Stuffed Mushrooms With Spinach and Ham

Stuffed Mushrooms With Ham Pre-Bake
Diana Rattray
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 18 servings
Nutrition Facts (per serving)
76 Calories
4g Fat
9g Carbs
3g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 76
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 139mg 6%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Protein 3g
Calcium 55mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These stuffed mushrooms are an excellent way to use leftover ham, and the combination of the spinach and Mozzarella cheese is delicious.

If you don't have ham, substitute crumbled bacon, pancetta, or diced smoked sausage in this recipe.


  • 1 pound large mushrooms (about 18 to 24)
  • 4 tablespoons butter (plus a little for greasing baking dish)
  • 4 green onions (with much of the green, trimmed)
  • 1/2 cup ham (finely minced)
  • 1 small clove garlic (finely minced)
  • 2 cups baby spinach (coarsely chopped)
  • 1 cup ​bread crumbs (fresh)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 to 1/2 cup mozzarella cheese

Steps to Make It

  1. Wash and trim the end of stems from mushrooms. Pop the remaining stem out. Chop stems and set aside. Melt 2 tablespoons butter; brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with butter-flavored spray or grease with butter.

  2. Heat remaining 2 tablespoons of butter in a skillet. Chop green onions; combine with reserved chopped mushroom stems, ham, and garlic. Add to skillet along with the spinach; sauté until tender. Add bread crumbs, salt, and pepper to vegetable mixture; stir well. Add a little cream to moisten more if necessary.

  3. Fill each mushroom cap with a little of the stuffing, mounding the filling. Top each filled mushroom cap with some of the shredded Mozzarella cheese.

  4. Bake at 350 F for about 20 minutes, until ​the cheese is melted and mushroom caps are tender.