Vegetarian Stuffed Mushrooms Spinach (Printable)
Savory mushrooms filled with creamy spinach and cheeses, baked golden for a flavorful starter or side.
# What's Needed:
→ Mushrooms
01 - 16 large white button mushrooms (about 1 pound), stems removed and cleaned
→ Filling
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 5 ounces fresh spinach, chopped
05 - 4 ounces cream cheese, softened
06 - 2 ounces grated Parmesan cheese
07 - 2 ounces shredded mozzarella cheese
08 - 1 tablespoon fresh parsley, chopped plus extra for garnish
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)
→ Topping
12 - 2 tablespoons breadcrumbs
13 - 1 tablespoon olive oil for drizzling
# How to Make It:
01 - Preheat the oven to 375°F. Line a baking tray with parchment paper.
02 - Clean the mushroom caps and set aside. Finely chop the mushroom stems.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped mushroom stems and garlic; sauté for 2 minutes.
04 - Add the chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly.
05 - In a mixing bowl, combine the cooked spinach mixture, cream cheese, Parmesan, mozzarella, parsley, salt, black pepper, and red pepper flakes. Mix until smooth.
06 - Spoon the filling generously into each mushroom cap and arrange them on the prepared tray.
07 - Sprinkle breadcrumbs over the stuffed mushrooms and drizzle with olive oil.
08 - Bake for 20–25 minutes, or until mushrooms are tender and the tops are golden brown.
09 - Garnish with extra parsley and serve warm.
# Tips for Success:
01 -
- These little mushrooms pack incredible flavor into just two bites, making them impossible to resist
- The filling comes together in minutes but tastes like something from a fancy restaurant
- They reheat beautifully so you can make them ahead and still serve them warm and bubbly
02 -
- Overstuffing the mushrooms might seem like a good idea, but the filling will spill out as the mushrooms shrink in the oven
- Letting the sautéed mixture cool before mixing with cheese prevents the texture from becoming greasy
- These are best served immediately, but you can reheat them at 175°C (350°F) for about 5 minutes
03 -
- Save any leftover chopped mushroom stems to add to pasta sauces or soups for extra depth
- If your mushrooms are very large, place them on a baking rack over the tray so air circulates underneath