These spinach stuffed portobello mushroom make a wonderful appetizer or small plate. For the latter, you can serve them with a fresh salad tossed in lemon vinaigrette.
Photo by Kimberly KV
Special Diet Notes: Spinach Stuffed Portobello Mushrooms
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, soy-free, and optionally vegan and vegetarian.
- 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
- Preheat your oven to 350°F.
- 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.
- 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.
- 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.
- In a small bowl, toss the remaining ¼ cup breadcrumbs with the remaining 1 tablespoon oil. Sprinkle the oiled breadcrumbs over the filling.
- Place the stuffed mushrooms on a lightly greased baking sheet and bake for 20 minutes.