Recipes // Side Dishes // Spinach-Stuffed Mushrooms

Spinach-Stuffed Mushrooms


By Joel Fuhrman, M.D.

Serves 3

Per Serving: Calories 121; Protein 7g; Carbohydrates 12g; Total Fat 6.8g; Saturated Fat 0.7g; soDIum 53mg; Fiber 3.8g; Beta-Carotene 2,664ug; Vitamin C 18mg; Calcium 99mg; Iron 3mg; Folate 222ug; Magnesium 86mg; ZInC 1.3mg; Selenium 7.5ug


  • 1 small onion, chopped
  • 12 large mushrooms, stems separated and chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup low-sodium or no-salt-added vegetable broth
  • 5 ounces fresh spinach
  • 2 tablespoons raw almond butter
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon black pepper, or to taste


  1. Preheat the oven to 350°F.
  2. In a large pan, heat 2–3 tablespoons of water and water-sauté chopped onion for 2 minutes, add mushroom stems, garlic, and thyme and continue to sauté until onions and mushrooms are tender, about 3 minutes. Add mushroom caps to the pan, along with vegetable broth, bring to a simmer, and cook for 5 minutes.
  3. Remove mushroom caps from pan and place on a lightly oiled baking sheet. Add spinach to onion mixture remaining in pan and heat until wilted. Remove from heat and stir in almond butter, nutritional yeast, and black pepper.
  4. Fill mushroom caps with spinach/onion mixture and bake for 15 to 20 minutes or until golden brown.

Excerpted from EAT TO LIVE COOKBOOK: 200 Delicious Nutrient-Rich Recipes for Fast and Sustained Weight Loss, Reversing Disease, and Lifelong Health by Joel Fuhrman, M.D. with permission by HarperOne, an imprint of HarperCollins Publishers. Copyright 2013.

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