Cheesy Spinach Stuffed Mushrooms

In our home, appetizers are serious business. Forget the main course for a moment, because if the appetizers aren’t spot-on, well, let’s just say dinner starts off on the wrong foot. And let me tell you, these Cheesy Spinach Stuffed Mushrooms? They are not just spot-on, they are a home run, grand slam, walk-off victory kind of appetizer! From the moment I pulled these golden-brown beauties out of the oven, the aroma alone had everyone hovering around the kitchen island. The first bite? Pure bliss. Earthy mushrooms, creamy, cheesy spinach filling, and a hint of garlic and herbs – it’s a flavor explosion that’s both comforting and sophisticated. Even my picky teenager, who usually shies away from anything green, devoured these like they were going out of style. Seriously, they vanished within minutes, leaving everyone wanting more. If you’re looking for an appetizer that’s guaranteed to impress, whether it’s for a casual family gathering, a holiday feast, or a fancy cocktail party, look no further. These Cheesy Spinach Stuffed Mushrooms are about to become your new go-to recipe.

Ingredients

• Mushrooms: 24 medium-sized cremini or white button mushrooms – Choose mushrooms that are firm and have tightly closed caps for the best stuffing experience. Larger mushrooms like portobello can also be used, but you’ll need to adjust the quantity and baking time.
• Fresh Spinach: 5 ounces fresh spinach – Provides a vibrant green color, earthy flavor, and a healthy dose of vitamins. You can substitute with frozen spinach, but ensure it’s thoroughly thawed and squeezed dry to remove excess moisture.
• Cream Cheese: 4 ounces cream cheese, softened – Adds a rich, creamy texture and tangy flavor to the filling. Full-fat cream cheese works best for optimal flavor and consistency.
• Parmesan Cheese: ½ cup grated Parmesan cheese – Brings a salty, nutty, and savory depth to the filling. Freshly grated Parmesan is recommended for the best flavor and melting quality.
• Garlic: 2 cloves garlic, minced – Infuses the filling with a pungent and aromatic flavor that complements the spinach and cheese beautifully. Freshly minced garlic is preferred, but garlic powder can be used in a pinch.
• Yellow Onion or Shallot: ¼ cup finely diced yellow onion or shallot – Adds a mild, sweet, and savory base flavor to the filling. Shallots offer a slightly more delicate and sophisticated flavor.
• Breadcrumbs: ½ cup panko breadcrumbs – Provides texture and helps bind the filling together. Panko breadcrumbs offer a light and crispy texture compared to regular breadcrumbs. Gluten-free breadcrumbs can be used for dietary restrictions.
• Butter or Olive Oil: 2 tablespoons butter or olive oil – Used for sautéing the aromatics and adding richness to the filling. Olive oil offers a healthier option, while butter contributes a richer flavor.
• Dried Italian Seasoning: 1 teaspoon dried Italian seasoning – A blend of herbs that enhances the overall flavor profile with classic Italian notes. You can also use a combination of dried oregano, basil, and thyme.
• Salt and Black Pepper: To taste – Essential seasonings to balance the flavors and enhance the overall taste of the dish. Use freshly ground black pepper for the best aroma.
• Fresh Parsley (optional): For garnish – Adds a fresh, vibrant green color and a touch of herbaceousness as a final touch.

Instructions

1. Prepare the Mushrooms: Gently clean the mushrooms with a damp paper towel to remove any dirt. Avoid soaking them in water as they can absorb moisture and become soggy. Carefully remove the stems from each mushroom cap by gently twisting and pulling them out. Set the mushroom caps aside. Finely chop the mushroom stems and set them aside as well; they will be used in the filling to add extra mushroom flavor and prevent waste.
2. Sauté Aromatics and Mushroom Stems: Heat butter or olive oil in a large skillet over medium heat. Add the finely diced onion or shallot and minced garlic. Sauté for 2-3 minutes, or until the onion becomes softened and fragrant, being careful not to burn the garlic. Add the chopped mushroom stems to the skillet and cook for another 5-7 minutes, or until they are softened and have released their moisture. Cooking the stems first helps to intensify their flavor and prevents the filling from being watery.
3. Wilt the Spinach: Add the fresh spinach to the skillet with the sautéed aromatics and mushroom stems. Cook, stirring frequently, until the spinach wilts down significantly. This usually takes about 2-3 minutes. Overcrowding the pan can steam the spinach instead of wilting it properly, so you may need to add the spinach in batches if your skillet is small.
4. Remove Excess Moisture: Once the spinach is wilted, remove the skillet from the heat. Transfer the spinach mixture to a fine-mesh sieve or colander placed over a bowl. Press down on the spinach with the back of a spoon to squeeze out as much excess moisture as possible. This step is crucial to prevent the stuffed mushrooms from becoming watery and ensures a flavorful, concentrated filling. Discard the liquid.
5. Prepare the Filling: In a medium bowl, combine the softened cream cheese, grated Parmesan cheese, and the cooked spinach and mushroom stem mixture. Add the panko breadcrumbs, dried Italian seasoning, salt, and black pepper to taste. Mix everything together thoroughly until well combined and the filling is smooth and cohesive. Taste the filling and adjust seasonings as needed. You might want to add a pinch more salt, pepper, or Italian seasoning depending on your preference.
6. Stuff the Mushroom Caps: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or baking sheet. Arrange the mushroom caps in the prepared baking dish, open-side up. Generously fill each mushroom cap with the spinach and cheese filling, mounding it slightly on top. Don’t be shy with the filling – you want each mushroom to be packed with flavor!
7. Bake the Stuffed Mushrooms: Bake in the preheated oven 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. You’ll know they’re done when the mushroom caps are soft to the touch and the filling is heated through and nicely browned.
8. Broil for Extra Browning (Optional): For a more golden-brown and slightly crispy topping, you can broil the stuffed mushrooms for the last 1-2 minutes of baking. Keep a close eye on them while broiling to prevent burning. Broiling adds a beautiful visual appeal and a slightly toasted flavor to the cheese topping.
9. Garnish and Serve: Remove the Cheesy Spinach Stuffed Mushrooms from the oven and let them cool slightly before serving. Garnish with fresh parsley, if desired, for a pop of color and freshness. Serve warm as an appetizer or side dish. They are best enjoyed immediately while warm and the filling is melty and delicious.

