Stuffed Mushroom Caps

Total: 30 minutes
Prep: 15 minutes
Cook: 15 minutes

A perfectly plant-based and oil-free mushroom appetizer is a welcome addition to the spread at any party.


  • 24 extra-large mushrooms
  • 2 cups packed, chopped fresh spinach, drained well
  • 1 cup whole wheat bread crumbs
  • 1 large onion, finely chopped
  • 5 cloves garlic, minced
  • ¼ cup water
  • 3 Tbsp low-sodium soy sauce
  • Salt/pepper to taste (optional)


  1. Preheat oven to 350. Clean mushrooms, remove stems and set them aside. Place stem side up, on a non-stick or parchment lined baking sheet. Finely chop mushroom stems.
  2. Sauté onion and garlic in water in a large pan. Cook, stirring for 2 minutes. Add chopped mushroom stems and cook for 2 more minutes. Add spinach and soy sauce. Cook for another 2 minutes or so, until spinach is wilted.
  3. Stir in bread crumbs. Cook over low heat until all of the moisture is absorbed. Season with salt and pepper.
  4. Place a small amount of the spinach mixture in each mushroom cap. Repeat until all are filled.
  5. Bake, uncovered at 350° for 15-20 minutes.