Vegetarian Stuffed Mushrooms Spinach (Print Version)
Golden-baked mushrooms filled with a savory blend of spinach, garlic, and cheese, perfect for sharing.
# 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 -
- The creamy filling with just enough kick from red pepper flakes feels like a warm hug
- They look impressive but come together in under an hour, even on busy weeknights
02 -
- Overfilling the mushrooms might cause some topping to spill onto the pan, but those crispy bits are actually the best part
- Letting the stuffed mushrooms rest for even 5 minutes makes a huge difference in how cleanly they come off the pan
03 -
- Save any leftover filling and bake it in a small ramekin for an instant cook's snack
- If the mushrooms release too much liquid during baking, carefully drain the pan halfway through cooking