Tuscan-Stuffed Mushrooms

  • Yield: 6 servings


1pound mushrooms for stuffing (12 to 15)
1tablespoon olive oil
1/2small red onion, minced
2 garlic cloves, minced
2teaspoons dried oregano or Italian seasoning
1cup fresh leaf spinach, chopped, or 1/2 cup frozen chopped spinach, defrosted and drained well
1/2cup dry white wine
1cup fresh breadcrumbs
1/4cup shredded mozzarella cheese
2tablespoons capers, drained and chopped
2tablespoons black or green olive paste
Salt and freshly ground black pepper, to taste
1tablespoon grated parmesan cheese


  1. Preheat oven to 375F.
  2. Wipe mushroom caps to remove dirt and remove stems, forming a cavity for stuffing. Chop stems by hand or in a blender or a food processor fitted with metal blade; set aside. Heat oil in a large nonstick saute pan or skillet over medium heat. Add onions, garlic, chopped mushroom stems, oregano and spinach. Saute 2 minutes until vegetables soften.
  3. Add wine and cook 2 minutes until liquid is reduced by half. Add all remaining ingredients except parmesan cheese. Combine well and cool slightly before stuffing mushrooms. Spray a baking dish with no-stick cooking spray. Fill each mushroom cap with about 2 teaspoons stuffing. Mound stuffing in each cap using a teaspoon and sprinkle caps with parmesan cheese. Place in baking dish and bake 20 minutes until lightly browned and heated through.

Nutritional Info *per serving

  • Calories 119
  • Fat 5g
  • Cholesterol 4mg
  • Sodium 276mg
  • Carbohydrate 15g
  • Fiber 2g
  • Protein 6g