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Home » Picnic Finger Food

Vegetarian Spinach Stuffed Mushrooms

Published: Jan 11, 2024 by Kate O'Malley · This post may contain affiliate links. See end of article for more information · Leave a Comment


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These Spinach Stuffed Mushrooms show how easy finger food is for a picnic.

Whip these creamy stuffed mushrooms up in under an hour for a delicious and healthy appetizer you can serve hot or cold.

Stuffed mushrooms cut in half on a wooden plate.

Filled with a creamy spinach and cheese filling, they make a very elegant and easy-to-eat appetizer, which is why I like them for a romantic date picnic menu. They are also perfect if you are looking for low-carb or keto finger food ideas.

Jump to:
  • Why I Love This Recipe
  • Ingredients
  • Recipe Variations and Substitutions
  • How to Serve Stuffed Mushrooms for a Picnic
  • Step by Step Instructions
  • Recipe FAQs
  • Expert Tips
  • Related Recipes 
  • Vegetarian Spinach Stuffed Mushrooms

Why I Love This Recipe

From dips to antipasto platters or even wine and cheese picnics, picnic finger food is so portable and knows no culinary bounds, and these vegetarian stuffed mushrooms with spinach and cream cheese make great picnic finger food for so many reasons:

  • Serve them hot or cold (I give you the know-how for keeping food hot for a picnic here)
  • They can be made the day before and thrown in the oven just before leaving for your picnic.
  • They are easy to manage in their own bite-size container – no mess.
  • You can mix up the fillings however you please.

Ingredients

Ingredients for spinach and cream cheese stuffed mushrooms.

See my recipe card below for a complete list of the ingredients with measurements and notes.

Recipe Variations and Substitutions

  • Add Nuts: Stir chopped almonds or nuts of your choice through the spinach mix for extra crunch. Almonds or pistachios work best with these flavors.
  • Make Them Crispy: Sprinkle breadcrumbs or panko over the top of the mushrooms halfway through the cooking process (so it doesn’t burn) for a crispy finish.
  • Herb Swaps: Replace parsley with fresh herbs like basil, thyme, or dill for a different aromatic twist.
  • Add Spice: Introduce a little heat by adding red pepper flakes or a dash of cayenne pepper to the filling.
  • Mushrooms: If you can’t get white mushrooms, any mushroom that can hold the spinach stuffing well will work, such as cremini brown mushrooms or small portobello.

How to Serve Stuffed Mushrooms for a Picnic

Serve them with a platter of assorted mezze ingredients such as slow-roasted tomatoes, roasted beets, grilled red peppers, bread, and dips for a simple Mediterranean-style finger food picnic.

Or, pair them with platters of other finger foods such as our Prosciutto-Wrapped Figs or Turkish-style Sigara Boregi Cheese Rolls for a hors d’oeuvre style picnic. Throw some Prosecco or crisp white into the picnic basket for an elegant picnic affair. And remember, these tasty mushroom morsels are great, either hot or cold.

Step by Step Instructions

Diced mushroom stems in a pan.

Step 1: Wash mushrooms and remove their stems. Chop stems into small pieces.

Add olive oil to a skillet and heat over medium heat. Add thinly sliced fresh garlic and chopped mushroom stems. Stir until golden and fragrant. Be careful not to burn the garlic.

Frying pan with suateed mushrooms and fresh spinach.

Step 2: Add the fresh spinach to the pan.

Sauteed sprinach and mushrooms in a frying pan.

Step 3: Stir the spinach, garlic, and mushroom stems until the spinach is well sautéed. Season with salt and pepper.

Cream cheese and spinach mix in a pan for stuffed mushrooms.

Step 4: Add the cream cheese (soften or chop it into chunks first so it mixes evenly). Combine ingredients and remove from heat.

Close up of hand pouring parmesan into a stuffed mushroom mix in a pan.

Step 5: Add chopped parsley and ¼ cup grated parmesan cheese to the mix. Stir to combine.

Sprinkling parmesan on stuffed mushrooms.

Step 6: Fill each mushroom cup with around ½ tbsp of the creamy spinach mix. The amount will vary based on the size of the mushroom. Sprinkle extra parmesan on the top of each mushroom.

Tray of spinach stuffed mushrooms before baking.

Step 7: Place the mushrooms on a non-stick baking tray and bake them for 12-15 minutes at 375F. The mushrooms will be fork-tender when ready.

Stuffed mushrooms on a wooden platter.

Step 8: Remove from the oven and drain any excess liquid from the tray before serving.

Recipe FAQs

How do I prevent the mushrooms from becoming soggy?

Overcooking mushrooms can cause them to become too soft and release too much liquid while underbaking will leave them too firm. Fork tender is the key so the mushroom doesn’t become soggy and collapse. If you are worried about excess moisture, you can pre-bake the mushroom caps for a few minutes to release excess moisture. Drain the liquid, then stuff the mushrooms – but be careful not to overcook them. Also, avoid overloading them with the wet filling.

