Cheesy Spinach Stuffed Mushrooms
A savory, creamy blend of garlic, spinach, cream cheese, and parmesan stuffed inside tender cremini mushrooms, baked to melty perfection. These cheesy spinach stuffed mushrooms are easy to prepare, low-carb, and perfect for parties or everyday snacking.
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.