Stuffed Mushrooms {with Spinach and Cheese}

December 27, 2019

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Stuffed Mushrooms – filled with rich cream cheese, tender spinach, melty mozzarella and parmesan, and vibrant garlic then topped with crispy panko bread crumbs. An appetizer or party snack recipe that’s sure to impress! They’re easy to make and perfect for entertaining. 

If you love these be sure to try my incredibly popular Spinach Artichoke Dip.

Hand picking up a stuffed mushrooms filled with cream cheese, shredded cheeses and spinach.

Stuffed Mushrooms Recipe with Spinach and Cheese

Sure the sausage stuffed mushrooms are great but in my opinion the best stuffed mushrooms are filled with spinach and lots of cheese! They taste just like a spinach dip meets sautéed mushrooms.

And as I mentioned they’re easy to prepare. Just make a quick and simple cheese filling, clean the mushrooms, pop the stems, stuff and bake. Then of course dive in while they’re warm with that gooey melted cheese!

For this recipe if you happen to have a mushroom hater in the family you could try stuffing a few mini peppers or tomatoes for them. I get it, my husband hates them. But I just say more mushrooms for me.

Stuffed mushrooms with a bite taken out to show cheesy filling.

Stuffed Mushrooms Ingredients

  • Mushrooms – I recommend using cremini (aka baby bella or baby portobello mushrooms) or button mushrooms.
  • Olive oil cooking spray – you can buy this or just fill one of those Misto sprayers with olive oil yourself.
  • Frozen spinach – I use whole leaves but chopped will be fine too.
  • Cream cheese – stick with full fat not low fat for this recipe.
  • Parmesan cheese – use freshly shredded parmesan cheese not the powdered grated shelf stable stuff. It wont offer the same flavor or texture.
  • Mozzarella cheese – again use freshly shredded mozzarella cheese.
  • Garlic – if you love garlic you can add a little extra if you want a more mild flavor you can cut in half. Sautéed garlic or roasted garlic would also be a good option.
  • Salt and pepper – add to taste and just remember you can always add more but can’t remove once added.
  • Panko bread crumbs – these are Japanese bread crumbs with a crunchier texture. You can usually find them by the standard bread crumbs at the grocery store, if not check the Asian section.
  • Olive oil – this is added to the topping to promote browning and add flavor.

Ingredients that go into stuffed mushrooms shown here.

How to Shop for, Store and Clean Mushrooms

  • If you have the option to buy mushrooms individually go that route (vs. buying pre-packaged), then you can pick not only the best quality but look for those that are the size you need here.
  • To store mushrooms keep them in a partially opened resealable bag or airtight container.
  • To clean mushrooms there are two options. You can use a damp paper towel (or mushroom brush) and sweep clean, or you can rinse and dry in a salad spinner.

How to Remove Mushroom Stems

To remove the stem hold the mushroom cap side down and gently twist stem or push to one side, then pull to remove. You can also remove the gills (the dark, papery ribs on the underside of the cap) with a spoon to fit more filling if desired.

Spinach on paper towels shown after squeezing out the excess moisture. The first step to make stuffed mushrooms.

How to Make Stuffed Mushrooms

Step 1:

Preheat oven prepare baking sheet: Preheat oven to 400 degrees. Optionally you can line a baking sheet with aluminum foil for easier clean up.

Step 2:

  • Drain spinach very well: Place spinach on several layer of paper towels, spread it out a little then fold paper towels over and squeeze most of the excess moisture from spinach. Place in a medium mixing bowl.

Second step of making stuffed mushrooms shown here, mixing the cheeses and spinach in a mixing bowl.

Step 3:

  • Mix cheeses and seasoning: Add in cream cheese, 1/2 cup parmesan cheese, mozzarella cheese, garlic and season with salt and pepper to taste. Stir mixture to blend.

Stuffed mushroom filling shown after being blended in the glass mixing bowl.

Step 4:

  • Oil mushrooms: Place mushroom caps on a baking sheet and spray top and bottom sides with non-stick cooking spray.

Cremini mushroom caps resting upside down on a baking sheet.

Step 5:

  • Stuff mushrooms: Scoop out a spoonful at a time and stuff into mushroom caps. Set on baking sheet, filling upright.

Filling mushroom caps with cheese filling.

Step 6:

  • Prepare topping: In a small mixing bowl stir together panko, remaining 1/4 cup parmesan cheese and 1 1/2 tsp olive oil.

Preparing the panko mixture for stuffed mushrooms in a glass mixing bowl and drizzling with olive oil.

  • Add topping to mushrooms: Sprinkle panko cheese mixture over each mushroom, try to use all of it up.

Step 7:

  • Bake: Bake in preheated oven until filling is hot, mushrooms have softened and topping is golden brown, about 20 – 24 minutes (if topping didn’t brown enough you can broil just briefly).

Topping stuffed mushrooms on baking sheet with panko topping.

Can I Make Stuffed Mushrooms in Advance?

Both filling and mushrooms can be prepped in advance. When ready to bake let filling rest at room temp 30 minutes then fill mushrooms. Bake in preheated oven as directed, while adding a few more minutes to bake time if needed.

How to Store and Reheat Stuffed Mushrooms

Store leftover mushrooms in the refrigerator in an airtight container (they shouldn’t sit at room temperature longer than 2 hours). Then you can reheat larger quantities in the oven on a baking sheet at 350 until heated through or individual servings in the microwave until heated through. For best flavor though I recommend serving them freshly baked the first time.

Stuffed Mushrooms shown after baking on baking sheet.

Tips for the Best Stuffed Mushrooms

  • Use fresher mushrooms for better flavor and texture.
  • Go for the larger mushrooms (about 2-inches across) so you can fit more filling.
  • Try to use mushrooms that are almost even in size so they’ll bake more evenly.
  • Use olive oil spray to add flavor and keep the mushrooms from being dry.
  • Be sure to squeeze most of the moisture from the spinach or the filling will be too runny.

Possible Variations

  • If you don’t have panko bread crumbs on hand regular bread crumbs can be used.
  • Try swapping parmesan for Romano cheese or mild provolone for the mozzarella.
  • Use a half the spinach and add some chopped (canned or frozen, thawed and squeezed dry) artichoke hearts.
  • If desired use fresh spinach (equal weight) instead of frozen, just steam first then cool and squeeze out excess moisture.

Stuffed Mushrooms sitting on a white platter.

More Delicious Appetizer Recipes to Try

Stuffed Mushrooms

Hearty stuffed mushrooms filled with rich cream cheese, tender spinach, melty mozzarella and parmesan, and vibrant garlic then topped with crispy panko bread crumbs. An appetizer or party snack recipe that's sure to impress! They're easy to make and perfect for entertaining. 

Servings: 10
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 22 large cremini mushrooms or button mushrooms, cleaned, stems removed
  • Olive oil cooking spray
  • 1 (10 - 12 oz.) bag frozen spinach, thawed
  • 8 oz. cream cheese, softened
  • 3/4 cup finely shredded parmesan cheese, divided
  • 1/2 cup finely shredded mozzarella cheese
  • 1 large garlic clove, minced (1 1/2 tsp)
  • Salt and freshly ground black pepper
  • 1/3 cup panko bread crumbs
  • 1 1/2 tsp olive oil

Instructions

  1. Preheat oven and prepare baking sheet: Preheat oven to 400 degrees. Optionally you can line a baking sheet with aluminum foil for easier clean up.

  2. Squeeze moisture from spinach: Place spinach on several layer of paper towels, spread it out a little then fold paper towels over and squeeze most of the excess moisture from spinach. Place in a medium mixing bowl.

  3. Mix cheeses and seasoning: Add in cream cheese, 1/2 cup parmesan cheese, mozzarella cheese, garlic and season with salt and pepper to taste. Stir mixture to blend.

  4. Oil mushrooms: Place mushroom caps on a baking sheet and spray top and bottom sides with non-stick cooking spray.

  5. Fill mushrooms: Scoop out a spoonful at a time and stuff into mushrooms. Set on baking sheet, filling upright.

  6. Prepare topping, add to mushrooms: In a small mixing bowl stir together panko, remaining 1/4 cup parmesan cheese and 1 1/2 tsp olive oil. Sprinkle over each mushroom.

  7. Bake: Bake in preheated oven until filling is hot, mushrooms have softened and topping is golden brown, about 20 - 24 minutes (if topping didn't brown enough you can broil just briefly). Serve warm.

Recipe Notes

Tips:

  • Use fresher mushrooms for better flavor and texture.
  • Go for the larger mushrooms (about 2-inches across) so you can fit more filling.
  • Try to use mushrooms that are almost even in size so they'll bake more evenly.
  • Use olive oil spray to add flavor and keep the mushrooms from being dry.
  • Be sure to squeeze most of the moisture from the spinach or the filling will be too runny.

Possible Variations:

  • If you don't have panko bread crumbs on hand regular bread crumbs can be used.
  • Try swapping parmesan for Romano cheese or mild provolone for the mozzarella.
  • Use a half the spinach and add some chopped (canned or frozen, thawed and squeezed dry) artichoke hearts.
  • If desired use fresh spinach (equal weight) instead of frozen, just steam first then cool and squeeze out excess moisture.
Nutrition Facts
Stuffed Mushrooms
Amount Per Serving
Calories 165 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 34mg11%
Sodium 267mg12%
Potassium 305mg9%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 8g16%
Vitamin A 3725IU75%
Vitamin C 3mg4%
Calcium 181mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: American
Keyword: Stuffed Mushrooms
Author: Jaclyn