Vegetarian Stuffed Mushrooms Spinach (Printable View)
Mushrooms filled with creamy spinach and cheese, baked to golden perfection for a delicious starter or side.
# Ingredient List:
→ Mushrooms
01 - 16 large white button mushrooms (about 1 lb), stems removed and cleaned
→ Filling
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 5 oz fresh spinach, chopped
05 - 4 oz cream cheese, softened
06 - 2 oz grated Parmesan cheese
07 - 2 oz shredded mozzarella cheese
08 - 1 tablespoon fresh parsley, chopped
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes
→ Topping
12 - 2 tablespoons breadcrumbs
13 - 1 tablespoon olive oil
# How to Prepare:
01 - Preheat the oven to 375°F. Line a baking tray with parchment paper.
02 - Clean the mushroom caps and set aside. Finely chop the mushroom stems.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped mushroom stems and garlic; sauté for 2 minutes.
04 - Add the chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly.
05 - In a mixing bowl, combine the cooked spinach mixture, cream cheese, Parmesan, mozzarella, parsley, salt, black pepper, and red pepper flakes. Mix until smooth.
06 - Spoon the filling generously into each mushroom cap and arrange them on the prepared tray.
07 - Sprinkle breadcrumbs over the stuffed mushrooms and drizzle with olive oil.
08 - Bake for 20–25 minutes, or until mushrooms are tender and the tops are golden brown.
09 - Garnish with extra parsley and serve warm.
# Expert Suggestions:
01 -
- These little umami bombs disappear faster than you can bake them
- The filling is endlessly adaptable to whatever cheese you have in your fridge
02 -
- Never soak mushrooms in water or they will become soggy during baking
- Overfilling is better than underfilling, the mixture shrinks as it cooks
03 -
- Scoop out the gill area of large mushroom caps to create more filling space
- Let the filling reach room temperature before stuffing for even baking