Can I freeze stuffed mushrooms?

I don’t recommend this, as the texture of the mushroom will change after thawing and become soggy. You could pre-make and freeze the spinach and cream cheese stuffing; just ensure you drain any excess liquid after thawing before stuffing the mushrooms.

Expert Tips

  • Choose the Right Mushrooms: Opt for firm, fresh, and roughly the same size for consistent cooking and presentation. Medium-sized mushrooms are ideal for a bite-sized appetizer.
  • Serving Temperature: You can serve these stuffed mushrooms either hot or cold. But, if you’re transporting them for a picnic and want to serve them warm, bake them just before leaving and use an insulated container to keep them warm.
  • Make Ahead: You can prepare these mushrooms up to a day in advance. Fill the mushrooms and keep them covered in the fridge until baking time.

Related Recipes 

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    Easy Mushroom Quesadillas
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    Creamy Cauliflower Soup With Mushrooms-No Cream
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    Low Carb Cauliflower Hash Browns
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    Easy Picnic Finger Food & Appetizer Ideas

Did you try these Spinach Stuffed Mushrooms? 

Please leave me a ⭐ rating below and let me know in the comments how you enjoyed them.

Stuffed mushrooms cut in half on a wooden plate.

Vegetarian Spinach Stuffed Mushrooms

Kate O’Malley
Filled with creamy spinach and parmesan these stuffed mushrooms are a quick, easy and versatile appetizer that always impresses.
4.62 from 13 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Course Appetizer
Cuisine American, Appetizer
Servings 12 Mushrooms
Calories 61 kcal

Ingredients
  

  • 16 medium white mushrooms - about 1lb
  • 3 cups fresh spinach
  • ¼ cup parmesan cheese + 2 tbsp - grated
  • 3 cloves garlic
  • 2 tablespoons fresh parsley - chopped
  • 4 oz cream cheese
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper

Instructions
 

  • Wash mushrooms and remove their stems. Chop stems into small pieces.
  • Add the olive oil to a skillet and heat over medium heat. Add thinly sliced fresh garlic and chopped mushroom stems. Stir until golden and fragrant. Be careful not to burn the garlic.
  • Add fresh spinach to the pan.
  • Stir the spinach, garlic, and mushroom stems until the spinach is well sautéed. Season with salt and pepper.
  • Add the cream cheese (soften or chop it into chunks first so it mixes evenly). Combine ingredients and remove from heat.
  • Add chopped parsley and ¼ cup grated parmesan cheese. Stir to combine.
  • Fill each mushroom cup with around ½ tbsp of the creamy spinach mix. The amount will vary based on the size of the mushroom. Sprinkle extra parmesan on the top of each mushroom.
  • Place the mushrooms on a non-stick baking tray and bake them for 12-15 minutes at 375F. The mushrooms will be fork-tender when ready.
  • Remove from the oven and drain any excess liquid from the tray before serving.

Notes

Recipe Variations and Substitutions
  • Add Nuts: Stir chopped almonds or nuts of your choice through the spinach mix for extra crunch. Almonds or pistachios work best with these flavors.
  • Make Them Crispy: Sprinkle breadcrumbs or panko over the top of the mushrooms halfway through the cooking process (so it doesn’t burn) for a crispy finish.
  • Herb Swaps: Replace parsley with fresh herbs like basil, thyme, or dill for a different aromatic twist.
  • Add Spice: Introduce a little heat by adding red pepper flakes or a dash of cayenne pepper to the filling.
  • Mushrooms: If you can’t get white mushrooms, any mushroom that can hold the spinach stuffing well will work, such as cremini brown mushrooms or small portobello.
Expert Tips
  • Choose the Right Mushrooms: Opt for firm, fresh, and roughly the same size for consistent cooking and presentation. 
  • Serving Temperature: You can serve these stuffed mushrooms either hot or cold. 
  • Make Ahead: You can prepare these mushrooms up to a day in advance. Fill the mushrooms and keep them covered in the fridge until baking time.

Nutrition

Serving: 1gCalories: 61kcalCarbohydrates: 2gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 11mgSodium: 168mgPotassium: 148mgFiber: 0.5gSugar: 1gVitamin A: 903IUVitamin C: 4mgCalcium: 45mgIron: 0.4mg
Tried this recipe?Mention @picniclifestyle or leave a comment below.

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About Kate O'Malley

Picnic enthusiast, passionate cook, and the creative force behind Picnic Lifestyle. With a globe-trotting background and a keen eye for local ingredients, she's mastered the art of crafting delectable picnics and portable feasts (especially for long travel days). Kate's passion for al fresco dining comes alive in this guide, curating perfect picnics for every occasion.

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4.62 from 13 votes (13 ratings without comment)

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