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Cheesy Spinach Stuffed Mushrooms Recipe

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4.1 from 6 reviews

These Cheesy Spinach Stuffed Mushrooms are a savory, bite-sized appetizer perfect for gatherings or a tasty snack. Filled with a creamy mixture of sautéed spinach, garlic, cream cheese, and parmesan, then topped with crispy panko and parmesan breadcrumb blend, these mushrooms bake to golden perfection with a melty, flavorful filling.

Ingredients

Mushrooms

  • 12 medium-large cremini mushrooms (baby portobellos) approx. 12-14 ounces total

Filling

  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 2.5–3 cups fresh baby spinach, packed
  • 4 ounces cream cheese, cut into 6–8 cubes
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon crushed red pepper flakes

Topping

  • 2 tablespoons panko breadcrumbs (skip for gluten-free and keto)
  • 2 tablespoons freshly grated parmesan cheese

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with foil or parchment paper. If you prefer not to use lining, lightly spritz the baking sheet with oil to prevent sticking.
  2. Clean and prepare mushrooms: Gently clean the mushroom caps by brushing off any dirt with a paper towel. Remove the stems carefully and place the mushroom caps on the prepared baking sheet, cavity side up, setting them aside for filling.
  3. Prepare filling ingredients: Mince the removed mushroom stems and garlic cloves finely to create a flavorful base for the filling.
  4. Sauté filling base: In a large skillet over medium-high heat, melt the butter. Add the minced mushroom stems and garlic and sauté for 2 to 3 minutes until fragrant and softened.
  5. Add spinach and cheese mixture: Add the fresh baby spinach to the skillet and cook until wilted. Lower the heat then add the cream cheese cubes, dried basil, salt, black pepper, and crushed red pepper flakes. Stir continuously until the cream cheese melts smoothly into the spinach mixture. Fold in 1/4 cup freshly grated parmesan cheese, then remove the skillet from heat.
  6. Prepare breadcrumb topping: In a small bowl, combine 2 tablespoons panko breadcrumbs with 2 tablespoons freshly grated parmesan cheese. This mixture will add a crispy, cheesy topping to the mushrooms.
  7. Stuff mushrooms: Spoon the warm spinach and cheese filling evenly into each mushroom cap, filling them generously.
  8. Add topping and bake: Sprinkle the parmesan and panko breadcrumb mixture evenly over each stuffed mushroom. Bake in the preheated oven for approximately 15 minutes, or until the filling is hot and melty and the mushrooms are tender. Serve immediately while warm.

Notes

  • For a gluten-free or keto version, omit the panko breadcrumbs from the topping or substitute with gluten-free breadcrumbs.
  • You can substitute cremini mushrooms with baby portobello mushrooms or large white mushrooms if preferred.
  • Adjust red pepper flakes according to your spice preference to make it milder or spicier.
  • Be careful not to overcook the mushrooms in the oven, as they can become too soft and lose their shape.

Find it online: https://lauracooks.com/cheesy-spinach-stuffed-mushrooms-recipe/