Cheesy Spinach Stuffed Mushrooms

Cheesy Spinach Stuffed Mushrooms have become a staple in our home, especially when we’re entertaining or just craving a cozy, flavorful appetizer. I remember the first time I made them; my family, initially skeptical about mushrooms (especially my youngest!), devoured them within minutes. The combination of earthy mushrooms, creamy spinach, and gooey cheese is just irresistible. What I love most about this recipe is its simplicity. It looks and tastes gourmet, yet it’s surprisingly easy to put together. From casual weeknight gatherings to more formal holiday parties, these stuffed mushrooms are always a hit. They’re the perfect bite-sized indulgence, and I often find myself making a double batch because they disappear so quickly! The aroma that fills the kitchen while they bake is simply divine, a promise of the deliciousness to come. Trust me, once you try these Cheesy Spinach Stuffed Mushrooms, they’ll become a regular part of your appetizer repertoire too.

Ingredients

• Large White or Cremini Mushrooms (24-30, about 2 lbs): These form the base of our appetizer, providing an earthy flavor and meaty texture. Ensure they are firm and fresh for the best results.
• Fresh Spinach (10 oz bag): The star of the filling, spinach brings a mild, slightly sweet taste and vibrant green color. It’s packed with nutrients and wilts down beautifully when cooked.
• Cream Cheese (8 oz, softened): This provides the creamy, rich base for the filling, binding all the ingredients together and adding a tangy flavor. Softened cream cheese is crucial for smooth mixing.
• Shredded Mozzarella Cheese (1 cup): Known for its mild flavor and excellent melting properties, mozzarella adds that classic cheesy pull and gooey texture to our stuffed mushrooms.
• Parmesan Cheese (½ cup, grated): Parmesan brings a salty, nutty, and savory depth to the filling. Its robust flavor complements the spinach and mushrooms perfectly.
• Garlic (3 cloves, minced): Essential for aromatics, garlic adds a pungent and savory note that enhances the overall flavor profile of the dish. Freshly minced garlic is always best.
• Onion (½ cup, finely diced): Onion provides a subtle sweetness and savory base to the filling, adding another layer of flavor complexity. Dice it finely for even cooking.
• Bread Crumbs (½ cup, Panko or Italian seasoned): Bread crumbs help bind the filling together and add a slightly crispy texture to the top of the stuffed mushrooms. Panko offers a lighter, crispier texture compared to regular bread crumbs.
• Olive Oil (3 tablespoons): Used for sautéing the vegetables and brushing the mushrooms, olive oil adds flavor and helps prevent sticking.
• Butter (2 tablespoons): Adds richness and flavor when sautéing the garlic and onion, contributing to a more decadent filling.
• Dried Oregano (1 teaspoon): Oregano brings a warm, slightly peppery, and aromatic flavor that complements the spinach and cheese.
• Red Pepper Flakes (¼ teaspoon, optional): Adds a subtle kick of heat, balancing the richness of the cheese and spinach. Adjust to your spice preference.
• Salt and Black Pepper: Essential seasonings to enhance all the flavors in the recipe. Season to taste throughout the cooking process.
• Fresh Parsley (2 tablespoons, chopped, for garnish): Fresh parsley adds a bright, herbaceous note and a pop of color as a final garnish.

Instructions

Step 1: Prepare the Mushrooms

Begin by gently cleaning the mushrooms. The best way to clean mushrooms is to avoid soaking them in water, as they tend to absorb moisture, which can make them soggy. Instead, use a damp paper towel or a soft mushroom brush to carefully wipe away any dirt or debris from the caps and stems. Once cleaned, gently remove the stems from each mushroom cap. Don’t discard the stems! We’ll be using them in the delicious filling. Set the mushroom caps aside.

Now, finely chop the mushroom stems. Mince them into small pieces, roughly the same size as your diced onion. This ensures they cook evenly and incorporate smoothly into the spinach and cheese mixture. Set the chopped stems aside for later use.

