Spinach Stuffed Mushrooms Recipe
User Reviews
5
Spinach Stuffed Mushrooms Recipe
Description
The Spinach Stuffed Mushrooms Recipe uses about 15 to 20 small to medium mushrooms hollowed out and filled with a creamy blend of softened cream cheese, mayonnaise, shredded mozzarella, and flavorful garlic seasoned with salt and pepper. Finely chopped artichoke hearts, drained spinach, and green onions are folded in for taste and texture. Each mushroom is filled moderately to prevent overflow during baking. A sprinkling of panko breadcrumbs on top crisps up to a golden brown finish after baking for 20 minutes at 375°F.
This combination results in a creamy, cheesy filling with a mild vegetable flavor complementing the earthy mushrooms, contrasted with a crunchy breadcrumb topping. The baking process melds the cheeses and softens the mushrooms without sogginess. The stuffing’s moisture is controlled by thoroughly draining the spinach to prevent excess liquid.
These mushrooms work well as finger food for gatherings or as a side during meals, providing a balance of creamy and crisp textures paired with familiar savory flavors. They can be served warm from the oven or at room temperature.
For convenience, the filling or fully stuffed mushrooms can be prepared up to 24 hours ahead. To freeze, arrange unbaked stuffed mushrooms in a single layer for flash-freezing before storing in a freezer-safe container. Leftovers keep well refrigerated for 2 to 3 days. Choosing mushrooms of similar size promotes even cooking.
Ingredients
- 16 ounces mushrooms small-medium, about 15-20*
- 4 ounces cream cheese softened
- ¼ cup mayonnaise
- ¼ cup mozzarella cheese shredded
- 2 cloves garlic crushed
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper
- ¼ cup artichoke hearts drained, finely chopped
- ¼ cup spinach drained, chopped, frozen
- ¼ cup green onions or chives, finely chopped
- ¼ cup panko breadcrumbs gluten free if needed
Instructions
- Preheat oven to 375°F.
- Prepare Mushrooms: Clean mushrooms with a damp paper towel to remove any dirt and debris. Remove the stems from the mushrooms by pulling them to one side and then snapping them off. You can also use a knife to cut them if the stems do not snap easily. Place mushrooms on a large baking sheet that has been lined with parchment paper.
- Mix Spinach Filling: In a medium-sized bowl mix together cream cheese, mayonnaise, Mozzarella cheese, garlic, salt, and pepper. Add artichoke hearts, spinach, and green onions. Mix until just combined.
- Stuff Mushrooms: Fill each mushroom cap with 1 to 1 ½ tablespoons of the spinach filling mixture. Pay careful attention not to load them with more filling than they are tall to prevent overflow while baking. Sprinkle about a teaspoon of breadcrumbs over each filled mushroom.
- Cook in Oven: Bake stuffed mushrooms in preheated oven for 20 minutes, or until the tops become crispy and golden brown. Serve with additional chopped chives. Enjoy!
Notes
- Select mushrooms close in size to ensure uniform baking.
- Completely drain frozen spinach to avoid excess moisture in the filling.
- This recipe can be prepped ahead by making the filling or stuffing mushrooms, but bake within 24 hours for best results.
- Store leftovers in an airtight container in the refrigerator for up to 2 to 3 days.
- For freezing, first flash-freeze stuffed mushrooms on a single layer before transferring to a freezer-safe container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 147mg | 6% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 469IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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