NZ Woman's Weekly

Baked spinach and pine nut field mushrooms

Baked spinach and pine nut field mushrooms
  • Servings

    3-4
  • Courses

    Breakfast

These are so easy to whip up. They’re great for breakfast or brunch, as a lunch with salad greens and feta, or alongside a meaty roast. Make sure you generously cover the spinach leaves with the pine nut mixture to stop them drying out.

  • 8 fat field mushrooms
  • 100g baby spinach leaves
  • ¼ cup olive oil or spray oil
  • 50g butter
  • 1 onion, finely diced
  • 1 tbsp fresh chopped herbs or 1 tsp dried
  • 1 tsp sea salt
  • 1½ cups panko or fresh breadcrumbs
  • ¼ cup pine nuts
  1. Preheat the oven to 175ºC. Remove the firm core from the mushrooms and arrange on a lined baking tray. Top each with a small handful of spinach leaves and drizzle or spray with oil.
  2. In a frying pan, heat the butter and add the onion. Sauté for 4-5 minutes until soft and fragrant. Add herbs and stir in the salt, breadcrumbs and pine nuts.
  3. Divide the pinenut mixture between the mushrooms. Mound it up to cover the spinach leaves. Drizzle or spray with a little more oil and bake for 15-20 minutes or until the crumbs are golden and mushrooms are tender when pierced with a knife.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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