Spinach Parmesan Stuffed Mushrooms
Perfectly bite-sized and bursting with flavor, Spinach Parmesan Stuffed Mushrooms are a crowd-pleasing appetizer that's as easy to make as it is delicious. Tender button or cremini mushroom caps are filled to the brim with a savory mixture of sautéed spinach, garlic, and finely chopped mushroom stems, blended with creamy cheese and herb-seasoned breadcrumbs. Topped with a golden layer of baked Parmesan, these mushrooms are an ideal combination of earthy, cheesy, and garlicky goodness. Ready in just 35 minutes, this versatile recipe is perfect for holiday gatherings, dinner parties, or any occasion that calls for a delectable finger food. Best served warm, these mushrooms pair beautifully with a sprinkle of fresh parsley for an elegant finish.
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Recipe Information
Ingredients
- 16 pieces Button or cremini mushrooms
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 2 cups Fresh spinach, chopped
- 4 ounces Cream cheese, softened
- 1 cup Parmesan cheese, grated
- 1 cup Breadcrumbs
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly coat a baking sheet with cooking spray and set aside.
Clean the mushrooms by wiping them with a damp paper towel. Remove the stems and set them aside. Place the mushroom caps on the prepared baking sheet, hollow-side up.
Finely chop the mushroom stems and set them aside for the filling.
Heat olive oil in a skillet over medium heat. Add the minced garlic and chopped mushroom stems, sautéing for 2-3 minutes until softened.
Add the chopped spinach to the skillet and cook for an additional 2-3 minutes, stirring occasionally, until the spinach is wilted. Remove the skillet from heat.
In a mixing bowl, combine the cooked spinach mixture with softened cream cheese, 1/2 cup of grated Parmesan cheese, breadcrumbs, parsley, salt, and black pepper. Mix until well combined.
Using a small spoon, carefully fill each mushroom cap with the spinach and cheese mixture, pressing gently to pack it in.
Sprinkle the remaining 1/2 cup of Parmesan cheese evenly over the stuffed mushrooms.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove from the oven and let cool slightly before serving. Garnish with additional chopped parsley, if desired.
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 206 mg | 68% | |
| Sodium | 4717 mg | 205% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 17.0 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1248 mg | 96% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2173 mg | 46% | |
*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.
