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Spinach-Stuffed Mushrooms

Posted by Peggy on November 14, 2009

Spinach Stuffed Mushrooms
Recipe: Spinach Stuffed Mushrooms


  • 22-26 medium to medium-large mushrooms (1 1/2-2 pounds)
  • 6 tablespoons unsalted butter
  • 1 teaspoon paprika
  • 1/2 cup diced yellow onion
  • 1/2 cup toasted pine nuts
  • 1 (9-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 2/3 teaspoon chopped fresh thyme
  • 1 cup grated Parmesan
  • 1/2 cup panko, Japanese bread flakes
  • 1 tablespoon extra virgin olive oil


  1. Preheat oven to 350 degrees.
  2. Remove stems from mushrooms and chop stems. Melt 4 tablespoons of the butter or in a large sauté pan, stir in paprika, and heat mushroom lightly on both sides. They should not be cooked through at this time. Remove from butter and arrange, stemmed side up, on a large baking sheet.
  3. In the same pan, add the remaining 2 tablespoons butter, sauté the onions 1 minute then add the chopped mushroom stems, with a pinch of kosher salt. Sauté until mixture is softened, about 2 minutes. Remove from heat and stir in pine nuts, spinach, thyme, Parmesan, panko and extra virgin olive oil. Add salt and pepper to taste.
  4. Divide mixture among mushroom caps, mounding slightly. Bake on middle rack in the oven for 10-20 minutes, to desired level of doneness. Serve warm.

Time: 45 minutes

Number of servings (yield): 22-26 large mushrooms

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