Vegetarian Stuffed Mushrooms Spinach (Printable)

Tender mushrooms filled with spinach, cheeses, and herbs, baked for a golden, flavorful bite.

# What's Needed:

→ Mushrooms

01 - 16 large white or cremini mushrooms, stems removed and cleaned

→ Filling

02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 5 ounces fresh spinach, chopped
06 - 3.5 ounces cream cheese, softened
07 - 2 ounces grated Parmesan cheese
08 - 2 ounces shredded mozzarella cheese
09 - 2 tablespoons fresh parsley, chopped
10 - 1 teaspoon dried oregano
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper

→ Topping

13 - 2 tablespoons breadcrumbs
14 - 1 tablespoon grated Parmesan cheese

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Clean mushroom caps with damp paper towel. Remove stems and set caps aside. Finely chop stems.
03 - Heat olive oil in skillet over medium heat. Add chopped onion and cook 2–3 minutes until soft.
04 - Add garlic and chopped mushroom stems to skillet. Sauté for 2 minutes.
05 - Stir in chopped spinach and cook until wilted, about 2 minutes. Remove from heat and cool slightly.
06 - Mix cooked vegetables with cream cheese, Parmesan, mozzarella, parsley, oregano, salt, and pepper until uniform.
07 - Generously spoon filling into each mushroom cap. Arrange on prepared baking sheet.
08 - Mix breadcrumbs with Parmesan. Sprinkle over stuffed mushrooms for crunchy topping.
09 - Bake 20–25 minutes until mushrooms are tender and tops are golden brown.
10 - Let cool 5 minutes before serving.

# Tips for Success:

01 -
  • The filling stays incredibly creamy while the mushrooms become perfectly tender
  • They reheat beautifully so you can make them hours before guests arrive
  • One bite delivers that satisfying combination of earthy mushrooms and savory cheese
02 -
  • Overcrowding the baking sheet traps steam and prevents proper browning so use two sheets if needed
  • The filling can be made a day ahead and kept refrigerated making assembly day of much faster
03 -
  • Never rinse mushrooms under water as they become spongy and watery wiping with a damp towel is all they need
  • Let the vegetable mixture cool before mixing with cheese so it does not melt prematurely

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