Vegetarian Stuffed Mushrooms Spinach (Printable Version)
Savory mushrooms filled with spinach, cream cheese, and herbs, baked until golden and tender.
# What You'll Need:
→ 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
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
# How to Make It:
01 - Preheat the oven to 375°F. Line a baking sheet 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 baking sheet.
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.
# Expert Tips:
01 -
- The filling gets incredibly creamy without any heavy cream, just the perfect balance of cheeses and fresh spinach
- These mushrooms reheat beautifully for lunch the next day, assuming there are any left
02 -
- Never soak mushrooms in water to clean them, they're like sponges and will become waterlogged instead of baking properly
- The filling can be made a day ahead and kept in the fridge, just bring it to room temperature before stuffing
03 -
- Save any leftover filling and spread it on toast for the cook's snack
- If your mushroom caps are wobbling, slice a tiny bit off the bottom to make them stable