Spinach-Stuffed Portabella Mushrooms

developed by Church Health Center Wellness

Prep time: 15 minutes
Serving Size: 4 servings
Nutrition Facts (per serving): Calories: 100; Cholesterol 10 mg; Total Fat: 4 grams; Sodium: 490 mg; Carbohydrate: 10 grams; Fiber: 3 grams; Protein: 9 grams; Saturated fat 1.5g


  • 4 large portabella mushrooms (about 1 lb), cleaned
  • ¼ cup lightly zesty Italian reduced fat dressing, divided
  • ¼ cup red peppers
  • ¼ onion powder
  • 2 cloves garlic chopped
  • 2 bags (10 oz. each) fresh spinach
  • ¼ cup grated parmesan cheese


  1. Preheat oven 375 F. Twist or cut off stems from mushrooms. Chop stems; set aside. Use a spoon or sharp knife to scrape out the gills from mushroom caps; discard gills. Brush 1 tablespoon of dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined 15x10x1 – inch baking pan.
  2. Heat remaining 3 tablespoon dressing in Dutch oven on medium-high heat. Add mushrooms stems, and red pepper, onion powder and garlic; cook and stir 2 minutes. Add spinach. Reduce heat to medium-low; cover and simmer 4 minutes or until spinach is wilted, stirring after 2 minutes. Spoon evenly over mushroom caps; sprinkle with cheese.
  3. Bake 18 to 20 minutes or until mushrooms are tender. Remove from oven and serve.

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