Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for family meals :

Smoky Spinach and Gruyere-Stuffed Mushrooms

This recipe comes from The Mushroom Council site: the definitive guide to mushrooms with mushroom recipes and in-depth information on fresh gourmet mushrooms, including selected exotic mushrooms.

This site is a mine of information if you want to learn about mushrooms, grow them or eat them!

"One of the great vegetables in my opinion - and I have never come across anyone who dislikes them!"

If you would like to learn more then visit the website <click here>


1 1/2 pounds (about 18) white mushrooms, large, fresh
1/2 cup, divided extra-virgin olive oil
4 teaspoons, divided minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
8 ounces spinach, trimmed
1 cup green onions (scallions), chopped
1/2 cup Gruyere or Swiss cheese, freshly grated
1/4 cup bacon-flavored bits
1/3 cup dry breadcrumbs, packaged
1/4 cup parsley, fresh chopped
3 tablespoons toasted walnuts, crushed

  • Preheat oven to 400ºF.
  • Remove stems from mushroom (save for another use); place caps in a large bowl.
  • Add 3 tablespoons of the oil, 2 teaspoons of the garlic, the salt and pepper; toss to coat. Transfer to a shallow pan; roast, rounded side up, until lightly cooked, about 8 minutes; remove from oven.
  • Blanche spinach in boiling water for 1 minute; drain well and chop (makes about 1-1/4 cups); place in a medium bowl.
  • In a large skillet over medium heat, heat 1 tablespoon of the oil; add green onions; cook, stirring frequently, until lightly browned, about 5 minutes; add to bowl along with the Gruyere and bacon bits (makes about 2 cups); mix well.
  • Turn mushrooms cavity side up. Spoon stuffing into mushroom caps.
  • In a small bowl, combine bread crumbs, parsley, walnuts and the remaining 1/4 cup olive oil and 2 teaspoons garlic; mix well. Sprinkle over stuffed caps.
  • Bake until browned, about 8 minutes. Serve warm.

Makes 18 portions

The Mushroom Council

© The Mushroom Council