Stuffed Mushrooms

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Elevate your appetizer game with these Stuffed Mushrooms. These stuffed mushrooms are the perfect blend of elegance and comfort, making them an irresistible addition to any table. Filled with a creamy, savory mixture of spinach, Parmesan, and Greek yogurt, they offer a healthier twist on a classic favorite. Whether you’re hosting a dinner party or looking for a crowd-pleasing holiday appetizer, these baked delights are sure to impress. Plus, the optional garnish of lemon zest and fresh parsley adds a bright, zesty finish that will leave everyone reaching for seconds. Ready to wow your guests? Let’s get cooking!

Print Recipe

Prep Time: 10 minutes Cook Time: 20-25 minutes

Yield: 4 servings Serving Size: 3 stuffed mushrooms

Ingredients:

12 large button or portobello mushrooms, stems removed and finely chopped
1 tbsp. olive oil
1 small yellow onion, finely diced
2 cloves garlic, minced
1 1/2 cups fresh spinach, chopped
1/4 cup whole-wheat breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup nonfat plain Greek yogurt
2 tbsp. fresh parsley, chopped
1/2 tsp. dried thyme
Salt and pepper, to taste
Lemon zest, chopped parsley and parmesan shavings (optional, for garnish)

Directions:

Preheat the oven to 350°F (180°C).
Lightly coat the mushroom caps with olive oil and arrange them on a baking sheet with the gill side facing up.
In a pan over medium heat, warm olive oil. Sauté diced onion and garlic for about 5 minutes until soft and fragrant. Add the chopped mushroom stems and spinach, cooking until the spinach wilts. Stir in breadcrumbs, Greek yogurt, Parmesan (if using), parsley, thyme, salt, and pepper. Mix until well combined.
Fill each mushroom cap with the prepared mixture.
Bake the stuffed mushrooms for 20-25 minutes, or until the tops are golden and the mushrooms are tender.
Garnish with lemon zest, fresh parsley, and Parmesan shavings before serving.

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