Spinach & Pecan Stuffed Portabella Mushrooms
This dish is great as a vegetarian main course. You could alternately use the same stuffing to fill about 20 smaller mushrooms (crimini, button) to use as an appetizer. The pecans add a subtle crunchy textural element.
- Ready In:
- 4 portabella mushrooms
- 1 tablespoon olive oil or 1 tablespoon butter
- 1 medium onion, finely chopped
- 1⁄4 teaspoon thyme
- 1 garlic clove, finely chopped
- 2 cups frozen leaf spinach, still frozen or 1 1/2 cups defrosted frozen chopped spinach, drained
- 1⁄2 cup breadcrumbs
- 1⁄4 cup water
- 1⁄2 cup parmesan cheese
- 1⁄3 - 1⁄2 cup pecans, chopped (can substitute walnuts)
- Preheat oven to 375.
- Place portabella mushrooms, gills up, in a greased baking dish. Set aside.
- Heat oil in a large frying pan over medium heat.
- Add onions and thyme to pan and cook until onions are translucent.
- Add garlic to pan and cook until softened, approximately 2 minutes. Be careful not to burn your garlic.
- Add spinach and breadcrumbs to pan.
- There will probably be little to no liquid in the pan at this point so you will need to add some water to moisten the breadcrumbs. Add a little at a time until the mixture is able to hold itself together nicely. If you add too much water, just keep the pan over the heat until the water has evaporated sufficiently.
- Add the pecans.
- Remove pan from heat and add parmesan cheese.
- Salt and pepper to taste.
- Divide mixture and mound over the portobello mushrooms.
- Add a very light sprinkle of parmesan over the tops, merely for decoration, if you like.
- Bake for 30 minutes until mushrooms are cooked through.
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