Spinach-and-Pecan-Stuffed Mushroom Caps

These make great appetizers for a cocktail party, but they are also yummy for supper. Pair them with a salad made with the tender inner leaves of escarole (reserve the tougher outer leaves for a soup or a sauté), and a handful of white beans, tossed with a little extra-virgin olive oil and fresh lemon juice and a sprinkle of sea salt and black pepper.

Ingredients

  • 12 stuffing mushrooms, button or cremini, stems removed (reserve for soup or a sauce)
  • 1 7-ounce package (about 3 packed cups) organic baby spinach, rinsed and drained
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine
  • 2 tablespoons low-fat mayonnaise or dairy-free mayonnaise
  • 4 ounces (about 1 cup) shredded Cheddar cheese or dairy-free Cheddar substitute
  • ¼ cup coarsely chopped pecans
  • 2 tablespoons plain bread crumbs
  • ½ teaspoon black pepper

Method

  1. Preheat the oven to 400°F. Wash and drain the mushroom caps. In a bowl, measure the spinach, mustard, wine, mayonnaise, cheddar, pecans, bread crumbs, and pepper. Toss well, using your hands to combine. Taste for seasonings. Mound the stuffing in the mushroom caps.
  2. Arrange in a single layer in a glass baking dish. Pour in water to ¼ inch deep, around but not over the mushrooms. Spray a sheet of foil with olive oil spray, then cover the baking dish and try to tent the foil so that it doesn’t touch the mushroom stuffing. (If it does touch during baking, the cooking spray will prevent it from sticking.)
  3. Bake, covered, for about 20 minutes, then uncover and continue cooking for 5 minutes or until the mushrooms are tender and the stuffing has crisped somewhat.

Loading
Loading
Loading