Vegetarian Stuffed Mushrooms Spinach (Printable Version)
Baked mushrooms filled with a flavorful spinach, garlic, and cheese blend for a tasty vegetarian dish.
# What You'll Need:
→ Mushrooms
01 - 16 large white button or cremini mushrooms, stems removed and cleaned
→ Filling
02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 3 cloves garlic, minced
05 - 4 cups fresh spinach, roughly chopped
06 - 1/2 cup cream cheese, softened
07 - 1/3 cup grated Parmesan cheese
08 - 1/4 cup breadcrumbs
09 - 1/4 teaspoon ground black pepper
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Topping
12 - 2 tablespoons breadcrumbs
13 - 2 tablespoons grated Parmesan cheese
14 - 1 tablespoon olive oil
# Step-by-Step:
01 - Preheat the oven to 375°F and line a baking sheet with parchment paper.
02 - Clean the mushrooms and gently remove the stems. Finely chop the stems and set aside.
03 - Heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
04 - Add the garlic and chopped mushroom stems, sauté for 2 minutes until fragrant.
05 - Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat.
06 - Transfer the spinach mixture to a bowl. Add cream cheese, Parmesan, breadcrumbs, salt, pepper, and red pepper flakes (if using). Mix until well combined.
07 - Fill each mushroom cap generously with the spinach mixture and place on the prepared baking sheet.
08 - In a small bowl, mix 2 tablespoons breadcrumbs, 2 tablespoons Parmesan, and 1 tablespoon olive oil. Sprinkle this mixture over the stuffed mushrooms.
09 - Bake for 20-25 minutes, until the mushrooms are tender and the tops are golden brown.
10 - Let cool for a few minutes before serving.
# Expert Advice:
01 -
- The combination of tender mushrooms and creamy spinach filling feels like something from a restaurant but comes together in under an hour
- They reheat beautifully for parties, so you can make them ahead and actually enjoy your own gathering
- Each mushroom cap becomes its own perfect bite-sized portion, no cutting or awkward serving required
02 -
- Overfilling the mushrooms is encouraged here, but avoid packing so tightly that the filling mounds above the rim or it may slide off during baking
- Don't skip chopping the mushroom stems, they add incredible depth of flavor and prevent waste
- The mushrooms release water as they bake, so using parchment paper saves you from scrubbing a stuck-on mess
03 -
- Choose mushrooms that are roughly the same size so they cook evenly and look uniform on the platter
- If your filling feels too wet, add another tablespoon of breadcrumbs until it holds together nicely