Creamy Spinach and Cheese Stuffed Mushrooms

Creamy Spinach and Cheese Stuffed Mushrooms

These crowd-pleasing stuffed mushrooms feature a rich, creamy filling of spinach and three cheeses, perfect for entertaining or as an elevated appetizer.

KEY INFO

• Prep Time: 15-20 minutes
• Cook Time: 17-24 minutes
• Total Time: 32-44 minutes
• Servings: 10-22 mushrooms
• Difficulty: Easy
• Dietary: Vegetarian, Gluten-free optional

EQUIPMENT NEEDED

• Large baking sheet
• Medium mixing bowl
• Mixing spoon
• Spoon for filling
• Alternative: Line baking sheet with parchment paper for easier cleanup

INGREDIENTS

For the Mushrooms:

• 10-22 medium cremini mushrooms (about 16 oz/450g)
• 8 oz (225g) cream cheese, softened
• 1/2 cup (50g) grated Parmesan cheese
• 1/2 cup (50g) shredded mozzarella
• 8 oz (225g) frozen chopped spinach, thawed and well-drained
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper

Optional Topping:

• 1/4 cup panko breadcrumbs
• 2 tbsp olive oil
• Extra Parmesan for sprinkling

METHOD

1. Preheat oven to 375°F (190°C)
2. Clean mushrooms with a damp paper towel and remove stems (Save stems for another use or chop finely to add to filling)
3. In a medium bowl, combine:
   • Softened cream cheese
   • Parmesan
   • Mozzarella
   • Well-drained spinach
   • Minced garlic
   • Salt and pepper
4. Mix until thoroughly combined
5. Fill each mushroom cap generously with cheese mixture (Mound slightly but don’t overfill)
6. If using topping, combine panko with olive oil and sprinkle over mushrooms
7. Bake for 17-24 minutes until mushrooms are tender and filling is hot and bubbly (Look for light golden brown color on top)

CRUCIAL TIPS

• Drain spinach extremely well – squeeze out all excess moisture
• Let cream cheese soften fully for easier mixing
• Don’t wash mushrooms – wipe with damp cloth instead
• Position mushrooms cap-side down, spacing evenly on baking sheet

STORAGE & VARIATIONS

Storage:

• Refrigerate leftovers up to 2 days
• Reheat in 350°F oven until warm

Variations:

• Swap cremini for baby portobellos
• Use Neufchâtel cheese for lighter version
• Add red pepper flakes for heat
• Use fresh spinach (cook and drain well first)

Common Mistakes:

• Not draining spinach thoroughly
• Overfilling mushrooms
• Using wet mushrooms
• Not letting cream cheese soften

This recipe scales easily – simply adjust ingredients proportionally for your needed serving size.