This is the stuff that food dreams are made of! Roasted, earthy mushrooms embrace the delicate spinach mixture and are exquisitely topped with shavings of tangy Parmesan cheese. It’s the perfect side to a roast chicken — or as a meal on its own! The fact that mushrooms offer anti-cancer benefits (and more!) is just a happy accident.
Developed by Sara Quessenberry for Cleveland Clinic Wellness
Heat the oven to 425°F. Remove the stems from the mushrooms and discard. Use a damp paper towel to wipe away any dirt from the mushroom caps. Flip them over, and gently scrape away the dark brown ribs (just do your best) with the rounded edge of a tablespoon. Place the mushrooms in a baking dish and brush both sides with 1 tablespoon of the oil. Roast (with the undersides facing up) until tender, 20 to 25 minutes.
When the mushrooms are almost done, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the shallot and garlic and cook, stirring, until tender and just golden brown, 2 to 3 minutes. Stir in the thyme leaves. Add the spinach, salt, and pepper and cover to wilt for 1 minute. Remove the lid and stir until the spinach is completely wilted, about 1 minute more.
Fill the mushrooms with the spinach. Use a vegetable peeler to shave Parmesan over the mushrooms. Serve with the lemon wedges.
Nutrition Info Per Serving: (1 stuffed mushroom) 160 calories, 11 g total fat, 1.5 g saturated fat, 4 g protein, 13 g carbohydrate, 6 g dietary fiber, 2 g sugar, 0 mg cholesterol, 220 mg sodium
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