Cheesy Spinach Stuffed Mushrooms are a delightful blend of savory flavors and nourishing ingredients, making them a standout appetizer or snack.
The creamy filling combines fresh baby spinach—a fantastic source of fiber and plant-based vitamins—with protein-rich cream cheese and parmesan, providing a satisfying richness without heavy carbs.
Cheesy Spinach Stuffed Mushrooms
Equipment
- 1 Baking Sheet
- 1 Skillet or Sauté Pan
- 1 Microplane Grater
- Measuring Spoons Set
- Mixing Spoon or Spatula
Ingredients
- 12 medium-large cremini mushrooms about 12–14 ounces
- 1 tablespoon unsalted butter
- 2 garlic cloves finely minced
- 2.5 to 3 cups fresh baby spinach packed
- 4 ounces cream cheese cut into small cubes
- ¼ cup freshly grated Parmesan cheese plus 2 tablespoons for topping
- ¼ teaspoon dried basil
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes
- 2 tablespoons panko breadcrumbs omit for gluten-free or keto options
Instructions
- Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup, or lightly grease it with cooking spray or oil. Gently clean the mushroom caps by brushing off any dirt with a dry paper towel—avoid washing with water to prevent sogginess. Carefully remove the stems from each mushroom and set the caps aside on the baking sheet.
- Chop the Stems and Garlic: Using a sharp knife, finely chop the mushroom stems. Mince the garlic cloves until they’re very small to evenly distribute their flavor in the filling.
- Cook the Filling Base: Melt the butter in a large skillet over medium heat. Add the chopped mushroom stems and minced garlic, sautéing for 2 to 3 minutes until fragrant and softened. Stir in the fresh baby spinach and cook just until wilted.
- Combine Cream Cheese and Seasonings: Lower the heat slightly, then add the cream cheese cubes to the pan. Stir constantly until the cream cheese melts smoothly into the vegetable mixture. Season with dried basil, salt, black pepper, and crushed red pepper flakes. Mix well to combine the flavors evenly. Fold in the ¼ cup grated Parmesan cheese, then remove the skillet from the heat.
- Stuff the Mushroom Caps: Spoon the warm spinach and cheese mixture generously into each mushroom cap, filling them completely but not overflowing.
- Add the Crispy Topping: In a small bowl, combine the panko breadcrumbs with 2 tablespoons of freshly grated Parmesan. Sprinkle this mixture evenly over each stuffed mushroom to add a crunchy, golden crust once baked.
- Bake to Perfection: Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the filling is bubbling and the mushrooms are tender. The topping should be lightly browned and crisp. Serve immediately for best texture and flavor.
Notes
- Make Ahead Tip: You can prepare the stuffed mushrooms a few hours in advance. Keep them covered in the refrigerator on a baking sheet or plate. Add the panko and Parmesan topping right before baking. Expect a slightly longer baking time of 20–25 minutes if baking from chilled.
- Gluten-Free Option: Simply omit the panko breadcrumbs or substitute with gluten-free breadcrumbs or crushed nuts.
- Extra Flavor Boost: Garnish with freshly chopped parsley or chives for a pop of color and fresh herbal notes.
- Storage: Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in the oven to maintain crispness.
This recipe is naturally low in carbohydrates and offers moderate healthy fats, perfect for those watching their macros.
Beyond nutrition, these stuffed mushrooms are quick and easy to prepare, making them ideal for weeknight entertaining or meal prep.
The ability to prepare them ahead of time adds convenience, while baking them just before serving ensures a fresh, melty finish.
Their bite-sized nature makes them perfect for parties or as a wholesome snack, combining indulgence and health seamlessly.
Must-Have Tools for Perfect Results
Baking Sheet
Essential for evenly roasting the mushrooms, a sturdy baking sheet ensures heat distribution that delivers tender, juicy mushrooms with a golden breadcrumb topping. Beyond this recipe, it’s indispensable for roasting vegetables, baking cookies, or cooking sheet-pan meals.
Skillet or Sauté Pan
A medium to large skillet is perfect for sautéing garlic, mushrooms, and spinach together, allowing flavors to meld beautifully. A quality pan heats evenly and retains heat well, making it useful for countless stovetop recipes.
Microplane Grater
This tool is perfect for finely grating fresh parmesan cheese, which melts smoothly into the filling and crisps up the topping. It’s also great for zesting citrus or grating hard spices, enhancing many dishes with fresh flavors.
Measuring Spoons
Accurate measurement of spices, salt, and other small ingredients ensures perfect seasoning every time. This essential tool keeps your cooking consistent and can be used for a wide range of baking and cooking needs.
Mixing Spoon or Spatula
Ideal for stirring the filling mixture and folding ingredients together gently without mashing, helping to maintain a balanced texture. A versatile utensil that’s a kitchen staple for mixing, folding, and scraping.
Chef’s Secrets for Ultimate Flavor
To achieve the best flavor and texture in these stuffed mushrooms, start by carefully selecting fresh, firm cremini mushrooms.
Avoid washing them under water—simply wipe off any dirt with a damp cloth or paper towel to prevent sogginess.
The key to a creamy filling lies in cooking the garlic and mushroom stems just until softened, then gently melting the cream cheese over low heat for a smooth, rich texture.
Using freshly grated Parmesan rather than pre-grated adds a more intense, nutty flavor and melts beautifully into the filling.
Don’t skip the breadcrumb topping, as it adds a satisfying crunch and golden color after baking.
For an extra layer of taste, consider stirring in finely chopped fresh herbs like parsley or chives just before stuffing.
Serving Suggestions to Impress Guests
These cheesy spinach stuffed mushrooms shine as a party appetizer or light snack.
Serve them warm straight from the oven alongside a crisp green salad or roasted vegetable platter to balance their richness.
They also pair wonderfully with white wine varieties such as Sauvignon Blanc or a light Pinot Noir, which complement the garlic and cheese notes.
For a more substantial meal, add a crusty bread and a side of soup or pasta.
Garnishing with a sprinkle of fresh herbs or a drizzle of balsamic glaze elevates the presentation and adds a fresh tangy contrast.
Storage Tips to Maintain Freshness
If you’re prepping ahead, these mushrooms can be assembled and refrigerated for up to 24 hours before baking.
Keep them tightly covered with plastic wrap or stored in an airtight container on a baking sheet to maintain shape and moisture balance.
Add the breadcrumb topping just before baking to ensure it stays crisp.
After baking, allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to two days.
To reheat, warm them in the oven at a low temperature to keep the filling creamy and the mushrooms tender without making them soggy.
Frequently Asked Questions (FAQs) Answered
1. Can I use other types of mushrooms?
Yes, while cremini mushrooms work best for their size and flavor, button mushrooms or even baby portobellos can be used. Just adjust the filling amount accordingly.
2. Is this recipe gluten-free?
The original recipe includes panko breadcrumbs, which contain gluten. You can easily make it gluten-free by using gluten-free breadcrumbs or omitting them altogether.
3. Can I make this recipe vegan?
To veganize this dish, substitute cream cheese with a plant-based alternative and use vegan Parmesan or nutritional yeast. Use olive oil instead of butter for sautéing.
4. How do I prevent the mushrooms from getting soggy?
Avoid washing mushrooms with water. Dry cleaning them preserves their texture. Also, sautéing the stems removes excess moisture before stuffing.
5. Can these be frozen?
It’s best to freeze the filling separately before stuffing. Cooked stuffed mushrooms don’t freeze well due to moisture content, which can make them mushy upon thawing.
