Vegetarian Stuffed Mushrooms Spinach (Printable Version)
Mushroom caps filled with spinach, cheese, and herbs, baked until golden with a crisp topping.
# What You'll Need:
→ 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 oz fresh spinach, chopped
06 - 2 oz cream cheese, softened
07 - 2 oz grated Parmesan cheese
08 - 2 oz 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 (optional)
14 - 1 tablespoon grated Parmesan cheese
# How to Make It:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Clean the mushroom caps with a damp paper towel and gently remove the stems. Set aside the caps. Finely chop the stems.
03 - In a skillet, heat olive oil over medium heat. Add the chopped onion and cook for 2–3 minutes until soft.
04 - Add garlic and chopped mushroom stems; sauté for 2 minutes.
05 - Stir in chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
06 - In a mixing bowl, combine the cooked vegetable mixture with cream cheese, Parmesan, mozzarella, parsley, oregano, salt, and pepper. Mix until uniform.
07 - Spoon the filling generously into each mushroom cap and arrange them on the prepared baking sheet.
08 - Mix the breadcrumbs and Parmesan, then sprinkle over the stuffed mushrooms for a crunchy topping (optional).
09 - Bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
10 - Let cool for 5 minutes before serving.
# Expert Tips:
01 -
- These disappear faster than any other appetizer Ive ever served, even among people who swear they dont like mushrooms
- You can prep everything ahead and bake them right before guests arrive, which makes entertaining feel effortless
02 -
- Never wash mushrooms under running water because they act like tiny sponges and become waterlogged, which makes them steam instead of roast
- Overfilling the mushroom caps causes the filling to spill onto the baking sheet, but those crispy cheese bits become the cook's special treat
03 -
- Save any leftover filling and bake it in a small ramekin alongside the mushrooms for an instant cook's snack
- If the mushroom caps wobble on the baking sheet, carefully slice a tiny bit off the bottom to create a flat base