Stuffed Mushrooms with Spinach

Stuffed Mushrooms with Spinach

A delicious proposition for a quick, warm snack: mushrooms stuffed with spinach mixture with sun-dried tomatoes and cheese.


  • Mushrooms – 16 pieces
  • Shallots – 4 pieces
  • Sun-dried tomatoes – 6 pieces
  • Garlic cloves – 4 pieces
  • Ground nutmeg – a pinch
  • Spinach leaves, frozen – 450 g
  • Grana Padano cheese, grated – 40 g
  • Black pepper – a pinch
  • Salt – a pinch


Clean the mushrooms, pat them dry, and remove the stems. Chop the shallots and sauté them in a pan until translucent. Finely chop the garlic and add it to the shallots along with the spinach. Add the spices: salt, pepper, and nutmeg. Cook the mixture over low heat, stirring constantly. Cut the sun-dried tomatoes into thin strips and add them towards the end of cooking. Stuff the mushrooms with the spinach mixture, sprinkle with grated Grana Padano cheese, and place in a preheated oven at 180 degrees Celsius for 20 minutes.

Serving: Serve with baguette and green salad.

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