Step 2: Sauté the Aromatics and Mushroom Stems

Place a large skillet over medium heat. Add olive oil and butter to the skillet and let them melt together, creating a flavorful base for our filling. Once the butter is melted and the mixture is shimmering, add the diced onion and minced garlic to the skillet. Sauté the onion and garlic for about 3-5 minutes, stirring occasionally, until they become softened and fragrant. Avoid browning them; you want them to be translucent and aromatic, releasing their flavor into the oil and butter.

Next, add the chopped mushroom stems to the skillet with the softened onions and garlic. Increase the heat slightly to medium-high and sauté the mushroom stems for another 5-7 minutes, or until they are softened and have released some of their moisture. Stir them frequently to ensure they cook evenly and don’t stick to the bottom of the pan. Cooking the stems down first helps to concentrate their flavor and prevents the filling from being watery.

Step 3: Wilt the Spinach and Combine Filling Ingredients

Add the fresh spinach to the skillet with the sautéed mushroom stems, onions, and garlic. You might need to add the spinach in batches as it wilts down significantly. Stir continuously as the spinach cooks down, which should only take a few minutes. Continue to cook until all the spinach is wilted and tender, and most of the moisture has evaporated. Excess moisture in the spinach can make the filling watery, so it’s important to cook it until it reduces in volume and becomes tender.

Once the spinach is wilted, remove the skillet from the heat. In a large bowl, combine the softened cream cheese, shredded mozzarella cheese, grated Parmesan cheese, bread crumbs, dried oregano, and red pepper flakes (if using). Add the sautéed spinach and mushroom stem mixture from the skillet to the bowl with the cheese mixture. Season generously with salt and black pepper to taste. Remember to start with a moderate amount of salt and pepper, as you can always add more later.

Use a spoon or spatula to thoroughly mix all the ingredients together until they are well combined and the filling is creamy and homogenous. Ensure the cream cheese is fully incorporated and there are no lumps. Taste the filling and adjust seasonings as needed. You might want to add a bit more salt, pepper, oregano, or red pepper flakes to achieve your desired flavor profile.

Step 4: Stuff the Mushroom Caps

Preheat your oven to 375°F (190°C). Lightly grease a baking dish or baking sheet with parchment paper or cooking spray to prevent the mushrooms from sticking. This will also make cleanup easier later.

Take each mushroom cap and spoon a generous amount of the spinach and cheese filling into the cavity of each cap. Mound the filling slightly on top of each mushroom, as it will settle a bit during baking. Don’t be shy with the filling – you want each mushroom to be deliciously stuffed!

Arrange the stuffed mushroom caps in the prepared baking dish or on the baking sheet. Ensure they are placed in a single layer and not overcrowded, allowing for even baking.

Step 5: Bake the Stuffed Mushrooms

Place the baking dish or baking sheet with the stuffed mushrooms in the preheated oven. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly. The baking time may vary slightly depending on the size of your mushrooms and your oven, so keep an eye on them. You’ll know they are ready when the mushroom caps are softened and slightly wrinkled, and the cheese filling is melted, bubbly, and starting to turn golden brown on top.

Step 6: Garnish and Serve

Once the stuffed mushrooms are baked to golden perfection, carefully remove them from the oven. Let them cool slightly for a few minutes before serving. This will make them easier to handle and allow the filling to set a bit.

Garnish the Cheesy Spinach Stuffed Mushrooms with freshly chopped parsley. The fresh parsley adds a vibrant green color and a touch of fresh flavor that complements the richness of the mushrooms and cheese.

Serve the Cheesy Spinach Stuffed Mushrooms immediately while they are warm and gooey. They are best enjoyed fresh out of the oven when the cheese is melted and the mushrooms are tender. These stuffed mushrooms make a fantastic appetizer for parties, gatherings, or as a flavorful side dish.

