Lazy Stuffed Mushrooms with Einkorn
What is einkorn flour?
Watch our video and find out.
Our lazy stuffed mushrooms made with toasted einkorn breadcrumbs is a staff favorite, so we’re pretty confident it will be a family favorite also! This vegetarian dish comes together in a flash, so it’s perfect for a weeknight and a simple dish to prepare for company. Don’t have einkorn flour? No worries! You can make lazy stuffed mushrooms using traditional all-purpose flour.
We could eat this savory dish all day long. The directions are simple and you only have to use one pan to prepare it. Just layer the ingredients in a dish then bake. It’s as easy as 1-2-3!
This recipe has all the essential ingredients that you love in traditional stuffed mushrooms, but is served in the form of a casserole. This means less effort in the kitchen, and we’re all about shortcuts.
We included einkorn breadcrumbs on the bottom of the dish to absorb the yummy liquids from the casserole. You won’t be disappointed!
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Lazy Stuffed Mushrooms With Einkorn Recipe
- 6 Tbsp unsalted butter, melted
- 1/3 cup toasted einkorn breadcrumbs, or gluten-free panko breadcrumbs
- 2 tsp Italian seasoning
- 2 lbs button mushrooms, or cremini mushrooms, sliced
- 1/4 tsp garlic powder
- salt and pepper, to taste
- 10 oz box spinach, defrosted, chopped, and squeezed dry
- 1/2 cup Parmesan cheese, grated
- 8 oz cream cheese
- Preheat oven to 350 degrees. Coat a 2-qt casserole dish with a small amount of melted butter and set the remainder aside. Combine the breadcrumbs and Italian seasoning in a medium bowl. Pour about half of the breadcrumbs into the bottom of the dish, spreading into an even layer.
- Evenly layer about ⅓ of the mushrooms on top of the breadcrumbs. Drizzle with about 2 Tbsp of melted butter then very lightly season with garlic powder, salt and pepper. Just a light dusting will do—there is a bit of salt in the Parmesan cheese.
- Sprinkle remaining breadcrumbs over mushrooms then layer ⅓ of the spinach followed by a third of the Parmesan cheese. Distribute ⅓ of the cream cheese by dotting small amounts evenly across the top.
- Repeat the process twice more by adding the next layer of mushrooms and pressing firmly to compress. Drizzle with butter then season lightly with salt, pepper and garlic powder. Evenly distribute spinach, Parmesan cheese and cream cheese until all ingredients are used. Press the ingredients down firmly into the dish to compact them. Don’t worry if it comes up slightly higher than the top of the dish; it will cook down in the oven.
- Bake 30–35 minutes or until top of the cream cheese is nicely browned and the mushrooms are tender. Let the dish rest for at least 5 minutes—if you have the willpower!