Vegetarian Stuffed Mushrooms Spinach

The smell of garlic and spinach hitting olive oil in my tiny apartment kitchen transports me back to the first dinner party I ever hosted. I was terrified these mushrooms would collapse or worse, nobody would eat them. Instead, they disappeared before I could even sit down, and I've been making them for every gathering since.

I served these at my book club last winter, and Sarah asked for the recipe before she even finished her first mushroom. We ended up sitting around my kitchen counter talking about food memories instead of the book, which honestly was better anyway.

Ingredients

• 16 large white button or cremini mushrooms: Choose mushrooms with deep caps so they hold the filling well, and give them a gentle wipe with a damp cloth instead of running them under water
• 2 tablespoons olive oil: This creates the foundation for sautéing the aromatics and adds a beautiful richness to the filling
• 1 small onion, finely chopped: The onion adds a subtle sweetness that balances the earthy mushrooms
• 3 cloves garlic, minced: Fresh garlic is non-negotiable here, it becomes the backbone of the entire flavor profile
• 4 cups fresh spinach, roughly chopped: Fresh spinach wilts down beautifully and doesn't make the filling watery like frozen spinach might
• 1/2 cup cream cheese, softened: Let it sit on the counter for an hour so it blends seamlessly into the warm spinach mixture
• 1/3 cup grated Parmesan cheese: The saltiness and umami from aged Parmesan makes everything taste more restaurant-quality
• 1/4 cup breadcrumbs: These help bind the filling together and create the most incredible texture when baked
• 1/4 teaspoon ground black pepper: Freshly cracked pepper adds little spicy bites throughout the creamy filling
• 1/4 teaspoon salt: Start with this amount, then taste and adjust since the Parmesan already brings saltiness
• 1/4 teaspoon crushed red pepper flakes: This optional ingredient adds just enough background warmth to make people wonder what that delicious flavor is
• 2 tablespoons breadcrumbs: Extra breadcrumbs on top create that golden, crispy crown that makes these look bakery-bought
• 2 tablespoons grated Parmesan cheese: The topping Parmesan gets beautifully browned and almost crispy in the oven
• 1 tablespoon olive oil: This helps the topping achieve that gorgeous golden brown color everyone loves

Instructions

Get your oven ready:

Preheat to 375°F and line a baking sheet with parchment paper, which saves you from scrubbing later and helps the mushrooms brown evenly

Prep the mushrooms:

Gently twist off the stems and give the caps a quick wipe, then finely chop those stems because they're going right into the filling

Cook the aromatics:

Heat the olive oil in a skillet over medium heat, add the chopped onion and cook for about 3 minutes until it's soft and translucent

Add the fragrance:

Toss in the garlic and chopped mushroom stems, sautéing for 2 minutes until your kitchen smells absolutely incredible

Wilt the spinach:

Stir in the chopped spinach and cook for just 2 minutes until it's wilted down, then remove the pan from heat immediately

Make the filling:

Transfer the spinach mixture to a bowl and add cream cheese, Parmesan, breadcrumbs, salt, pepper, and red pepper flakes if you're using them

Combine everything:

Mix until well combined, tasting a tiny bit to see if you want more salt or pepper

Fill the mushrooms:

Use a small spoon to generously pack each mushroom cap with the spinach mixture, mounding it slightly on top

Make the topping:

In a small bowl, mix the extra breadcrumbs, Parmesan, and olive oil until it resembles coarse sand

Add the crowns:

Sprinkle this topping mixture over each stuffed mushroom, pressing gently so it adheres to the filling

Bake to perfection:

Bake for 20-25 minutes until the mushrooms are tender when pierced with a fork and those tops are beautifully golden brown

The waiting game:

Let them cool for just a few minutes on the pan, which helps the filling set slightly so they're easier to pick up

Pin It

These mushrooms have become my go-to whenever I need to bring something to a potluck or when friends come over for wine and snacks. They're the kind of food that makes people feel taken care of.

Make Them Your Own

I've learned that this recipe is incredibly forgiving and welcomes substitutions. Sometimes I add chopped sun-dried tomatoes when I want something briny, or toasted pine nuts for extra crunch. Goat cheese works beautifully instead of cream cheese if you want a tangier filling that feels a bit more fancy.

Serving Suggestions

These mushrooms work as an appetizer, a party snack, or even alongside pasta as a side dish. They're best served warm but they're still delicious at room temperature, which makes them perfect for buffets. I've even served them as a light vegetarian main course with a big green salad.

Getting Ahead

You can stuff the mushrooms up to a day ahead and keep them covered in the refrigerator. Just add the breadcrumb topping right before baking so it stays crispy. They reheat surprisingly well in a 350°F oven for about 10 minutes if you have leftovers, though in my house they rarely last that long.

• Use a small cookie scoop to fill the mushrooms quickly and evenly
• Double the recipe because they disappear faster than you expect
• Let guests know they're hot to the first bite so nobody burns their tongue

Pin It

There's something so satisfying about serving food that looks elegant but comes from such humble ingredients. These mushrooms always make people feel special.

Common Questions

→ What types of mushrooms work best for stuffing?

Large white button or cremini mushrooms with stems removed work well, providing a sturdy base and tender bite.

→ Can I prepare the filling ahead of time?

Yes, the spinach and cheese mixture can be made in advance and chilled until ready for stuffing and baking.

→ How can I make the topping crispier?

Sprinkle a mixture of breadcrumbs and grated Parmesan over the filling before baking to achieve a golden, crunchy topping.

→ What substitutions are good for cream cheese in the filling?

Goat cheese or ricotta can be used instead of cream cheese for a different, yet creamy texture and taste.

→ Are there options to enhance the filling flavor?

Adding sun-dried tomatoes or toasted pine nuts to the filling adds a richer, more complex flavor profile.