Stuffed mushrooms with spinach

Delicious stuffed mushroom recipe with spinach

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Number of servings: 4

Discover a simple and flavorful recipe for stuffed mushrooms with spinach, perfect for an elegant appetizer or a delicious side dish. This recipe brings together the rich flavors of mushrooms with the freshness of spinach, and the combination is simply irresistible. Follow the steps below for a perfect result!

Ingredients:
- 16 large mushrooms (preferably champignon)
- 200 g fresh spinach (or 100 g frozen)
- 1 medium onion
- 2 garlic cloves
- 1 large tomato (or 200 g canned tomatoes)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 50 g feta cheese (optional, for extra flavor)
- 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the mushrooms: Start by cleaning the mushrooms with a damp cloth to remove impurities. Carefully remove the mushroom stems, as you will use them for the filling. Place the mushrooms in a dish and sprinkle a little salt to draw out their juice, which will enhance the flavor.

2. Sauté the vegetables: In a medium skillet, heat the olive oil over medium heat. Add the finely chopped onion and crushed garlic cloves. Sauté for 3-4 minutes, until the onion becomes translucent and the garlic releases its aroma.

3. Add the spinach and tomatoes: The next step is to add the chopped mushroom stems, then the diced tomato (if using canned tomatoes, drain them well first). Let the mixture simmer over medium heat for 5 minutes. Add the washed spinach (if fresh) or the frozen one, and mix well. Season with salt and pepper to taste. Cook until the spinach is completely wilted.

4. Fill the mushrooms: Take a spoonful of the vegetable mixture and generously fill each mushroom. If desired, you can add a small piece of feta cheese on top of each mushroom for a creamy and salty flavor.

5. Bake the mushrooms: Preheat the oven to 180°C. Place the stuffed mushrooms in a baking dish, filling side up. Bake for 15-20 minutes, until the mushrooms are tender and slightly browned.

6. Serving: Once out of the oven, let them cool for a few minutes. Sprinkle chopped fresh parsley on top before serving. These stuffed mushrooms with spinach are delicious warm, but can also be enjoyed cold as part of an appetizer platter.

Practical tips:
- You can experiment with other ingredients, such as goat cheese or ground nuts, to add texture and flavor.
- If you want a vegan version, replace the feta cheese with a mixture of mashed tofu and spices.
- These mushrooms are perfect for a family dinner or to impress guests at a party.

Enjoy this stuffed mushroom recipe with spinach, a quick way to explore combinations of flavors and textures!

We sauté the onion, garlic, chopped stems, diced tomato (without skin), and spinach. We season and let the juice reduce. With this mixture, we fill the caps. Once filled, we place them on a baking tray lined with parchment paper. We put a tuft of cheese on each cap and then bake them until they are as browned as you like. Enjoy your meal! The recipe for Stuffed Mushrooms with Spinach was proposed by s_tana on the recipe forum.

 Ingredients: a box of mushrooms 500g, 1 large onion, 2 cloves of garlic, spinach (a good handful) blanched, chopped tomatoes, cheese, spices.