Spinach and Mushroom Buns

Spinach and Mushroom Buns Recipe: Irresistible Homemade Flavor!

Hello! We're going to prepare some stuffed buns that are pure love for the stomach and a fantastic way for everyone at home to eat vegetables with pleasure. These spinach and mushroom buns combine a tender dough with a juicy and aromatic filling, perfect for a savory snack or a light dinner.

Preparation time

Getting organized is key in the kitchen. Here's the breakdown of the time needed so you can plan your afternoon without rushing and enjoy the process.

• Preparation: 35 minutes
• Cooking: 20 minutes
• Total: 55 minutes (plus dough rising time)
• Servings: 12 buns
• Difficulty: Intermediate

Ingredients

To achieve perfect buns, the quality of what we put inside matters as much as the dough. We will use fresh ingredients to enhance the natural flavor.

For the dough

• Wheat flour (500 g)
• Warm water (250 ml)
• Dry yeast baker's (7 g)
• Olive oil (50 ml)
• Salt (1 teaspoon)
• Sugar (1 pinch, to activate the yeast)
• Egg (1 unit, for brushing at the end)

For the spinach and mushroom filling

• Fresh mushrooms or cremini (450 g / 1 pound)
• Fresh or baby spinach (4 compacted cups)
• Fresh garlic (4 cloves)
• White onion (1 small unit)
• Extra virgin olive oil (2 tablespoons)
• Natural lemon juice (1 tablespoon)
• Fresh thyme (optional)
• Salt and pepper (to taste)
• Sun-dried tomato (optional, if you want an intense touch)

If you have leftover spinach, you can always use it to prepare some delicious spinach balls as an appetizer on another occasion. If you can't find cremini mushrooms, you can perfectly substitute them with common white mushrooms; the flavor will be a little milder, but the texture will remain just as delicious.

Utensils we will use

You don't need professional equipment for this, what you have in your drawers is enough. The important thing is to work comfortably.

• Large bowl for mixing the dough
• Large frying pan (preferably non-stick)
• Cutting board
• Sharp knife
• Kitchen paper towels
• Baking tray
• Pastry brush (or the back of a small spoon)
• Clean kitchen towel (to cover the dough)

Preparation of the Spinach and Mushroom Buns

We are going to build this dish in stages. First, we will make the dough so it can rest, and in the meantime, we will prepare that flavorful filling. Follow the steps calmly.

Phase 1: The dough

1. Activate the yeast. In a small bowl, mix the warm water with the pinch of sugar and the yeast. Let it rest for 5-10 minutes until you see a foamy layer form on the surface.
2. Mix the dry ingredients. In the large bowl, place the flour and salt. Make a well in the center as if it were a volcano.
3. Combine ingredients. Pour the yeast mixture and olive oil into the center of the well. Start mixing with a spoon or your hands, incorporating the flour from the edges inwards.
4. Kneading. Transfer the mixture to a clean surface and knead for about 10 minutes. We are looking for a smooth and elastic texture that doesn't stick to your fingers.
5. First rest. Form a ball, place it in the lightly oiled bowl, and cover it with the cloth. Let it rest in a warm place until it doubles in size (approx. 45-60 minutes).

Phase 2: The filling

1. Cleaning mushrooms. Clean the mushrooms with damp kitchen paper to remove dirt. Avoid washing them under the tap so they don't absorb water and become rubbery.
2. Cutting vegetables. Cut the mushrooms into thin, uniform slices or small cubes (depending on how you prefer to feel the pieces). Finely chop the onion and garlic. Wash and thoroughly dry the spinach.
3. Heat the pan. Place the pan over medium-high heat and add the olive oil. It's important that it's hot to brown and not steam.
4. Sauté the base. Add the chopped onion and garlic. Sauté, stirring until the onion is transparent and fragrant.
5. Cook the mushrooms. Add the mushrooms. Cook, stirring occasionally (about 5-7 minutes) until they change color and are golden. Patience here adds more flavor.
6. Incorporate greens. Add the spinach in batches. At first they seem like a lot, but they will quickly reduce their volume. If you use sun-dried tomatoes, add them now.
7. Final seasoning. When the spinach is tender and the liquid has evaporated (essential to avoid wetting the dough), turn off the heat. Add salt, pepper, thyme, and lemon juice. Stir and let cool completely before filling.

Phase 3: Assembly and Baking

1. Divide the dough. Once the dough has risen, gently deflate it and divide it into 12 equal portions. Form each into a ball.
2. Fill. Flatten each ball with your hand or a rolling pin. Place a generous spoonful of the cold filling in the center.
3. Close the buns. Bring the edges of the dough upwards, covering the filling, and pinch the seam firmly to seal well. Reshape into a ball.
4. Second rest. Place the buns on the baking sheet (seam-side down), leaving space between them. Cover and let rest for 15 minutes while you preheat the oven to 180°C (350°F).
5. Brushing. Beat the egg and gently brush the surface of each bun to make them shiny.
6. Baking. Bake for 20-25 minutes or until golden brown on top and they sound hollow when gently tapped on the bottom.