Nutrition Facts

(Per serving, approximately 2-3 stuffed mushrooms)

• Serving Size: 2-3 stuffed mushrooms (approx. 100g) – A serving size of 2-3 mushrooms is a good portion for an appetizer or side dish, providing a satisfying bite without being overly heavy.
• Calories: Approximately 150-200 calories – A moderate calorie count making them a relatively light appetizer option, especially considering the cheesy filling. Calorie count can vary based on the exact ingredients and portion sizes.
• Fat: Approximately 10-15 grams of fat – Includes fats from cream cheese, Parmesan, and butter/olive oil. These fats contribute to the rich flavor and creamy texture of the dish.
• Protein: Approximately 5-7 grams of protein – Protein primarily comes from the cheese and spinach, contributing to satiety and nutritional value.
• Fiber: Approximately 2-3 grams of fiber – Fiber is mainly from the spinach and mushrooms, aiding in digestion and promoting fullness.

Note: Nutritional values are estimates and can vary based on specific ingredients used and portion sizes. For precise nutritional information, use a nutrition calculator with the exact brands and quantities of ingredients.

Preparation Time

• Prep Time: 25 minutes – This includes cleaning and prepping the mushrooms, chopping vegetables, sautéing ingredients, making the filling, and stuffing the mushroom caps. Efficient knife skills and organized mise en place can help speed up the prep time.
• Cook Time: 25 minutes – This is the baking time in the oven, ensuring the mushrooms are tender and the filling is cooked through and golden brown.
• Total Time: 50 minutes – From start to finish, you can have these delicious Cheesy Spinach Stuffed Mushrooms ready in under an hour, making them a great option for both planned gatherings and last-minute cravings. The hands-on time is relatively short, making it a manageable recipe for busy cooks.

How to Serve

These Cheesy Spinach Stuffed Mushrooms are incredibly versatile and can be served in various ways, making them perfect for different occasions:

• Classic Appetizer: Serve them as a standalone appetizer at parties, gatherings, or cocktail hours. Arrange them attractively on a platter and watch them disappear quickly.
• Holiday Appetizer: They make a fantastic addition to holiday appetizer spreads, especially during Thanksgiving, Christmas, or Easter. Their rich flavor and elegant presentation make them feel festive.
• Side Dish for Dinner: Pair them as a delicious side dish with grilled steak, roasted chicken, pork chops, or fish. They complement savory main courses beautifully and add a touch of elegance to any meal.
• Vegetarian Main Course: For a lighter vegetarian meal, serve a larger portion of stuffed mushrooms alongside a fresh salad or roasted vegetables. They can be satisfying enough to be a main course, especially for lunch or a light dinner.
• Brunch Addition: Include them in your brunch spread alongside eggs, bacon, and pastries for a savory and satisfying option. They offer a nice balance to sweeter brunch dishes.
• Game Day Snack: These are a sophisticated yet crowd-pleasing snack for game day gatherings. They are easy to eat and full of flavor, making them a great alternative to typical game day fare.
• Garnishes: Enhance the presentation and flavor by garnishing with:
  • Freshly chopped parsley or chives for a pop of color and freshness.
  • A sprinkle of extra grated Parmesan cheese for added cheesy flavor.
  • A drizzle of balsamic glaze for a touch of sweetness and tanginess.
  • Red pepper flakes for a hint of spice (optional).

