Dairy-Free Spinach Stuffed Portobello Mushrooms
Prep time
Cook time
Total time
These can be prepared up to a day in advance and refrigerated. Just bake when it's time to eat!
Recipe type: Appetiser
Cuisine: Italian
Serves: 4 servings
  • ¼ cup pine nuts
  • 2 tablespoons olive oil, divided
  • 2 shallots, finely chopped
  • 2 slices bacon or vegan bacon, finely chopped
  • 1 cup fresh baby spinach leaves
  • ½ cup dairy-free breadcrumbs (gluten-free, if needed), divided
  • Pinch freshly grated nutmeg
  • Salt, to taste
  • Black pepper, to taste
  • 4 large portobello mushrooms or 12 baby bellas, stemmed
  1. Preheat your oven to 350°F.
  2. Lay the pine nuts on a baking sheet and bake for 3 to 4 minutes, until just beginning to color. Keep a close eye to avoid burning.
  3. Heat 1 tablespoon oil in a large saucepan over medium heat. Add the shallots and bacon and fry until soft, about 5 minutes. Add the spinach leaves, cover the pan and cook for 1 to 2 minutes, until the leaves wilt.
  4. Place the cooked spinach mixture between two plates and squeeze out as much water as you can. Chop the cooked spinach roughly and place it in a medium bowl. Add the toasted pine nuts, ¼ cup breadcrumbs, nutmeg, salt, and pepper and stir to combine. Divide the spinach mixture between the mushrooms.
  5. In a small bowl, toss the remaining ¼ cup breadcrumbs with the remaining 1 tablespoon oil. Sprinkle the oiled breadcrumbs over the filling.
  6. Place the stuffed mushrooms on a lightly greased baking sheet and bake for 20 minutes.
Nutrition Information
Serving size: 1 portobello or 4 baby bellas Calories: 157 Fat: 14.7g Saturated fat: 2g Carbohydrates: 5.2g Sugar: 1.4g Sodium: 113mg Fiber: 1.1g Protein: 4.1g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/spinach-stuffed-portobello-mushrooms