• Partnered with
  • Makes 8 Items
  • 10 mins prep
  • 25 mins cook

Baked spinach and pinenut field mushrooms

This recipe works just as well as part of a hearty breakfast or lunch.


Baked spinach and pinenut field mushrooms

  • 8 fat field mushrooms
  • 100 g baby spinach leaves
  • 1/4 cup olive oil or spray oil
  • 50 g butter
  • 1 onion, finely diced
  • 1 tbsp fresh chopped herbs or 1 teaspoon dried
  • 1 tsp sea salt
  • 1 1/2 cups panko or fresh breadcrumbs
  • 1/4 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.

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