Olive Oil Cooking Spray

1 lb

Button Mushrooms Approx. 24 mushrooms

1 tsp

Olive Oil

¼ Cup

Chopped Onion

¼ Cup

Chopped Swt Red Pepper


Chopped Frozen Spinach, thawed & drained.

2 ½ Slices

Whole Wheat Bread, chopped into bread crumbs.

1  tsp

Creole or Cajon Seasoning.

¼ tsp

Ground Turmeric.



1.  Preheat oven to 350°F.  Lightly coat a jelly roll pan with cooking spray.                

2.  Remove mushroom stems from caps & finely chop; reserve caps & set aside.

3.  Heat oil in a large skillet over high heat.  Sauté mushroom stems, onion, pepper & until tender, ≈ 5 min. Remove skillet from heat & stir in remaining ingredients until well combined.

4.  Stuff each mushroom cap w/ 2T of filling mixture.

5.  Place mushrooms, stuffed sides up, on jellyroll pan.  Bake uncovered, 15minutes; serve warm.  Yields 2 mushrooms per serving.  (Note:  The mushrooms can be stuffed in advance, covered, refrigerated & then baked later in the day to save on last minute preparation time.)