Stuffed Mushrooms Recipe

I’m sharing Creamy Spinach Stuffed Mushrooms, my favorite party appetizer where meaty mushroom caps are filled with an ultra creamy blend of spinach, garlic, cream cheese and Parmesan.

I love how a single bite of stuffed mushrooms can flip a room. Cream cheese gives a silky richness that makes you raise your eyebrows and minced garlic drops little bold hits that keep you reaching for another.

It isnt trying to reinvent anything, but somehow it shows up on lists titled Stuffed Mushroom Recipes Easy and makes people swarm the tray. People always ask How Long To Cook Stuffed Mushrooms, like timing is the secret, but really it’s about that split second when textures clash perfectly.

I never plan to make a statement with an appetizer, but these usually do, and they vanish fast.

Ingredients

• White mushrooms add earthy, meaty flavor, low calorie, vitamin D precursors, fiber.
• Rich, creamy base add fat and protein, makes filling smooth and slightly tangy.
• Thawed spinach gives iron, fiber, vitamins and a fresh green taste.
• Salty, nutty cheese boosts umami, adds protein and calcium, strong flavor.
• Light crumbs give crunch, little fat, mainly carbs, soak up buttery juices.
• Garlic and shallot add sharp, savory punch, small antioxidants, strong aroma.
• Olive oil and butter makes it rich, help browning, add healthy fats.
• Parsley add brightness, vitamin K, fresh finish, cuts richness.
• Crushed red pepper gives heat, tiny calorie hit, lively flavor.

Ingredient Quantities

• 20 large white button mushrooms (about 1 1/2 lb) stems removed
• 8 oz cream cheese softened
• 6 oz frozen chopped spinach thawed and squeezed dry
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 2 cloves garlic minced
• 1 small shallot finely chopped
• 2 tbsp olive oil
• 2 tbsp unsalted butter melted
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley
• Pinch crushed red pepper flakes optional

How to Make this

1. Preheat oven to 375°F (190°C). Clean mushrooms with a damp paper towel, remove stems and set caps aside. If you want more room for filling, use a small spoon to hollow the caps a bit.

2. Chop the reserved stems fine. Thaw the frozen spinach and squeeze out as much water as you can with your hands or a clean kitchen towel.

3. Heat 1 tbsp olive oil and 1 tbsp melted butter in a skillet over medium heat. Add the finely chopped shallot and minced garlic, cook 1 to 2 minutes until soft and fragrant.

4. Add the chopped mushroom stems to the skillet and cook until their liquid evaporates and they start to brown, about 4 to 5 minutes. Stir in the squeezed spinach, season with 1/4 tsp kosher salt, 1/4 tsp freshly ground black pepper and a pinch of crushed red pepper flakes if using. Cook another 1 to 2 minutes, then remove from heat and let cool slightly.

5. In a mixing bowl combine the softened 8 oz cream cheese, 1/2 cup grated Parmesan, 1/4 cup panko breadcrumbs, 2 tbsp chopped parsley, the cooled mushroom/ spinach mix and the remaining 1 tbsp olive oil plus 1 tbsp melted butter. Mix until smooth and well combined. Taste and adjust salt or pepper if needed.

6. Spoon the filling into the mushroom caps, packing gently and mounding a little on top. Place filled mushrooms on a baking sheet or in a shallow baking dish. Sprinkle a little extra Parmesan or panko on top for a crunchy finish if you like.

7. Bake for 18 to 22 minutes until the filling is hot and the tops are golden. If you want a quicker browned top, switch the oven to broil for 1 to 2 minutes at the end but watch closely so they dont burn.

8. Remove from oven and let cool for 3 to 5 minutes so the filling sets up a bit. Sprinkle with the remaining chopped parsley and a little extra cracked pepper.

9. Serve warm as an appetizer. Tip: make these a few hours ahead, refrigerate uncovered to firm up, then bake straight from the fridge adding a couple extra minutes to the bake time.

Equipment Needed

1. Oven, preheat to 375°F (190°C)
2. Large baking sheet or shallow baking dish for the mushrooms
3. 10-inch skillet (nonstick or stainless) for sautéing the stems & spinach
4. Medium mixing bowl for the cream cheese filling
5. Chef’s knife and cutting board to chop stems and shallot
6. Small spoon or melon baller to hollow the mushroom caps
7. Measuring cups and spoons plus a cheese grater for fresh Parmesan
8. Rubber spatula or wooden spoon to mix and scrape the bowl
9. Clean kitchen towel or paper towels to squeeze the thawed spinach, dont skip it

FAQ

Stuffed Mushrooms Recipe Substitutions and Variations

• Cream cheese → Ricotta (same amount) for a lighter slightly grainy filling, or goat cheese (about 6 oz) for a tangy punch, or mascarpone (same amount) for an ultra creamy richer result.
• Frozen chopped spinach → Fresh baby spinach (about 6 oz before wilting), quickly sauté and squeeze dry; or chopped kale, cooked and squeezed; or 6 oz canned artichoke hearts, drained and chopped for a spinach-artichoke twist.
• Parmesan → Pecorino Romano or Asiago (use the same grated amount) for a sharper flavor, or 2 tbsp nutritional yeast to keep it dairy free while adding cheesy umami.
• Panko breadcrumbs → Plain breadcrumbs or crushed crackers (Ritz) for similar crunch, or almond meal or crushed pork rinds for a gluten free option, or 1/4 cup grated Parmesan mixed with a little olive oil to make a crispy cheesy topping.

Pro Tips

1. Dry everything really well. Squeeze the spinach until almost dry and pat the mushroom caps with paper towels, theres nothing worse than a soggy filling that wont brown.

2. Dont overpack the caps, pack gently and leave a little room on top so the filling can puff a bit. Using slightly warm filling makes it easier to spread, cold filling can be crumbly and wont settle right.

3. Toast the panko first in a little melted butter with a pinch of salt until golden, it gives way better crunch than raw crumbs. You can stir some extra grated Parmesan into the crumbs for even more color and flavor.

4. Brighten the whole thing with a tiny squeeze of lemon or a teaspoon of Dijon in the filling, and if you like depth add a splash of Worcestershire or a few drops of hot sauce. Small acid or umami tweaks go a long way.

5. Make-ahead options: assemble and chill uncovered so the tops firm up, then bake straight from the fridge adding a few extra minutes. Or bake fully ahead and reheat gently in a 325 F oven covered so they dont dry out.