Spinach-and-Pecan-Stuffed Mushroom Caps

Preparation info
  • Makes

    12 pieces

    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

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