Name: Baked Stuffed Mushrooms with Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: ¼ cup panko breadcrumbs; ¼ tsp black pepper; ½ cup grated Parmesan cheese; ½ tsp salt; 1 small yellow onion, finely diced; 18 large cremini mushrooms; 2 cloves garlic, minced; 2 cups fresh baby spinach, chopped; 2 tbsp olive oil; 4 oz cream cheese, softened

Savor Baked Stuffed Mushrooms with Spinach, a savory, cheesy appetizer with meaty mushrooms filled with spinach and herbs. This elegant oven-baked dish is perfect for gatherings, delivering rich flavors with minimal prep.

Why You’ll Love This Recipe

Baked Stuffed Mushrooms with Spinach is a sophisticated, crowd-pleasing appetizer that combines earthy mushrooms, creamy spinach, and melty cheese into bite-sized delights, perfect for parties, holidays, or healthy snacking. This budget-friendly recipe is incredibly easy, requiring simple stuffing and baking with minimal cleanup. Its versatility allows for filling and cheese tweaks, making it a hit for all ages. Packed with iron, protein, and umami depth, these stuffed mushrooms pair beautifully with wine, salad, or pasta, offering a restaurant-quality, irresistible treat that’s as delicious as it is simple to prepare.

Recipe Tips and Tricks

Choose Large Mushrooms: Select stuffing mushrooms for easy filling.
Remove Stems: Scoop gently to create a cavity; chop for filling.
Sauté Spinach: Cook spinach to remove moisture and prevent sogginess.
Use Room-Temp Cheese: Soften cream cheese for smooth mixing.
Broil at End: 1-2 minutes for golden, bubbly tops.
Serve Warm: Best fresh from oven; reheat gently.

Yield: 6 Servings

Baked Stuffed Mushrooms with Spinach

Baked Stuffed Mushrooms with Spinach, a savory, cheesy appetizer perfect for gatherings.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

¼ cup panko breadcrumbs
¼ tsp black pepper
½ cup grated Parmesan cheese
½ tsp salt
1 small yellow onion, finely diced
18 large cremini mushrooms
2 cloves garlic, minced
2 cups fresh baby spinach, chopped
2 tbsp olive oil
4 oz cream cheese, softened

Instructions

Preheat Oven: Set to 375°F (190°C); line a baking sheet with parchment.
Clean Mushrooms: Wipe mushrooms; gently remove stems and chop finely.
Sauté Base: Heat 1 tbsp olive oil; cook onion and chopped stems for 3 minutes.
Add Spinach: Stir in spinach and garlic; cook 2 minutes until wilted.
Mix Filling: In a bowl, combine sautéed mix, cream cheese, half Parmesan, salt, and pepper.
Add Crunch: Fold in panko; adjust seasoning if needed.
Stuff Mushrooms: Spoon filling into mushroom caps; press gently.
Top Cheese: Sprinkle remaining Parmesan and drizzle with remaining oil.
Bake Golden: Roast for 18-20 minutes until tops are bubbly and golden.
Serve with Flair: Cool 5 minutes, arrange on platter, and enjoy this elegant appetizer!

Notes

Sauté spinach and stems to remove excess moisture.
Use a spoon or piping bag for neat stuffing.
Leftovers are great in omelets or over pasta.
Serve with marinara dip, lemon wedges, or white wine.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 225Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 26mgSodium 461mgCarbohydrates 18gFiber 2gSugar 6gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Mushrooms: Large white or cremini for stuffing; portobello for mains.
Spinach: Fresh baby spinach wilts perfectly; frozen (thawed, drained).
Cream Cheese: Full-fat for richness; light or vegan alternative.
Parmesan Cheese: Grated for nutty flavor; pecorino or asiago substitute.
Garlic: Freshly minced for aroma; powder in a pinch.
Onion: Yellow onion adds sweetness; shallots for milder.
Breadcrumbs: Panko for crunch; gluten-free or omit.
Olive Oil: For sautéing; butter for richer flavor.

Variations and Substitutions

Protein Add-In: Include bacon, sausage, or crab.
Gluten-Free: Use gluten-free breadcrumbs or almond flour.
Low-Fat: Use light cream cheese and less oil.
Vegan: Use plant-based cheese and cream.
Spicy Kick: Add red pepper flakes or jalapeños.
Cheese Variations: Swap for feta, mozzarella, or blue cheese.
Herb Boost: Add thyme, rosemary, or dill.

Storage Options

Refrigerator: Store baked or unbaked in airtight container for up to 3 days.
Freezer: Freeze stuffed (unbaked) for up to 2 months; bake from frozen.
Reheating: Bake at 350°F for 10-15 minutes.
Meal Prep: Prep filling ahead; stuff and bake fresh.