Cheesy Spinach Stuffed Mushrooms Recipe

There’s something magical about the combination of earthy mushrooms, creamy cheese, and vibrant spinach that makes these Cheesy Spinach Stuffed Mushrooms absolutely irresistible. I’ve been making this recipe for years, and it never fails to disappear from the appetizer table within minutes of serving. Whether you’re hosting a holiday gathering, dinner party, or simply want to elevate your weeknight meal, these bite-sized delights deliver restaurant-quality flavor with surprisingly simple preparation.

What makes this recipe truly special is how the natural umami richness of the mushrooms creates the perfect vessel for the creamy, cheesy filling. The mushrooms essentially become edible bowls, concentrating all those wonderful flavors in each bite. I love how the slight bitterness of cooked spinach balances the richness of the cheese mixture, while the garlic adds that aromatic depth that makes your kitchen smell absolutely incredible.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy

Ingredients

Pro tip: Make sure your cream cheese is completely softened before mixing – this ensures a smooth, lump-free filling that’s easy to work with and creates the perfect creamy texture in every bite.

Step-by-Step Instructions

The beauty of this recipe lies in its simplicity – you’ll have these elegant appetizers ready in just 25 minutes from start to finish. I’ve streamlined the process over the years to make it as foolproof as possible, even for novice cooks.

Step 1: Prepare Your Workspace Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. I always clean my mushrooms with a damp paper towel rather than rinsing them under water – this prevents them from becoming waterlogged and ensures they’ll hold their shape beautifully during baking.

Step 2: Create the Aromatic Base Heat the olive oil in a medium pan over medium heat. Add your minced garlic and sauté for about 1 minute until fragrant. The key here is not to let the garlic brown – you want it golden and aromatic. This creates the flavor foundation that makes the entire dish sing.

Step 3: Wilt the Spinach Add the chopped fresh spinach to the pan with the garlic. Cook for 2-3 minutes, stirring frequently, until the spinach is completely wilted and any excess moisture has evaporated. This step is crucial – removing excess moisture prevents your stuffed mushrooms from becoming soggy during baking.

Step 4: Mix the Filling Remove the pan from heat and let the spinach mixture cool slightly. In a mixing bowl, combine the softened cream cheese, Parmesan cheese, mozzarella cheese, breadcrumbs, the cooled spinach mixture, salt, and pepper. Stir until everything is well combined and the mixture is smooth and creamy.

Step 5: Stuff and Bake Generously spoon the cheese mixture into each mushroom cap, mounding it slightly. Place the stuffed mushrooms on your prepared baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the cheese topping is melted and golden brown.

Pro tip: Don’t overfill the mushroom caps – the filling will expand slightly as the cheese melts, and you want to maintain that perfect bite-sized portion.

Nutritional Information & Health Benefits

These Cheesy Spinach Stuffed Mushrooms aren’t just delicious – they’re surprisingly nutritious too. Each stuffed mushroom contains approximately 90 calories, making them a guilt-free indulgence that won’t derail your healthy eating goals.

Per Serving (1 stuffed mushroom):

• Calories: 90
• Protein: 4g
• Carbohydrates: 5g
• Fat: 7g
• Fiber: 1g
• Sugar: 1g

The nutritional profile of this appetizer is quite impressive. Mushrooms are naturally low in calories but high in important nutrients like selenium, potassium, and B vitamins. The spinach contributes iron, folate, and vitamins A and C, while the cheese provides calcium and high-quality protein. I love that this recipe gives you a nutrient-dense option that tastes indulgent but actually supports your health goals.

Expert Tips for Perfect Results

After making these countless times, I’ve learned a few tricks that guarantee perfect results every time. First, choose mushrooms that are similar in size – this ensures even cooking and professional presentation. I always save the mushroom stems and finely chop them to add to the filling, which intensifies the mushroom flavor and reduces waste.

Temperature control is crucial for the perfect texture. If your oven runs hot, check the mushrooms at 12 minutes to prevent over-browning. The ideal finished mushroom should be tender but still hold its shape, with a golden, bubbly cheese topping.

For make-ahead convenience, you can assemble these up to 24 hours in advance and store them covered in the refrigerator. Just add an extra 2-3 minutes to the baking time if cooking straight from the fridge.

