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Spinach and Cream Cheese Stuffed Mushrooms Recipe

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4.3 from 83 reviews

Spinach and cream cheese stuffed mushroom caps are a delicious and savory appetizer or side dish perfect for parties and gatherings. These mushrooms are filled with a creamy mixture of fresh spinach, garlic, scallions, and cream cheese, topped with a crunchy, golden breadcrumb and parmesan crust, then baked to perfection.

  • Total Time: 35 minutes
  • Yield: 10 stuffed mushroom caps

Ingredients

Filling Ingredients

  • 2 tablespoons butter, divided
  • 16 ounces baby Bella or button mushrooms
  • 4 cloves garlic, minced
  • 3 scallions, finely minced (greens only)
  • 1 cup finely chopped baby spinach, packed
  • 4 ounces cream cheese, softened to room temperature
  • ¼ teaspoon red pepper flakes
  • Salt and pepper to taste

Topping Ingredients

  • ⅓ cup panko bread crumbs
  • ¼ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • 1 tablespoon fresh chopped parsley, plus more for garnish

Instructions

  1. Prep: Position a rack in the center of the oven and preheat it to 375ºF. Line a baking sheet with parchment paper and set aside. Wipe the mushrooms clean with a damp paper towel. Carefully remove the stems from the caps and finely mince the stems.
  2. Sauté: Melt 1 tablespoon of butter in a sauté pan over medium-high heat. Add the minced mushroom stems and cook for 3 minutes, stirring often. Next, add the minced garlic and sauté for an additional 45 seconds. Remove the pan from heat and allow the mixture to cool to room temperature.
  3. Combine: In a bowl, mix the cooled mushroom stem and garlic mixture with scallions, chopped baby spinach, softened cream cheese, red pepper flakes, ¼ teaspoon kosher salt, and black pepper until well combined. Adjust seasoning to taste.
  4. Fill: Arrange the mushroom caps on the prepared baking sheet. Spoon the cream cheese mixture generously into each mushroom cap, ensuring they are well filled.
  5. Top: In a separate bowl, melt the remaining tablespoon of butter. Stir in the panko breadcrumbs, grated parmesan cheese, garlic powder, a pinch of salt, and chopped parsley until evenly combined. Sprinkle this mixture over each filled mushroom cap to create a crunchy topping.
  6. Bake: Place the mushroom caps in the preheated oven and bake for 14 to 19 minutes, or until the mushrooms are tender and the breadcrumb topping is golden brown. For an extra crispy top, broil the mushrooms for 30 to 45 seconds at the end of baking. Garnish with additional fresh parsley and serve warm.

Notes

  • Make sure the cream cheese is soft and at room temperature to ensure easy mixing and a creamy filling.
  • Use fresh mushrooms and avoid washing them under water; instead, wipe them clean with a damp paper towel to prevent sogginess.
  • You can substitute baby Bella mushrooms with large white button mushrooms if desired.
  • To prep ahead, assemble the mushrooms and refrigerate before baking, then bake just before serving.
  • This recipe is great to double or triple for larger gatherings.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/spinach-and-cream-cheese-stuffed-mushrooms-recipe/