This stuffed mushrooms recipe uses mushrooms, spinach, garlic, cream cheese, and Parmesan. The filling is soft and full of flavor. You do simple steps: cook spinach and garlic, mix with cheeses, fill mushroom caps, and bake. The result is warm, creamy bites everyone will like.
Why make this recipe
Stuffed mushrooms are quick, tasty, and small. They work for parties, snacks, or a simple side. The filling is creamy and the mushrooms stay juicy. You can make them fast with few ingredients.
How to make Stuffed Mushrooms
Start by cleaning mushrooms and taking out the stems. Sauté garlic, then add spinach until it wilts. Mix the cooked spinach and garlic with cream cheese and Parmesan until smooth. Fill each mushroom cap with the mix. Put them on a baking sheet and bake until tender and golden.
Ingredients :
- mushrooms
- spinach
- garlic
- cream cheese
- Parmesan cheese
- seasoning
Directions :
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems.
- In a skillet, sauté garlic until fragrant, then add spinach and cook until wilted.
- In a bowl, mix the cooked spinach and garlic with cream cheese and Parmesan cheese until well combined.
- Stuff each mushroom cap with the creamy filling.
- Place the stuffed mushrooms on a baking sheet and season as desired.
- Bake for 20 minutes or until the mushrooms are tender and the tops are golden.
- Serve warm and enjoy!
How to serve Stuffed Mushrooms
Serve warm on a plate or a small tray. They work as an appetizer or a side. Add a sprinkle of extra Parmesan or a little chopped parsley on top for color. Serve with napkins — they are best eaten hot.
How to store Stuffed Mushrooms
Cool the mushrooms to room temperature. Put them in an airtight container. Keep in the fridge for 2–3 days. To reheat, bake at 350°F (175°C) for 8–10 minutes or heat in a microwave for short bursts until warm.
Tips to make Stuffed Mushrooms
- Use medium to large mushroom caps for easy stuffing.
- Dry mushrooms well so they roast, not steam.
- Squeeze excess moisture from cooked spinach before mixing.
- Taste and add salt and pepper to the filling before stuffing.
- Don’t overfill the caps; leave a small edge so filling does not spill.
Variation
- Add cooked bacon bits or chopped ham for a meaty taste.
- Use breadcrumbs on top for a crisp finish.
- Swap cream cheese with ricotta for a lighter texture.
- Add chopped sun-dried tomatoes or herbs like thyme or basil for extra flavor.
FAQs
Q: Can I make these ahead of time?
A: Yes. Prepare filling and clean mushrooms, then store separately in the fridge. Stuff and bake before serving.
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out all water before cooking with garlic.
Q: Are these gluten-free?
A: Yes, as written they are gluten-free. If you add breadcrumbs, use gluten-free crumbs.
Q: Can I use another cheese?
A: Yes. Mozzarella or a sharp cheddar can work, but Parmesan adds a nutty flavor.
Q: How do I stop mushrooms from getting soggy?
A: Roast mushrooms or pat them dry, and remove extra moisture from spinach before mixing.
Conclusion
For a classic take and more ideas on stuffed mushrooms, see this recipe for Classic Stuffed Mushrooms from The Modern Proper. For another popular version and reader tips, check this Mouth-Watering Stuffed Mushrooms Recipe on Allrecipes.
Stuffed Mushrooms
Ingredients
Mushrooms and Filling
- 16 pieces medium to large mushrooms Make sure to clean and remove stems.
- 2 cups fresh spinach Squeeze out excess moisture before mixing.
- 3 cloves garlic Sauté until fragrant.
- 8 ounces cream cheese Can substitute with ricotta for a lighter texture.
- 1 cup Parmesan cheese Adds a nutty flavor but can be replaced by other cheeses.
- to taste seasoning (salt, pepper) Adjust according to preference.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems.
- In a skillet, sauté garlic until fragrant, then add spinach and cook until wilted.
- In a bowl, mix the cooked spinach and garlic with cream cheese and Parmesan cheese until well combined.
- Stuff each mushroom cap with the creamy filling.
- Place the stuffed mushrooms on a baking sheet and season as desired.
- Bake for 20 minutes or until the mushrooms are tender and the tops are golden.
Serving
- Serve warm on a plate or a small tray as an appetizer or side dish.
- Add a sprinkle of extra Parmesan or chopped parsley on top for color.