Wow your guests with Stuffed Mushrooms with Spinach and Cream Cheese, a Party Appetizer that’s both elegant and irresistible! Tender white mushroom caps are filled with a creamy, cheesy spinach mixture, enhanced with garlic and a crispy Parmesan crust. Perfect for holiday gatherings, game days, or cozy dinners, these savory bites are easy to prep ahead and bake quickly, ensuring they’re the star of any spread.
Why You’ll Love Stuffed Mushrooms with Spinach and Cream Cheese
Stuffed Mushrooms with Spinach and Cream Cheese shine as a Party Appetizer:
- Rich & Savory: Creamy filling with a satisfying crunch.
- Make-Ahead Magic: Prep early for stress-free hosting.
- Diet-Friendly: Naturally gluten-free and vegetarian options.
- Crowd Favorite: Disappears fast at every gathering.
- I serve this Party Appetizer at every holiday, and it’s always a hit!
Ingredients for Stuffed Mushrooms with Spinach and Cream Cheese
Here’s what you’ll need for Stuffed Mushrooms with Spinach and Cream Cheese (makes about 20–24 mushrooms):
- 24 medium white mushrooms (about 1.5 inches in diameter)
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 3 cups fresh spinach, chopped
- ½ tsp salt
- ¼ tsp black pepper
- 4 oz cream cheese, softened
- ½ cup grated Parmesan cheese, divided
- 2 tbsp fresh parsley, finely chopped
- ¼ cup Panko breadcrumbs (optional, for crunch)
Ingredient Tips:
- Mushrooms: Choose firm, uniform caps for even baking; wipe clean.
- Olive Oil: Extra-virgin for rich, earthy flavor.
- Spinach: Fresh for vibrant color; frozen works if thawed and drained.
- Cream Cheese: Softened for smooth mixing; full-fat for richness.
- Parmesan: Freshly grated for nutty depth; avoid pre-shredded.
Directions for Stuffed Mushrooms with Spinach and Cream Cheese
Let’s create these irresistible Stuffed Mushrooms with Spinach and Cream Cheese!
Prep Mushrooms
I wipe 24 mushrooms clean with a damp cloth and gently remove stems. I chop ½ cup of stems finely for the filling and arrange caps on a parchment-lined baking sheet.
Sauté Filling Base
In a large skillet over medium heat, I heat 2 tbsp olive oil, then sauté minced garlic and chopped stems for 5–7 minutes until golden and fragrant, building deep flavor.
Wilt Spinach
I add 3 cups chopped spinach to the skillet, stirring until wilted, about 2 minutes. I season with ½ tsp salt and ¼ tsp pepper, tasting to ensure it’s spot-on.
Make Creamy Filling
On low heat, I stir in 4 oz softened cream cheese until smooth and blended with the spinach mixture. I remove from heat and mix in ⅓ cup Parmesan and 2 tbsp parsley. If using, I fold in ¼ cup Panko breadcrumbs for texture.
Stuff Mushrooms
I spoon about 1 tbsp of filling into each mushroom cap, mounding slightly without overflowing, for a rustic look.
Top and Bake
I sprinkle the remaining 2 tbsp Parmesan over the stuffed mushrooms. I bake at 375°F (190°C) for 12–15 minutes until golden and tender.
Serve Hot
I transfer to a platter and serve immediately while warm and melty, savoring the cheesy goodness.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: ~30 minutes
- Servings: 20–24 mushrooms
- Calories: ~50 kcal per mushroom
- Macros per Mushroom: 2g carbs, 2g protein, 4g fat, 0g fiber
Variations for Stuffed Mushrooms with Spinach and Cream Cheese
Try these twists on Stuffed Mushrooms with Spinach and Cream Cheese:
- Mushroom Swap: Use baby bella mushrooms for a richer flavor.
- Cheese Twist: Replace cream cheese with ricotta or goat cheese for tanginess.
- Protein Boost: Add ¼ cup cooked sausage or bacon bits for a heartier Party Appetizer.
