Spinach Stuffed Mushrooms
Tender mushroom caps filled with garlicky spinach and cream cheese, finished with golden Parmesan crumbs. An easy baked appetizer for sharing.
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20m
6
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Ingredients
- 24 medium cremini or white button mushrooms (about 1 1/2 pounds / 680 g), with caps about 2 inches wide
- 1 tablespoon (15 ml) olive oil, divided
- 1 small shallot (about 50 g), finely chopped
- 2 garlic cloves, minced
- 5 ounces (140 g) fresh baby spinach, roughly chopped
- 4 ounces (113 g) full-fat cream cheese, softened
- 1/2 cup (56 g) shredded low-moisture mozzarella
- 1/4 cup (20 g) finely grated Parmesan, divided; choose vegetarian rennet if needed
- 1/4 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (30 g) panko breadcrumbs
- 1 tablespoon chopped flat-leaf parsley
Instructions
- 1
Prepare the caps
Heat the oven to 400°F (200°C) with a rack in the middle. Line a large rimmed baking sheet with parchment. Wipe the mushrooms clean, or rinse briefly and pat thoroughly dry. Twist out the stems and finely chop them, trimming any tough ends. Leave the caps intact and arrange cavity-side up on the sheet with a little space between them. Reserve 1 teaspoon of the olive oil for the topping.
- 2
Cook the filling vegetables
Heat the remaining 2 teaspoons oil in a large skillet over medium-high heat. Add the chopped stems and shallot and cook for 6 to 8 minutes, stirring, until softened and the released liquid has evaporated. Add the garlic and stir for 30 seconds. Add the spinach in handfuls and cook for 2 to 3 minutes until wilted and no liquid pools in the pan. Transfer to a mixing bowl and let cool for 2 minutes while measuring the cheeses.
- 3
Mix and fill
Stir the cream cheese, mozzarella, half the Parmesan, salt and pepper into the warm vegetables until evenly combined. In a small bowl, mix the panko with the reserved 1 teaspoon oil and remaining Parmesan. Divide the spinach mixture among all 24 caps, using about 1 heaped tablespoon per cap and mounding it gently. Sprinkle the crumb mixture evenly over the filling and press lightly so it adheres.
- 4
Bake until golden
Bake for 20 to 23 minutes until the mushroom caps are tender, the filling is hot throughout and the crumb topping is golden. Some liquid on the baking sheet is normal; use a slotted spatula to lift the mushrooms onto a serving platter rather than pouring the juices over them. Active skillet cooking plus baking takes about 35 minutes; larger caps may need a few minutes longer.
- 5
Rest and serve
Let the mushrooms stand for 5 minutes because the filling is very hot, then sprinkle with parsley. Serve warm, allowing 4 mushrooms per person as an appetizer. The full recipe makes 24 stuffed mushrooms, or 6 appetizer servings. Allow about 60 minutes overall: 20 minutes preparation, 35 minutes cooking and 5 minutes resting, with the brief filling-cooling step overlapping preparation.
Chef's Tips
Cook the stems and spinach until the pan is dry to keep the filling thick. Use medium button-style mushrooms rather than large portobello caps; yield and timing depend on cap size. For a vegetarian version, choose Parmesan and mozzarella made with vegetarian or microbial rennet. Contains milk and wheat; check breadcrumb and cheese labels for other allergens. Nutrition is estimated per 4 mushrooms, one-sixth of the recipe, using the listed full-fat cheeses, panko, all the oil and 1/4 teaspoon salt. Mushroom size, cheese brands and any filling left in the bowl change the values. To prepare ahead, refrigerate the cooked filling and cleaned caps separately for up to 24 hours, then fill and bake; chilled filling may need a few extra minutes to heat through. Refrigerate cooked leftovers in shallow covered containers within 2 hours (1 hour above 90°F), keep at 40°F or below and use within 3 to 4 days. Reheat leftovers to 165°F; the topping will soften during storage.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this spinach stuffed mushrooms
How long does it take to make Spinach Stuffed Mushrooms?
The listed total time is 60 minutes. Prep time is 20 minutes and cooking time is 35 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Spinach Stuffed Mushrooms recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Spinach Stuffed Mushrooms recipe?
The listed difficulty level is easy.