Spinach Stuffed Mushrooms by Noonis Kitchen

PREP: 10 minutes
COOK: 30 minutes
Skill Level: Easy

Nutrition Info (Per Serving)

110 kcal Energy
2.4g Carbohydrate
2.8g Protein
1.2g (of which Sugar)
9.6g Fat
1.3g Fibre
1.3g (of which Saturated Fat)
0.2g Salt


3 tbsp olive oil

6 portobello mushrooms

180g closed cup mushrooms (finely chopped)

3 large cloves of garlic

1½ tsp za’atar

100g spinach (chopped)

15g pinenuts

Handful of cherry tomatoes


Remove stems of portobello mushrooms (finely chop and set aside), drizzle with olive oil and place in a roasting tray, flat side up. Roast for 15 minutes until cooked through.

Heat oil in a frying pan on a medium heat, add stems of portobello mushrooms, closed cup mushrooms, garlic, za’atar, spinach, salt and pepper to taste. Cook for 5-8 minutes

Heat oil in a griddle pan on a high heat. Drizzle cherry tomatoes with olive oil, salt and pepper and place on the pan. Cook for 4-5 minutes, turning them often until they are charred on all sides

Heat a small frying plan and roast pine nuts until golden. Set aside

Spoon the spinach mixture into the portobello mushrooms, garnish with cherry tomatoes, roasted pine nuts and a sprinkle of za’atar and you’re ready to serve!

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