Spinach Mushroom Pizza Bites

Posted on by • 19 Comments

Spinach Mushroom Pizza Bites

I promise you guys a two-week moratorium on appetizers after this.

Wait. Is that a reward or a punishment? Either way, you get two weeks of full-on meals and/or desserts with no hands or toothpicks required. But not until we talk about these pizza bites. I can do no justice to how easy and tasty these are – if you haven’t planned your Super Bowl menu and need a quick starter, or if you need something to bring last-minute to a cocktail party, these are your jam. First – you probably have all the ingredients already. Second – they’re adorable. Third – PIZZA BITES. There’s cheese and seasonings and you dip them in marinara. Are you in?

Spinach Mushroom Pizza Bites

I’m in. Especially because, like I said, I don’t much care about the outcome of the Super Bowl this year. I’m an East Coaster from a state where pot is illegal – so, not really this year’s target audience. I’ll be watching, of course, but my main focus will be eating these (among other things – we’re doing calzones, so look out for those on a blog near you) accompanied by an elastic waistband and maybe a beer or two.

Once again, I can’t stress enough how easy these are. It’s basically like making a savory pancake batter and stirring in cheese and pizza toppings (in this case, spinach and mushrooms), before baking for 20 minutes in a mini muffin tin. The whole shebang took me under 40 minutes, and then I popped them in the freezer for Sunday (after getting some pictures and, of course, sampling a few). They’re also incredibly versatile (non-vegetarians can use the pepperoni from the original recipe, or you can sub in bell peppers, olives,  sun-dried tomatoes – anything). I’m now officially ready for some football.

Spinach Mushroom Pizza Bites

5.0 from 1 reviews
Spinach Mushroom Pizza Bites
 
Save Print
Prep time
Cook time
Total time
 
Category: Appetizer
Yield: 24 bites
Ingredients
  • ¾ cup all-purpose flour
  • ¾ tsp baking powder
  • ¾ tsp kosher or sea salt
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 Tbsp olive oil
  • 1 cup mushrooms, finely chopped
  • Pinch of salt
  • 1 handful baby spinach, chopped
  • 1 clove garlic, minced
  • 1 egg, lightly beaten
  • ¾ cup milk
  • 1 cup shredded mozzarella cheese
  • Marinara sauce for dipping
Instructions
  1. Preheat oven to 375 F. Lightly grease a 24-cup mini muffin tin and set aside.
  2. In a large bowl, combine flour, baking powder, salt, oregano, and parsley. Set aside.
  3. Heat olive oil in a skillet over medium heat. Add mushrooms and a pinch of salt and saute until mushrooms begin to release liquid, 2-3 minutes. Add spinach and garlic and saute for another 2 minutes, until spinach is wilted and garlic is fragrant. Remove from heat.
  4. Add egg, milk and cheese to the flour mixture and stir gently just to combine. Stir in mushroom/spinach mixture. Let stand for 10 minutes.
  5. Gently stir the batter. Divide evenly between the cups of the muffin tin. Bake for 20-22 minutes, until set and browned on top.
  6. Serve warm with warm marinara.
Notes
If not using immediately, freeze the bites in the muffin tin. When frozen, transfer to a freezer safe container. Reheat at 350 for 8-10 minutes.

Source: Adapted from Rachael Ray Magazine

Don’t miss a thing – sign up to receive new recipes by email, or follow me on Facebook, Instagram, and Pinterest.

19 Responses to Spinach Mushroom Pizza Bites

  4. This recipe sounds delicious but there isn’t an exact measurement for the flour. It’s supposed to be 3/4 what?

  5. i’m planning on making these for holiday party then freeze just curious why do you say to freeze in muffin tin then put in sealable container

    • Hi Barbara – to keep them from sticking together. If you throw them in a tupperware or ziploc still warm, they’ll more than likely stick to each other.

    • Hi, Heidi – I would try a flax or chia egg for this (1 tbsp ground chia or flax seeds with 3 Tbsp water – let sit for 15 minutes then add as you would the egg).

    • Hi Ann! I haven’t tried that, as I’m not a huge Daiya fan – however, a bunch of people who’ve pinned this have captioned their pins saying they made these that way and they were good. I don’t see any reason why it shouldn’t work.

    • Hi Vers, I haven’t tried with frozen spinach, but it should be okay if you completely defrost it and wring it out really well to get the excess liquid out.