Stuffed Mushrooms (Makes 20 Mushrooms)

Prep Time: 10 mins Cook Time: 20 mins

nut free


  • 1 8 oz Package White or Cremini Mushrooms, cleaned
  • 1 10 oz Box Chopped Frozen Spinach, defrosted and drained well
  • 1/4 Cup parmesan cheese
  • 2 Tbsp Olive Oil, plus more for brushing onto mushrooms if desired
  • 1 Tsp dried Italian herbs
  • 1/4 Cup Plain Bread Crumbs
  • 1/4 Tsp kosher salt
  • 1 small garlic clove, minced
  • Olive Oil, for drizzling


1. Preheat oven to 400 degrees.

2. Remove and discard stems from mushrooms and clean caps with a damp towel to remove any dirt.

3. Add the drained spinach to a bowl along with the parmesan, olive oil, Italian herbs, salt, garlic, and bread crumbs.

4. Mix to combine the ingredients.

5. Spoon filling evenly into mushroom caps, lightly brush each mushroom cap with olive oil and place them on a baking sheet.

6. Bake for 20 minutes until mushrooms are tender.

7. Serve.