A while back I made stuffed mushrooms for the first time.
I thought they turned out great. I’m a little weird about mushrooms…I like them, but they are one of those foods I have to be in the mood for. There have been plenty of times, I hate to admit, where I have had to throw out a container of mushrooms because I hadn’t been in the mood to cook them. I tend to include them in a lot of my recipes that include a stuffing, like these stuffed peppers … I find that when they are chopped up small and mixed with rice or beef they act as a nice filler, adding some texture but helping in keeping the calorie count low.
I thought they turned out great. I’m a little weird about mushrooms…I like them, but they are one of those foods I have to be in the mood for. There have been plenty of times, I hate to admit, where I have had to throw out a container of mushrooms because I hadn’t been in the mood to cook them. I tend to include them in a lot of my recipes that include a stuffing, like these stuffed peppers … I find that when they are chopped up small and mixed with rice or beef they act as a nice filler, adding some texture but helping in keeping the calorie count low.
Yesterday I found myself in the same situation that I usually am in. A small bunch of whole mushrooms on the verge of getting thrown out. My good friend (who is expecting a little boy next month!) mentioned she was craving stuffed mushrooms the other night and asked me if I had a recipe…I sent a link to these…and then got a craving of my own. I decided this time to make them vegetarian, and instead of beef used leftover toasted pine nuts from my grilled eggplant salad.
They were a perfect little side dish for dinner last night. Marialisa…if we weren’t 2000 miles away from each other these would totally have been for you. 
(before going in the oven…)
Spinach and Toasted Pine Nut Stuffed Mushrooms
Recipe from Aggie’s Kitchen
Recipe from Aggie’s Kitchen
8 whole mushroom caps (stems removed – save stems for filling)
1/4 cup toasted pine nuts, roughly chopped
1/2 small onion, chopped
1 garlic clove, minced
leftover mushroom stems, chopped
about 2 cups fresh spinach, chopped
1/4 cup whole wheat panko
olive oil
salt and pepper
grated parmesan cheese
Preheat oven to 400 degrees.
Place mushroom caps in lightly greased baking dish. Sprinkle salt, pepper and drizzle of olive oil over mushrooms.
In a hot skillet, saute garlic, onion, chopped mushroom stems and chopped spinach in olive oil for about 8 minutes, till all cooked through. Season with salt and pepper. Add toasted pine nuts and combine. Add panko, combine and let cool.
Using a tablespoon, spoon stuffing into each cap, carefully pressing down to fill completely. Top with fresh ground pepper.
Place in oven and cook for approximately 10 minutes, at this time sprinkle mushrooms with grated parmesan cheese. Place back in oven and cook for another 10 minutes or until golden brown. Spoon wine sauce (optional) over each mushroom and serve.
White Wine Sauce
3 cloves garlic, minced
olive oil
1/2 cup chicken broth
1/2 cup white wine
1-2 TB butter
Saute garlic in olive oil till golden. Add chicken broth and white wine. Let simmer for 4-5 minutes. Once reduced a bit, add butter. Simmer for another few minutes. Sauce will be thin.
{ 20 comments… read them below or add one }
I love stuffed mushrooms!! I don’t make them enough! I hope you are having a good weekend!
They look beautiful, I wish I liked mushrooms. Hope you guys have fun watching the super bowl today!
Aggie, you are blowing me away here, THIS IS NOT A MUSHROOM, can you do that with a shroom? It looks divine, my goodness you are GOOD!
I love stuffed mushrooms! The toasted pine nuts are an excellent addition.
I just love mushrooms, excellent combination, and looking so good!!!
Stuffed mushrooms are my all time favorite. The pine nuts are so original.
Love stuffed mushrooms. Great idea with the pine nuts, and a white wine sauce. Heaven!
Oh wow, those look terrific. I really like your vegetarian version of the stuffing, and that wine sauce — totally YUM! I bet those pine nuts tasted great here. I’ll take a triple batch, please. Your photos are spectacular, too.
I love mushrooms, especially with spinach and white wine. They look absolutely delicious!
I wished I liked mushrooms! I don’t mind the flavor (or smell) while cooking them, its a texture thing for me.
Yours looks great though!
I love stuffed mushrooms! And I love these! That wine sauce is fabulous!
These look so delicious, I love pine nuts!
I made stuffed mushrooms as well for the Superbowl. Yours sound so tasty. Those buggers can get expensive though, huh?
OMG! I love those mushrooms. I am definitely going to make them!
These are brilliant! I love mushrooms and could easily have these as my meal.
Prefect for entertaining, and delicious.
Cheers,
Elra
I love stuffed mushrooms but like you I also find myself throwing them away many times. I usually just forget about them and sometimes I am just to lazy to clean them(which is my most dreaded food task-cleaning mushrooms). It is never as easy as it looks on those cooking shows; it takes a lot of time.
Anyway, they look so delicious. I will have to try this one.
I’m so not a fan of cleaning mushrooms either!
I wish I could say I liked mushrooms because these stuffed ones look fantastic. I have to stick with them being chopped up in stuff because I just don’t love them. My hubby would go crazy for them though. He loves mushrooms.
I’ve done the same thing, thrown out a package of mushrooms because I thought I wanted them buuuut no.
And you’re killin’ me today. I can never ever get enough spinach. That looks so good.