Creamy Spinach and Parmesan Stuffed Mushrooms Recipe

Introduction

These stuffed mushrooms are a delightful appetizer that combines earthy mushroom caps with a creamy, flavorful filling. Perfect for parties or a cozy snack, they bake up tender and savory every time.

Ingredients

• 15 to 20 white mushrooms (medium size, about 1 pound)
• 1 tablespoon extra virgin olive oil
• 2 to 3 cloves garlic (minced)
• 3 cups fresh spinach
• ½ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 4 ounces cream cheese (room temperature)
• ⅓ cup grated Parmesan cheese (divided)
• 2 tablespoons fresh parsley (finely chopped)
• ¼ cup Panko breadcrumbs (optional)

Instructions

1. Step 1: Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper or foil.
2. Step 2: Clean the mushrooms and carefully remove the stems, setting the caps aside. Dice the stems into small pieces.
3. Step 3: Heat olive oil in a large skillet over medium heat. Add minced garlic and diced mushroom stems. Cook, stirring frequently, until golden brown, about 5 to 7 minutes.
4. Step 4: Add the fresh spinach to the skillet. Stir and cook until the spinach wilts and softens, about 4 to 5 minutes. Season with salt and pepper.
5. Step 5: Stir in the cream cheese until fully combined with the spinach and mushroom mixture. Remove the skillet from heat.
6. Step 6: Mix in chopped parsley and all but two tablespoons of the grated Parmesan cheese. If using, stir in the Panko breadcrumbs now.
7. Step 7: Spoon just under a tablespoon of the filling into each mushroom cap. Place the filled caps on the prepared baking sheet and sprinkle the remaining Parmesan cheese on top.
8. Step 8: Bake for 12 to 15 minutes or until the mushrooms are tender. Serve hot and enjoy.

Tips & Variations

• For extra crunch, sprinkle Panko breadcrumbs on top before baking.
• Try adding cooked, crumbled bacon or sausage to the filling for a meaty twist.
• Use baby spinach or kale as a substitute for regular spinach.
• To prevent sogginess, gently pat mushrooms dry before stuffing.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F for about 10 minutes to maintain texture and flavor. Avoid microwaving if possible, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed mushrooms ahead of time?

Yes, you can prepare the filling and stuff the mushrooms a few hours before baking. Keep them refrigerated until you’re ready to bake.

Can I use other types of mushrooms for this recipe?

Absolutely! Button mushrooms work well, but you can also use cremini or baby bellas for a deeper flavor.

Creamy Spinach and Parmesan Stuffed Mushrooms Recipe

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★★★★★

4.4 from 134 reviews

These Stuffed Mushrooms are a delightful appetizer featuring tender mushroom caps filled with a savory mixture of sautéed garlic, mushroom stems, fresh spinach, cream cheese, Parmesan, and parsley. Baked to golden perfection, they offer a creamy and flavorful bite perfect for any gathering or snack.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 15 to 20 stuffed mushrooms 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushrooms

• 15 to 20 white mushrooms (medium size, about 1 pound)

Filling

• 1 tablespoon extra virgin olive oil
• 2 to 3 cloves garlic (minced)
• 3 cups fresh spinach
• ½ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 4 ounces cream cheese (room temperature)
• ⅓ cup grated Parmesan cheese (divided)
• 2 tablespoons fresh parsley (finely chopped)
• ¼ cup Panko breadcrumbs (optional)

Instructions

1. Prep Work: Begin by preheating your oven to 375°F and lining a rimmed baking sheet with parchment paper or foil to prevent sticking and make cleanup easier.
2. Prepare Mushrooms: Clean the white mushrooms thoroughly and carefully remove the stems, keeping only the caps intact. Dice the mushroom stems into small pieces for the filling.
3. Sauté Garlic and Mushroom Stems: Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and diced mushroom stems, cooking and stirring frequently until the mixture is golden brown, about 5 to 7 minutes.
4. Cook Spinach: Add 3 cups of fresh spinach to the skillet, stirring until the spinach is wilted and soft, approximately 4 to 5 minutes. Season the mixture with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper.
5. Add Cream Cheese: Stir in 4 ounces of room temperature cream cheese until fully combined with the spinach and mushroom stem mixture. Remove the skillet from heat once smooth.
6. Incorporate Parmesan and Parsley: Gently fold in 2 tablespoons of fresh chopped parsley and all but 2 tablespoons of the grated Parmesan cheese. If using, add the ¼ cup Panko breadcrumbs now to add texture.
7. Fill Mushroom Caps: Spoon the prepared filling into each mushroom cap, using slightly less than a tablespoon per cap to avoid overflow. Evenly sprinkle the remaining 2 tablespoons of Parmesan cheese over the filled mushrooms for a crispy topping.
8. Bake: Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 12 to 15 minutes, or until the mushrooms are fork tender and the topping is golden and bubbly.
9. Serve and Enjoy: Transfer the baked stuffed mushrooms to a serving tray and enjoy hot from the oven as a savory appetizer or side dish.

Notes

• You can omit the Panko breadcrumbs for a lower-carb option or if you want softer filling.
• Make sure the cream cheese is at room temperature to ensure easy mixing.
• Use fresh mushrooms for the best texture and flavor.
• These stuffed mushrooms are best served immediately but can be reheated gently in the oven.
• For a richer flavor, try adding a pinch of nutmeg to the filling mixture.

Keywords: stuffed mushrooms, baked stuffed mushrooms, mushroom appetizer, vegetarian appetizer, spinach stuffed mushrooms, creamy stuffed mushrooms