Vegetarian Stuffed Mushrooms Spinach (Printable View)
Mushroom caps filled with spinach, cheeses, and herbs, baked until golden and flavorful.
# Ingredient List:
→ Mushrooms
01 - 16 large white or cremini mushrooms, stems removed and cleaned
→ Filling
02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 5 oz fresh spinach, chopped
06 - 3.5 oz cream cheese, softened
07 - 2 oz grated Parmesan cheese
08 - 2 oz shredded mozzarella cheese
09 - 2 tablespoons fresh parsley, chopped
10 - 1 teaspoon dried oregano
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
→ Topping
13 - 2 tablespoons breadcrumbs
14 - 1 tablespoon grated Parmesan cheese
# How to Prepare:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Clean the mushroom caps with a damp paper towel and gently remove the stems. Set aside the caps. Finely chop the stems.
03 - In a skillet, heat olive oil over medium heat. Add the chopped onion and cook for 2–3 minutes until soft.
04 - Add garlic and chopped mushroom stems; sauté for 2 minutes.
05 - Stir in chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
06 - In a mixing bowl, combine the cooked vegetable mixture with cream cheese, Parmesan, mozzarella, parsley, oregano, salt, and pepper. Mix until uniform.
07 - Spoon the filling generously into each mushroom cap and arrange them on the prepared baking sheet.
08 - Mix the breadcrumbs and Parmesan, then sprinkle over the stuffed mushrooms for a crunchy topping.
09 - Bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
10 - Let cool for 5 minutes before serving.
# Expert Suggestions:
01 -
- They look elegant but come together in under 45 minutes with ingredients you probably have
- The filling is so versatile that I've used it as a dip for crackers when I was too lazy to stuff the mushrooms
- Even people who swear they hate mushrooms change their minds after one bite
02 -
- The mushroom caps release water as they bake, so don't panic if there's some liquid on the baking sheet, just tilt it carefully when transferring to a serving plate
- I once made the mistake of skipping the cooling step after sautéing the vegetables, and my cream cheese melted into an oily mess
03 -
- Resist the urge to rinse mushrooms under running water because they absorb moisture like tiny sponges
- I use a small cookie scoop to fill the caps faster and more evenly than a spoon