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Stuffed Mushrooms

posted Oct 2, 2018, 1:56 PM by Tracy Ducker, MS, RDN

Stuffed Mushrooms

Vegetarian, Low Cholesterol, Low Fat

Contains Dairy, may contain soy

Yield: 20 mushrooms

These delicious mushrooms are great as an appetizer (super quick to make) or choose a larger variety and make it an entree.


20                   Button mushrooms, fresh

½ cup            Mozzarella & Provolone Cheese, Shredded

2 tsp               Olive oil or Oil Soy Pomace Blend 

2 Tbsp            Garlic, minced

1 Tsp               Black Pepper Black Table Ground

15.5 oz can    White navy beans or other white bean, canned, rinsed, drained (if possible use unsalted beans)

2 cups            Kale or Spinach, fresh, chopped                      




1. Take stems of the mushroom, reserve the caps

2. Chop the kale or spinach into small pieces and sauté in 1 Tbsp of oil until tender.

3. Place in spinach or kale in a food processor with the mushroom stems, puree into a thick paste – add a little water as needed

4. Mix garlic, remaining oil, black pepper, beans and the mashed stems in a bowl.  Mix well to form a paste.

5. Fill the inside of each mushroom cap with the stuffing; make sure there is a mound of stuffing on top of the mushroom.

6. Sprinkle a little of the cheese on top of each mushroom

7. Place stuffed mushrooms in a lightly greased sheet pan and bake in 350F oven for about 15 minutes

Nutrition Facts (1 mushroom)

50 calories, 1.5 g fat, 0.5 g saturated fat, 0 g trans fat, 5 mg cholesterol, 70 mg sodium, 6 g carbohydrate, 1 g dietary fiber, 1 g sugar, 3 g protein, 0% DV of Vitamin D, 4% DV of Calcium, 6% DV of Iron, 4% DV of Potassium