Spinach-Stuffed Mushrooms
on Aug 17, 2022, Updated Mar 10, 2023
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These fabulous Spinach-Stuffed Mushrooms are the perfect appetizer for a party. They’re made with two kinds of cheese and fresh baby spinach and are perfectly seasoned.
Serve these Spinach-Stuffed Mushrooms at your next get-together! They’re super easy to make and your guests will love the flavor and texture.
Ingredients You’ll Need
- cremini mushrooms
- garlic
- unsalted butter
- fresh baby spinach
- cream cheese
- dried basil
- salt and pepper
- red pepper flakes
- parmesan cheese
- panko breadcrumbs
- optional chopped chives or parsley to garnish
(Note: Full recipe is at the bottom of the post)
How to Make Spinach-Stuffed Mushrooms
- Preheat the oven to 375°F and line a baking sheet with foil or parchment paper.
- Clean the mushrooms by gently wiping the caps with a slightly moistened piece of paper towel. Remove the stems and set them aside. Place the mushroom tops on the baking sheet and set them aside.
- Mince the mushroom stems and toss with the garlic.
- In a large pan or skillet over medium-high heat, melt the butter and add the minced mushrooms and garlic. Sauté for 2-3 minutes and then add the spinach.
- When the spinach has wilted, add the cream cheese, basil, salt, pepper, and red pepper flakes. Stir to combine and cook until the cream cheese has melted. Fold in the 1/4 cup of freshly grated parmesan cheese and remove from the heat.
- In a small bowl, stir together 2 tablespoons of panko breadcrumbs with 2 tablespoons of grated parmesan cheese.
- Gently spoon the spinach mixture into each mushroom cap and then sprinkle with the panko parmesan mixture.
- Bake for about 15 minutes or until the mushrooms are tender and the filling is hot and melted.
- Garnish with chopped chives or parsley, serve hot, and enjoy!
Tips And Tricks
- Be sure to pat dry the mushrooms with paper towels to remove any excess moisture.
- These Spinach-Stuffed Mushrooms can be made up to 24 hours ahead of time. Follow the full recipe but don’t add the panko parmesan topping. Place the stuffed mushrooms in an airtight container and store them in the fridge for up to 24 hours. When ready to bake, remove the stuffed mushrooms from the fridge, sprinkle with the panko parmesan topping and bake. Because the mushrooms were refrigerated, the baking time may have to be increased from 15 minutes to 20-25 minutes.
Spinach-Stuffed Mushrooms Recipe
These fabulous Spinach-Stuffed Mushrooms are the perfect appetizer for a party. They’re made with two kinds of cheese and fresh baby spinach and are perfectly seasoned.
Ingredients
- 12 large cremini mushrooms
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- 3 cups fresh baby spinach, packed
- 4 ounces cream cheese, cut into cubes
- 1/4 teaspoon dried basil
- salt and pepper, to taste
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup freshly grated parmesan cheese, plus 2 tablespoons
- 2 tablespoons panko breadcrumbs
- optional chopped chives or parsley , to garnish
Instructions
- Preheat the oven to 375°F and line a baking sheet with foil or parchment paper.
- Clean the mushrooms by gently wiping the caps with a slightly moistened piece of paper towel. Remove the stems and set them aside. Place the mushroom tops on the baking sheet and set them aside.
- Mince the mushroom stems and toss with the garlic.
- In a large pan or skillet over medium-high heat, melt the butter and add the minced mushrooms and garlic. Sauté for 2-3 minutes and then add the spinach.
- When the spinach has wilted, add the cream cheese, basil, salt, pepper, and red pepper flakes. Stir to combine and cook until the cream cheese has melted. Fold in the 1/4 cup of freshly grated parmesan cheese and remove from the heat.
- In a small bowl, stir together 2 tablespoons of panko breadcrumbs with 2 tablespoons of grated parmesan cheese.
- Gently spoon the spinach mixture into each mushroom cap and then sprinkle with the panko parmesan mixture.
- Bake for about 15 minutes or until the mushrooms are tender and the filling is hot and melted.
- Garnish with chopped chives or parsley, serve hot, and enjoy!
Nutrition
Calories: 64kcal | Carbohydrates: 3g | Net Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 14mg | Sodium: 86mg | Potassium: 154mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 884IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 0.4mg
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
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