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Veggie Stuffed Mushroom

Course Appetizer
Cuisine American
Keyword Veggie Stuffed Mushrooms
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 12
Calories 97kcal


  • 12 large mushrooms, portabella
  • 1/4 medium onion
  • 2 clove garlic
  • 1/2 cup cream cheese, low fat
  • 1/4 cup Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/2 medium bell pepper, red
  • 2 cup spinach


  • Preheat oven to 400 degrees F.
  • Clean mushrooms, removing any traces of soil. Pop the stems from the caps.
  • Chop the stems and onion really fine, mince garlic. Heat a skillet over medium heat.
  • Saute stems with onion and garlic for a few minutes until tender.
  • Combine cream cheese, Parmesan cheese, stem and onion mixture, salt and pepper in a medium bowl.
  • Chop pepper and spinach; add to cheese mixture and combine.
  • Stuff the mushrooms caps with the filling and reserve a portion for dipping. Put it in an oven safe container because you are going to bake it along side of the mushrooms.
  • Bake for 12-14 minutes along with the remaining cheese mixture until the bubbly and golden on top. Serve warm.


Calories: 97kcal | Carbohydrates: 9g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 216mg | Fiber: 3g | Sugar: 5g