Spinach-Stuffed Mushrooms



20 servings (serving size: 1 stuffed mushroom)

Recipe from

Oxmoor House

Nutritional Information

Calories 32
Caloriesfromfat 31 %
Fat 1.1 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.8 g
Carbohydrate 3 g
Fiber 1 g
Cholesterol 3 mg
Iron 0.0 mg
Sodium 87 mg
Calcium 0.0 mg


1 (10-ounce) package frozen chopped spinach, thawed
20 large fresh mushrooms
Cooking spray
1/3 cup plain fat-free yogurt
1/4 cup grated Parmesan cheese
1/4 cup diced onion
1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
1 tablespoon sherry
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1 tablespoon grated Parmesan cheese


1. Preheat broiler.

2. Drain spinach, and press between layers of paper towels until barely moist; set aside. Clean mushrooms with damp paper towels; remove stems. Finely chop stems; set aside.

3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushroom caps; cook, stirring constantly, 5 minutes. Drain. Place caps on rack of a broiler pan, stem sides up; set aside.

4. Combine spinach, chopped stems, yogurt, and next 8 ingredients; spoon evenly into mushroom caps. Sprinkle evenly with 1 tablespoon Parmesan cheese. Broil 5 1/2 inches from heat 5 minutes or until thoroughly heated. Serve immediately.