September 21, 2014

Spinach Stuffed Mushrooms

       Boooo...Its Halloween! The beauty of Orange and other colours all around, Kids dressing up in a parade for "Trick or Treat", Candies everywhere, crumpled leaves and pumpkins - This season is always special. Fall Fest is also celebrating the same with Halloween Themed dishes.

I planned to prepare a super easy side that any one would love in a family dinner. Kids will never know the main ingredients at all as they are hid inside as stuffing. So lets start some healthy side/starter that no one can stop by just having one :).

Button Mushrooms - 10 oz / 20 no's
Spinach - 1 heaped cup (Roughly chopped)
Onion / Shallots - 1/2 cup (Finely Chopped)
Garlic - 3 pods(finely chopped)
Olive oil - 1 tablespoon
Italian Bread Crumbs - 1 tablespoon
Mozzarella cheese - 2 tablespoon (I used Low Moisture partly skimmed, Use more if you like cheesy)
Dry Oregano - 1/2 teaspoon
Crushed Red Pepper - 1/2 teaspoon
Grated Parmesan cheese - 1 tablespoon
Salt - to taste

  • Wash and remove the stem of mushrooms. Finely chop the removed stems. Foil baking tray and keep it ready.

  • Heat Oil, Add Chopped Onion, Garlic, Salt and saute until they are fried to slight brown colour. Throw in chopped mushroom stems and saute until soft, like for a minute. Put in chopped spinach and saute for 30 seconds. Switch off the flame.

  • To the cooked mixture, add in Grated Parmesan, Crushed Red pepper, Dry Oregano, Italian Bread Crumbs and stir well to combine everything together (Remember the stove should be turned off in this process). 

  • Arrange Mushrooms in your foiled tray. Fill in the prepared filling. Top with some Mozzarella cheese. Bake at 350'F for about 20 to 25 minutes(It took me 20 minutes). Serve them as sides for Pasta or Fried Rice/Chicken.

My Notes:
  • After removing the stem of Mushroom just scratch the inner part to create space for filling.
  • Type of cheese and the amount is depending on your taste. Add cream cheese along with the filling to make it more creamy and soft.
  • Italian Bread Crumbs are with Herbs, so it adds a great taste but using plain bread crumbs will not reduce the taste - so go for your choice or pantry availability.
  • Adding in other veggies like Carrots, Squash, Beetroots, Potato or also Grated Indian Cottage cheese are also a variation.
  • Brush some olive oil or egg wash for final crisp and shine. 
  • The filling been prepared is also incredible on Egg Omlete. Beat 4 eggs with salt and pepper. Pour that on hot skillet, once half cooked top this filling on one side and close the other side and cook until done. so you have another choice for breakfast if the filling is pending.

Happy To link this recipe to :


  1. Mouthwatering.. U are so good with food photography
    Keep in touch,

  2. Looks yum.Perfectly made

  3. Simply stunning for all the ingredients came together for a wonderful outcome, what more with the cheese.

  4. M definitely not a mushroom fan, but your recipe n click r temting me to eat them right away from screen..

  5. Love this healthy stuffed mushroom, nice way to get the kids to eat mushrooms super Divya...

  6. How beautiful these little babies the idea.

  7. perfect bite size appetizer, looks vey delicious.

  8. Incredible and terrific stuffed mushrooms..,cant resist.

  9. healthy and innovative....looks yummy..

  10. Delicious spinach stuffed mushroom love these individual treats.

  11. Mushroom puffed nicely isnt it? loved it ! stuffed ones are really good

  12. wow very delicious and appealing appetizer, love it...

  13. Superb idea very nice appetizer .. I am surely gonna try this ..Visiting u r site for the 1st time and happy to follow u .. very good collection of recipes..Plz check my food blog also at

    1. Thank you have a wonderful blog...eyes one you :)

  14. Very nice. new to me. must be yummy.

  15. u r defintely a mushrrom fan ! nice innovative one :)

  16. looks delicious...a perfect healthy appetizer!

  17. Wow,it looks so nice, must try sometime.

  18. On going event with giveaway at

    1. Thank you for letting me know prerana...happy to link recipes to your wonderful event


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