Spinach Stuffed Portobello Mushrooms

Spinach stuffed mushrooms 3Recipe by Charna Sheinfeld, Nutrition Intern

Serves 4


4 large Portobello mushrooms, stems removed, reserved and diced, caps gently scrubbed clean
Nonstick spray
1 medium red pepper, sliced thinly
1 teaspoon salt
10 oz. frozen spinach
1/2 teaspoon black pepper
1 teaspoon olive oil
1 small onion, diced
1 clove garlic, minced
4 tablespoons shredded low fat mozzarella cheese


  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with foil and spray with nonstick spray. Place mushroom caps facing upward and spray with nonstick spray, and sprinkle with 1/4 teaspoon salt.
  3. Place in oven and roast for 5 minutes.
  4. Flip mushrooms. Spray underside with nonstick spray and sprinkle with another 1/4 teaspoon salt. Roast another 5 minutes. Remove from oven.
  5. Meanwhile defrost spinach in microwave according to package instructions. Place in fine mesh strainer and drain out any excess liquid.
  6. In a small pan, heat olive oil and add diced onion. Cook for 3-4 minutes. Add diced reserved stems and continue to cook for another 5 minutes. Add garlic and cook 1 more minute. .
  7. Add spinach to onion mixture in pan and add remaining 1/2 teaspoon salt and pepper. Stir to combine and cook an additional minute.
  8. After removing the roasted caps from the oven, evenly distribute the spinach mixture among the four mushrooms.
  9. Sprinkle 1 tablespoon of the cheese on top of each mushroom towards the middle of the spinach stuffing.
  10. Place under the broiler for 2-3 minutes until cheese is melted and slightly golden on top.

Serving Size: 1 stuffed mushroom
Nutrition Facts: 

Calories: 75
Total Fat:  3.0 gm
Saturated Fat: 1 gm
Monounsaturated Fat:  1 gm
Polyunsaturated Fat: 0 gm
Cholesterol: less than 5 mg
Protein: 6 gm
Carbohydrate: 9 gm
Dietary Fiber : 4 gm
Sodium: 680 mg

Bonnie R. Giller, MS, RD, CDN, CDE  • BRG Dietetics & Nutrition, P.C.
brghealth.com • (516) 486-4569

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