Spinach-stuffed mushrooms with pine nuts and prosciutto
4
Points®
Total time: 36 min • Prep: 8 min • Cook: 28 min • Serves: 2 • Difficulty: Easy
These portobello mushrooms make a wonderful Italian-inspired main dish, stuffed with spinach, prosciutto and pine nuts. In just over 30 minutes, this dish comes to the table full of meaty umami, sweetly flavored toasted pine nuts and the crunch of panko breadcrumbs. The small amount of prosciutto adds full, rich flavor to this dish. For best flavor, choose prosciutto imported from Italy such as prosciutto di Parma, also called Parma ham.Serve with some grilled asparagus, and a cool green salad for a lighter meal or make this a side dish to some grilled pork tenderloin or salmon fillet.
Ingredients
Olive oil
1 tsp
Prosciutto
1 oz, finely chopped
Garlic
1 clove(s), minced
Spinach
3 cup(s), baby leaves
Water
¼ cup(s)
Dried plain breadcrumbs
2 Tbsp, plain
Pine nuts (unsalted, raw or dry roasted, no sugar added)
1 Tbsp
Portabella mushrooms
¼ pound(s), about 2, stems discarded, caps wiped clean
Instructions
1
Preheat the oven to 425°F. Spray a 7 x 11-inch baking dish with nonstick spray.
2
Heat the oil in a medium nonstick skillet over medium heat. Add the garlic and cook, stirring constantly, until fragrant and light golden, about 1 minute. Add the spinach and 2 tablespoons of the water. Cook, stirring occasionally, until the spinach begins to wilt, about 2 minutes. Remove from the heat. Stir in the bread crumbs, prosciutto, and pine nuts.
3
Place the mushroom caps in the baking dish. Fill the mushroom cavities with the spinach mixture, mounding it slightly. Add the remaining 2 tablespoons water to the baking dish. Bake until the mushrooms are tender and the filling is hot, about 25 minutes. Yields 1 mushroom per serving.
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