Get the Skinny: Vegetarian Stuffed Mushrooms

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Vegetarian Stuffed Mushrooms

Original Recipe by Kerri Dotson April 2014


Try this updated version of a classic holiday hors d’oeuvres with half the calories and all of the flavor


Yield: ~ 15 mushrooms with 1 tablespoon of stuffing

Serving: 2 mushrooms


16 ounces Baby Portobella mushrooms, cleaned

1 teaspoon Olive oil

1 Onion, diced

1 Shallot, diced

1 Red Bell Pepper, diced

3 cloves Garlic, minced

½ cup Spinach, chopped

1/3 cup Ricotta, reduced fat

¼ cup Bread Crumbs, whole wheat

1 teaspoon Apple Cider Vinegar

Red Pepper Flakes, to taste

¼ teaspoon Ground Black Pepper

1 tablespoon Sage, chiffonade

Garnish: 2 tablespoons Parmesan cheese, grated


1.)    Preheat oven to 400° F.

2.)    Remove stems from cleaned mushrooms and set aside. Place mushroom caps, stem side facing up on a non-stick baking sheet. Dice mushroom stems and set aside.

3.)    Cook onion, shallots, and bell pepper in sauté pan with olive oil over medium heat for 3-5 minutes, or until translucent. Add garlic and mushrooms. Cook for another 4 minutes. Add spinach and cook about 1 minutes or just until starting to wilt. Remove from heat.

4.)    In a medium bowl combine vegetable mix and remaining ingredients.

5.)    Fill each mushroom cap with 1 tablespoon of vegetable stuffing.

6.)    Bake for 15-20 minutes. Top with freshly grated parmesan cheese. Serve and enjoy!


*Chef’s Note: For an entrée size try using large Portobello mushrooms and topping with grilled shrimp or seafood of your choice.


Nutrition Facts: 60 calories, 1.5 grams fat, 0 saturated fat, 9 grams carbs, 1.5 grams fiber, <1 gram sugar, 32 mg sodium, 3.8 grams protein


(compare to 170 calories, 7 grams saturated fat, and 300+ mg sodium for regular stuffed mushrooms)