Stuffed Mushrooms with Spinach, Parmesan, and Cream Cheese Recipe
Introduction
Stuffed mushrooms make a delightful appetizer or snack that’s both savory and satisfying. This recipe features tender mushroom caps filled with a creamy spinach and cheese mixture, baked to golden perfection. It’s an easy and elegant dish perfect for entertaining or a cozy night in.
Ingredients
- 15 to 20 medium white mushrooms (about 1 pound)
- 1 tablespoon extra virgin olive oil
- 2 to 3 cloves garlic, minced
- 3 cups fresh spinach
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 4 ounces cream cheese, room temperature
- ⅓ cup grated Parmesan cheese, divided
- 2 tablespoons fresh parsley, finely chopped
- ¼ cup Panko breadcrumbs (optional)
Instructions
- Step 1: Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper or foil and set aside.
- Step 2: Clean the mushrooms and remove the stems, keeping only the caps. Dice the mushroom stems into small pieces.
- Step 3: In a large skillet over medium heat, add the olive oil. Stir in the minced garlic and diced mushroom stems. Cook, stirring often, until golden brown, about 5 to 7 minutes.
- Step 4: Add the fresh spinach to the skillet and cook, stirring, until wilted and soft, about 4 to 5 minutes. Season with salt and pepper.
- Step 5: Stir in the cream cheese until well combined with the spinach and mushroom mixture. Remove the skillet from heat.
- Step 6: Gently mix in the chopped parsley and all but two tablespoons of the grated Parmesan cheese. If using, stir in the Panko breadcrumbs now.
- Step 7: Spoon just under a tablespoon of the filling into each mushroom cap. Place the stuffed mushrooms on the prepared baking sheet and sprinkle the remaining Parmesan cheese on top.
- Step 8: Bake for 12 to 15 minutes, or until the mushrooms are fork tender and the tops are lightly golden. Serve hot from the oven and enjoy.
Tips & Variations
- For extra crunch, add Panko breadcrumbs to the filling or sprinkle on top before baking.
- Try adding a pinch of crushed red pepper flakes for a subtle spicy kick.
- Substitute spinach with kale or Swiss chard for a different leafy green twist.
- Use a mix of Parmesan and mozzarella cheese for a gooier filling.
Storage
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for about 8 to 10 minutes to maintain their texture. Avoid microwaving to keep the mushrooms from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare stuffed mushrooms ahead of time?
Yes, you can assemble the stuffed mushrooms and refrigerate them unbaked for up to 24 hours. Bake just before serving to ensure they stay fresh and flavorful.
Can I use other types of mushrooms?
Absolutely! Button mushrooms work well, but you can also use cremini or portobello mushrooms. Just adjust the baking time if the mushrooms are larger or thicker.
PrintStuffed Mushrooms with Spinach, Parmesan, and Cream Cheese Recipe
Delicious and creamy stuffed mushrooms filled with garlic, spinach, cream cheese, and Parmesan, baked to perfection for a savory appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 15 to 20 stuffed mushrooms (serves approximately 4 people) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Mushrooms and Filling
- 15 to 20 medium white mushrooms (about 1 pound)
- 1 tablespoon extra virgin olive oil
- 2 to 3 cloves garlic, minced
- 3 cups fresh spinach
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 4 ounces cream cheese, room temperature
- ⅓ cup grated Parmesan cheese, divided
- 2 tablespoons fresh parsley, finely chopped
- ¼ cup Panko breadcrumbs (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or foil, then set aside to prepare the mushrooms.
- Prepare Mushrooms: Clean the mushrooms thoroughly, then remove their stems carefully, keeping the caps intact. Dice the removed stems into small pieces for the filling.
- Cook Aromatics and Stems: Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and diced mushroom stems, cooking and stirring frequently until they turn golden brown, about 5 to 7 minutes.
- Cook Spinach: Add the fresh spinach to the skillet. Stir until the spinach wilts and softens, about 4 to 5 minutes. Season the mixture with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper.
- Add Cream Cheese: Lower the heat and stir in the cream cheese until it’s fully combined with the spinach and mushroom mixture. Remove the skillet from heat.
- Mix in Parsley and Cheese: Stir in the finely chopped fresh parsley and all but 2 tablespoons of the grated Parmesan cheese. If using, fold in the Panko breadcrumbs at this stage. Mix well to create the stuffing.
- Stuff Mushrooms: Using a small spoon, fill each mushroom cap with just under a tablespoon of the prepared filling. Arrange the stuffed mushrooms on the prepared baking sheet, then sprinkle the remaining 2 tablespoons of Parmesan cheese evenly over the tops.
- Bake: Place the baking sheet in the preheated oven and bake the mushrooms for 12 to 15 minutes, or until they are fork-tender and the tops are lightly golden.
- Serve: Remove from oven and transfer to a serving tray. Serve hot and enjoy your delicious stuffed mushrooms!
Notes
- You can substitute fresh spinach with kale or swiss chard if preferred, though cooking times may vary slightly.
- Panko breadcrumbs are optional but add a nice crunch to the filling’s texture.
- For a richer flavor, try adding a pinch of crushed red pepper flakes or smoked paprika to the filling mixture.
- Make sure to use room temperature cream cheese for easier mixing and a smoother filling.
- These mushrooms are best enjoyed fresh out of the oven but can be refrigerated for up to 2 days and reheated gently.
Keywords: stuffed mushrooms, baked mushrooms, spinach and cheese stuffed mushrooms, appetizer, vegetarian recipes
