Cooking for Wellness

Spinach Stuffed Mushrooms

Dec. 1, 2017

This warm appetizer will make any occasion special. The healthy spinach filling has a zesty taste, and the baked mushrooms make for an elegant presentation. These can be prepared ahead of time and baked just prior to serving.

stuffed mushroomsYields:

  • About 20


  • olive oil cooking spray
  • 2 tsp olive oil
  • 1 tsp garlic, minced
  • 1/3 cup shallots, finely diced
  • 1 pkg (10 ounces) frozen chopped spinach, thawed and well drained
  • 1/3 cup whole wheat bread crumbs
  • 1 tsp Italian seasoning
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1/4 cup toasted pine nuts, chopped
  • 20 medium mushroom caps, cleaned and stems removed (about 1 ½ pounds)


  1. Preheat oven to 350 degrees F. Place parchment paper on baking sheet.
  2. In a skillet, heat olive oil over medium heat. Add shallots and sauté for about 5 minutes, stirring often until golden.Stir in minced garlic. 
  3. Transfer shallot/garlic mixture to bowl and mix in spinach. Add in bread crumbs, Italian seasoning, salt, black pepper and pine nuts. Stir to combine.
  4. Place the mushroom caps on the baking sheet. Spray the mushroom caps lightly with olive oil cooking spray. Stuff each mushroom with 1 rounded tablespoon of the spinach mixture, mounding the filling.
  5. Bake for 20 minutes or until mushrooms are tender.


Optional preparation: Omit chopped toasted pine nuts and add 1/3 cup feta cheese and 1 tbsp parmesan cheese to spinach filling.


New American Plate Cookbook by American Institute for Cancer Research