Vegetarian Stuffed Mushrooms Spinach (Printable)
Mushrooms filled with spinach, garlic, and cheese, baked until golden and satisfying.
# What You'll Need:
→ Mushrooms
01 - 16 large white button or cremini mushrooms, stems removed and cleaned
→ Filling
02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 3 cloves garlic, minced
05 - 4 cups fresh spinach, roughly chopped
06 - 1/2 cup cream cheese, softened
07 - 1/3 cup grated Parmesan cheese
08 - 1/4 cup breadcrumbs
09 - 1/4 teaspoon ground black pepper
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Topping
12 - 2 tablespoons breadcrumbs
13 - 2 tablespoons grated Parmesan cheese
14 - 1 tablespoon olive oil
# How-To Steps:
01 - Preheat the oven to 375°F and line a baking sheet with parchment paper.
02 - Clean the mushrooms and gently remove the stems. Finely chop the stems and set aside.
03 - Heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
04 - Add the garlic and chopped mushroom stems, sauté for 2 minutes until fragrant.
05 - Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat.
06 - Transfer the spinach mixture to a bowl. Add cream cheese, Parmesan, breadcrumbs, salt, pepper, and red pepper flakes (if using). Mix until well combined.
07 - Fill each mushroom cap generously with the spinach mixture and place on the prepared baking sheet.
08 - In a small bowl, mix 2 tablespoons breadcrumbs, 2 tablespoons Parmesan, and 1 tablespoon olive oil. Sprinkle this mixture over the stuffed mushrooms.
09 - Bake for 20-25 minutes, until the mushrooms are tender and the tops are golden brown.
10 - Let cool for a few minutes before serving.
# Expert Advice:
01 -
- These mushrooms are the perfect crowd-pleaser that disappear from plates faster than you can say appetizer
- The filling comes together in one pan and tastes way more impressive than the simple effort required
02 -
- Don't wash mushrooms under running water or they'll become waterlogged and steam instead of roast
- The mushroom stems are packed with flavor, so definitely chop and cook them instead of tossing them
03 -
- Choose mushrooms with caps that are similar in size so they bake evenly
- Pat the spinach dry after wilting if there's excess moisture in the pan