stuffed mushrooms topped with breadcrumbs in a baking dish

Healthy Stuffed Mushrooms Recipe

  • Author: Lauren Grant-Vose
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian


These Healthy Stuffed Mushrooms are an easy, savory and absolutely delicious appetizer for the holidays. They’re creamy, crispy and can even be prepped ahead of time.



  • 1  pounds medium-size cremini mushrooms (about 16 mushrooms)
  • 1 tablespoon olive oil
  • 2 large cloves garlic, chopped
  • Kosher salt and black pepper
  • 1 cup chopped fresh spinach
  • 6 tablespoons whole-wheat Panko, divided
  • 4 ounces fresh goat cheese, crumbled
  • 1 lemon, juiced and zested
  • 2 tablespoons chopped parsley
  • 2 tablespoons grated Parmesan


  1. Preheat oven to 400ºF (204ºC). Coat a 9×13-inch baking dish with nonstick spray.
  2. Remove stems from mushrooms and reserve. Arrange mushroom caps, stemmed sides up, in prepared baking dish.
  3. Chop mushroom stems.
  4. Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, ½ teaspoon salt and ½ teaspoon pepper; cook, stirring frequently, until mushrooms start to soften, about 3 minutes. Add spinach and cook until wilted and any liquid has evaporated, 3 minutes. Add ¼ cup Panko and cook, stirring often, until toasted, 1–2 minutes. Off heat, add goat cheese and juice of half a lemon; stir until combined.
  5. Divide filling between mushroom caps, mounding as needed. Stir together remaining 2 tablespoons panko, ½ teaspoon lemon zest, parsley and Parmesan; and season with salt and pepper. Sprinkle mixture over stuffed mushrooms.
  6. Bake mushrooms topping is golden brown, 30–35 minutes, rotating halfway through to promote even browning.


To make these gluten-free, use gluten-free Panko instead of whole-wheat Panko.


  • Serving Size: 4 stuffed mushrooms
  • Calories: 187
  • Sugar: 3 g
  • Sodium: 429 mg
  • Fat: 11 g
  • Saturated Fat: 4 g
  • Carbohydrates: 13 g
  • Fiber: 3 g
  • Protein: 10 g