How to Make Spinach and Cream Cheese Stuffed Mushrooms

Appetizer for Any Occasion

When it comes to party appetizers or savory side dishes, stuffed mushrooms are an undeniable hit. These Spinach and Cream Cheese Stuffed Mushrooms offer a delightful combination of flavors and textures. With tender mushroom caps, a creamy spinach-cheese filling, and a crunchy breadcrumb topping, this dish is sure to impress your guests and leave them asking for seconds.

Why You’ll Love This Recipe

1. Easy to Prepare: The recipe is straightforward, and much of it can be prepped in advance.
2. Packed with Flavor: Garlic, scallions, spinach, and cream cheese make every bite irresistible.
3. Versatile: Perfect as a holiday appetizer, game-day snack, or a tasty side for a family dinner.
4. Customizable: Adjust the seasonings and toppings to suit your taste preferences.

What Makes These Stuffed Mushrooms Special?

The combination of creamy spinach filling and crunchy parmesan-panko topping makes these mushrooms a star dish. The filling is rich and garlicky, while the topping adds a crispy texture to every bite. And the best part? You can make the filling and topping ahead of time, so all you need to do is assemble and bake when you’re ready.

Ingredients Breakdown

Here’s what you’ll need to make this recipe:

• Butter: Adds richness to the sauteed mushroom stems and enhances the crispy topping.
• Mushrooms: Use baby Bella mushrooms for a deeper flavor or white button mushrooms for a milder taste. Save the stems to incorporate into the filling.
• Garlic: A must for bold, savory notes. Fresh garlic works best.
• Scallions: Provides a subtle onion flavor. Use the green parts for a milder taste or include the whites for extra depth.
• Baby Spinach: Fresh baby spinach adds vibrant color and nutrition. If you opt for frozen spinach, ensure you squeeze out the excess water.
• Cream Cheese: Creates a rich, creamy filling. Soften it at room temperature for easy mixing.
• Seasonings: Kosher salt, black pepper, red pepper flakes, and garlic powder elevate the flavor. Feel free to experiment with fresh thyme or cayenne for a twist.
• Panko Breadcrumbs: These provide a light, crispy topping that doesn’t get soggy.
• Parmesan Cheese: Adds a savory, nutty note to the breadcrumb topping.
• Fresh Parsley: A sprinkle of parsley adds freshness and color to the finished dish.

Instructions

1. Prep Your Mushrooms

Begin by gently cleaning the mushrooms with a damp paper towel. Avoid rinsing them under water, as they can absorb excess moisture. Carefully remove the stems, setting them aside for the filling, and line the caps on a parchment-lined baking sheet.

2. Create the Filling

• Mince the mushroom stems finely or pulse them in a food processor for ease.
• Heat a tablespoon of butter in a skillet over medium heat. Saute the stems for 2-3 minutes until golden, then add minced garlic. Stir until fragrant, about 45 seconds. Remove from heat and let cool.
• In a mixing bowl, combine the sauteed stems, finely chopped scallions, spinach, softened cream cheese, and seasonings. Mix thoroughly. Taste and adjust seasoning if needed.

3. Assemble the Mushrooms

• Fill each mushroom cap with a generous spoonful of the cream cheese mixture.

4. Prepare the Topping

• Melt the remaining tablespoon of butter and mix it with the panko breadcrumbs until evenly coated. Add parmesan, garlic powder, a pinch of salt, and parsley. Sprinkle this mixture over the stuffed caps.

5. Bake to Perfection

Preheat your oven to 375°F (190°C). Bake the mushrooms for 14-19 minutes, or until the topping is golden brown and the mushrooms are tender. For extra crispness, broil for 30-45 seconds at the end.

Tips for Success

• Prepping Ahead: You can prepare the filling and topping up to a day in advance. Store them separately in the fridge.
• Keto-Friendly Swap: Replace panko breadcrumbs with crushed pork rinds or almond flour for a low-carb alternative.
• Serving Suggestions: Pair with a crisp salad or serve as a side to roasted meats.

FAQs

Q: Can I make this dish ahead of time?
Yes! Assemble the mushrooms without baking and store them in the fridge for up to 24 hours. Bake just before serving.

Q: Can I freeze leftovers?
Stuffed mushrooms are best fresh, but you can freeze them before baking. Thaw overnight in the fridge and bake as directed.

Spinach and Cream Cheese Stuffed Mushrooms Recipe

Spinach and cream cheese stuffed mushroom caps are a flavor-packed appetizer or side dish that’s perfect for parties! Loaded with fresh spinach, garlic, cream cheese, and lots of crunchy breadcrumbs on top!

Yield: 10 servings (2 caps per serving)

Ingredients

• 2 tbsp butter (divided)
• 16 oz mushrooms (baby Bella or button)
• 4 cloves garlic (minced)
• 3 scallions (finely chopped, greens only)
• 1 cup baby spinach (finely chopped)
• 4 oz cream cheese (softened)
• ¼ tsp red pepper flakes
• Salt and pepper (to taste)
• ⅓ cup panko breadcrumbs
• ¼ cup parmesan cheese (grated)
• ½ tsp garlic powder
• 1 tbsp fresh parsley (chopped)

Instructions

1. Preheat Oven: Preheat to 375°F and line a baking sheet with parchment.
2. Prepare Mushrooms: Clean and stem mushrooms. Mince the stems.
3. Saute Filling: Heat 1 tbsp butter, saute stems until golden. Add garlic and cook briefly. Let cool.
4. Mix Filling: Combine scallions, spinach, cream cheese, seasonings, and sauteed stems in a bowl. Fill mushroom caps.
5. Prepare Topping: Mix remaining butter with breadcrumbs, parmesan, garlic powder, and parsley. Sprinkle over mushrooms.
6. Bake: Bake for 14-19 minutes or until golden. Broil briefly if desired. Serve warm.

Enjoy these irresistible stuffed mushrooms as a party favorite or a savory side dish!

The nutrition information is provided as a courtesy and is just an estimate. To get the most accurate information, please input the ingredients you’ve used into a nutrition calculator.