Storage and Serving Suggestions

Leftover stuffed mushrooms keep well in the refrigerator for up to three days in an airtight container. To reheat, I recommend using the oven at 350°F for 5-7 minutes rather than the microwave, which can make them soggy. They’re equally delicious served warm or at room temperature, making them perfect for buffet-style entertaining.

For presentation, I love arranging these on a rustic wooden board or elegant serving platter, garnished with fresh parsley and perhaps a light dusting of extra Parmesan. They pair beautifully with a crisp white wine or sparkling cider, and complement other appetizers like cheese boards or charcuterie spreads perfectly.

Frequently Asked Questions

Can I use different types of mushrooms for this recipe?
Absolutely! While white button mushrooms work perfectly, cremini (baby bella) mushrooms offer a slightly deeper flavor. Portobello mushroom caps can be used for larger portions, though you’ll need to adjust the cooking time to 25-30 minutes.

How can I make these mushrooms ahead of time for a party?
You can prepare the filling and stuff the mushrooms up to 24 hours in advance. Cover and refrigerate, then bake directly from the fridge, adding 2-3 extra minutes to the cooking time. This actually enhances the flavors as they have time to meld together.

Can I substitute frozen spinach for fresh?
Yes, but make sure to thaw it completely and squeeze out all excess moisture using a clean kitchen towel. You’ll need about ½ cup of thawed, drained frozen spinach to replace the 1 cup of fresh spinach.

What’s the best way to prevent soggy mushrooms?
The key is removing moisture at every step. Clean mushrooms with a damp cloth instead of washing, cook the spinach until all liquid evaporates, and don’t skip the breadcrumbs in the filling – they help absorb any remaining moisture during baking.

Can I make these dairy-free or keto-friendly?
For dairy-free versions, substitute the cheeses with your favorite plant-based alternatives. For keto dieters, these are already quite low-carb, but you can omit the breadcrumbs entirely and add extra cheese for binding.

These Cheesy Spinach Stuffed Mushrooms have become my go-to appetizer because they strike the perfect balance between elegant presentation and effortless preparation. They’re sophisticated enough for special occasions yet simple enough for weeknight entertaining, making them an invaluable addition to any home cook’s repertoire.

Cheesy Spinach Stuffed Mushrooms

These bite-sized cheesy spinach stuffed mushrooms are packed with flavor and make the perfect appetizer for parties or weeknight indulgence. Simple to prepare, yet elegant and crowd-pleasing.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer, Snack

Cuisine American, Vegetarian

Servings 4

Calories 90 kcal

Ingredients

  

• 12 large white mushrooms stems removed (choose similar size for even cooking)
• 1 tablespoon olive oil extra virgin preferred
• 2 cloves garlic minced
• 1 cup fresh spinach chopped (baby spinach works too)
• ½ cup cream cheese softened
• ¼ cup grated Parmesan cheese freshly grated preferred
• ½ cup shredded mozzarella cheese part-skim for lighter option
• 1 tablespoon breadcrumbs panko or regular
• Salt and pepper to taste
• 1 tablespoon fresh parsley chopped (optional garnish)

Instructions

 

• Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
• Clean mushrooms with a damp paper towel; set aside.
• Heat olive oil in a pan over medium heat. Sauté minced garlic for 1 minute until fragrant.
• Add chopped spinach to the pan and cook for 2–3 minutes, until wilted and moisture has evaporated.
• Remove from heat and let the spinach mixture cool slightly.
• In a bowl, mix cream cheese, Parmesan, mozzarella, breadcrumbs, cooled spinach mixture, salt, and pepper until smooth.
• Spoon the mixture into mushroom caps, mounding slightly.
• Place on prepared baking sheet and bake for 15–20 minutes, until mushrooms are tender and cheese is golden.
• Garnish with chopped parsley before serving, if desired.

Notes

Let cream cheese fully soften for easier mixing and a smoother filling.

Finely chop reserved mushroom stems and add them to the filling to enhance mushroom flavor and reduce waste.

To prevent sogginess, don’t rinse mushrooms under water and fully cook down the spinach.

Can be prepared up to 24 hours in advance and baked just before serving.

Reheat leftovers in the oven at 350°F for 5–7 minutes.

Substitute frozen spinach (thawed and drained) if needed – use about ½ cup.

Cremini or portobello mushrooms can be used with adjusted cooking times.

Keyword spinach appetizer, stuffed mushrooms