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Stuffed Mushrooms Florentine

by Barbara Rolls
May 2, 2005

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Barbara Rolls

These appetizers are low in calories and fat, yet packed with flavor. Present them with other appetizers such as the Vegetable Party Platter to start your next party.

12 large white mushrooms, about 1-inches across

1 teaspoon vegetable oil

cup minced onions

teaspoon minced garlic

cup finely chopped spinach

cup seeded finely chopped red or green bell peppers

1 tablespoon fresh thyme

teaspoon salt

Freshly ground black pepper

1 tablespoon grated Parmesan cheese


1. Remove, trim, and finely chop the mushroom stems and set aside.

2. Boil the mushroom caps in water for 2 minutes. Remove and place upside down on paper towels to drain.

3. Lightly coat a medium-sized nonstick skillet with cooking spray, add the oil, and heat over medium heat until hot. Add the reserved mushroom stems and the rest of the ingredients, except the Parmesan, and cook, stirring occasionally, for 6 minutes. Remove from the heat and cool slightly.

4. Preheat the broiler.

5. Spoon the mixture into the mushroom caps and place on a baking sheet. Sprinkle with the Parmesan. Broil the mushroom caps until light brown, about 3 minutes.

Yield: 4 servings of 3 mushroom caps each.

Nutritional Information Per Serving. Calories: 45. Energy Density: 0.40.

Carbohydrate: 5 g. Fat: 3 g. Protein: 3 g. Fiber: 2 g.

Cook's Note: This appetizer may be frozen before broiling. When ready to proceed, thaw the mushrooms and broil as directed above.

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