Vegetarian Stuffed Mushrooms Spinach Cheese (Print)

Creamy spinach and cheese filling baked in tender mushrooms, perfect for a flavorful starter or side.

# What You Need:

→ Mushrooms

01 - 16 large white button mushrooms (about 1 lb), stems removed and cleaned

→ Filling

02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 5 oz fresh spinach, chopped
05 - 4 oz cream cheese, softened
06 - 2 oz grated Parmesan cheese
07 - 2 oz shredded mozzarella cheese
08 - 1 tablespoon fresh parsley, chopped (plus extra for garnish)
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)

→ Topping

12 - 2 tablespoons breadcrumbs
13 - 1 tablespoon olive oil (for drizzling)

# How To Make It:

01 - Preheat the oven to 375°F. Line a baking tray with parchment paper.
02 - Clean the mushroom caps and set aside. Finely chop the mushroom stems.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped mushroom stems and garlic; sauté for 2 minutes.
04 - Add the chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly.
05 - In a mixing bowl, combine the cooked spinach mixture, cream cheese, Parmesan, mozzarella, parsley, salt, black pepper, and red pepper flakes. Mix until smooth.
06 - Spoon the filling generously into each mushroom cap and arrange them on the prepared tray.
07 - Sprinkle breadcrumbs over the stuffed mushrooms and drizzle with olive oil.
08 - Bake for 20–25 minutes, or until mushrooms are tender and the tops are golden brown.
09 - Garnish with extra parsley and serve warm.

# Expert Advice:

01 -
  • These mushrooms look impressive but come together in under 45 minutes with minimal prep work
  • The filling is creamy and savory without being heavy, making them perfect for dinner parties
  • They reheat beautifully so you can make them ahead and still serve warm
02 -
  • Don't skip chopping the mushroom stems because they add incredible texture and prevent waste
  • Let the cooked spinach mixture cool slightly before mixing with cheese so it doesn't melt prematurely
  • Overfilling the caps can cause them to tip over, so mound the filling carefully
03 -
  • Use a small cookie scoop for uniform filling distribution and faster prep
  • Choose mushrooms with similar sizes so they cook evenly
  • Let them rest for 5 minutes after baking so they're easier to handle

Go Back