- Nut-Free: Skip Parmesan and use pecorino with a pinch of lemon zest.
- Gluten-Free: Omit Panko or use gluten-free breadcrumbs.
Serving Ideas:
- Pair with Layla Cooks’ Peppermint Snowball Cookies for a festive spread.
- Serve with a crisp salad or wild rice for a vegetarian Party Appetizer dish.
- Pair with white wine or sparkling water for a refreshing combo.
- Soften cream cheese and chop stems finely for smooth filling; taste before stuffing.
Storage
I store Stuffed Mushrooms with Spinach and Cream Cheese in an airtight container in the refrigerator for up to 3 days to maintain freshness. I reheat in a 350°F oven for 5–10 minutes to keep the filling creamy and avoid sogginess; microwaving is not recommended. For make-ahead, I prepare the filling up to 24 hours in advance, refrigerate, then bake just before serving. Freezing is not advised due to texture changes in mushrooms.
FAQs About Stuffed Mushrooms with Spinach and Cream Cheese
Here are some common questions about this recipe:
Can I prepare the filling in advance?
Yes, you can make the filling up to a day ahead and refrigerate it. Fill Stuffed Mushrooms with Spinach and Cream Cheese just before baking for best results.
What can I substitute for cream cheese?
Ricotta or goat cheese are good alternatives that provide similar creaminess with a slightly different flavor profile.
Are there gluten-free options?
Omit the Panko breadcrumbs or use a certified gluten-free breadcrumb to keep the dish gluten-free.
How do I prevent sogginess?
Ensure mushrooms are fully dry before stuffing and arrange them in a single layer for even baking and a tender texture.
Can I add protein to the filling?
Cooked sausage, bacon bits, or chopped ham can be mixed into the filling for a heartier appetizer.
How should leftovers be stored?
Place leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best taste.
More Delicious Appetizer Recipes You’ll Love
- Crispy Parmesan Asparagus Sticks
- Air Fryer Eggplant Asian Style
- Smoked Mexican Street Corn Dip
- Leftover Mashed Potato Cheese Puffs
Conclusion
Stuffed Mushrooms with Spinach and Cream Cheese are a classic appetizer that brings big flavor with minimal effort. Perfect for holidays, parties, or any gathering, their creamy, savory filling and crisp tops make them irresistible. Try this recipe out and savor the crowd-pleasing delight!
Stuffed Mushrooms with Spinach and Cream Cheese
Ingredients
Mushroom Base
- 15 to 20 medium white mushrooms about 1 pound
- 1 tablespoon extra virgin olive oil
Filling
- 2 to 3 cloves garlic minced
- 3 cups fresh spinach
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 4 ounces cream cheese at room temperature
- ⅓ cup grated Parmesan cheese divided
- 2 tablespoons fresh parsley finely chopped
- ¼ cup Panko breadcrumbs optional
Instructions
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment or foil and set aside.
- Clean mushrooms by removing stems so that only the caps remain. Dice mushroom stems into small pieces.
- Add olive oil to a large skillet over medium heat. Add minced garlic and chopped mushroom stems. Cook, stirring frequently, until golden brown, about 5 to 7 minutes.
- Add fresh spinach to the skillet and stir until cooked down and soft, about 4 to 5 minutes. Season with salt and pepper.
- Add cream cheese to the skillet and stir until thoroughly combined with the spinach and mushroom mixture. Remove from heat.
- Gently stir in chopped parsley and all but two tablespoons of grated Parmesan cheese. Stir in Panko breadcrumbs if using.
- Spoon filling into mushroom caps using a little less than a tablespoon of the mixture for each mushroom. Sprinkle the remaining Parmesan cheese on top of the mushrooms.
- Bake for 12 to 15 minutes or until fork tender. Transfer to a serving tray and enjoy hot from the oven.
Notes
- Serve these stuffed mushrooms hot as a delicious appetizer for parties or holidays.
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