Stuffed Mushrooms are a classic appetizer that’s both elegant and irresistible. Filled with a rich, creamy mixture of sautéed garlic, spinach, cream cheese, and Parmesan, these bite-sized mushrooms are savory, satisfying, and perfect for any gathering. Whether you’re hosting a dinner party, holiday event, or looking for an easy starter, these stuffed mushrooms will disappear in minutes.
Why You’ll Love This Recipe
These stuffed mushrooms strike the perfect balance between comfort food and crowd-pleasing elegance. They’re easy to prep ahead, loaded with flavor, and customizable to suit different tastes. The spinach and mushroom stems add hearty texture, while the creamy cheese mixture brings indulgent richness. Baked until tender with golden Parmesan on top, they’re bite-sized perfection.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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white mushrooms (medium size)
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extra virgin olive oil
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garlic
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fresh spinach
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salt
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black pepper
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cream cheese
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grated Parmesan cheese
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fresh parsley
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Panko breadcrumbs (optional)
Directions
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil and set aside.
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Clean the mushrooms and remove the stems. Finely chop the stems and set aside.
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In a large skillet over medium heat, heat olive oil. Add minced garlic and chopped mushroom stems. Sauté for 5–7 minutes until golden and fragrant.
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Add the spinach to the skillet and cook until wilted and soft, about 4–5 minutes. Season with salt and black pepper.
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Add the cream cheese and stir until fully melted and combined with the spinach mixture. Remove from heat.
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Stir in chopped parsley and all but 2 tablespoons of Parmesan cheese. If using, mix in the Panko breadcrumbs.
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Spoon the mixture into the mushroom caps, using a little less than a tablespoon per cap. Arrange on the prepared baking sheet.
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Sprinkle the remaining Parmesan cheese over the stuffed mushrooms.
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Bake for 12–15 minutes, or until the mushrooms are fork tender and the tops are lightly golden.
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Serve hot, garnished with extra parsley if desired.
Servings and timing
This recipe makes 6 servings.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Variations
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Add protein: Stir in cooked sausage for a meaty version.
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Make it spicy: Add red pepper flakes or a dash of hot sauce to the filling.
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Dairy-free version: Use dairy-free cream cheese and vegan Parmesan.
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Herb lovers: Add thyme, basil, or oregano to the filling for more depth.
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Stuff with breadcrumbs only: Omit cheese and use seasoned breadcrumbs for a lighter option.
Storage/Reheating
To store: Place leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
To reheat: Warm in a 350°F oven for 8–10 minutes or until heated through. Avoid microwaving if possible, as it may make the mushrooms soggy.
FAQs
Can I make stuffed mushrooms ahead of time?
Yes! Assemble them in advance and refrigerate for up to 24 hours before baking.
Can I freeze stuffed mushrooms?
It’s not recommended. The filling may separate, and the mushrooms can become mushy when thawed.
What type of mushrooms work best?
White mushrooms or cremini mushrooms are ideal due to their size and shape for stuffing.
Can I use frozen spinach?
Yes. Thaw and squeeze out excess moisture before adding to the filling.
Do I have to use cream cheese?
Cream cheese adds richness, but you can substitute with ricotta, goat cheese, or a dairy-free spread.
How do I prevent soggy mushrooms?
Avoid washing mushrooms under water. Instead, wipe them with a damp cloth and bake uncovered to prevent excess moisture buildup.
Can I make these gluten-free?
Yes. Skip the Panko or use gluten-free breadcrumbs.
What can I serve these with?
Stuffed mushrooms pair well with charcuterie boards, or other appetizers like dips and crostini.
Should I remove the mushroom gills?
No need. For white or cremini mushrooms, the gills are fine to leave in.
Can I double the recipe?
Absolutely. This recipe scales easily for larger gatherings or parties.
Conclusion
Stuffed Mushrooms are a savory, elegant appetizer that brings comfort and flavor to any occasion. With a creamy, cheesy spinach filling nestled in tender mushroom caps, they’re a go-to recipe for holidays, potlucks, and entertaining. Easy to prep, delicious to eat, and always a hit, these bite-sized treats will be the first to go.
Print
Stuffed Mushrooms
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Stuffed Mushrooms are the perfect crowd-pleasing appetizer! Tender mushroom caps are filled with a creamy, savory mixture of spinach, garlic, cream cheese, and Parmesan, then baked to golden perfection. Ideal for parties, holidays, or any gathering.
Ingredients
- 15 to 20 medium white mushrooms (about 1 pound)
- 1 tablespoon extra virgin olive oil
- 2 to 3 cloves garlic, minced
- 3 cups fresh spinach
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 4 ounces cream cheese, room temperature
- 1/3 cup grated Parmesan cheese, divided
- 2 tablespoons fresh parsley, finely chopped
- 1/4 cup Panko breadcrumbs (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or foil and set aside.
- Clean the mushrooms and remove stems. Dice the stems finely and set aside. Place the mushroom caps on the prepared baking sheet.
- Heat olive oil in a large skillet over medium heat. Add the garlic and chopped mushroom stems. Cook, stirring often, until golden brown (about 5–7 minutes).
- Add the spinach and stir until wilted and soft (about 4–5 minutes). Season with salt and pepper.
- Stir in the cream cheese until fully melted and combined with the spinach mixture. Remove from heat.
- Add chopped parsley and all but 2 tablespoons of the Parmesan cheese. If using Panko, stir it in now.
- Fill each mushroom cap with a generous spoonful of the filling (about 1 tablespoon per mushroom).
- Sprinkle the tops with the remaining Parmesan cheese.
- Bake for 12–15 minutes, or until the mushrooms are tender and the tops are golden. Serve hot.
Notes
- For extra crunch, toast the Panko before adding it to the mixture.
- Use baby Bella mushrooms for a meatier bite.
- Stuffed mushrooms are best served fresh but can be made ahead and baked just before serving.
- Customize the filling with chopped sun-dried tomatoes or cooked bacon for variation.
Nutrition
- Serving Size: 1/6 of recipe (approx. 3–4 mushrooms)
- Calories: 134 kcal
- Sugar: 2g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
