Spinach Stuffed Mushrooms

stufffed mushrooms

Tired of serving the same old cheese plate and cracker appetizer? Looking for something just as satisfying and crowd pleasing but without the calories or carbs?

Look no further than these delicious, easy to make, healthy spinach stuffed mushrooms.

Eat them with a knife and fork, cut into quarters and you have four incredible mouthfuls. Serve with a bowl of spicy olives – there’s nothing that tastes better than a bite of each in your mouth at the same time.

These mushrooms are so satiating that I’ve served them as a main dish. Add a side salad following a small bowl of soup and you’ve got a light but highly satisfying supper.

Spinach Stuffed Mushrooms

Look for large mushrooms with nice long stems, since you’ll be chopping those stems to make the stuffing. Adjust the amount of bread crumbs and cheese to your liking. Try not to eat any leftover stuffing – you’ll want to use it in an omelet tomorrow morning.


  • 12 extra-large white or crimini mushrooms
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 large shallot or 1/2 medium onion, finely chopped
  • 1 clove garlic
  • 1 tsp minced fresh thyme leaves
  • 6 oz bag washed organic baby spinach leaves, chopped coarsely
  • 1/4 cup bread crumbs
  • salt and pepper to taste
  • a pinch of crushed red pepper (optional)
  • 1/4 cup finely shredded Romano or Parmesan cheese, plus another tbsp or so for sprinkling atop (latter optional)
  • 2 tbsp chopped parsley


Preheat oven to 325 degrees centigrade. Find a small sheet pan or baking dish large enough to hold the mushrooms in a single layer and lightly brush or spray the base with olive oil.

Clean mushrooms. Remove mushroom stems and chop them finely. Arrange the mushroom caps in the baking dish, being sure they are not too snug.

In a large saute pan, heat olive oil and butter. Saute shallot till soft, the add the mushrooms, garlic and thyme and saute till mushrooms are soft, about 5 minutes or so. Add spinach leaves and cook till wilted – about 3-5 minutes. Turn off heat. Add breadcrumbs and season. Toss in the cheese and parsley. Stuff the mushrooms with the stuffing, being sure to press it in well with your finger to use all available space. Sprinkle a little cheese atop if you want (optional).

Bake for 30-40 minutes, till the mushrooms are well-cooked and the stuffing browned and crusty. (If pressed for time, turn up the heat to 375 degrees fahrenheit and cook for 15 minutes, but watch our that the mushrooms don’t shrivel.)  Serve warm.

Can be made ahead and reheated just before serving.

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