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.

Prep Time10

Cook Time15

Total Time25

Servings: mushrooms

Author: Chris

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!

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