Spinach & Chicken Stuffed Mushrooms

Glutenfree     Sugarfree Lowfodmap Keto

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50g spinach
45g fine diced chicken
4 medium mushrooms
1 teaspoon butter
1 clove garlic
1 teaspoon oregano
1 teaspoon lemon juice
3 tablespoons cheese, grated


2 Servings

20 Minutes Total Time

  1. Preheat oven to 200°C and grease tray. Wash spinach and place in saucepan (no water added) on a moderate heat until spinach wilts. Drain and cool spinach and squeeze excess liquid out of spinach.
  2. Chop stems off mushrooms and keep. Melt butter in saucepan add garlic and herbs and mushroom stems and cook until golden. Mix in spinach and cook for 1 minute. Stir in lemon juice and remove from heat.
  3. Fill mushroom caps with mixture and sprinkle with cheese. Place in oven for 10-15 minutes or until cheese has melted.
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