Nutrition Facts (per serving)

• Serving Size: 2 stuffed mushrooms
• Calories: Approximately 180-220 kcal per serving. Calories can vary depending on the exact ingredients used and portion sizes.
• Fat: 12-15g per serving. Primarily from cheese and olive oil, providing richness and flavor.
• Protein: 8-10g per serving. From cheese and spinach, contributing to satiety and muscle building.
• Carbohydrates: 8-10g per serving. From mushrooms, spinach, and breadcrumbs, providing energy.
• Fiber: 2-3g per serving. Mainly from spinach and mushrooms, promoting digestive health.

Note: Nutritional values are estimates and can vary.

Preparation Time

• Prep Time: 20-25 minutes. This includes cleaning the mushrooms, chopping vegetables, and preparing the filling. The recipe is designed to be quick and efficient, perfect for when you need a delicious appetizer without spending hours in the kitchen.
• Cook Time: 20-25 minutes. Baking in the oven until the mushrooms are tender and the filling is golden brown. The oven does most of the work, allowing you to focus on other tasks or relax while the appetizer bakes to perfection.
• Total Time: 40-50 minutes. From start to finish, you can have these delectable Cheesy Spinach Stuffed Mushrooms ready in under an hour, making them ideal for both planned gatherings and last-minute cravings.

How to Serve

• Appetizer Platter Star: Arrange the warm stuffed mushrooms on a beautiful platter as the centerpiece of your appetizer spread. They are visually appealing and always a crowd-pleaser.
• Party Finger Food: Serve them as elegant finger food at cocktail parties or gatherings. Their bite-sized nature makes them perfect for mingling and enjoying without cutlery.
• Side Dish Delight: Accompany grilled meats, roasted chicken, or vegetarian main courses as a flavorful and cheesy side dish. They complement a variety of main meals wonderfully.
• Holiday Appetizer: Perfect for Thanksgiving, Christmas, or Easter celebrations. Their rich and savory flavor profile makes them a festive addition to any holiday table.
• Game Day Snack: Serve them warm during sports events or game nights. They are a satisfying and delicious alternative to typical game day fare.
• Brunch Addition: Include them as part of a brunch buffet. They pair well with eggs, quiches, and other brunch favorites.
• With Dipping Sauce (Optional): While delicious on their own, you can offer a side of marinara sauce, ranch dressing, or a creamy garlic aioli for dipping, adding an extra layer of flavor and customization.
• Garnished with Herbs: Beyond parsley, consider garnishing with fresh thyme sprigs or chopped chives for added visual appeal and herbaceous notes.

Additional Tips for Perfect Cheesy Spinach Stuffed Mushrooms

1. Choose the Right Mushrooms: Opt for large, firm white or cremini mushrooms. The size provides ample space for the filling, and their firmness ensures they hold their shape during baking. Avoid mushrooms that are bruised or overly soft.
2. Don’t Overcrowd the Pan: When sautéing the spinach and mushroom stems, work in batches if necessary to avoid overcrowding the pan. Overcrowding can cause steaming instead of sautéing, resulting in soggy vegetables. Ensure there is enough space for the vegetables to cook properly and release their moisture.
3. Squeeze Out Excess Moisture from Spinach: After wilting the spinach, gently squeeze out any excess moisture. This step is crucial to prevent the filling from becoming watery and ensures a richer, more flavorful stuffing. You can do this using your hands or by pressing the spinach against a fine-mesh sieve.
4. Soften Cream Cheese Properly: Ensure your cream cheese is fully softened before mixing it with the other ingredients. Softened cream cheese blends smoothly and creates a creamy, lump-free filling. If you forget to take it out in advance, you can microwave it in short intervals, checking frequently to avoid melting.
5. Pre-Bake Mushroom Caps (Optional): For extra tender mushrooms, you can pre-bake the mushroom caps for 5-7 minutes before stuffing them. This helps to release some of their moisture and ensures they are perfectly cooked through by the time the filling is golden. Brush them lightly with olive oil and bake at 375°F (190°C) before stuffing.
6. Customize Your Cheese Blend: Feel free to experiment with different cheese combinations. Gruyere, provolone, or a blend of Italian cheeses would all work wonderfully. Consider adding a sharper cheese like cheddar for a bolder flavor profile, or pepper jack for a spicy kick.
7. Add Protein to the Filling: For a heartier appetizer, consider adding cooked and crumbled Italian sausage, bacon bits, or finely diced cooked chicken to the filling. This can transform the stuffed mushrooms into a more substantial dish, suitable for a light meal.
8. Make Ahead and Bake Later: Prepare the stuffed mushrooms ahead of time and store them, unbaked, in the refrigerator for up to 24 hours. This is perfect for party prep! When ready to bake, simply take them out of the fridge and bake as directed, adding a few extra minutes to the baking time if they are very cold.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen spinach instead of fresh spinach?

