Stuffed Mushrooms with Spinach

With the holiday season in full swing, here’s one last healthy hors d’oeuvre suggestion for you and yours! Stuffed mushrooms are a cocktail party favorite but they are often loaded with high fat sausage and tons of cheese – they can tip the scales at more than 300 calories per mushroom! This vegetarian version swaps the sausage for fresh spinach and uses the big flavors of shallots, garlic, and a bit of Gruyere to keep the fat down but the flavor worthy of a celebration.

I love that you can make these up to two days in advance and simply heat them when it’s party time…anything to take a bit of stress out of this season!


Stuffed Mushrooms with Spinach

makes 24


adapted from Real Simple



24 medium mushrooms (about 1 1/2 pounds)

2 tablespoons olive oil

1 tablespoon finely chopped shallot

2 cloves finely chopped garlic

1 5-ounce package baby spinach, chopped

kosher salt and freshly ground pepper

1/2 cup panko bread crumbs

1/2 cup Gruyere cheese, grated (2 ounces)



1. Preheat oven to 375 degrees.

2. Wipe mushrooms clean. Remove the stems and finely chop and set aside.

3. Coat a baking sheet with cooking spray. Bake the mushroom caps, stem-side down until just tender, 10-12 minutes.

4. While mushrooms are cooking, heat the oil in a medium skillet over medium heat. Add the shallots, garlic, and chopped mushroom stems. Cook, stirring, until tender, about 3-5 minutes. Add the spinach, 1/4 teaspoon salt, 1/8 teaspoon pepper, and cook, tossing, until wilted, 2-3 minutes more.

5. Combine the spinach mixture with the bread crumbs and cheese in a bowl. Spoon into the mushroom caps. (You can prepare these to this point two days in advance. Just refrigerate covered.)

6. Bake until golden brown, 12-15 minutes.


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