Healthy Creamed Spinach Stuffed Mushrooms

I've been making these stuffed mushrooms for a while now and they are my go to easy side dish. They pair well with a number of different main dishes and saying they're delicious is an understatement.

Stuffed with a simple and healthy creamed spinach made with a little butter and almond milk, you can eat many of these stuffed mushrooms without any guilt and barely any calories.

You definitely do not need to load creamed spinach with a lot of butter and heavy cream to make it delicious and satisfying. I would actually prefer to eat this light version of creamed spinach. You can eat way more of it and you feel good after eating the fresh and healthy ingredients.

I hope you enjoy these stuffed mushrooms as much as I do. They are so satisfying and full of flavor. They are the perfect side dish to any meal. They would also make an amazing Thanksgiving side dish. 

Healthy Creamed Spinach Stuffed Mushrooms:
(original recipe from:

12 portobello stuffing mushrooms
2 tablespoons butter
1/2 onion, finely diced
2 garlic cloves, minced
1 tablespoon flour
1 cup almond milk
1 pound fresh spinach, chopped
1/4 teaspoon nutmeg
salt and pepper, to taste
  1. Preheat the oven to 350°.
  2. Core the mushrooms and put them on a greased baking sheet.
  3. Melt the butter in a large skillet. Add the onion and garlic and saute for about 5 minutes. Add the flour and stir until a paste forms. Whisk in the almond milk and keep whisking until the sauce begins to thicken. Stir in nutmeg, salt and pepper. Add in the spinach and let wilt.
  4. Divide the filling among the mushrooms and bake for 15-20 minutes. Enjoy!


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