Stuffed 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
