Vegetarian Stuffed Mushrooms Spinach (Printable)

Baked mushrooms filled with spinach, garlic, cream cheese, and Parmesan, topped with a crispy herb breadcrumb mix.

# 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

# Steps:

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 Tips:

01 -
  • They disappear faster than any other appetizer Ive ever served
  • The filling can be made ahead and kept in the fridge for easy assembly
  • People assume you spent way more time on them than you actually did
02 -
  • Over filling the mushroom caps can cause them to tip over during baking, so pack the filling in but keep it contained within the cap edges
  • Watery mushrooms can make the filling soggy, so avoid washing them directly under running water and instead wipe them clean with a damp paper towel
03 -
  • Save any leftover mushroom stems in the freezer for making stock or adding depth to soups and sauces later
  • If the filling seems too wet, add another tablespoon of breadcrumbs to help it hold together better

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