Hey there! You’re in for a treat with these Stuffed Mushrooms with Spinach and Cheese. They’re fancy enough for a dinner party but easy and quick enough for a weeknight indulgence. I’ve made these countless times for family gatherings, and they are always a hit. Picture this: juicy mushrooms, filled to perfection with a creamy spinach and cheese filling. Sounds irresistible, right?
Why You’ll Love This Recipe
- Easy to Make: Minimal ingredients and ready in under 30 minutes!
- Make-Ahead Friendly: Perfect for prepping in advance.
- Delicious: The blend of spinach, cheese, and garlic is classic comfort food.
- Super Versatile: Great as an appetizer, side dish, or even a light meal.
Ingredients Breakdown
Essentials:
- Mushrooms: I love to use large white mushrooms or cremini for stuffing. Be sure to wipe them clean and remove the stems to make space for that creamy filling.
- Fresh Spinach: Go for fresh, sautéed spinach. Frozen spinach can work in a pinch; just make sure to squeeze out all the excess water.
- Cream Cheese: This makes the filling luxuriously rich. You could swap in ricotta if you’re looking for a lighter version.
- Garlic: Freshly minced garlic adds that mouthwatering aroma. Trust me, you don’t want to skip this step!
- Cheese: Shredded mozzarella or Parmesan make for that cheesy, melty top. Use whichever you love.
Pro Tips:
If you want a pop of color and flavor, feel free to add chopped sun-dried tomatoes or a sprinkle of red pepper flakes into the filling.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the mushrooms by removing the stems and scooping out some of the inside flesh with a spoon to create a larger cavity.
- Add 1 tablespoon of olive oil to a skillet over medium heat. Toss in the minced garlic and sauté until fragrant, about 1 minute.
- Add the fresh spinach to the garlic and cook until wilted, stirring occasionally. Remove from the heat and allow the mixture to cool slightly.
- In a bowl, combine the cream cheese, shredded cheese, sautéed spinach mixture, salt, and pepper.
- Spoon the spinach and cheese filling into each mushroom cavity, packing it in generously.
- Place the stuffed mushrooms on the prepared baking sheet and sprinkle a bit more shredded cheese on top, because why not!
- Bake the mushrooms for 15-20 minutes, or until the tops are golden and bubbly.
- Let them cool for a few minutes before serving. Enjoy!
Chef’s Tips and Tricks
- Don’t waterlog the mushrooms: When cleaning the mushrooms, avoid soaking them in water. Use a damp paper towel to gently wipe them clean.
- Avoid overstuffing: While it’s tempting, be careful not to overstuff the mushrooms to the point where it spills everywhere while baking.
- Prep in advance: The filling can be made ahead of time and refrigerated until you’re ready to stuff and bake the mushrooms. Saves time when you’re hosting!
Recipe Variations and Serving Suggestions
- Add Protein: Stir in some cooked sausage or bacon bits to the filling for a heartier dish.
- Go Vegetarian: These are easily vegetarian as-is, but swap the cheeses with plant-based alternatives if you’d like to make them vegan.
- Pairings: Serve these stuffed mushrooms alongside a crisp side salad or roasted vegetables for a complete meal. If you’re entertaining, they pair beautifully with a white wine like Sauvignon Blanc or a sparkling water with lemon.
FAQs
Can I use frozen spinach?
Yes, absolutely! Just be sure to thaw and squeeze out all the water. Otherwise, the filling will be too wet and may affect the texture of your mushrooms.
How do I store leftovers?
These mushrooms store well in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F until warmed through for the best texture.
Can I freeze stuffed mushrooms?
I wouldn’t recommend freezing these because the mushrooms can become watery, and the texture of the filling may suffer. But they’re so quick to make, you’ll be whipping them up fresh in no time!
Recipe Card
Stuffed Mushrooms with Spinach and Cheese
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
- 12 large mushrooms, stems removed
- 2 cups fresh spinach, roughly chopped
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella or Parmesan
- Salt and pepper to taste
- Olive oil for sauteing
Instructions:
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Remove stems from the mushrooms and create a cavity for the filling.
- Saute garlic and spinach in olive oil until wilted, then combine with cream cheese, shredded cheese, salt, and pepper.
- Stuff each mushroom with the spinach mixture and arrange on the baking sheet.
- Bake for 15-20 minutes until the cheese is bubbly. Serve warm.
If you’re looking for a crowd-pleasing appetizer or just something special for yourself, these Stuffed Mushrooms with Spinach and Cheese are the answer. I hope you give them a try and love them as much as I do! Let me know in the comments how it turns out, and don’t forget to snap a pic for Instagram—be sure to tag @thekitchensaid so I can see your creations!