Vegetarian Spinach Stuffed Mushrooms
Filled with creamy spinach and parmesan these stuffed mushrooms are a quick, easy and versatile appetizer that always impresses.
Servings: 12 Mushrooms
Calories: 61kcal
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.
- 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: 1g | Calories: 61kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 168mg | Potassium: 148mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 903IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 0.4mg