffed Mushrooms 4

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4 Comments

  • Reply
    Marina
    April 17, 2012 at 2:39 am

    It looks like we got the memo: both have mushrooms on the menu today! 🙂 Perfect meal and beautiful presentation!

  • Reply
    Rosh
    April 17, 2012 at 5:32 am

    That is a delightful meal! Love the colours. Such tempting clicks!!

    Chef Al dente New monthly series: Meal of the Month! Send in your entries for April now…

  • Reply
    Anonymous
    April 18, 2012 at 4:27 am

    This looks delish and your photos are – as always – absolutely stunning!

  • Reply
    baobabkebab
    April 19, 2012 at 9:05 am

    yum, this looks amazing!!!! great photos and such a simple delish recipe!

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