Stuffed mushrooms are a timeless appetizer that can be customized in many ways. This version is filled with a delicious mixture of spinach, cream cheese, and a blend of herbs and spices. The mushrooms themselves provide an earthy, umami flavor that pairs perfectly with the rich, creamy filling. The result is a satisfying, bite-sized appetizer that’s as flavorful as it is elegant.
Whether you’re entertaining guests or looking for a light snack, cheese and spinach stuffed mushrooms are a great option. They’re easy to make and packed with nutrients, making them a healthier alternative to other party appetizers. Let’s get started with this simple recipe that is sure to impress.
Ingredients:
For the Mushrooms:
- 12 large white mushrooms (or cremini mushrooms, for a more earthy flavor)
- 1 tablespoon olive oil (for brushing the mushrooms)
- Salt and black pepper, to taste
For the Filling:
- 1 tablespoon olive oil (for sautéing)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach (about 6 oz), washed and chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon nutmeg (optional, adds warmth to the flavor)
- 8 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1/4 cup breadcrumbs (for topping)
- Salt and pepper, to taste
Instructions:
Step 1: Prepare the Mushrooms
- Clean the mushrooms: Begin by gently cleaning the mushrooms with a damp paper towel to remove any dirt. Avoid rinsing them under water, as mushrooms are porous and can become soggy. Remove the stems from each mushroom and set the caps aside for stuffing. You can gently twist the stems to remove them or cut them off with a small knife.
- Chop the mushroom stems: Finely chop the mushroom stems that were removed and set them aside. These will be incorporated into the filling to enhance the flavor of the stuffing.
- Prepare the mushroom caps: Brush the mushroom caps with a little olive oil and season with salt and pepper. Arrange the caps on a baking sheet lined with parchment paper, stem side up, and set them aside while you prepare the filling.
Step 2: Make the Spinach and Cheese Filling
- Sauté the onion and garlic: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until softened. Then, add the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic.
- Cook the spinach: Add the chopped spinach to the skillet and cook, stirring occasionally, until it wilts and releases its moisture. This should take about 2-3 minutes. Once the spinach is cooked, season it with dried oregano, nutmeg (if using), salt, and black pepper. Stir everything together, then remove the skillet from the heat and let the spinach mixture cool slightly.
- Combine the filling: In a large mixing bowl, combine the softened cream cheese, grated Parmesan cheese, and shredded mozzarella cheese. Add the cooked spinach mixture to the bowl and mix everything together until well combined. Taste the filling and adjust the seasoning with more salt or pepper if needed.
Step 3: Stuff the Mushrooms
- Fill the mushroom caps: Using a spoon or small ice cream scoop, carefully fill each mushroom cap with the spinach and cheese mixture. Be generous with the filling, as the mushrooms will hold a substantial amount of the creamy mixture.
- Top with breadcrumbs: Once the mushrooms are filled, sprinkle a small amount of breadcrumbs on top of each stuffed mushroom. The breadcrumbs will toast as the mushrooms bake, adding a nice crunchy texture to the tops.
Step 4: Bake the Stuffed Mushrooms
- Preheat the oven: Preheat your oven to 375°F (190°C) while you finish preparing the stuffed mushrooms.
- Bake the mushrooms: Place the stuffed mushrooms on the prepared baking sheet in a single layer. Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly. If you want the tops to be extra crispy, you can broil the mushrooms for the last 2 minutes of baking, but be sure to watch them closely to prevent burning.
Step 5: Serve and Garnish
- Garnish with fresh parsley: Once the mushrooms are out of the oven, sprinkle them with freshly chopped parsley for a burst of color and freshness.
- Serve immediately: Serve the stuffed mushrooms hot, right out of the oven. They are best enjoyed fresh and warm, as the cheese filling will be gooey and creamy.
Tips for Perfect Cheese and Spinach Stuffed Mushrooms:
- Use fresh spinach: Fresh spinach works best for this recipe as it wilts down nicely and blends well with the cheese. Avoid using frozen spinach, as it contains excess moisture, which could make the filling too runny.
- Don’t overstuff the mushrooms: While it’s tempting to pack the filling in as much as possible, be careful not to overstuff the mushrooms. You want the filling to stay intact during baking and not spill over.
- Bake at the right temperature: Baking the stuffed mushrooms at 375°F (190°C) ensures they cook evenly. If your oven runs hot, you can reduce the temperature slightly to avoid overcooking the mushrooms or burning the breadcrumbs.
- Add protein for a heartier version: If you want to turn these stuffed mushrooms into a more substantial meal, you can add some cooked ground turkey, chicken, or sausage to the filling. Simply sauté the meat with the onion and garlic before adding the spinach and cheese.
- For a gluten-free version: If you’re looking for a gluten-free option, simply substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
Variations and Creative Twists:
- Cheese Variations: Experiment with different types of cheese for the filling. Goat cheese, feta cheese, or ricotta can add unique flavors to the stuffing. For a creamier texture, you can add a bit of cream cheese or mascarpone.
- Herb Variations: Add more herbs to the filling to enhance the flavor. Fresh thyme, rosemary, or basil would be wonderful additions that bring a fragrant and herby note to the dish.
- Add Bacon: If you enjoy a bit of smokiness, try adding crispy bacon bits to the filling. The salty bacon pairs perfectly with the creamy cheese and spinach filling for a delicious contrast.
- Stuffed Mushroom Caps with Different Fillings: While spinach and cheese is a classic, stuffed mushrooms are very versatile. You can stuff them with different combinations, such as crab meat, sausage, or a mixture of roasted vegetables and quinoa. The stuffing can be customized based on your taste preferences or dietary needs.
Serving Suggestions:
- As an appetizer: Serve these cheese and spinach stuffed mushrooms as a starter before a main course. Pair them with a light white wine, such as Sauvignon Blanc or Chardonnay, to complement the richness of the filling.
- As a side dish: These stuffed mushrooms can also make a great side dish for a main meal. They go perfectly with grilled meats, roasted chicken, or even a vegetable pasta.
- With a salad: For a well-rounded meal, serve these stuffed mushrooms alongside a simple green salad or a Caesar salad for added freshness and crunch.
Conclusion:
Cheese and Spinach Stuffed Mushrooms are a flavorful, healthy, and easy-to-make appetizer that’s sure to be a hit at any gathering. The rich, creamy filling combined with the earthy mushrooms creates a savory and satisfying bite that is perfect for any occasion. Whether you’re hosting a dinner party, attending a potluck, or looking for a simple snack, these stuffed mushrooms are a great choice. With a few simple ingredients and easy steps, you can create a delicious and impressive dish that everyone will enjoy. Enjoy these cheesy, savory stuffed mushrooms, and get ready to serve up a crowd favorite!