Spinach, Sun-Dried Tomato & Smoky Almond Stuffed Mushrooms Recipe

Introduction

These Spinach, Sun-Dried Tomato & Smoky Almond Stuffed Mushrooms are a flavorful vegetarian appetizer that’s perfect for any occasion. Packed with savory beans, smoky almonds, and fresh spinach, they offer a delightful combination of textures and tastes.

Ingredients

• 1/2 cup raw almonds
• 1 1/2 teaspoons soy sauce
• 1/2 teaspoon liquid smoke
• 24 medium cremini mushrooms (cleaned and stemmed)
• 3 tablespoons olive oil (divided)
• 2 garlic cloves (minced)
• 4 cups thinly shredded baby spinach
• 1 cup finely chopped sun-dried tomatoes (dry, not oil packed)
• 1 14 ounce can cannellini beans, drained and rinsed
• 1/2 cup panko breadcrumbs
• 2 teaspoons red wine vinegar
• 2 tablespoons chopped fresh chives
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 350°F.
2. Step 2: In a small bowl, toss the almonds with the soy sauce and liquid smoke. Spread them in an even layer on a baking sheet and bake for 15 to 18 minutes, until most of the liquid has evaporated. Remove and let cool.
3. Step 3: While the almonds bake, rub the mushroom outsides with 1 tablespoon of olive oil and arrange them stem side up on a baking sheet. Bake for about 15 minutes until tender. If liquid accumulates inside the caps, absorb it with a paper towel.
4. Step 4: Once cooled, finely chop the almonds with a large knife.
5. Step 5: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the spinach and sun-dried tomatoes, cooking until the spinach wilts, about 2 minutes.
6. Step 6: Add the cannellini beans to the skillet and lightly mash them with a fork or potato masher. Remove from heat and stir in the chopped almonds, panko breadcrumbs, red wine vinegar, and chives. If the mixture is crumbly, add a splash of water. Season with salt and pepper to taste. The mixture should hold together when pressed.
7. Step 7: Scoop heaping tablespoons of the bean mixture, shape each into a ball, and firmly stuff into the mushroom caps until all filling is used.
8. Step 8: Return the stuffed mushrooms to the oven for about 4 minutes to heat through. Serve immediately.

Tips & Variations

• To add extra flavor, sprinkle grated Parmesan or nutritional yeast over the stuffed mushrooms before the final bake.
• Use gluten-free breadcrumbs if you need a gluten-free option.
• For a spicier twist, add a pinch of red pepper flakes to the filling mixture.
• Make sure to dry the mushroom caps well after baking to avoid sogginess in the final dish.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 5–7 minutes to keep them tender and warm. Avoid microwaving, as it can make the mushrooms soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, while cremini mushrooms work best for their size and flavor, you can also use white button mushrooms or portobello caps cut into smaller pieces for stuffing.

Can I prepare the filling in advance?

Absolutely. The filling can be made a day ahead and stored in the refrigerator. Stuff the mushrooms and bake just before serving for best results.

Spinach, Sun-Dried Tomato & Smoky Almond Stuffed Mushrooms Recipe

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★★★★★

4.7 from 74 reviews

• Author: Aiden
• Total Time: 52 minutes
• Yield: 24 stuffed mushrooms (serves approximately 6 as appetizer) 1x
• Diet: Vegetarian

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Description

These Spinach, Sun-Dried Tomato & Smoky Almond Stuffed Mushrooms offer a savory, satisfying vegetarian dish that’s perfect as an appetizer or light entree. Featuring tender cremini mushrooms filled with a flavorful mixture of wilted spinach, tangy sun-dried tomatoes, smoky roasted almonds, creamy cannellini beans, and crunchy panko breadcrumbs, these baked stuffed mushrooms combine texture and rich flavors in every bite.

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Ingredients

Scale 1x2x3x

Almonds

• 1/2 cup raw almonds
• 1 1/2 teaspoons soy sauce
• 1/2 teaspoon liquid smoke

Mushrooms

• 24 medium cremini mushrooms (cleaned and stemmed)
• 3 tablespoons olive oil (divided)

Filling

• 2 garlic cloves (minced)
• 4 cups thinly shredded baby spinach
• 1 cup finely chopped sun-dried tomatoes (dry, not oil packed)
• 1 (14 ounce) can cannellini beans, drained and rinsed
• 1/2 cup panko breadcrumbs
• 2 teaspoons red wine vinegar
• 2 tablespoons chopped fresh chives
• Salt and pepper to taste

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Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to get it ready for roasting the almonds and mushrooms.
2. Roast the almonds: In a small bowl, toss the raw almonds with soy sauce and liquid smoke for flavor. Spread them evenly on a rimmed baking sheet and bake for 15 to 18 minutes until the liquid mostly evaporates. Remove and let cool.
3. Prepare and roast mushrooms: While almonds roast, lightly rub the outside of each mushroom with about 1 tablespoon of olive oil. Arrange the mushrooms stem side up on a baking sheet and bake for about 15 minutes until tender. If liquid collects in the caps, pat dry with a paper towel.
4. Chop almonds: Once cooled, finely chop the roasted almonds with a large knife to a coarse texture suitable for the filling.
5. Sauté filling ingredients: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté about 1 minute until fragrant. Add shredded spinach and chopped sun-dried tomatoes, cooking until spinach wilts, around 2 minutes. Add cannellini beans and lightly mash them with a fork or masher.
6. Mix filling: Remove skillet from heat and stir in chopped almonds, panko breadcrumbs, red wine vinegar, and fresh chives. The mixture should bind when pressed; add a splash of water if too dry. Season with salt and pepper to your taste.
7. Stuff mushrooms: Using a heaping tablespoon, scoop and firmly press the filling into each mushroom cap until all the mixture is used.
8. Final bake and serve: Return the stuffed mushrooms to the oven and bake just long enough to reheat the filling and mushrooms, about 4 minutes. Serve warm immediately for best flavor and texture.

Notes

• Ensure mushrooms are well cleaned and dried before prepping to avoid excess water in the filling.
• Use dry-packed sun-dried tomatoes for best texture; if using oil-packed, drain well.
• If the filling feels too crumbly, adding a splash of water helps it bind better.
• These stuffed mushrooms make a great vegetarian appetizer or side dish.
• For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.

• Prep Time: 15 minutes
• Cook Time: 37 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: stuffed mushrooms, spinach, sun-dried tomatoes, almonds, vegetarian appetizer, baked mushrooms, cannellini beans, healthy snacks