Stuffed Mushrooms with Spinach and Cream Cheese
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.
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.