Spinach and Gorgonzola Stuffed Mushrooms

Spinach and Gorgonzola Stuffed Mushroomsstuffed-mushrooms.jpg
A unique and healthy twist on the original. Just in time for the holidays!


  • Cooking spray
  • 12 white or cremini mushrooms, cleaned, stems removed
  • ½ cup gorgonzola cheese, chopped
  • ½ cup canned artichoke hearts (drained and rinsed), chopped
  • ½ cup fresh spinach, chopped
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes
  • 1/8 teaspoon nutmeg


  1. Preheat oven to 450º Fahrenheit. Spray a baking sheet with cooking spray.
  2. Place mushrooms caps, gill side up on the baking sheet and bake until tender, 10-15 minutes. Pour off excess liquid.
  3. Combine all other ingredients in medium bowl and mix well.
  4. Mound a tablespoon of the spinach and gorgonzola mixture into the cap of each mushroom.
  5. Return to the oven and bake until melted, 5-10 more minutes.

Serves 4

Nutrition Information
Per 3 mushrooms
Calories: 79
Total Fat: 4 g
    Saturated Fat: 2.5 g
Sodium: 149 mg
Total Carbohydrate: 5 g
    Dietary Fiber: 2 g
Protein: 6 g