I've made this holiday favorite a bit healthier and vegetarian friendly. Enjoy my Stuffed Mushrooms as an appetizer, nestled next to a roasted chicken, or served atop a bowl of lentils.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 45 minutes 
Makes: 16 mushrooms


  • 1 Tbs. + 1 Tbs. extra-virgin olive oil
  • 1 Tbs. reduced-sodium soy sauce
  • 1 Tbs. balsamic vinegar
  • 16 cremini or button mushrooms, stems removed
  • ¼ cup reduced-fat cream cheese
  • ½ cup cooked cold chopped spinach, squeezed dry
  • 1 scallion, minced
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. kosher salt
  • 1 clove garlic, finely minced or grated
  • ¼ cup panko breadcrumbs, preferably whole wheat
  • 2 Tbs. grated parmesan cheese


  1. Preheat the oven to 375°F. 
  2. In a large bowl, whisk together 1 Tbs. oil with the soy sauce and vinegar. Toss the mushrooms in the oil mixture. Transfer the mushrooms to a medium oven-proof dish, gill side up. Use a rubber spatula to get any remaining oil mixture into the mushrooms.
  3. In the now-empty bowl, combine the cream cheese, spinach, scallion, pepper, and salt.
  4. In a small bowl, mix together the garlic, panko, parmesan cheese, and the remaining 1 Tbs. oil.
  5. Divide the cream cheese mixture (about 1½ tsp. per mushroom) into the mushroom caps, then press about 1 tsp. of the panko mixture into the cream cheese mixture. 
  6. Bake until the panko is golden brown, 25-30 minutes. 

Nutrition Information

Per Mushroom

  • Calories: 45
  • Total fat: 2.5 g
  • Sat fat: 1 g
  • Carbs: 4 g
  • Fiber: 1 g
  • Total sugar: 1 g
  • Added sugar: 0 g
  • Protein: 2 g
  • Sodium: 100 mg