I made spinach salad a few days ago, and had half a bag still in the refrigerator that needed to get used or tossed.
I made some spinach quiche tarts for pi day, but still had a lot left, so I thought I’d use it to stuff mushrooms.
It doesn’t take long to prepare, so it is a perfect dish to whip up when you have guests over, especially the unexpected ones. You can just step into the kitchen for a few minutes, put the mushrooms together and pop them into the oven.
Half an hour later you are delivering an amazing appetizer.
8 large button mushrooms, stems removed
2 cups fresh spinach leaves, washed and drained
1/2 medium onion, chopped
1 tablespoon olive oil
3 tablespoons chopped green olives or capers
Salt and pepper to taste
2 tablespoons vegan Parmesan (optional)
1/4 cup Panko crumbs
Preheat oven to 350 degrees. Saute onion in olive oil until translucent. Add spinach, and saute a minute or so longer — until spinach is wilted. Remove from heat. Stir in the olives or capers. Salt and pepper to taste. Fill each mushroom with spinach mixture. Stir together the Parmesan and Panko crumbs then place on top of the spinach-filled mushrooms. Bake for 20 to 25 minutes. Optional: Sprinkle a few pine nuts on each mushroom before baking.