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Recipe for :

Stuffed Mushrooms with Spinach

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.


24 medium fresh mushrooms
1 10oz package frozen chopped spinach, thawed
1/3 cup crumbled feta cheese
3 tablespoons pine nuts
1 1/2 tablespoons cold unsalted butter, cut into bits

  • Pre-heat oven to 375ºC.
  • Butter a shallow baking dish large enough to hold the mushrooms.
  • Wipe the mushrooms clean with damp paper towels. Remove stems and discard, or save for another use. (The stems are great in your chicken stock)
  • With your hands, squeeze the spinach to remove all the moisture. When dry place in a bowl, then stir in the feta and parmesan cheese.
  • Set aside 24 of the pine nuts, then stir in the remainder.
  • Stuff each mushroom with some of the spinach mixture.
  • Place 1 pine nut onto the top of each mushroom as a garnish.
  • Place 1 bit of butter on top of each mushroom.
  • Bake 30 minutes, or until brown and juicy. Serve warm.

Serves 4 - 6

Martin James