A: Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the filling. Frozen spinach tends to retain more moisture than fresh, so squeezing is crucial to prevent a watery filling. Ensure it is thoroughly thawed and drained to maintain the right consistency and flavor.

Q2: I don’t have Panko bread crumbs. Can I use regular bread crumbs?

A: Absolutely! Regular bread crumbs, or even Italian seasoned bread crumbs, will work perfectly fine. Panko bread crumbs provide a lighter, crispier texture, but regular bread crumbs will still bind the filling and add a pleasant texture. If using Italian seasoned bread crumbs, you may want to reduce or omit the dried oregano to avoid overpowering flavors.

Q3: Can I make these stuffed mushrooms vegetarian?

A: Yes, this recipe is already vegetarian! It’s packed with vegetables and cheese, making it a delicious and satisfying vegetarian appetizer or side dish. Ensure all your ingredients are vegetarian-friendly, especially if using pre-made bread crumbs or Parmesan cheese, as some may contain animal rennet.

Q4: How do I prevent the mushrooms from getting watery?

A: Several steps help prevent watery mushrooms. First, don’t soak the mushrooms in water when cleaning them. Second, sauté the chopped mushroom stems thoroughly to release their moisture before adding spinach. Third, cook the spinach until most of its moisture has evaporated, and squeeze out any remaining liquid after wilting. Optionally, pre-baking the mushroom caps can also help release excess moisture.

Q5: Can I freeze leftover stuffed mushrooms?

A: While you can freeze cooked stuffed mushrooms, the texture may change slightly upon thawing. The mushrooms can become a bit softer, and the filling may lose some of its creamy consistency. If you do freeze them, allow them to cool completely, then freeze in an airtight container. Thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) until heated through. It’s generally best to enjoy them fresh for the best texture and flavor.

Q6: What kind of cheese is best for stuffed mushrooms?

A: Mozzarella and Parmesan are classic choices for stuffed mushrooms because of their flavor and melting properties. However, you can experiment with other cheeses like Gruyere, provolone, cheddar, Monterey Jack, or a blend of Italian cheeses. Consider the flavor profile you desire – milder cheeses like mozzarella and provolone offer a creamy texture, while sharper cheeses like cheddar or Parmesan add more distinct flavor.

Q7: Can I add herbs other than oregano?

A: Definitely! Feel free to experiment with different herbs to customize the flavor. Thyme, rosemary, basil, or a blend of Italian herbs would all be delicious additions. Fresh herbs can be added at the end of cooking for a brighter flavor, or dried herbs can be incorporated into the filling mixture. Consider using fresh parsley in the filling as well as for garnish.

Q8: How long can I store cooked stuffed mushrooms in the refrigerator?

A: Cooked stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure they are cooled completely before refrigerating. Reheat them in the oven at 350°F (175°C) or in a microwave until heated through before serving. Always ensure they are heated to an internal temperature of 165°F (74°C) for food safety.

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