Roasted Red Pepper and Spinach Stuffed Mushrooms



  • 15 medium-size cremini mushrooms, stems removed (save stems for filling)
  • 1/2 tablespoon ½ Tbsp olive oil
  • 1/4 cup ¼ cup sweet onion, finely chopped
  • 1/2 cup ½ cup mushroom stems, finely chopped
  • 1/3 cup 1/3 cup roasted red peppers, finely chopped
  • 5 ounces 5 ounces frozen spinach, thawed and excess liquid squeezed out
  • 1-1 1/2 tablespoon 1-1½ Tbsp nutritional yeast
  • Sea salt and pepper to taste
  • 1 drizzle Balsamic reduction


  1. Preheat oven to 375 degrees F.

  2. In a skillet, over medium heat, sauté onions and mushrooms stems with olive oil for 8-10 minutes or until onions are translucent.

  3. Add roasted red peppers and spinach and heat another 2-3 minutes. Remove from heat and stir in nutritional yeast. Add sea salt and pepper to taste.

  4. Dividing evenly, fill mushroom caps with filling. Bake for 25-30 minutes.

  5. Drizzle with balsamic reduction before serving if desired.