These deliciously nutritious and wholesome stuffed mushrooms are a breeze to make. They are a perfect vegetarian light meal and quite filling too. I put 2 on my plate but could only manage 1. Serve with a side salad and they will comfortably serve 4 people.
This was before I bought an air fryer. You could probably do them in there, but I haven’t tested them in the air fryer so I won’t comment yet until I do. When I do the test I’ll let you know. If you do the test before me I’d love to know your comments and suggestions. I’m going to try at 180ºC for about 20 minutes.
Stuffed spinach mushrooms
Notes
4 ex large mushrooms – remove stalks and reserve for later
400g fresh spinach
2 Tbs olive oil
100g shallots or small onion finely chopped
30g chopped almonds
8g garlic grated
120g feta crumbled
30g basil pesto
6 sprigs fresh oregano
50g sour cream or full fat yogurt
1 egg
Salt and pepper to taste
Method
Wash and Cook spinach for 3-4 minutes
Squeeze out excess moisture and chop finely.
Place oil in pan and heat up. When hot add the onions and cook for about 2-3 minutes until translucent. Add the chopped mushroom stalks and fry until golden. Add the the spinach and stir until it’s evenly mixed in with onions. Add the nuts and again stir until evenly mixed. Set aside to cool slightly.
In a separate bowl add the garlic, feta, pesto, sour cream, egg, oregano, salt and pepper. Mix to combine. Add the spinach mix and stir evenly
Add 1/4 of the mix to each big mushroom. Place on a baking tray lined with baking paper. Bake at 180°C for 45 minutes or until golden. or try them in the air fryer. As mentioned earlier I made these before I bought my air fryer. Next time I make them, I’m definitely going the put them in there at 180ºC for about 20 minutes. This is a guide and every air fryer is different, so get to know what yours is capable of.
