Vegetarian Stuffed Mushrooms Spinach

The first time I made these stuffed mushrooms was for a last-minute dinner party when I realized my planned appetizer had completely failed. I scrambled through the fridge and found these simple ingredients that transformed into something everyone kept asking about. Now they are my go-to whenever I need something that looks impressive but comes together quickly.

My sister-in-law once ate six of these before dinner was even served and I had to gently remind her that other people existed in the room. We still laugh about it every time mushrooms appear on the menu.

Ingredients

• 16 large white button or cremini mushrooms: I choose mushrooms with deep caps so they hold more filling and look more generous on the plate
• 2 tablespoons olive oil: This creates the silky base that binds everything together
• 1 small onion, finely chopped: The onion adds sweetness that balances the earthy mushrooms
• 3 cloves garlic, minced: Do not skimp here because the garlic becomes aromatic and mellow when cooked
• 4 cups fresh spinach, roughly chopped: Fresh spinach wilts beautifully and retains more texture than frozen
• 1/2 cup cream cheese, softened: This creates the creamy texture that holds the filling together perfectly
• 1/3 cup grated Parmesan cheese: Parmesan adds that salty umami punch that makes the filling irresistible
• 1/4 cup breadcrumbs: These absorb moisture so the mushrooms are not soggy
• 1/4 teaspoon ground black pepper: Freshly cracked pepper makes a noticeable difference here
• 1/4 teaspoon salt: Adjust this depending on how salty your Parmesan is
• 1/4 teaspoon crushed red pepper flakes: These add a gentle warmth that people notice but cannot quite identify
• 2 tablespoons breadcrumbs for topping: Extra breadcrumbs create that irresistible golden crust
• 2 tablespoons grated Parmesan for topping: The topping cheese gets crispy and browned
• 1 tablespoon olive oil for topping: This helps the topping become golden and crunchy

Instructions

Get your oven ready:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup later

Prep the mushrooms:

Clean the mushrooms with a damp cloth and gently remove the stems then finely chop those stems because they are too flavorful to waste

Cook the aromatics:

Heat 2 tablespoons olive oil in a skillet over medium heat and add the chopped onion cooking until softened about 3 minutes

Add the garlic and stems:

Stir in the garlic and chopped mushroom stems sautéing for 2 minutes until the kitchen smells amazing

Wilt the spinach:

Add the chopped spinach and cook until wilted about 2 minutes then remove from heat

Make the filling:

Transfer the spinach mixture to a bowl and add cream cheese Parmesan breadcrumbs salt pepper and red pepper flakes mixing until well combined

Stuff the mushrooms:

Fill each mushroom cap generously with the spinach mixture and place on the prepared baking sheet

Add the crispy topping:

In a small bowl mix 2 tablespoons breadcrumbs 2 tablespoons Parmesan and 1 tablespoon olive oil then sprinkle over the stuffed mushrooms

Bake to perfection:

Bake for 20 to 25 minutes until the mushrooms are tender and the tops are golden brown

Let them rest briefly:

Cool for a few minutes before serving because the filling stays hot longer than you expect

Pin It

These mushrooms have become such a staple in my house that my kids now request them for birthday dinners instead of cake.

Making Them Ahead

I stuff the mushrooms up to a day ahead and keep them covered in the refrigerator then add the topping right before baking. This has saved me so much stress when hosting because the hardest work is done and I just pop them in the oven when guests arrive.

Choosing the Best Mushrooms

I look for mushrooms that are all similar sizes so they cook evenly and the plating looks uniform. Cremini mushrooms have a slightly deeper flavor but white button mushrooms work perfectly fine and are usually less expensive at the grocery store.

Serving Suggestions

These mushrooms work as a cocktail party appetizer or as a first course before a pasta dinner. I serve three per person when they are appetizers and two when they are part of a larger meal.

• Pair with a crisp white wine like Sauvignon Blanc
• Add a lemon wedge for guests who like extra brightness
• Offer a small fork because these can be messy finger foods

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These mushrooms have a way of making any gathering feel special without requiring hours of preparation.

Recipe FAQs

→ What type of mushrooms work best?

Large white button or cremini mushrooms are preferred due to their size and texture, holding the filling well when baked.

→ Can I prepare the filling ahead of time?

Yes, you can sauté the spinach and garlic mixture and combine it with cheeses and spices in advance, then stuff the mushrooms before baking.

→ How can I make the dish spicier?

Adding crushed red pepper flakes into the filling offers a subtle heat without overpowering the other flavors.

→ Are there alternatives to cream cheese in the filling?

Goat cheese or ricotta can be used instead of cream cheese for a different, but equally creamy, flavor profile.

→ What serving suggestions complement these mushrooms?

Serve alongside pasta or as a party snack. They also work well as a light appetizer before a main meal.