Spinach-Stuffed Mushrooms with Pine Nuts and Prosciutto
- Total Time
Portobello mushrooms stuffed with spinach make a great lite bite, or side dish for grilled chicken, fish, or pork.
olive oil1 tsp
garlic clove(s)1 clove(s), medium, minced
fresh spinach3 cup(s), baby leaves
dried plain breadcrumbs2 Tbsp, plain
Casa Italia Prosciutto1 oz, finely chopped, or other brand
pine nuts1 Tbsp
portobello mushroom(s)¼ pound(s), about 2, stems discarded, caps wiped clean
- Preheat the oven to 425°F. Spray a 7 x 11-inch baking dish with nonstick spray.
- 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.
- 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.