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.

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note