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.
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.
