Baked Stuffed Mushrooms

If you don’t have a good stuffed mushroom recipe in your bag of go-to treats, here’s one you’ll want to add. Not only are they mouth-watering delicious, they’re also packed with tons of vitamins and nutrients. This is the perfect dinner party appetizer or side dish to share with family and friends.


  • 1 tablespoon olive oil
  • 12 Baby Bella mushrooms
  • 1/2 cup diced sweet onion
  • 2 cloves garlic, minced
  • 1/4 cup finely diced sun-dried tomatoes
  • 2 cups baby spinach
  • 1/3 cup whole wheat panko bread crumbs
  • 4 oz. low-fat or fat-free feta cheese
  • 1/4 cup Parmesan cheese


  1. Preheat oven to 350 degrees F.
  2. Clean mushrooms by rubbing with a damp cloth (do not rinse).
  3. Remove the mushroom stems (keep for stuffing) and dice.
  4. In a medium skillet, saute onions, mushroom stems, and sun-dried tomatoes in olive oil on medium-low heat, until tender. Approximately 4 minutes.
  5. Add minced garlic and continue to saute stuffing for another minute.
  6. Add spinach and saute until wilted.
  7. Remove mixture from heat, then add feta cheese, breadcrumbs, and 3 Tbsp on Parmesan.
  8. Stuff mushrooms with mixture and place on a cookie sheet. Sprinkle remaining Parmesan over mushrooms and bake for about 15 minutes, or until cheese is melted. Cool before serving.

Serving Tip: You may need to slightly dab the mushrooms before serving as they can release a liquid while cooking.


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