This recipe for Stuffed Mushrooms is a gem! The creamy flavourful stuffing is from cream cheese coating the spinach and mushrooms stems sautéed with garlic! Then topped with grated Parmesan and breadcrumbs for that added texture and flavour!
I didn’t plan on doing stuffed mushrooms. I just thought I’d buy mushrooms as my hubby is loving them (at this time). He is wanting or actually more on hoping to lose weight so he refrains from eating meat. (Yes, I am the one to blame. He carries the weight of maintaining this blog, literally). So I would do mushrooms (or tofu) to substitute meat recipes like Mushrooms Adobo (based on the Filipino Pork and/or Chicken Adobo; I used Mushrooms instead) or Tofu Teriyaki.
Then I can’t remember why I grabbed the Spinach. In the previous grocery run, I had it in my list but they look wilted so I skipped. This time, they look good so I grabbed a bag. Then I can’t remember the dish that I was planning to cook with it. Oh this pandemic is really messed up. I mean we have to do a lot of things differently and even a year after, I think it still messes with my groove, LOL. Before if I forget an ingredient, I won’t think twice of running to the grocery again. This time I have to weigh the risk versus the reward… is this ingredient worth it, etc.
Oh well, moving on. It is what it is. So when I got home, I was looking at my grocery stuff and decided I will cook the mushrooms with Spinach to utilize both. I still have a block of cream cheese (We buy them by 3’s in the grocery) from when I made Baked Sushi. So, Spinach + Cream Cheese stuffed in mushrooms it is.
How to make this Recipe for Stuffed Mushrooms
Ingredients for Creamy Spinach-Stuffed Mushrooms
I love Baby Bella (Cremini) Mushrooms more than the white. I know they are the same but I like the earthy flavour. Suffice to say that I find the Cremini with better flavour – plus better appearance. Yes, if I have to take pictures of it, they should be photogenic and social-media worthy. But you can use any type of mushrooms as long as they have a cap (for stuffing). Portobello (or the mommy Bella – yes, the Baby Bella is just a baby Portobello) is usually the popular choice but because of the size (and the price), you are probably better with these medium-sized mushrooms which are perfect for appetizers.
Remove the stalks to prepare the mushroom caps for stuffing but don’t throw them. Chopped them up or actually more on mince them. Sautéing them with Garlic brings out the mushroom aroma and flavour that will make this recipe for stuffed mushrooms much much more flavourful.
I made a different stuffed mushrooms recipe before but I wasn’t too happy with the stuffing so I wanted something that could provide more! This recipe is the first that got a passing mark – actually a very excellent mark! My husband said that it is the best he has tasted from everything I cooked or baked! Plus Spinach is so nutritious, you can never go wrong with it.
Oh I have a confession – I remove all the stalks from the spinach. I mean I cut them off so I was only left with the leaves. That’s one thing I don’t like about Spinach especially if the stalk is longer. I can feel it when it goes down my throat. So I am particular with that. Plus it is sometimes awkward having the stalks hanging out as you are stuffing them into the mushrooms. You don’t need to but it just makes the spinach experience, especially in this recipe much more enjoyable.
Of course we have to bring in the flavour and the creaminess. As I said I tried other stuffed mushroom recipes in the past and they didn’t pass my kitchen and palate standards. It was the creaminess of the cream cheese coating the Spinach (plus of course all the other flavours in this stuffed mushroom recipe) that made me decide that this is going to be shared with you guys.
The sautéed Garlic in this recipe plus the minced Mushrooms stems provided the flavourful punch. You must be patient with sautéing the Garlic though. Cook in low heat with occasional stirring until it turns golden brown. That is when the Garlic flavour comes through. You can actually smell it too – the aroma and that is what goes into your flavour. Check the How-to-Vid – where the Garlic has turned golden brown before the Mushrooms stems were added.
Parmesan Cheese & Breadcrumbs
You can never go wrong with this topping. I used this a lot even in Pasta and I add liberally. My hubby always says that for him, there is no such thing as too much Breadcrumb-Parmesan topping. Towards the end of the baking time, you can even increase the temperature of the oven to 450 or set to broil to get a slightly golden brown topping colour.
I used Butter to sauté the minced Garlic but you can always use any oil of your choice. EVOO or extra virgin olive oil is one of the top of mind oil to use for me instead of butter.
Preparing the Ingredients
Clean the mushrooms (see below in Expert Tips and FAQ’s for best practice). Remove the stems from the mushrooms. Place the top half or the mushroom caps on a baking sheet.
Mince the stems of the mushrooms and set aside. Prepare minced garlic as well.
Cook the stuffing
In a pan in medium low heat, melt Butter and add the minced Garlic. Sauté the Garlic until golden brown and you can smell the Garlic flavour. Add the Mushrooms stems and season with Salt and Pepper (Aha, an Expert Tip for you – to season as you cook and not only at the end). Cook until you can smell the aroma, this time of the mushrooms, about 2-3 minutes.
Add the Spinach and cook until half wilted, stirring occasionally. Then add the Cream Cheese and stir until melted and completely incorporated in the mixture. Season again with Salt and Pepper to taste.
