Cheesy Spinach Stuffed Mushrooms
User Reviews
5
Cheesy Spinach Stuffed Mushrooms
Description
The recipe starts by preparing medium-large cremini mushrooms with stems removed and minced for the filling. Garlic and mushroom stems are sautéed with fresh baby spinach until wilted, then cream cheese and dried basil along with seasoning are stirred in for a smooth, flavorful filling. Freshly grated Parmesan cheese is folded in before stuffing the mushroom caps.
The filled mushrooms are topped with a mixture of panko breadcrumbs and Parmesan, which crisps up nicely during baking at 375°F. This contrast between creamy filling and crunchy topping enhances the texture balance while the mushrooms themselves become tender and succulent.
These stuffed mushrooms make a savory appetizer or side, suitable for parties or dinner. The garlic and herbs complement the rich cheeses and spinach, while the red pepper flakes add subtle heat.
The recipe suggests adding fresh chopped chives or parsley as garnish for a pop of color. The filling can be prepared hours in advance and refrigerated before baking, with a slightly longer cooking time if chilled prior to baking.
Ingredients
- 12 cremini mushrooms baby portobellos) approx. 12-14 ounces total, medium-large
- 1 TBSP butter unsalted
- 2 cloves garlic
- 2.5-3 cups spinach packed, fresh baby
- 4 oz cream cheese (cut into 6-8 cubes)
- ¼ cup Parmesan Cheese freshly grated
- ¼ tsp basil dried
- ¼ tsp salt or to taste
- ⅛ tsp black pepper
- ⅛ tsp red pepper flakes crushed
- 2 TBSP panko breadcrumbs (skip for gluten-free + keto)
- 2 TBSP Parmesan Cheese freshly grated
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with foil or parchment paper. Prefer not to line it? Spritz it with oil and you're good to go.
- Clean mushrooms by dusting off the caps with a paper towel and remove the stems. Place mushroom tops on your baking sheet and set aside.
- Mince the mushroom stems and garlic.
- Melt butter in a large pan or skillet over medium-high heat and add your minced mushrooms and garlic. Sauté for 2-3 minutes then add the spinach.
- Once the spinach has wilted, add cream cheese, basil, salt, pepper, and red pepper flakes and stir it all up until the cream cheese has melted. Fold in 1/4 cup freshly grated parmesan cheese and remove from heat.
- Combine 2 TBSP panko breadcrumbs with 2 TBSP grated parm.
- Spoon spinach mixture into each mushroom cap then sprinkle each with the parm/panko mixture.
- Bake at 375 F for approx. 15 minutes or until filling is hot and melty and the mushrooms are deliciously tender. Dive in while they're hot!
Notes
- Making the filling ahead and refrigerating the mushrooms before baking is possible; add the breadcrumb topping right before baking.
- If baking from chilled, increase bake time to about 20-25 minutes for proper heating.
- Consider garnishing with fresh chives or parsley for added color and freshness.
- Omit panko breadcrumbs for a gluten-free or keto-friendly version, using extra Parmesan instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12mushrooms
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 144mg | 6% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 772IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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