Additional Tips for Perfect Cheesy Spinach Stuffed Mushrooms

1. Choose the Right Mushrooms: Select mushrooms that are firm, plump, and have tightly closed caps. Cremini (baby bella) or white button mushrooms are ideal for stuffing. Avoid mushrooms that are bruised, slimy, or have open caps, as these may be older and less flavorful. For larger portions, consider using portobello mushroom caps.
2. Don’t Overcrowd the Pan When Sautéing Spinach: Sautéing spinach in batches prevents overcrowding, ensuring it wilts properly and doesn’t steam. Overcrowding can lead to watery spinach and a less flavorful filling. If necessary, cook the spinach in two separate batches to ensure it wilts quickly and evenly.
3. Squeeze Out Excess Moisture from Spinach Thoroughly: This is crucial for preventing soggy stuffed mushrooms. After wilting the spinach, make sure to squeeze out as much excess water as possible using a fine-mesh sieve or cheesecloth. Excess moisture will make the filling watery and less flavorful.
4. Taste and Adjust Seasonings: Before stuffing the mushrooms, always taste the spinach and cheese filling and adjust seasonings as needed. You might want to add more salt, pepper, garlic powder, Italian seasoning, or even a pinch of red pepper flakes for a bit of heat. Seasoning at this stage ensures the filling is perfectly flavored to your liking.
5. Make Ahead for Convenience: You can prepare the spinach and cheese filling up to a day ahead of time and store it in an airtight container in the refrigerator. You can also stuff the mushroom caps several hours in advance and keep them covered in the refrigerator until ready to bake. This is a great time-saving tip when entertaining.
6. Vary the Cheese for Different Flavors: Experiment with different cheese combinations to customize the flavor profile. Try adding shredded mozzarella for extra meltiness, Gruyère for a nutty and complex flavor, or a touch of goat cheese for tanginess. You can also use a blend of cheeses for a more layered flavor.
7. Add Extra Flavor Boosters to the Filling: Get creative with your filling by adding other flavorful ingredients. Consider incorporating finely chopped sun-dried tomatoes, artichoke hearts, roasted red peppers, caramelized onions, or even cooked sausage or bacon for a non-vegetarian version. These additions can elevate the flavor and texture of the stuffed mushrooms.
8. Freeze Leftovers for Future Enjoyment: Leftover stuffed mushrooms can be frozen for later. Allow them to cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. To reheat, bake them directly from frozen at 350°F (175°C) until heated through, about 20-25 minutes. Freezing is a great way to reduce food waste and enjoy these delicious appetizers another time.

Frequently Asked Questions (FAQ)

Q1: What type of mushrooms are best for stuffing?

A: Cremini mushrooms (also known as baby bella) and white button mushrooms are excellent choices for stuffing because of their size, firm texture, and mild flavor. Portobello mushrooms can also be used for larger, entree-sized stuffed mushrooms. When selecting mushrooms, look for ones that are firm, plump, and have tightly closed caps.

Q2: Can I use frozen spinach instead of fresh spinach?

A: Yes, you can substitute frozen spinach for fresh spinach. Make sure to thaw the frozen spinach completely and squeeze out as much excess moisture as possible before adding it to the filling. Frozen spinach can sometimes retain more water than fresh spinach, so thorough draining is crucial to prevent a watery filling.

Q3: Can I prepare these stuffed mushrooms ahead of time?

A: Absolutely! You can prepare the spinach and cheese filling up to 24 hours in advance and store it in the refrigerator. You can also stuff the mushroom caps several hours before baking and keep them covered in the refrigerator. When ready to bake, simply preheat your oven and bake as directed, adding a few extra minutes if they are very cold from the refrigerator.

Q4: How do I prevent the stuffed mushrooms from becoming watery?

A: The key to preventing watery stuffed mushrooms is to remove excess moisture from the spinach and the mushrooms themselves. Squeeze the wilted spinach thoroughly to remove water. Also, avoid soaking the mushrooms in water when cleaning them; instead, gently wipe them clean with a damp paper towel. Cooking the mushroom stems in the skillet before adding them to the filling also helps to reduce moisture.

Q5: Can I make these stuffed mushrooms vegan or dairy-free?

A: Yes, you can easily adapt this recipe to be vegan or dairy-free. Substitute the cream cheese and Parmesan cheese with vegan cream cheese and vegan Parmesan cheese alternatives. Ensure your breadcrumbs are also vegan-friendly. There are many excellent plant-based cheese alternatives available that work well in this recipe.

Q6: What if I don’t have panko breadcrumbs? Can I use regular breadcrumbs?

A: Yes, you can substitute regular breadcrumbs for panko breadcrumbs. Panko breadcrumbs provide a lighter and crispier texture, but regular breadcrumbs will also work well. You can also use other breadcrumb alternatives like crushed cracker crumbs or even finely ground almond flour for a gluten-free option.

Q7: How long do leftover stuffed mushrooms last in the refrigerator?

A: Leftover cooked stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave until heated through before serving. Ensure they are properly cooled before refrigerating and reheated to an internal temperature of 165°F (74°C).

Q8: Can I add meat to the spinach and cheese filling?

A: Yes, you can definitely add meat to the filling to make them non-vegetarian. Cooked and crumbled Italian sausage, bacon, or pancetta are popular additions that pair wonderfully with spinach and cheese. Make sure any meat you add is fully cooked before incorporating it into the filling. You may need to adjust the cooking time slightly if adding meat, ensuring it’s heated through.

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