Spinach-Stuffed Mushrooms with Pine Nuts and Prosciutto

Total Time
36 min
8 min
28 min
Portobello mushrooms stuffed with spinach make a great lite bite, or side dish for grilled chicken, fish, or pork.


olive oil

1 tsp

garlic clove(s)

1 medium clove(s), minced

fresh spinach

3 cup(s), baby leaves


¼ cup(s)

dried plain breadcrumbs

2 Tbsp, plain

Casa Italia Prosciutto

1 oz, finely chopped, or other brand

pine nuts

1 Tbsp

portobello mushroom(s)

¼ pound(s), about 2, stems discarded, caps wiped clean


  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.


Portobellos can vary in size. Here you need them about 4 inches in diameter. Choose mushrooms that are heavy for their size, firm, and almost moist looking. Avoid any that are dry or wrinkled. If you purchase them ahead, place them in a container, cover with a folded up paper towel, and top with the container cover. The paper towel will absorb any moisture.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.

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