To finish and serve

Once out of the oven, transfer them to a wire rack so the bottom doesn't get soggy. It's important to wait a few minutes before eating them, as the filling retains a lot of heat. They are ideal as is, but if you want to elevate the experience, you can accompany them with a fresh Greek yogurt dip that contrasts great with the warm dough. Serve hot or warm.

Nutritional Information

These values are approximate for each bun, intended to give you an idea of what you are providing to your body.

• Calories: 180 kcal
• Proteins: 6 g
• Fats: 5 g
• Carbohydrates: 28 g
• Fiber: 2.5 g

Note: Daily percentage values are based on a 2000-calorie diet and may vary depending on the specific ingredients you use.

5 keys to make them perfect

Sometimes, small details make the difference between a normal bun and a memorable one. Here are my cooking secrets.

1. Dry and cold filling: This is the most common mistake. If the filling has liquid or is hot when you put it on the raw dough, it will moisten the bread and prevent it from cooking well inside. Make sure to reduce the liquid well in the pan and cool it.
2. Do not wash mushrooms under the tap: As we mentioned, they absorb water like sponges. If you wet them too much, they will release that water inside the bun. Damp paper is your best friend here.
3. Sealing is vital: When closing the dough, pinch firmly. If a small opening remains, the filling will try to escape through it during baking and you will lose juiciness.
4. Space on the tray: Do not stick them too close to each other on the tray raw, because they will grow in the oven. If they stick together, the sides will be paler and softer.
5. Touch of acidity: Don't skip the lemon in the sauté. The acid «awakens» the earthy flavor of the mushrooms and cuts through the greasy sensation, balancing the final bite.

If you like to experiment with baked doughs and fillings, you might also be interested in trying this technique with some baked spinach croquettes, which follow similar principles of healthy cooking.

When is it ideal to enjoy it?

These buns are incredibly versatile. I love preparing them for informal family gatherings where people are standing and snacking, as they are perfectly eaten by hand without the need for cutlery. They are the appetizer star at birthdays or picnics.

They also work wonderfully as an accompaniment to lighter dishes. For example, if you serve some smoked salmon rolls, these buns provide the comforting carbohydrate component that balances the meal. Furthermore, being easy to transport, they are the winning option to take in your lunchbox to work; you just need a blast of heat and they'll be like freshly made.

Comparison table

Sometimes we confuse similar preparations. Here I show you how our buns compare to other delicious options you might be considering.

If you're looking for something with a creamier and less «bready» texture, you might prefer a spinach and artichoke dip for spreading, instead of filling.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know if you gave it your personal touch, perhaps with a little spice or some special cheese. Leave your comment and share your own tricks so we can all learn!

Culinary glossary

So you don't have any doubts while cooking, here I explain some terms we used today.

Acitronar (Sauté until translucent)

It means to sauté onion or garlic over medium heat until they become transparent and tender, without burning.

Smoke point

It is the temperature at which oil begins to smoke and burn. When sautéing mushrooms, we want high heat, but be careful not to exceed this point to avoid bittering the flavor.

Proofing

It is the process of letting dough rest so that the yeast can act and make the bread rise, making it fluffy.

Seal

In this context, it refers to firmly closing the edges of the dough by pinching them so that the filling does not escape during cooking.

Sauté

Cooking food in a pan with little fat and relatively high heat, moving them constantly so they brown quickly and maintain their texture.

Spinach and Mushroom Buns

Spinach and Mushroom Buns: step-by-step recipe baked to perfection with perfect texture. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: buns, spinach, mushrooms, Mexican, salads, recipe, easy, homemade

Recipe Yield: 6 servings

Calories: 200 kcal

Preparation Time: PT20M

Cooking Time: PT25M

Total Time: PT45M

Recipe Ingredients:

• Puff pastry or phyllo dough, preferably fresh or refrigerated
• Egg for glazing
• Grated Parmesan cheese to taste
• 2-3 bags of spinach leaves only, very well washed and drained
• 2-3 medium onions, finely chopped
• 250 grams of fresh mushrooms, finely chopped
• Salt and pepper to taste
• One egg to mix into the filling
• Olive oil or oil of preference for sautéing

Recipe Instructions:

Preparation: :

Preparation: 20 minutes

Cooking: :

Cooking: 25 minutes

Total: :

Total: 45 minutes

Servings: :

Servings: 6-8 units

Difficulty: :

Difficulty: Easy

Dry the ingredients well: :

Dry the ingredients well: The spinach must be perfectly drained to prevent moisture from hindering the crispy texture.

Do not overfill the filling: :

Do not overfill the filling: An adequate amount prevents the dough from breaking and facilitates sealing.

Control the oven temperature: :

Control the oven temperature: Always preheat and adjust to 200°C to ensure even baking.

Use egg for glazing: :

Use egg for glazing: This not only adds shine, but also helps the cheese to gratinate and acquire an appetizing color.

Serve at the right time::

Serve at the right time: The buns reach their maximum flavor when they are still warm and with a crispy surface.

Editor's Rating:
4.6