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Spinach Stuffed Mushrooms, so delicious.

Spinach Stuffed Mushrooms

Course Appetizer
Cuisine American
Keyword Spinach stuffed mushrooms
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Lois Carter Crawford / Inspired by South Beach Diet


  • 1 package of frozen chopped spinach (10 ounces)
  • 1/2 pound white button mushrooms
  • 2 green onions white and tender green parts only
  • 1 clove garlic minced
  • 1 tablespoon canola or olive oil
  • 1/4 cup shredded Pecorino Romano cheese


  1. Heat the oven to 425F degrees.
  2. Wash and dry the mushrooms.
  3. Pull the stem out of the mushrooms and set the caps aside.
  4. Microwave the spinach for about 3-4 minutes until thawed.
  5. Squeeze the water out of the spinach and put the spinach in a bowl.
  6. Cut off the end of the mushroom stems and chop the stems into small bits.
  7. Slice the onions into small pieces.
  8. Heat the oil over medium heat in a small skillet.
  9. Add the chopped mushrooms and onions to the skillet and sauté until the mushrooms are beginning to brown.
  10. Add the garlic and continue cooking for about 30 seconds (don't let the garlic brown).
  11. Remove the mixture from the heat and add it to the spinach. Mix.
  12. Fill the mushroom caps with the vegetable mixture.
  13. Place the filled mushrooms on a baking sheet (with the filled side up).
  14. Sprinkle each mushroom with a little shredded cheese.
  15. Bake at 425F degrees for about 10-12 minutes.