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Spinach-Stuffed Mushrooms

Recipe Summary

Preparation time: 30 minutes

Number of servings: 4


    • nonstick cooking spray
    • 1/2 lb fresh spinach, trimmed
    • 12 medium-size mushrooms ( 1/2 to 3/4 pound)
    • 1 Tbsp unsalted margarine
    • 1 clove garlic, minced
    • 1/4 tsp dried oregano, crumbled
    • 1 Tbsp lemon juice
    • 2 Tbsp fine dry bread crumbs


Preheat the oven to 400 degrees F. Lightly coat an 8 X 8 X 2-inch baking pan with the cooking spray and set aside.

Wash the spinach, and place in a medium-size heavy saucepan with just the water that clings to the leaves. Cook, covered, over moderate heat for 2 to 3 minutes or until wilted. Drain and cool the spinach. Then, squeeze out the liquid with your hands, finely chop, and set aside.

Remove the mushroom stems, and chop them fine. Set aside mushroom caps.

In a heavy 7-inch skillet, melt the margarine over moderate heat. Add the garlic, and cook for 30 seconds. Stir in the chopped mushroom stems, and cook for 5 minutes or until golden. Mix in the spinach and the oregano, and cook, stirring, 1 minute longer. Stir in the lemon juice, and remove from the heat.

Fill the mushroom caps with the spinach mixture, sprinkle with the breadcrumbs, and transfer to the baking pan. Bake uncovered for 10 to 15 minutes or until the breadcrumbs are lightly browned. Serve immediately.

Nutrition Facts
Spinach-Stuffed Mushrooms
Serving Size 1/4 of recipe
Amount Per Serving 
Calories 50 Calories from Fat 15
% Daily Value (DV)* 
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 75mg 3%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 3g  
Vitamin A 80%
Vitamin C 30%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2,000-calorie diet.
Diabetic Exchange**
Carbohydrates 0
Meat 0
Fruit 0
Vegetable 1
Milk 0
Fat 0
Other 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Reproduced from Centers for Disease Control and Prevention. Used with permission.
This recipe is provided as a service of makes no representations, nor assumes any responsibility, concerning same.

Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.