Savory stuffed mushrooms

Heart Smart Gluten Free Low Sodium

Mushrooms are the star of the show in this healthful app (and in the produce section)! They're one of the few foods that naturally contain vitamin D, a nutrient that helps to build strong bones and teeth.


Nonstick cooking spray
1 tablespoon extra-virgin olive oil
1/4 cup minced onion
3 cloves garlic, minced
4 pieces oil-packed sun-dried tomatoes, chopped
2 cups finely chopped baby spinach
1 cup finely chopped arugula
1 1/2 tablespoons balsamic vinegar
1/2 cup old fashioned oatmeal, pulsed a few times in a blender
2 ounces fat-free cream cheese, softened
20 medium button mushrooms, stems removed
*optional: parsley, for garnish


  1. Preheat oven to 400 F. Spray a rimmed baking sheet with nonstick cooking spray. Set aside.
  2. In a medium skillet, heat oil over medium-high heat. Add onion and garlic. Cook for 2 to 3 minutes. Add tomatoes and spinach. Cook another 2 to 3 minutes. Add arugula. Cook another 1 to 2 minutes. Add balsamic vinegar, oatmeal and cream cheese. Stir over heat until cheese is melted and ingredients are well-blended.
  3. Fill each mushroom cap with filling. Place stuffed mushrooms on prepared baking sheet.
  4. Bake for 15 to 20 minutes, until lightly browned. Garnish with parsley, if desired.*
  5. Serve warm.


Makes 20 servings

Recipe contains: milk

Carb choices per serving: 0

*Option not included in nutrition facts.

First Published: 04/01/2015
Last Reviewed: 04/01/2015

stuffed mushrooms on a plate

To make these apps dairy-free, swap out the cream cheese and use chia seeds instead! Simply soak 2 teaspoons chia seeds in 2 tablespoons warm water for 10 minutes. Then mix the thickened chia seeds into the filling after removing the skillet from heat.

savory stuffed mushrooms label