Stuff and Bake
Preheat the oven to 375°F and prepare to put all the ingredients together.
Arrange the Mushroom caps on a baking tray upside down (or the hollow part on top). In another bowl, mix together the Breadcrumbs and the grated Parmesan.
Take a spoonful of the Spinach-Cream Cheese mixture and fill each Mushroom cap. Repeat until all the mushrooms are stuffed. Then take a half teaspoonful of the Breadcrumbs-Parmesan mixture and sprinkle on top of the Creamy Spinach mixture. Press gently then add another half a spoonful. Do this as well for the rest of the Spinach-stuffed Mushrooms.
Bake for 15-20 minutes at 375°F or until the Breadcrumbs-Parmesan topping starts to turn golden brown. Serve warm.
Looking for sides and appetizer recipes?
Expert Tips & FAQ’s for the Recipe for Stuffed Mushrooms
How do you prep mushrooms before stuffing?
Gently twist off or cut off the stem of each mushroom. If you want to get more stuffing in, you can remove the gills as well (especially for Portobello mushrooms where the gills are bigger). In this stuffed mushrooms recipe, the gills were not removed as they are smaller mushrooms but if you want to, by all means.
Hold the mushroom in one hand and with a spoon in the other, gently scrape the gills from the underside of the mushroom cap; discard the gills.
How do you make stuffed mushrooms not soggy?
Don’t soak the mushrooms in water when cleaning them. Many says that cleaning the mushrooms with water is a no no. I still wash them with the water spray while they are in a colander so the water just runs off. That is if I am in a hurry. If I am not in a hurry or if you don’t want to see any soggy parts, then clean the mushrooms with a soft brush or a slightly wet paper towel. I have seen that some people peel them. I believe it is a matter of preference or should I say tolerance. Read more on How to Clean Mushrooms here.
Bake also the stuffed mushrooms at higher temperature – 375° or 400° F
Can I pre-prep this appetizer? Make them ahead of time?
If you’re having guest over, you can definitely pre-prepare this appetizer. You can either just cook the stuffing or prepare everything so they are ready for baking, up to 1 day in advance. If you are just cooking the stuffing, place it in a air-tight container and store in the fridge until you have prepared the Mushrooms for stuffing. If you pre-prep everything, make sure to cover and refrigerate until ready to bake.
How long do stuffed mushrooms last in the fridge?
The cooked Stuffed Mushrooms last in the fridge for 3-5 days. Best way to reheat before serving is still in the oven but you can always nuke them if you want them in a jiffy. You can enjoy them cold as well – although not as delightful IMHO.
What are the nutritional benefits of mushrooms?
Mushrooms have vitamins, minerals, protein and anti-oxidants. Read more about mushroom Nutrition Source from Harvard School of Public Health and Nutritional value of mushrooms from the Medical News Today
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Recipe for Stuffed Mushrooms – Cream Cheese & Spinach
This recipe for Stuffed Mushrooms is a gem! The creaminess stuffing is from cream cheese coating the spinach and mushrooms stems sautéed with garlic! Then topped with grated Parmesan and breadcrumbs for that added texture and flavour!
Preparing the Ingredients
- Remove the stems from the mushrooms. Place the top half or the mushroom caps on a baking sheet. Set aside.
- Mince the stems of the Mushrooms and set aside. Prepare minced Garlic as well.
Cooking the Stuffing
- In a pan in medium low heat, melt Butter and add the minced Garlic. Sauté the garlic until golden brown and you can smell the Garlic flavour.
- Add the Mushrooms stems and season with Salt and Pepper. Cook until you can smell the aroma, this time of the mushrooms, about 2-3 minutes.
- Add the Spinach and cook until half wilted, stirring occasionally.
- Then add the Cream Cheese and stir until melted and completely incorporated in the mixture. Season again with Salt and Pepper to taste.
Stuffing and Baking
- Preheat the oven to 375° F and prepare to put all the ingredients together.
- Arrange the Mushroom caps on a baking tray upside down (or the hollow part on top).
- In another bowl, mix together the Breadcrumbs and the grated Parmesan.
- Take a spoonful of the Spinach-Cream Cheese mixture and fill each Mushroom cap. Repeat until all the Mushrooms are stuffed.
- Take a half teaspoonful of the Breadcrumbs-Parmesan mixture and sprinkle on top of the Creamy Spinach mixture. Press gently then add another half a spoonful. Do this as well for the rest of the spinach-stuffed mushrooms.
- Bake for 15-20 minutes at 375°F or until the breadcrumbs-parmesan topping turned golden brown. Serve warm.
Serving Size 3-4 pcs
- Amount Per Serving
- Calories 160kcal
- Calories from Fat 109kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 7g35%
- Cholesterol 38mg13%
- Sodium 191mg8%
- Potassium 598mg18%
- Total Carbohydrate 9g3%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. source: https://nutritiondata.self.com
- You can use other types of Mushrooms as per preference - Portobello or White Mushrooms are perfectly fine.
- You can substitute any oil of your choice for Butter.