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Cheesy Spinach Stuffed Mushrooms
5 from 96 votes

Cheesy Spinach Stuffed Mushrooms

These Cheesy Spinach Stuffed Mushrooms feature medium-large cremini caps filled with a sautéed spinach and garlic mixture blended with cream cheese and Parmesan. The topping of panko and Parmesan adds a crisp texture while baking brings out the mushrooms' tender, juicy qualities, creating a rich, savory appetizer or side dish.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 12 mushrooms
Calories: 66 kcal
Course: Appetizer
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Mince the mushroom stems and garlic.
  4. 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. 
  5. 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.
  6. Combine 2 TBSP panko breadcrumbs with 2 TBSP grated parm. 
  7. Spoon spinach mixture into each mushroom cap then sprinkle each with the parm/panko mixture.
  8. 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

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%)

Nutrition Facts

Serving: 12 mushrooms

Amount Per Serving

Calories 66

% 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.