Minorcan-style Stuffed Mushrooms with Spinach (Champiñones Rellenos al Estilo Menorquín con Espinacas)

Champiñones Rellenos al Estilo Menorquín con Espinacas is a traditional dish from the Spanish island of Menorca. This recipe features delicious stuffed mushrooms with a flavorful spinach filling, perfect for a special appetizer or a light meal.

Vegetarian Gluten Free Appetizer Minorcan Spanish Cuisine Stuffed Mushrooms Spinach
Minorcan-style Stuffed Mushrooms with Spinach (Champiñones Rellenos al Estilo Menorquín con Espinacas)

Ingredients

  • 12 large mushrooms, stems removed and reserved
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups fresh spinach, chopped
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Manchego cheese
  • Salt and pepper to taste

Instructions

  1. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until softened.
  2. Add the chopped mushroom stems and spinach to the skillet. Cook until the spinach wilts and the liquid from the mushrooms evaporates.
  3. Remove the skillet from the heat and stir in the breadcrumbs and grated Manchego cheese. Season with salt and pepper.
  4. Preheat the oven to 375°F (190°C). Place the mushroom caps on a baking sheet and fill each cap with the spinach mixture.
  5. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
8g
Protein
6g
Fat
8g

Supplies

Baking sheet Skillet

Tools

Oven

Serving suggestions

Serve the Champiñones Rellenos al Estilo Menorquín con Espinacas as an appetizer with a side of aioli or a fresh green salad.

Tips & tricks

For a richer flavor, you can add a splash of white wine to the spinach mixture before filling the mushrooms.

Cost

$10