Tuscan-Stuffed Mushrooms

  • Yield 6 servings

A perfect “pick-up” appetizer to make for a houseful of guests—yummy and a bit retro all at once.


1 pound mushrooms for stuffing (12 to 15)
1 tablespoon olive oil
1/2 small red onion, minced
2 garlic cloves, minced
2 teaspoons dried oregano or Italian seasoning
1 cup fresh leaf spinach, chopped, or 1/2 cup frozen chopped spinach, defrosted and drained well
1/2 cup dry white wine
1 cup fresh breadcrumbs
1/4 cup shredded mozzarella cheese
2 tablespoons capers, drained and chopped
2 tablespoons black or green olive paste
Salt and freshly ground black pepper, to taste
1 tablespoon grated parmesan cheese


  1. Preheat oven to 375F.
  2. Wipe mushroom caps to remove dirt and remove stems, forming a cavity for stuffing. Chop stems by hand or in a blender or a food processor fitted with metal blade; set aside. Heat oil in a large nonstick saute pan or skillet over medium heat. Add onions, garlic, chopped mushroom stems, oregano and spinach. Saute 2 minutes until vegetables soften.
  3. Add wine and cook 2 minutes until liquid is reduced by half. Add all remaining ingredients except parmesan cheese. Combine well and cool slightly before stuffing mushrooms. Spray a baking dish with no-stick cooking spray. Fill each mushroom cap with about 2 teaspoons stuffing. Mound stuffing in each cap using a teaspoon and sprinkle caps with parmesan cheese. Place in baking dish and bake 20 minutes until lightly browned and heated through.



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