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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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