Cheesy Veggie Stuffed Mushrooms
Serves: 12
  • •1 teaspoon olive oil
  • •Oil in a spray jar
  • •12 baby Bella mushrooms
  • •1/4 cup diced sweet onion
  • •2 cloves garlic, minced
  • •1/4 cup finely diced red pepper
  • •1/4 cup finely diced tomato
  • •2 cups baby spinach, torn into pieces
  • •1/4 cup whole wheat panko bread crumbs
  • • 4 ounces fat free crumbled feta cheese
  • •1/4 cup parmesan cheese
  1. Preheat oven to 350 degrees.
  2. Clean mushroom by rubbing with damp cloth, don't rinse them. Remove stems from mushrooms and dice.
  3. Add oil to a medium-sized skillet, heat to medium-low, saute onion, mushroom stems and red pepper. If they start to stick, add a splash of water to the pan or spritz pan with oil.
  4. Once the veggies start to get tender (after about 4 minutes) stir in the tomato and garlic and continue to stir for about a minute more. Add the spinach and saute just until the spinach has wilted.
  5. Take the mixture off the heat and stir in the remaining ingredients but only 3 tablespoons of parmesan.
  6. Stuff mushrooms with mixture, and put on a cookie sheet., Sprinkle tops with remaining tablespoon parmesan, and heat for about 15 minutes or until cheese is melted.
Nutrition Information
Calories: 73 Fat: 3 g Saturated fat: 2 g Carbohydrates: 7 g Sugar: 3 g Sodium: 162 mg Fiber: 2 g Protein: 5 g
Recipe by Nutrition Twins at