The Best Vegetarian Spinach Stuffed Mushrooms
These Vegetarian Spinach Stuffed Mushrooms offer a flavorful and healthy alternative to traditional stuffed mushrooms, without the bacon. Tender mushroom caps are generously filled with a savory mixture of sautéed baby spinach, garlic, minced mushroom stems, Italian seasoned breadcrumbs, and Parmesan cheese. Baked to golden perfection, each bite delivers an earthy, cheesy, and satisfying flavor. Perfect for parties, gatherings, or a light snack, these stuffed mushrooms are a guilt-free, vegetarian-friendly option that’s easy to prepare and sure to please!
Ingredients
- 14 oz 1 package fresh mushrooms stems separated
- 2 garlic cloves sliced thin
- 4 cups fresh baby spinach
- 1 tsp olive oil
- 1/4 cup Italian seasoned bread crumbs or GF
- 2 tbsp shredded Parmesan cheese
- Smart Balance cooking spray
Instructions
- Preheat the oven to 400°F. Lightly spray a foil lined baking pan or baking dish with cooking spray.
- Remove stems from mushrooms and mince fine.
- Heat a medium sized skillet. Rinse spinach and add to the skillet; cook until it wilts, about 2 minutes.
- Remove from the pan, squeeze excess liquid and chop fine. Set aside.
- Add olive oil to the pan. Add garlic and saute until golden, about 2 minutes.
- Add minced mushroom stems and saute until soft, about 2 minutes.
- Remove from heat and combine mushroom stems with sauteed spinach, bread crumbs, and parmesan cheese.
- Season mushroom caps with salt. Fill mushrooms with spinach mixture, rounding tops off.
- Place on an oven safe dish and lightly spray the tops with oil.
- Bake 20 minutes or until golden. Eat warm.