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.

Ingredients

Scale

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

Instructions

Preheat the oven: Set your oven to 350°F (175°C) to get it ready for roasting the almonds and mushrooms.
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.
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.
Chop almonds: Once cooled, finely chop the roasted almonds with a large knife to a coarse texture suitable for the filling.
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.
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.
Stuff mushrooms: Using a heaping tablespoon, scoop and firmly press the filling into each mushroom cap until all the mixture is used.
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