Go Back
Stuffed mushrooms have long been a popular choice for appetizers, captivating taste buds at both casual gatherings and formal events. Their versatility allows for a wide array of fillings, but one combination that consistently stands out is the savory blend of spinach and Parmesan cheese. The earthiness of mushrooms paired with the rich, creamy stuffing creates a delightful bite that leaves guests wanting more. This recipe for Savory Spinach-Parmesan Stuffed Mushrooms not only offers a mouthwatering flavor profile but also presents a healthier option that can be enjoyed without guilt.

Stuffed Mushrooms with Spinach Parmesan Cream

Discover the deliciousness of Savory Spinach-Parmesan Stuffed Mushrooms, the perfect appetizer for any occasion. This recipe combines earthy mushrooms with a creamy spinach and Parmesan filling, creating a mouthwatering treat that's both satisfying and healthy. Ideal for parties, holidays, or a delightful snack, these stuffed mushrooms are sure to impress your guests. Get ready to serve up a dish that's as nutritious as it is flavorful!
Print Recipe Pin Recipe

Ingredients
  

18 large cremini or portobello mushrooms

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

1 cup fresh spinach, finely chopped

1/2 cup cream cheese, softened to room temperature

1/2 cup grated Parmesan cheese

1/4 cup panko breadcrumbs (for extra crunch)

1/4 teaspoon red pepper flakes (optional, for a kick)

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking.

    Prepare the Mushrooms: Gently wipe each mushroom with a damp paper towel to clean them, taking care not to soak them. Remove the stems from the caps, finely chop the stems, and set the caps aside on a baking sheet.

      Sauté the Filling: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped mushroom stems. Sauté for 3 to 4 minutes, stirring frequently, until the garlic is fragrant and the mushroom stems are tender.

        Add Spinach: Incorporate the finely chopped spinach into the skillet. Cook for an additional 2 to 3 minutes, until the spinach is wilted. Remove the skillet from the heat and allow the mixture to cool slightly.

          Make the Cream Filling: In a medium mixing bowl, combine the sautéed spinach-mushroom mixture with the softened cream cheese, grated Parmesan, panko breadcrumbs, red pepper flakes (if desired), and a pinch of salt and pepper. Stir until the mixture is well blended and creamy.

            Stuff the Mushrooms: Carefully fill each mushroom cap with a generous scoop of the spinach-parmesan filling, pressing down slightly to secure the filling within the cap.

              Bake: Arrange the stuffed mushrooms on a baking sheet lined with parchment paper for easy cleanup. Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and the filling is bubbling.

                Garnish and Serve: Once the stuffed mushrooms are done baking, allow them to cool for a few minutes. Garnish them with freshly chopped parsley before serving. Enjoy these warm as a delightful appetizer or side dish.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6-8 servings