Mushrooms stuffed with Spinach

Mushrooms Stuffed with Spinach Recipe | Vegetarian and Vegan

Preparation time: 15 minutes | Cooking time: 12 minutes | Servings: 4 |

Vegan diet

Introduction

Mushrooms stuffed with spinach is a delicious and nutritious appetizer or side dish that is perfect for any occasion. The combination of earthy mushrooms and flavorful spinach creates a dish that is sure to impress your guests.

History

The exact origins of mushrooms stuffed with spinach are unclear, but stuffed mushrooms have been a popular dish in various cuisines for centuries. The addition of spinach adds a healthy twist to this classic recipe.

Ingredients

0.5 lb (227 g) spinach, washed well and stems trimmed
12 large, fresh mushrooms
1 garlic clove, minced
1 tbsp lemon juice
olive oil cooking spray
1 tbsp olive oil
0.25 tsp dried oregano
2 tbsp dry breadcrumbs

How to prepare

Preheat the oven to 400°F (204°C).
Place the spinach in a heavy saucepan with 2 tbsp of water. Cook over medium heat for 2 minutes or until wilted. Allow it to cool, then drain and squeeze the spinach to remove any remaining water. Finely chop the spinach and set it aside.
Remove the stems from the mushrooms and finely chop them.
Heat the olive oil in a skillet over medium heat. Saute the garlic and chopped mushroom stems for 5 minutes or until lightly browned. Stir in the chopped spinach and oregano. Saute for 1 minute, then stir in the lemon juice. Remove from heat.
Fill the mushroom caps with the spinach mixture. Top them with bread crumbs.
Spray a baking pan with olive oil spray. Place the mushrooms on the pan. Bake for 12 minutes or until the topping is light golden in color. Serve hot.

Variations

Add crumbled feta or goat cheese to the spinach mixture for added creaminess and flavor.
Substitute the spinach with kale or Swiss chard for a different twist on this recipe.
Top the stuffed mushrooms with grated Parmesan cheese before baking for a cheesy finish.

Cooking Tips & Tricks

Be sure to thoroughly wash and dry the mushrooms before removing the stems and filling them with the spinach mixture.

- Squeezing out excess water from the cooked spinach is important to prevent the filling from becoming too watery.

- To make this dish vegan, simply omit the breadcrumbs or use a vegan-friendly alternative.

Serving Suggestions

Mushrooms stuffed with spinach can be served as an appetizer, side dish, or even a light main course. Pair them with a fresh salad or roasted vegetables for a complete meal.

Cooking Techniques

Baking the stuffed mushrooms in the oven allows the flavors to meld together and the breadcrumbs to become crispy and golden brown.

Ingredient Substitutions

Use baby bella or cremini mushrooms instead of white button mushrooms for a richer flavor.

- Substitute panko breadcrumbs for regular breadcrumbs for a lighter and crispier topping.

Make Ahead Tips

You can prepare the spinach filling and stuff the mushrooms up to a day in advance. Simply cover and refrigerate until ready to bake.

Presentation Ideas

Arrange the stuffed mushrooms on a platter and garnish with fresh herbs, such as parsley or chives, for a beautiful presentation.

Pairing Recommendations

Mushrooms stuffed with spinach pair well with a variety of dishes, including grilled chicken, roasted salmon, or a hearty grain salad.

Storage and Reheating Instructions

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of mushrooms stuffed with spinach contains approximately 80 calories.

Carbohydrates

Each serving of mushrooms stuffed with spinach contains approximately 6 grams of carbohydrates.

Fats

Each serving of mushrooms stuffed with spinach contains approximately 4 grams of fat.

Proteins

Each serving of mushrooms stuffed with spinach contains approximately 3 grams of protein.

Vitamins and minerals

Mushrooms are a good source of vitamins and minerals, including vitamin D, potassium, and selenium. Spinach is rich in vitamins A, C, and K, as well as iron and calcium.

Alergens

This recipe contains mushrooms and wheat (breadcrumbs), which may be allergens for some individuals.

Summary

Mushrooms stuffed with spinach are a low-calorie, nutrient-dense dish that is rich in vitamins, minerals, and antioxidants.

Summary

Mushrooms stuffed with spinach are a flavorful and nutritious dish that is easy to make and perfect for any occasion. With a few simple ingredients and some creative twists, you can create a dish that is sure to impress your family and friends. Enjoy!

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for mushrooms stuffed with spinach. It was a warm summer day, and I was visiting my dear friend Martha in her cozy little cottage. Martha was an incredible cook, and I always loved spending time in her kitchen, watching her work her magic with ingredients.

On that particular day, Martha greeted me with a warm smile and a twinkle in her eye. "I have a new recipe to show you, my dear," she said, leading me to her kitchen. She pulled out a tray of plump mushrooms and a bunch of fresh spinach, along with an array of spices and herbs.

As Martha began to chop the spinach and mix it with breadcrumbs, garlic, and Parmesan cheese, I watched in awe. She explained each step to me in detail, her voice soft and soothing. I could tell that she had a deep love for cooking, a passion that was evident in every dish she created.

Once the stuffing mixture was ready, Martha carefully filled each mushroom cap, making sure to pack in as much of the flavorful mixture as possible. She then drizzled the mushrooms with olive oil and popped them into the oven to bake.

As the mushrooms roasted, filling the kitchen with a mouthwatering aroma, Martha shared with me the story behind the recipe. She had learned it from her own grandmother, who had passed it down to her many years ago. It was a cherished family recipe, one that always brought back memories of cozy family gatherings and laughter-filled dinners.

When the mushrooms were finally ready, Martha placed them on a platter and garnished them with a sprinkle of fresh parsley. She urged me to try one, and as I took my first bite, I was transported to a world of flavors and textures. The earthy mushrooms paired perfectly with the savory spinach and cheese, creating a dish that was both comforting and elegant.

I knew then and there that I had to learn how to make these mushrooms stuffed with spinach for myself. I asked Martha to write down the recipe for me, and she did so with a smile. She explained each step again, making sure that I understood the importance of seasoning and baking times.

From that day on, I made it a point to practice making these mushrooms whenever I had the chance. I experimented with different variations, adding in extra herbs or swapping out ingredients to suit my taste. Each time I made them, I felt a connection to Martha and her grandmother, a sense of tradition and love that transcended the simple act of cooking.

Over the years, I have shared this recipe with friends and family, passing along the story behind it and the memories that it holds. I have taught my own grandchildren how to make these mushrooms stuffed with spinach, hoping to instill in them the same love for cooking that Martha instilled in me.

And so, whenever I make these mushrooms, I am reminded of that warm summer day in Martha's kitchen, of the laughter and friendship that we shared. I am reminded of the power of food to bring people together, to create lasting memories and traditions that will be cherished for years to come. And most of all, I am reminded of the love and joy that cooking can bring into our lives, one delicious bite at a time.