- Recipes Home
- Interest Groups
Spinach Stuffed Mushrooms Recipe Video
|Pine nuts||1⁄4 Cup (4 tbs)|
|Button mushrooms||12 Large (White Or Brown)|
|Extra virgin olive oil||1 Tablespoon|
|Clove garlic||1 Large, minced|
|Tomato||1 Medium, chopped (About 2/3 Cup)|
|Chopped spinach||4 Cup (64 tbs) (With Thick Stems Removed)|
|Grated parmesan cheese||1 Tablespoon (Plus A Little Extra To Sprinkle Before Baking)|
|Sea salt||1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Crushed red chili flakes||1 Tablespoon|
Calories 154 Calories from Fat 103
% Daily Value*
Total Fat 12 g18.2%
Saturated Fat 1.5 g7.6%
Trans Fat 0 g
Cholesterol 3.3 mg
Sodium 300.7 mg12.5%
Total Carbohydrates 8 g2.6%
Dietary Fiber 3.5 g14%
Sugars 2.5 g
Protein 7 g14%
Vitamin A 83.5% Vitamin C 32.7%
Calcium 9.1% Iron 11.7%
*Based on a 2000 Calorie diet
Toast pine nuts in small skillet over medium heat until just golden, about 5 to 7 minutes. Watch very closely as pine nuts burn quickly. Set aside.
While pine nuts are toasting, clean mushrooms with a damp cloth. Remove stems, mince stems and set aside. Don’t forget about the pine nuts!
Heat oil over medium heat in large skillet. Add garlic and cook until fragrant, about 1 minute. Be careful not to burn garlic.
Add mushroom stems and sauté until soft, about 5 minutes.
Add tomato. Stir and cook 2 minutes.
Add spinach, basil, pine nuts, 1 tablespoon Parmesan cheese, salt, pepper and crushed red chili flakes. Using tongs, toss all ingredients in skillet, lower heat and cook 2 more minutes.
Remove from heat and slightly cool.
Spoon spinach mixture into mushroom caps. Sprinkle a little Parmesan cheese over prepared mushrooms.
Bake 15 to 20 minutes until mushrooms are cooked.