Summer Stuffed Shrooms

Paula from Bell’alimento combines the flavors of summer in this light and tasty stuffed mushrooms appetizer that’s a perfect start to a decadent dinner or back porch gathering!

Summer time means a wealth of fresh produce. It’s the best time for tomatoes and because of their abundance I love to slow roast them to bring out their intense natural sweetness. Pairing the slow roasted tomatoes with spinach that’s been cooked with a smidge of olive oil and garlic is a match made in produce heaven.  I stuff this mixture into beautiful mushroom caps and bake them up until they’re soft and scrumptious. While I could stop there I prefer top them off with a light and buttery wine and lemon sauce to perfectly accent the natural flavors.

Simple and delightful, just as an appetizer should be!



  • 1 tablespoon olive oil
  • 2 cloves garlic – minced
  • 6 ounces fresh spinach
  • Salt/pepper
  • 2 tablespoons slow roasted tomatoes
  • 8 ounces button mushrooms – stems removed
  • 2 tablespoons butter – cubed
  • ¼ cup dry white wine
  • 1 teaspoon fresh lemon juice


  1. Preheat oven to 350 degrees.
  2. Place mushrooms into a greased baking dish and set aside.
  3. Add the olive oil and garlic into a sauté pan and heat over medium heat. Add fresh spinach, season with salt and pepper and cook until completely wilted.  Drain and squeeze spinach until all liquid is removed.
  4. Transfer spinach and tomatoes onto a cutting board and roughly chop.
  5. Equally divide filling between mushrooms.  Bake for approximately 10 minutes or until mushrooms are softened.
  6. While the mushrooms are baking, add butter into the sauté pan and melt. Add wine, lemon juice, season with salt and pepper, and allow mixture to reduce until thick. Pour the mixture over mushrooms once they have finished cooking.

Optional: Garnish with grated Pecorino if desired.


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