I thought they turned out great. I’m a little particular about mushrooms: I like them, but only when I’m in the mood. More than once I’ve tossed a container of mushrooms because I hadn’t gotten around to cooking them. I often use mushrooms in recipes that call for a stuffing — they work well chopped and mixed with rice or ground meat, adding texture and helping keep overall calories lower.
Recently I found myself with a small cluster of whole mushrooms that were close to being discarded. A good friend — who’s expecting a baby soon — mentioned she’d been craving stuffed mushrooms. I sent her a link to an older version of my recipe and then decided to make them again myself. This time I kept the filling vegetarian and swapped the usual beef for leftover toasted pine nuts from a grilled eggplant salad. The result was a simple, flavorful side dish that was perfect for dinner.
They baked up nicely and made a lovely accompaniment to the main course. If we lived closer, I would have brought a tray over for Marialisa — they were that good.
(before going in the oven)
Spinach and Toasted Pine Nut Stuffed Mushrooms
Ingredients:
- 8 whole mushroom caps (stems removed — reserve stems for the filling)
- 1/4 cup toasted pine nuts, roughly chopped
- 1/2 small onion, finely chopped
- 1 garlic clove, minced
- reserved mushroom stems, chopped
- about 2 cups fresh spinach, chopped
- 1/4 cup whole wheat panko (or regular breadcrumbs)
- olive oil for sautéing and drizzling
- salt and freshly ground black pepper, to taste
- grated Parmesan cheese, for topping
Directions:
- Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment.
- Place the mushroom caps, cavity side up, in the prepared dish. Season lightly with salt and pepper and drizzle with a little olive oil.
- Heat a skillet over medium heat and add a splash of olive oil. Sauté the minced garlic and chopped onion until soft and translucent, about 3–4 minutes.
- Add the chopped mushroom stems and continue to cook until they release moisture and begin to brown, another 3–4 minutes. Add the chopped spinach and cook until wilted and any excess liquid has evaporated, about 2–3 minutes more. Season with salt and pepper.
- Remove the skillet from the heat and stir in the toasted pine nuts and panko breadcrumbs. Mix until combined and let the filling cool slightly so it firms up and is easier to handle.
- Using a tablespoon, spoon the filling into each mushroom cap, pressing gently to fill them completely. Arrange the filled caps evenly in the baking dish and finish with a grind of fresh black pepper.
- Bake for about 10 minutes, then remove the dish from the oven and sprinkle the tops with grated Parmesan. Return the mushrooms to the oven and bake another 8–12 minutes, until the tops are golden and the mushrooms are tender.
- Remove from the oven and allow the mushrooms to rest for a couple of minutes before serving. Optionally spoon a little of the accompanying white wine sauce over each mushroom if desired (recipe below).
Serving tip: These mushrooms work well as an appetizer or a side dish. They can be prepared ahead, assembled and refrigerated, then baked just before serving.
Storage: Keep leftovers covered in the refrigerator for up to 2 days. Reheat gently in a low oven to prevent the cheese from over-browning.
Variations: Add cooked, crumbled tofu or a small amount of ricotta to the filling for extra creaminess; swap pine nuts for chopped walnuts or almonds if preferred; use gluten-free breadcrumbs to make the recipe gluten-free.
Optional White Wine Sauce
- 3 cloves garlic, minced
- olive oil
- 1/2 cup low-sodium chicken or vegetable broth
- 1/2 cup dry white wine
- 1–2 tablespoons butter (optional)
- Warm a tablespoon of olive oil in a small saucepan. Sauté the garlic until fragrant and lightly golden. Add the broth and white wine, then simmer for 4–5 minutes to reduce slightly.
- If desired, whisk in butter to add gloss and a richer flavor. Keep the sauce warm and spoon a little over each mushroom just before serving. The sauce will be relatively thin and adds brightness to the dish.
Enjoy these spinach and toasted pine nut stuffed mushrooms as an elegant starter or a flavorful side. They come together quickly and make a great way to use up mushrooms that need to be cooked soon.
