Spinach-Stuffed Mushrooms

  • Author: Rebecca Hyett. Fertility Chef
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 minutes
  • Yield: 8 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American



  • 1 package (10 oz) frozen chopped spinach
  • 1⁄8 teaspoon salt
  • 8 large mushrooms
  • 1 tbsp extra-virgin olive oil


  1. In a medium saucepan, bring 1⁄2 cup water to a boil. Add the spinach and salt. Cover, and cook
    according to package directions.
  2. Wash the mushrooms. Remove the stems, trim off the ends, then chop the stems.
  3. Heat the olive oil in a large skillet. Add the chopped mushroom stems. Sauté until golden, for about 3 minutes. Remove from the pan. Add the mushroom caps to the skillet and sauté for 4–5
    minutes. Remove the mushroom caps to a heatproof serving platter.
  4. Drain the spinach. Stir in the sautéed chopped mushrooms.
  5. Spoon the spinach mixture into the caps and serve immediately or place in the oven on low heat
    to keep warm.


  • Fat: 57%
  • Carbohydrates: 26%
  • Protein: 17%

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