Vegetarian Stuffed Mushrooms Spinach Cheese

Last summer my sister hosted a rooftop dinner and I was tasked with bringing an appetizer. I'd never stuffed mushrooms before, but I spotted these beautiful white buttons at the farmers market and decided to improvise. The scent of garlic and spinach wafting through my tiny apartment made me hope they'd turn out edible. When I placed that tray on the table and watched everyone reach for seconds immediately, I knew I'd stumbled onto something good.

My roommate walked in while I was testing different breadcrumb ratios and ended up eating three straight from the baking sheet. The way the cheeses melt together creates this incredible stretchy factor that people honestly cant resist. Now whenever friends ask what to bring to gatherings, this is my first suggestion.

Ingredients

• 16 large white button mushrooms: Look for caps that feel firm and springy, with tight gills underneath. Mushrooms with open gills are older and won't hold their shape as well during baking.
• 1 tablespoon olive oil: Use this to sauté the stems and garlic. The oil helps carry the garlic flavor throughout the filling.
• 2 cloves garlic: Minced finely so it distributes evenly. Fresh garlic makes a noticeable difference here compared to jarred.
• 150 g fresh spinach: Remove any tough stems before chopping. The spinach wilts down dramatically, so this amount looks larger than it actually is.
• 120 g cream cheese: Soften to room temperature for smooth mixing. This creates the creamy base that binds everything together.
• 60 g grated Parmesan cheese: Adds a salty, umami depth. Freshly grated melts better than pre-shredded.
• 60 g shredded mozzarella cheese: Provides that classic cheese pull. Part-skim works fine if you want to reduce the fat slightly.
• 1 tablespoon fresh parsley: Brightens the rich filling. Flat-leaf parsley has more flavor than curly.
• ½ teaspoon salt: Enhances all the flavors. Since Parmesan is salty, taste before adding more.
• ¼ teaspoon black pepper: Freshly ground gives the best aroma and kick.
• ¼ teaspoon crushed red pepper flakes: Optional, but adds a gentle warmth that balances the creaminess.
• 2 tablespoons breadcrumbs: Creates a golden, crispy topping. Panko works especially well for extra crunch.
• 1 tablespoon olive oil: For drizzling over the tops. Helps the breadcrumbs brown beautifully.

Instructions

Preheat your oven:

Set it to 190°C (375°F) and line a baking tray with parchment paper. This prevents sticking and makes cleanup effortless.

Prepare the mushrooms:

Wipe the caps clean with a damp paper towel rather than running them under water, as mushrooms absorb moisture. Finely chop the stems for the filling.

Sauté the aromatics:

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped mushroom stems and garlic, cooking for about 2 minutes until fragrant.

Wilt the spinach:

Add the chopped spinach to the skillet and stir for 2 to 3 minutes until just wilted. Remove from heat and let the mixture cool slightly.

Make the filling:

In a mixing bowl, combine the cooked spinach mixture with cream cheese, Parmesan, mozzarella, parsley, salt, pepper, and red pepper flakes. Mix until smooth and fully incorporated.

Stuff the mushrooms:

Spoon the filling generously into each mushroom cap, mounding it slightly on top. Arrange them on the prepared baking tray so they're not touching.

Add the topping:

Sprinkle breadcrumbs evenly over the stuffed mushrooms, then drizzle with the remaining tablespoon of olive oil.

Bake until golden:

Bake for 20 to 25 minutes until the mushrooms are tender and the toppings are golden brown. The filling should be bubbly around the edges.

Finish and serve:

Garnish with extra fresh parsley and serve warm. They're best enjoyed immediately but hold well for about an hour.

Pin

These became my go-to holiday appetizer after my mom asked for the recipe three years in a row. There's something satisfying about how something so simple can make a gathering feel special. Last Thanksgiving, my vegetarian cousin actually said she looked forward to these more than the turkey.

Making Ahead

You can stuff the mushrooms up to a day in advance and keep them covered in the refrigerator. Add the breadcrumbs and oil just before baking so they stay crisp. If refrigerated, they may need an extra 2 to 3 minutes in the oven.

Serving Ideas

These work beautifully as part of a larger appetizer spread alongside bruschetta or olives. For a dinner party, I like to serve them as a first course with a light green salad dressed in vinaigrette. The brightness of the salad balances the rich, warm mushrooms perfectly.

Variations to Try

Sometimes I swap in kale for spinach when I want a heartier texture, and it holds up beautifully. Chopped sun-dried tomatoes add a lovely tangy sweetness that cuts through the creaminess. For extra protein, try mixing in some chopped artichoke hearts or roasted red peppers.

• Feta and herbs work well if you want a sharper cheese flavor
• Add chopped walnuts to the filling for a nice crunch contrast
• A sprinkle of smoked paprika on top adds depth and color

Pin

These stuffed mushrooms have become the dish I'm most proud to share. Hope they bring as much joy to your table as they have to mine.

Recipe Questions & Answers

→ What mushrooms work best for stuffing?

Large white button mushrooms with firm caps are ideal as they hold fillings well and cook evenly.

→ Can I substitute spinach with other greens?

Yes, kale or Swiss chard can be used as alternatives, offering a similar texture and flavor.

→ How do I make this dish gluten-free?

Replace traditional breadcrumbs with gluten-free varieties or omit them altogether.

→ What is the best way to prepare the filling?

Sauté spinach with garlic until wilted, then mix with cream cheese and shredded cheeses for a smooth, flavorful blend.

→ How should I serve these stuffed mushrooms?

Serve warm as an appetizer or alongside other dishes as a savory side for a variety of meals.