Stuffed Mushrooms Alfredo with Zucchini & Spinach

A rich, velvety alfredo sauce is the star of these veggie-packed stuffed mushrooms.

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Prep Time
20 min
Cook Time
15 min
35 min


  • Olive oil cooking spray
  • 6 portobello mushrooms,stemmed
  • 2 tbsp olive oil, divided
  • 2 cloves garlic, minced
  • 1 zucchini, trimmed and cut into 1/2-inch cubes
  • 2 cups baby spinach leaves
  • 6 tbsp whole-grain bread crumbs
  • 1/2 cup jarred roasted red bell peppers, finely chopped
  • 12 grape tomatoes, halved
  • 1 tbsp organic unsalted butter
  • 1 tbsp white whole-wheat flour
  • 1/4 cup whole milk
  • 1/4 cup crumbled goat cheese
  • 2 tbsp fresh thyme leaves, optional


  1. Preheat oven to 375°F. Line a large rimmed baking sheet with foil and mist with cooking spray.
  2. Using a spoon, carefully remove mushroom gills and discard. Place mushrooms on prepared sheet, cap side down, and brush with 1 tbsp oil.
  3. In a medium skillet on medium-high, heat remaining 1 tbsp oil. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add zucchini and cook, stirring frequently until golden, about 3 to 4 minutes. Add spinach and cook, stirring frequently, until wilted, about 1 minute more. Place spinach mixture on top of each mushroom, dividing evenly. Sprinkle each mushroom with 1 tbsp bread crumbs. Top with red peppers and tomatoes, dividing evenly.
  4. Prepare sauce: In a small saucepan, melt butter over medium heat until foamy. Add flour and stir constantly for 30 to 45 seconds. Slowly add milk, stirring constantly and cook until slightly thickened, about 1 minute. Remove from heat and stir in cheese until melted.
  5. Divide sauce evenly between mushrooms and bake until mushrooms are softened and sauce is golden, about 15 minutes. Garnish with thyme (if using).

Nutrition Information

  • Serving Size 1 stuffed mushroom
  • Calories 144
  • Carbohydrate Content 13.5 g
  • Cholesterol Content 8 mg
  • Fat Content 9 g
  • Fiber Content 4 g
  • Protein Content 5 g
  • Saturated Fat Content 3 g
  • Sodium Content 99 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g