Vegetarian Stuffed Mushrooms Spinach (Print Version)
Tender mushrooms filled with spinach, garlic, and cheese blend, baked to golden perfection for a savory start.
# What You Need:
→ Mushrooms
01 - 16 large white button or cremini mushrooms, stems removed and cleaned
→ Filling
02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 3 cloves garlic, minced
05 - 4 cups fresh spinach, roughly chopped
06 - 1/2 cup cream cheese, softened
07 - 1/3 cup grated Parmesan cheese
08 - 1/4 cup breadcrumbs
09 - 1/4 teaspoon ground black pepper
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Topping
12 - 2 tablespoons breadcrumbs
13 - 2 tablespoons grated Parmesan cheese
14 - 1 tablespoon olive oil
# Preparation Steps:
01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - Clean mushroom caps and gently remove stems. Finely chop stems and set aside.
03 - Heat 2 tablespoons olive oil in skillet over medium heat. Add chopped onion and cook until softened, approximately 3 minutes.
04 - Add garlic and chopped mushroom stems to skillet. Sauté for 2 minutes until fragrant.
05 - Stir in chopped spinach and cook until wilted, about 2 minutes. Remove from heat.
06 - Transfer spinach mixture to bowl. Add cream cheese, Parmesan, breadcrumbs, salt, pepper, and red pepper flakes if using. Mix until well combined.
07 - Fill each mushroom cap generously with spinach mixture and arrange on prepared baking sheet.
08 - In small bowl, combine 2 tablespoons breadcrumbs, 2 tablespoons Parmesan, and 1 tablespoon olive oil. Sprinkle mixture over stuffed mushrooms.
09 - Bake for 20-25 minutes until mushrooms are tender and tops are golden brown.
10 - Let cool for a few minutes before serving.
# Expert Advice:
01 -
- These mushrooms disappear faster than any other appetizer I serve
- The filling can be made ahead and kept in the fridge for easy prep
- They are just as good at room temperature making them perfect for parties
02 -
- Water accumulates in mushroom caps so I sometimes place them hollow side down on paper towels while prepping other ingredients
- The filling tastes better after sitting for 30 minutes so make it first if you have time
- These reheat surprisingly well the next day at 350°F for about 10 minutes
03 -
- Toast the breadcrumbs in a dry pan before adding them to the filling for extra nutty flavor
- Double the recipe because these vanish faster than you expect