Mushrooms stuffed with walnuts and spinach
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Serves:     people
Notes from Anna

A tasty healthy starter or light vegetarian meal and a good source of minerals including selenium, zinc and manganese from the mushrooms and antioxidants micronutrients and healthy fats from the walnuts and spinach. After a quick 10 minutes prep this simple, full-of-flavour dish looks after itself in the oven.

If you don't have any pecorino, strong cheddar or gruyere cheese work well too.



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  1. PRE-HEAT OVEN TO 200˚C/180˚C fan/Gas 6
  2. Rinse the spinach. Put it into a saucepan and cook over a low heat for 5 minutes until wilted. Drain the excess liquid, chop the spinach and set aside.
  3. Wipe the mushrooms clean. Remove the stalks and finely slice them.
  4. Roughly chop the walnut pieces. Zest the lemon. Grate the cheese. Peel and crush the garlic.
  5. Heat the oil in a frying pan. Add the crushed garlic and the mushroom stalks and cook for a couple of minutes.
  6. Add the spinach, chopped walnuts and lemon zest. Cook for a further minute or two.
  7. Remove from the heat and stir in the yogurt. Season with a little salt and a generous grinding of black pepper and mix thoroughly to combine all the ingredients.
  8. Grease an ovenproof dish and place the mushrooms in it, stalk side up. Divide the spinach mixture between the mushrooms.
  9. Mix the grated cheese with the breadcrumbs and sprinkle over the mushrooms.
  10. Bake for 15-20 minutes until browned on top. Serve immediately.

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