Photo of Creole-style stuffed mushrooms by WW

Creole-style stuffed mushrooms

Points® value
Total Time
35 min
15 min
20 min
Serve these gorgeous stuffed mushrooms at your next party. They're an easy crowd-pleaser.


Olive oil cooking spray

1 spray(s)

Button mushrooms

1 pound(s), about 24 large mushrooms

Olive oil

1 tsp


¼ cup(s), chopped, chopped

Red bell pepper

¼ cup(s), chopped

Chopped frozen spinach

10 oz, thawed and drained

Whole wheat bread

2½ slice(s), chopped into bread crumbs

Creole seasoning

1 tsp, or Cajun seasoning

Ground turmeric

¼ tsp


  1. Preheat oven to 350°F. Lightly coat a jelly roll pan with cooking spray.
  2. Remove mushroom stems from caps and finely chop stems; reserve caps and set aside.
  3. Heat oil in a large skillet over high heat. Sauté mushroom stems, onion, pepper and spinach until tender, about 5 minutes. Remove skillet from heat and stir in remaining ingredients until well-combined.
  4. Stuff each mushroom cap with 2 tablespoons of filling mixture. Place mushrooms, stuffed sides up, on jellyroll pan. Bake, uncovered, 15 minutes; serve warm. Yields 2 mushrooms per serving. (Note: The mushrooms can be stuffed in advance, covered, refrigerated and then baked later in the day to save on last minute preparation time.)