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- 12 large cremini or button mushrooms, stems removed - 2 cups fresh spinach, chopped - 1 cup cream cheese, softened - 1/2 cup grated Parmesan cheese - 1/2 cup shredded mozzarella cheese - 1 garlic clove, minced - 1/4 teaspoon crushed red pepper flakes (optional) - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) - 1 cup equals about 240 milliliters. - 1 tablespoon equals about 15 milliliters. - 1/2 cup equals about 120 milliliters. - 1/4 teaspoon equals about 1.25 milliliters. These simple conversions help you measure ingredients easily, no matter where you cook. - Crushed red pepper flakes add a nice kick. - You can add chopped sun-dried tomatoes for a tangy twist. - Try including cooked sausage or bacon for extra richness. These options let you customize your mushrooms for any taste. Experiment and find your favorite mix! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This step is key for even cooking. While the oven heats, gather your ingredients. You will need: - 12 large cremini or button mushrooms, stems removed - 2 cups fresh spinach, chopped - 1 cup cream cheese, softened - 1/2 cup grated Parmesan cheese - 1/2 cup shredded mozzarella cheese - 1 garlic clove, minced - 1/4 teaspoon crushed red pepper flakes (optional) - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) Next, clean the mushrooms gently. Use a damp cloth to wipe off any dirt. Remove the stems carefully, making room for the filling. Set the mushroom caps aside. In a skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until it smells nice. Then, toss in the chopped spinach. Stir and cook it until it wilts, which takes about 2-3 minutes. During this time, season the mix with salt, pepper, and crushed red pepper flakes if you want some heat. Once the spinach is cooked, place it in a mixing bowl. Now, add the softened cream cheese, grated Parmesan, and half of the shredded mozzarella. Mix everything well until it is smooth and creamy. This is your tasty filling for the mushrooms. Now it's time to fill those mushroom caps. Take a spoon and scoop the spinach mixture into each cap. Press down a bit to pack it in. You want each mushroom to be generously filled. After stuffing all the mushrooms, place them on a baking sheet lined with parchment paper. This keeps them from sticking. Now, sprinkle the remaining mozzarella cheese on top of each stuffed mushroom. Finally, put the baking sheet in your preheated oven. Bake for 15-20 minutes. You will know they are ready when the mushrooms are tender and the cheese is bubbly and golden. Once finished, take them out and let them cool for a minute. Garnish with chopped parsley for a fresh touch. Enjoy your cheesy spinach stuffed mushrooms! When picking mushrooms, look for firm caps. They should be smooth and clean. Avoid any that are bruised or slimy. Fresh mushrooms have a nice earthy smell. For this recipe, I like using large cremini or button mushrooms. Their size makes them perfect for stuffing. To get the best texture, make sure to remove the stems gently. This creates room for the cheesy filling. After cooking, the mushrooms should be tender. Don't overcook them, or they can become mushy. Bake until the cheese is bubbly and golden for a great finish. One mistake is not seasoning the spinach enough. Salt and pepper enhance the flavor. Another common error is packing the filling too lightly. Press down slightly to fit more filling inside. Lastly, don't forget to let the mushrooms cool slightly before serving. This helps keep the filling intact when you bite in. Pro Tips Use Fresh Spinach: Fresh spinach will provide the best flavor and texture. If using frozen spinach, make sure to thoroughly drain and squeeze out excess moisture. Experiment with Cheeses: Feel free to mix and match different cheeses like feta or goat cheese for a unique flavor profile. Don’t Overstuff: While it may be tempting to pile on the filling, overstuffing can cause the mushrooms to collapse during baking. Aim for a generous but controlled amount. Garnish Creatively: Add a sprinkle of paprika or a drizzle of balsamic glaze over the stuffed mushrooms before serving for an eye-catching presentation. {{image_2}} You can make Cheesy Spinach Stuffed Mushrooms vegan. Use plant-based cream cheese instead of dairy. For cheese, try vegan mozzarella. This keeps the dish creamy and delicious. Don't forget to check labels for hidden dairy. Adding nutritional yeast adds a cheesy flavor too! For a heartier dish, add some protein. Cooked chicken or crispy bacon works great. Chop the chicken into small pieces. Mix the pieces into the spinach filling. If you use bacon, cook it first and crumble it in. This makes your stuffed mushrooms even more filling. Try different cheeses for unique tastes. You can use feta for a tangy kick. Goat cheese adds creaminess and a distinct flavor. For a sharp taste, use aged cheddar. Mixing cheeses can create fun flavors. Experiment and find the combo you love best! After enjoying your cheesy spinach stuffed mushrooms, store any leftovers in an airtight container. Place them in the fridge. They stay fresh for up to three days. Make sure to let them cool before sealing. This helps keep the mushrooms from getting soggy. To reheat, preheat your oven to 350°F (175°C). Place the stuffed mushrooms on a baking sheet. Cover them with foil to keep them moist. Bake for about 10-15 minutes. You can also microwave them for about one minute. Check them often to avoid overheating. You can freeze stuffed mushrooms for later. First, prepare them as usual but do not bake. Place the stuffed mushrooms on a baking sheet lined with parchment. Freeze them for about one hour. Once frozen, transfer them to a freezer bag. They will last up to three months. When ready to eat, bake them straight from the freezer, adding a few extra minutes to the bake time. Yes, you can prepare Cheesy Spinach Stuffed Mushrooms in advance. After stuffing the mushrooms, cover them and place them in the fridge. They stay fresh for up to 24 hours. When ready to bake, just pull them out and follow the baking steps. This makes hosting easy and fun! These stuffed mushrooms pair great with many dishes. You can serve them with a fresh salad or garlic bread. They also go well with a creamy dip or a glass of wine. For a tasty meal, try adding grilled chicken or a veggie platter. The options are endless! You’ll know your mushrooms are done when they look golden and bubbly. Bake them for 15 to 20 minutes at 375°F (190°C). The mushrooms should feel tender when you poke them. If the cheese is melted and slightly browned, they are ready to enjoy! You learned how to make tasty Cheesy Spinach Stuffed Mushrooms. We covered the key ingredients, how to prepare and cook them, and tips for success. You now know about variations, storage methods, and answers to common questions. In the end, making these mushrooms brings joy to many meals. You can experiment with flavors and customize them as you like. Enjoy your cooking, and share this dish with friends and family!

Cheesy Spinach Stuffed Mushrooms

Delicious stuffed mushrooms filled with a cheesy spinach mixture, perfect as an appetizer or party snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 12 large cremini or button mushrooms, stems removed
  • 2 cups fresh spinach, chopped
  • 1 cup cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • to taste Salt and pepper
  • 1 tablespoon olive oil
  • to taste Fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a skillet over medium heat, add the olive oil and minced garlic. Sauté for about 1 minute until fragrant.
  • Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, pepper, and crushed red pepper flakes if using.
  • In a mixing bowl, combine the sautéed spinach, cream cheese, Parmesan cheese, and half of the mozzarella cheese. Mix well until fully incorporated.
  • Stuff each mushroom cap generously with the cheese and spinach mixture, pressing down slightly to pack it in.
  • Place the stuffed mushrooms on a baking sheet lined with parchment paper.
  • Sprinkle the remaining mozzarella cheese on top of each stuffed mushroom.
  • Bake in the preheated oven for 15-20 minutes, until the mushrooms are tender and the cheese is bubbly and golden.
  • Remove from the oven and let cool slightly before serving. Garnish with chopped parsley.

Notes

Arrange the stuffed mushrooms on a platter and drizzle a little olive oil around them for an elegant touch. Serve warm as an appetizer or party snack!
Keyword appetizer, cheese, spinach, stuffed mushrooms