Vegetarian Stuffed Mushrooms Spinach

My aunt used to make these every holiday gathering, and the entire family would hover around the kitchen island waiting for them to emerge from the oven. The smell of sautéed garlic and onions mixing with melting cheese would draw everyone in before dinner was even ready. Now I make them whenever I need something that feels impressive but comes together in under an hour.

Last Thanksgiving I made three trays back to back because my cousins kept requesting more. My nephew who claims to hate vegetables ate six without even realizing they were mostly mushrooms and spinach.

Ingredients

• 16 large white or cremini mushrooms: Choose caps with deep bowls so they hold more filling, and wipe them gently with a damp towel instead of running them under water
• 2 tablespoons olive oil: This helps soften the onion and mushroom stems without overwhelming the delicate flavors
• 1 small yellow onion, finely chopped: The sweetness here balances the earthy mushrooms perfectly
• 2 garlic cloves, minced: Fresh garlic makes a huge difference over jarred versions
• 150 g fresh spinach, chopped: Thawed frozen spinach works in a pinch, but fresh gives better texture
• 100 g cream cheese, softened: Room temperature cheese blends much smoother into the filling
• 60 g grated Parmesan cheese: This adds the salty depth that makes everything taste restaurant quality
• 60 g shredded mozzarella cheese: The melt factor that creates those irresistible cheese pulls
• 2 tablespoons fresh parsley, chopped: Brightens up the rich filling and adds beautiful color contrast
• 1 teaspoon dried oregano: Dried works better than fresh here since it disperses evenly throughout the filling
• ½ teaspoon salt and ¼ teaspoon black pepper: Adjust after tasting since Parmesan already brings saltiness
• 2 tablespoons breadcrumbs and 1 tablespoon Parmesan cheese: The optional topping creates a gorgeous golden crust

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and line a baking sheet with parchment paper for easy cleanup

Prep the mushrooms:

Gently wipe the caps clean with a damp paper towel, remove the stems, and finely chop those stems for the filling

Build the flavor base:

Heat olive oil in a skillet over medium heat, cook the onion for 2 to 3 minutes until soft, then add garlic and chopped stems for another 2 minutes

Add the spinach:

Stir in the chopped spinach and cook until just wilted, about 2 minutes, then remove from heat and let it cool slightly

Make the filling:

In a mixing bowl, combine the cooled vegetable mixture with cream cheese, Parmesan, mozzarella, parsley, oregano, salt, and pepper until everything is evenly distributed

Stuff the mushrooms:

Spoon the filling generously into each mushroom cap, really packing it in, and arrange them on your prepared baking sheet

Add the crispy topping:

Mix the breadcrumbs with the extra Parmesan and sprinkle over the stuffed mushrooms if you want that golden crunch on top

Bake to perfection:

Bake for 20 to 25 minutes until the mushrooms are tender when pierced and the tops are beautifully golden brown

The hardest part:

Let them cool for 5 minutes before serving, or you will burn your tongue on the hot cheese filling

Pin

These became my go to contribution for every dinner party after the first time I served them and the host asked for the recipe before dessert was even served.

Making Ahead for Easy Entertaining

The filling can be prepared up to 48 hours in advance and stored in an airtight container in the refrigerator. Stuff the mushrooms just before baking to prevent them from becoming watery, but you can arrange the empty caps on your baking sheet and cover them with plastic wrap several hours ahead.

Choosing the Best Mushrooms

Look for mushroom caps that are smooth and firm without any slimy spots or dark discoloration. Cremini mushrooms have a slightly deeper flavor than white buttons, but either works beautifully in this recipe.

Serving Suggestions

These stuffed mushrooms work perfectly as passed appetizers with cocktail napkins, or arrange them on a platter as part of a larger spread. They pair wonderfully with a crisp white wine or light red.

• Consider serving with a simple side of marinara for dipping
• A squeeze of fresh lemon right before serving brightens everything
• Keep them warm in a 150°F oven if serving over a longer period

Pin

Watch how quickly these become the most requested dish at every gathering.

Recipe Questions & Answers

→ What type of mushrooms work best?

Large white or cremini mushrooms with sturdy caps are ideal as they hold the filling well and bake evenly.

→ Can I make this gluten-free?

Yes, simply omit the breadcrumbs or replace them with gluten-free alternatives for a crisp topping.

→ How should the spinach be prepared?

The spinach is sautéed with garlic and chopped mushroom stems until wilted, enhancing flavor and reducing moisture in the filling.

→ Is it necessary to remove mushroom stems?

Yes, removing stems creates space for the filling; chopped stems are cooked with the filling ingredients for additional flavor.

→ What is the baking time and temperature?

Bake the mushrooms at 190°C (375°F) for 20 to 25 minutes until tender and the tops develop a golden crust.