August 27, 2013

Spinach Stuffed Mushrooms

I've grown up eating spinach and oatmeal - together.  I know it sounds like a strange combination, but it's what I'm used to.  I decided to spruce up this combination by stuffing the mixture into a mushroom and adding some additional ingredients for flavor.  Enjoy this as a meatless dinner alternative or use baby bella mushrooms and serve this as an appetizer.

 Spinach Stuffed Mushrooms
Serves 2

  • 4 portabella mushrooms
  • 1 garlic clove; minced
  • 4 cups fresh baby spinach
  • 1 t olive oil
  • ¼ cup oatmeal
  • 1 t Italian seasoning
  • 2 T crumbled goat cheese
  • Spectrum cooking spray


  1. Preheat the oven to 400 degrees F and line a baking sheet with foil and spray it with cooking spray
  2. Remove and dice the stems from the mushrooms; set aside
  3. Wilt the spinach in a medium sized skillet for about 2 minutes
  4. Remove the spinach, squeeze out the excess liquid, and finely chop it; set aside
  5. Add the olive oil to a pan and sauté the garlic until golden brown; about 2 minutes
  6. Add the mushroom stems and sauté until soft; about 2 minutes
  7. Remove from heat and combine mushroom stems with sautéed spinach, oatmeal, Italian seasoning and goat cheese
  8. Season mushroom caps with salt
  9. Fill mushrooms with spinach mixture and lightly spray the tops with oil
  10. Bake 20 minutes or until golden
Adapted from Skinny Taste

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