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Spinach, Sun-Dried Tomato & Smoky Almond Stuffed Mushrooms
Cremini mushroom caps are stuffed with crunchy, smoky almonds, spinach and sun-dried tomatoes in a base of creamy white beans to make this healthy and flavorful appetizer.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 334 kcal
Course:
Side Dish , Appetizer
Cuisine:
American
Ingredients
- ½ cup raw almonds
- 1 ½ teaspoons soy sauce
- ½ teaspoon liquid smoke
- 24 medium cremini mushrooms cleaned and stemmed
- 3 tablespoons olive oil divided
- 2 garlic cloves minced
- 4 cups thinly shredded baby spinach
- 1 cup finely chopped sun-dried tomatoes dry, not oil packed
- 1 14 ounce can cannellini beans, drained and rinsed
- ½ cup panko breadcrumbs
- 2 teaspoons red wine vinegar
- 2 tablespoons chopped fresh chives
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F.
- In a small bowl, toss the almonds together with the soy sauce and liquid smoke. Arrange them in an even layer on a lipped baking sheet or pan. Bake for 15 to 18 minutes, until most of the liquid has dried up. Remove from the oven and allow to cool.
- After placing the almonds into the oven, lightly rub the outsides of the mushrooms with about 1 tablespoon of oil, and arrange them, stem sides up, on a baking sheet. Bake until tender, about 15 minutes. If some liquid has accumulated within the caps after baking, just soak it up with a paper towel.
- Once the almonds have cooled, chop them finely with a large knife.
- Coat the bottom of a large skillet with remaining 2 tablespoons of olive oil and place over medium heat. Add the garlic and sauté for about 1 minute, until very fragrant. Add spinach and sun-dried tomatoes. Continue to sauté until spinach has wilted, about 2 minutes. Add beans to the skillet and mash lightly with a fork or potato masher. Remove from heat and stir in almonds, breadcrumbs, red wine vinegar and chives. The mixture should hold together when pressed between your fingers. If it seems a bit crumbly, add a splash of water. Season the mixture with salt and pepper to taste.
- Scoop a heaping tablespoon of the bean mixture and press it firmly into a ball, then stuff it into a mushroom cap. Repeat until all filling is used.
- Return the mushrooms to the oven, just long enough to heat the mushrooms and filling, about 4 minutes. Serve immediately.
Cup of Yum
Nutrition Information
Calories
334kcal
(17%)
Carbohydrates
32g
(11%)
Protein
13g
(26%)
Fat
21g
(32%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Trans Fat
1g
Sodium
282mg
(12%)
Potassium
1806mg
(52%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
3119IU
(62%)
Vitamin C
21mg
(23%)
Calcium
147mg
(15%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 334
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Sodium | 282mg | 12% |
| Potassium | 1806mg | 38% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 3119IU | 62% |
| Vitamin C | 21mg | 23% |
| Calcium | 147mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.