Spinach Stuffed Mushrooms by Noonis Kitchen
Nutrition Info (Per Serving)
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)
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!