These baby bella stuffed mushrooms are a great appetizer for a holiday or a nice at home meal! They are so delicious and jam packed with sauteed spinach, walnuts, and the mushroom tops. Lightly seasoned and perfectly garlicy, they use less than 6 ingredients and will be a hit with any mushroom lover. They are vegan, gluten free, and sugar free!
To make these mini stuffed mushrooms, you will want to get either button or baby bella mushrooms. Wash them and dry them well. Mushrooms tend to soak up water, so you will want to make sure you are drying them with a paper towel or a cloth. Next, remove the stems by lightly tugging them off. On a cutting board, chop up the stems into little minced pieces and then mince your garlic and chop your walnuts.Â
Heat up oil in a medium pan over low-medium heat. Then add the stems and saute for 2-4 minutes until soft, then add in the garlic. Saute for a few more minutes until garlic becomes fragrant and then add in your chopped walnuts, spinach, water, salt and pepper. Cook until the spinach wilts and then turn off heat. Use this mixture to stuff into your mushrooms and put in the oven to cook!
For this recipe I used:
Baby Bella Mushrooms: these are firmer than white button mushrooms so these are my go-to! You may also see these mushrooms listed as cremini!
Spinach: you will want to use leafy greens that wilts such as spinach or kale. I like using spinach because of the flavor it adds.
Walnuts: these add the best crunch to the dish! You could use other chopped nuts like almonds or pecans.
The best part about this dish is it’s super easy to prep, requires minimal ingredients, and is ready in 30 minutes!
Stuffed Garlic & Spinach Mushrooms
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 1 8oz container baby bella mushrooms
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 cup walnuts, chopped
- 2 cups spinach
- 1 tbsp water
- 1/4 tsp salt
- sprinkle of pepper
Instructions
- Preheat the oven to 375 degrees and line a baking tray with parchment paper.
- Wash mushrooms and dry really well (mushrooms absorb water) with a cloth.
- Remove mushroom stems by lightly tugging them off.
- Mince the stems into very small pieces. Then mince the garlic and chop the walnuts.
- Heat oil in a medium pan over low to medium heat. Then add the mushroom stems and saute for 2-4 minutes until they soften.
- Add garlic to the pan and saute for a few more minutes until garlic becomes fragrant.
- Add walnuts, spinach, water, salt, and pepper to the pan and saute until the spinach wilts. Turn heat off.
- Place the mushrooms on a baking tray and scoop the spinach mixture into the mushrooms filling them up to the top. Continue until all mushrooms are filled up!
- Place the mushrooms in the oven (bottom rack) and cook for 15 minutes. Remove from the oven and ENJOY!
