Spinach Stuffed Mushrooms

For All Stages of the ITG Diet Plan

Category:  Vegetable Dishes  - 


For 2 people ()


  • 2 tablespoon(s) Extra Virgin Olive Oil
  • Button or Baby Bella Mushrooms- remove stems
  • 0.5 Small Yellow Onion Diced
  • 0.5 Bell Pepper Diced
  • 1 pound(s) Package of Frozen Spinach, thawed and squeezed of excess water
  • 1 dash(es) Salt and Pepper to Taste

Spinach Stuffed Mushrooms Directions

  1. Preheat oven to 350 degrees
  2. Heat oil in a large skillet over medium-high heat
  3. Add mushroom stems, onions, bell pepper.salt and pepper 
  4. Cook stirring occasionally until soft
  5. Transfer to a large bowl, add spinach, mix well and set aside to cool
  6. Arrange mushroom caps in a single layer on a parchment paper lined baking sheet
  7. Add salt and pepper to spinach mixture, then divide filling evenly between mushroom, mounding it in the center of each
  8. Drizzle lightly with remaining olive oil and bake until soft and juicy. Approx 20 minutes.
  9. *Recipe and photo credits to ITG's Your Loss Your Gain in Illinois!