Packed with a creamy and garlicky spinach filling and baked to perfection- these spinach stuffed mushrooms are sure to become your next favorite appetizer.
But before you jump right into the recipe, here’s a bit more that you should know about making it the right way.
What Are Spinach Stuffed Mushrooms?
Soft, meaty mushrooms are cored, filled with a creamy spinach filling, and then cooked to perfection- that’s what these spinach stuffed mushrooms are all about.
What’s to Love About the Spinach Stuffed Mushrooms?
The best part about these spinach stuffed mushrooms is that they take just a few minutes to prep and put together, and taste ridiculously delicious- sure to be a hit with everyone in the family.
These are great for hosting any type of party, or to eat as a fabulous and delicious snack.
Can I Use Any Other Mushrooms For the Recipe?
While portobello and cremini mushrooms are the best choice for this recipe, you can also make do with button mushrooms.
What Else Can I Add to the Stuffing?
The stuffing for these mushrooms is super simple, which means you’ll have a lot of opportunity to experiment with the toppings. If you have some leftover rotisserie chicken or a couple of sausages that need to be put to use, they could make for an excellent addition to the mixture.
You can also chop up some veggies of your choice and add them into the stuffing- artichoke, bell peppers, zucchini, carrots and onions are some good choices.
Can I Prep These Mushroom Caps in Advance?
Yes you can actually prep the spinach stuffed mushrooms in advance and refrigerate them. Just remember to store them in an airtight container or cover them with cling wrap or a lid, so that the moisture remains intact and the mushrooms are able to hold their shape and structural integrity.
You can totally freeze after you’ve cooked them! They will last up to 4 months! Anything longer than that, then it will start losing flavor and structural integrity. With that said, you can NOT stuff them and freeze them while the mushroom is raw. Raw mushrooms can become water logged, and will not cook properly.
What Do I Do With the Leftovers?
Got some leftover stuffing? You can easily spread it on some toast or stale bread and quickly bake it until it is all nice and crisp. And if you have some leftover mushrooms, you can try whipping up these rich tuna stuffed mushrooms.
What Other Variations Can I Try?
Loved the idea of stuffing mushrooms? You can actually try different variations of the recipe based on what you have at hand. Got some pizza sauce? Mix it together with some leftover chicken and veggies of your choice, stuff it into the mushrooms and top with cheese- you’ve got pizza stuffed mushrooms.
Tips & Tricks to Make the Spinach Stuffed Mushrooms
Think you’re all set and ready to give the recipe a shot? You might want to keep these additional tips and hacks handy.
- Clean the mushrooms well and pop the stems away before you begin to put the stuffing together. Remember to dab away any excess moisture using paper towels.
- To lend the stuffing a bit of extra flavor, you can also add some chopped basil into the mix.
- Want to get a bit of a crispy texture? Top the stuffed mushrooms with a sprinkle of breadcrumbs before you pop it into the oven. You can also choose to air fry the mushrooms instead of baking them to get an extra crisp texture.
- Fancy a kick of spice? Throw in some red pepper flakes or some chopped jalapenos.
- Want to try a mixture without the cream cheese? Use sour cream or goat’s cheese instead.
- Feta cheese can also make for an excellent alternative to cream cheese- just watch the amount of salt you’re adding in.
- Want to give the spinach stuffed mushrooms a bit of a fancy look? Add some mozzarella cheese along with the parmesan cheese to get that cheese pull.
Serving Ideas & Suggestions
These creamy and flavorful spinach stuffed mushrooms taste mind blowing when served hot, right out of the oven. You can also team up with a nice dip of your choice.
Being super versatile that they are, these little bite sized appetizers can also be served with practically any main of your choice.
Great Recipes You’ll Love To Make
- Whipped Feta Dip
- Instant Pot Pizza Dip
- The Easiest Instant Pot Hummus to Make
- S’mores Bars Recipe
- Easy To Make Golden Grahams Cinnamon Rolls
- Easy Bacon Mozzarella Cheese Bombs
- 16 Portobello or cremini mushrooms
- 10 oz cream cheese
- 1 cup spinach, chopped
- 3 garlic cloves, minced
- 2 tbsp butter
- 1 cup shredded cheddar cheese
- ½ tsp salt
- ½ tsp black pepper
- Fresh parsley to garnish
- Preheat the oven to 350 F. Prepare a baking sheet and line with parchment paper. Set it aside.
- Wash the mushrooms. Remove the stems and set aside. Dry the caps with a paper towel and place on a baking sheet.
- Finely dice the mushroom stems.
- In a medium skillet over medium heat, melt the butter. Add minced garlic, diced mushroom stems, salt, and sauté for 2 minutes. Add spinach and sauté for another 2 minutes.
- In a bowl, mix cream cheese with the spinach-mushroom mixture. Season with some black pepper and stir well.
- Stuff each mushroom cap with the cream cheese and spinach mixture. Add shredded cheese on top.
- Place in the oven and bake for 20 minutes, until the cheese is melted.
- Garnish with fresh parsley and serve! Enjoy!