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Stuffed Mushrooms With Spinach

Stuffed Mushrooms With Spinach
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Serves 8| Hands-On Time: | Total Time:



  1. Heat oven to 375° F. Remove the stems from the mushrooms; finely chop the stems and reserve. Coat a baking sheet with oil. Bake the mushroom caps, stem-side down, until just tender, 10 to 12 minutes.
  2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and chopped mushroom stems and cook, stirring, until tender, 3 to 5 minutes. Add the spinach, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook, tossing, until wilted, 2 to 3 minutes more.
  3. In a bowl, combine the spinach mixture with the bread crumbs and cheese. Spoon into the mushroom caps and bake until golden brown, 12 to 15 minutes.
By November, 2010

Nutritional Information

  • Per ServingServing Size: 3 pieces
  • Calories 104
  • Fat 6g
  • Sat Fat 2g
  • Cholesterol 7mg
  • Sodium 121mg
  • Protein 5g
  • Carbohydrate 8g
  • Sugar 1g
  • Fiber 2g
  • Iron 1mg
  • Calcium 84mg
What does this mean? See Nutrition 101 .

Quick Tip

The mushroom caps can be baked and stuffed (but not baked for the second time with the stuffing) up to 2 days in advance; refrigerate covered. Bake again just before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.