Stuffed Mushrooms- Spinach with Cream cheese (Vegetarian)

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

Wash the mushrooms thoroughly.

Cut the end of the stem from the mushroom head to remove the stems.

Chop all the stems into small pieces and set aside.

In a saucepan, add olive oil and heat it.

Once the oil is hot, add garlic and cook for 1 minute.

Add onions and jalapenos to the pan and cook them together.

Add the chopped mushroom stems to the pan and cook well.

Season with salt as needed and continue cooking.

Once the mixture is cooked, add spinach and mix well.

Turn off the heat and set the mixture aside.

Bring the cream cheese to room temperature and soften it.

Add the hot mushroom and spinach mixture to the cream cheese and mix until combined.

Fill each mushroom with the mixture using a spoon, adjusting the amount based on the size of each mushroom.

If there's leftover filling, add a little more to each mushroom as needed.

Add a little bit of cheese on top of each stuffed mushroom for color.

Bake the mushrooms in a preheated oven at 350°F for about 20 to 25 minutes.

Enjoy the mushrooms while they are still warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens