Spinach Stuffed Mushrooms
Spinach Stuffed Mushrooms are a great appetizer for any dinner party or light snack during the day. This recipe is super easy to follow and takes no more than 30 minutes to prep and bake!
Scroll down to learn how to make it. If you would rather just go to the recipe, click the button below.
How far in advance can you prepare stuffed mushrooms?
One of the nice things about stuffed mushrooms is that you can prep them up to 24 hours in advance. Once you get the mushrooms stuffed, just pop them in the refrigerator until you are ready to bake them. Just add 4–5 minutes extra to the bake time to allow the cold mushroom caps to heat up.
Spinach Stuffed Mushrooms
Ingredients
- 20 white mushrooms
- 1 tbsp butter
- 2 tbsp garlic minced
- 4 cups spinach chopped
- 8 oz cream cheese
- salt to taste
- pepper to taste
- 1/4 cup breadcrumbs
- 1/3 cup parmesan cheese
- 2 tbsp olive oil
- garlic powder to taste
Instructions
Mushroom Prep
- Remove the stems from the mushrooms and set aside. Place the mushroom caps on a large baking sheet.
- Brush mushrom caps with olive oil and sprinke with garlic powder.
- Bake unfilled mushrooms for 5 min at 375˚F
Stuffing Prep While Pre-baking Mushroom Caps
- Mince the stems. We like to use a small food processor.
- In a medium pan melt the butter over medium heat.
- Add the minced stems and minced garlic to the pan. Stir and cook for 2–3 minutes.
- Add the spinach to the pan and cook until it wilts.
- Stir in the cream cheese until it is melted and mix well. Add salt and pepper to taste.
Combine Mushrooms and Stuffing
- After the mushroom caps cool slighly fill each cap with a spoonful of cream cheese stuffing.
- In a small bowl mix together the parmesan cheese and bread crumbs. Sprinkle the mixture on top of the stuffed mushroom caps.
- Bake for 12–15 minutes at 375˚F or until golden brown.
Equipment
Need a great side dish to go with your meal? Check out this Loaded Mashed Potato recipe! Or if it is near the holidays, don’t miss this great pineapple stuffing recipe!
