• Spinach Stuffed Mushrooms with Toasted Pine Nuts

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    Prep time:
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    Servings: 12-15 mushrooms
    by Elizabeth Warfield-Murray
    6 recipes
    This dish is superb! Your friends and family will love this tasty treat as as appetizer or a side!


    • 12-15 Stuffing mushrooms
    • 1 recipe Lemon Herb Marinade
    • 1 Tbl Olive oil
    • ¼ C Shallots, minced
    • ½ C Portabello mushrooms, diced
    • 1 small bunch Spinach, steamed & drained to yield ½ C
    • ¼ C Tomato, chopped
    • 1 tsp Basil, minced
    • 1 tsp Italian parsley, minced
    • 1 ½ tsp Nutritional yeast
    • ¾ tsp shoyu (optional)
    • ½ tsp Mirin
    • ½ tsp Garlic, minced
    • Pinch Crushed red pepper flakes
    • Sea salt, to taste
    • Black pepper, ground to taste
    • 3 Tbl Bread crumbs for garnish
    • 3 Tbl Pine nuts, toasted for garnish


    1. 1. Preheat oven to 375°. Wipe clean stuffing mushrooms, remove any stems and place in a shallow baking dish with Lemon Herb Marinade for 20 minutes or longer.
    2. 2. While mushrooms are marinating, place oil in a small sauté pan on medium high heat. Add shallots and portabello mushrooms and cook for 5 minutes, stirring frequently. Add tomatoes and spinach and cook for 3 minutes, stirring occasionally. Add remaining ingredients, except pine nuts and bread crumbs, mix well and remove from heat.
    3. 3. Spoon a small amount of mixture into each mushroom, top with breadcrumbs and pine nuts, bake until mushrooms are slightly soft, approximately 10 minutes. Be careful not to overcook.
    4. Serve on its own or serve with a dipping sauce of Roasted Red Pepper Sauce, Nut Cheez or Live Alfreda Sauce

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