Magic (stuffed) Mushrooms

I’ve managed, once again, to impress myself with my culinary prowess. And, in a completely altruistic (and modest, don’t forget modest – heh) gesture, I think it’s only fair that I share the outcome of my most recent dinner-time endeavors.

I give you Magical Mushrooms!

Yes, a giant photo WAS necessary… look how pretty they are!

And here’s how you make ’em!


  • 4 Baby portabella mushrooms (340 grams)
  • 1/2 C Orange & red peppers, diced
  • 1 Green onion, chopped
  • 2 C Fresh baby spinach
  • Approx. 8 grape tomatoes, sliced in thirds
  • 2 tbsp. Kraft 100% Parmesan
  • 1/3 C (30 grams) Compliments Balance-brand shredded mozzarella
  • Olive Oil Pam cooking spray
  • Clubhouse Garlic Plus


  • With a spoon, scrape out the stems and gills from the mushrooms
  • Preheat the oven to 450°
  • Coat a skillet with cooking spray and set over medium heat
  • Add the green onion and peppers (and a dash of the Clubhouse), and saute for a minute or two
  • Add the cleaned spinach and cook until wilted/tender (about 3-4 minutes)
  • Spray the bottom of each mushroom with cooking spray and place on a baking sheet pan
  • Place in the oven for 1-2 minutes just to heat the mushrooms
  • Season the inside of each mushroom with the Clubhouse seasoning
  • Divide the vegetable mixture between the mushrooms, then top with tomato and cheese
  • Bake for approx. 10 minutes (or until cheese is melty and bubbly and starting to turn brown)
  • ENJOY!

Calories: 275 | Fat: 10g | Sodium: 464mg | Carbs: 30g | Fibre: 9g | Protein: 24g