Mushrooms Stuffed with Spinach
Elevate your appetizer game with these irresistible Mushrooms Stuffed with Spinach—a flavorful bite-sized treat that's perfect for any occasion! Juicy large button mushroom caps are filled with a creamy mixture of sautéed spinach, garlic, and tangy cream cheese, then topped with a golden, cheesy breadcrumb crust. This easy yet elegant recipe comes together in just 35 minutes, making it an ideal choice for dinner parties, holiday gatherings, or even a vegetarian side dish. Bursting with savory flavor and sprinkled with optional paprika for a touch of spice, these oven-baked stuffed mushrooms are sure to impress your guests and become a go-to crowd-pleaser. Serve them warm and watch them disappear within minutes!
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Recipe Information
Ingredients
- 12 pieces Large button mushrooms
- 4 cups Fresh spinach
- 4 ounces Cream cheese
- 1 cup Parmesan cheese
- 2 pieces Garlic cloves
- 2 tablespoons Olive oil
- 1 cup Breadcrumbs
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Paprika (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Clean the mushrooms by gently wiping them with a damp cloth. Remove the stems and set the caps aside. Finely chop the stems.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and cook for 3-4 minutes until softened.
Add minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the fresh spinach and cook until wilted, approximately 2-3 minutes. Remove from heat and let cool slightly.
In a medium bowl, combine the spinach mixture, cream cheese, 3/4 cup of Parmesan cheese, salt, and black pepper. Mix until fully combined.
Brush the mushroom caps with the remaining olive oil and arrange them on the prepared baking sheet, open side up.
Spoon the spinach mixture into each mushroom cap, packing it gently.
In a small bowl, mix the breadcrumbs and the remaining Parmesan cheese. Sprinkle this mixture evenly over the stuffed mushrooms.
Bake for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove from the oven and let cool for a few minutes. Sprinkle with paprika for garnish, if desired, before serving.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 4.4 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 133 mg | 10% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
