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
