Sunday, December 7, 2014

Spinach & Pecan Stuffed Mushrooms

I had planned to reshoot the photo of stuffed mushrooms when there was more natural light, but my daughter, the picky eater, came home from school on Friday and devoured almost the entire plateful. “I don’t like pecans,” she said as she plopped another one in her mouth.  “Oh?” I said, and smiled to myself as she ate all but this last one.


12 mushrooms, wiped clean, stems removed and finely chopped
1/2 cup pecans (or walnuts), toasted in 350 degree oven for 8-10 minutes, chopped

2 tablespoons ghee, or olive oil (for strict vegan)
2 shallots
4 cups chopped baby spinach
1/2 cup gluten-free panko bread crumbs
1 1/2 - 2 tablespoons balsamic vinegar
Fine sea salt & freshly ground pepper to taste

1/3 cup olive oil to coat bottom of mushrooms and baking pan

Cilantro for garnish (optional)


Preheat oven to 350 degrees.

1.  Prepare the mushrooms and nuts.

2.  Heat 1 tablespoon ghee in a large frying pan.  Sauté the shallots for about 5 minutes. Add another teaspoon of oil and sauté spinach and chopped stems until softened - another couple of minutes. 

3. Add the nuts, panko, and vinegar to taste; stir.  Season with salt and pepper.

4.  Rub the bottom of the mushrooms with olive oil (I poured the oil in my palm), and place them on an oiled baking sheet. Stuff the mushrooms with the vegetable mixture.  Bake at 350 degrees for about 20 - 25 minutes.

5.  Let the mushrooms cool for 5 minutes. Garnish with cilantro, if desired. 

Serves 4, or one hungry teenager.

Recipe inspired from

#paleo #vegetarian #vegan #glutenfree #appetizer

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