✨ What Are Cheesy Spinach-Stuffed Mushrooms?

Cheesy spinach-stuffed mushrooms are a classic appetizer that combines tender mushroom caps with a rich, creamy spinach and cheese filling. These bite-sized delights are bursting with flavor, making them an excellent choice for parties, family dinners, or even a simple snack.

The filling features a perfect blend of cream cheese, spinach, garlic, and melty cheeses, creating a luscious, velvety texture. When baked, the mushrooms become soft and juicy, while the cheesy topping gets golden and slightly crispy.

This dish is vegetarian-friendly and easily customizable, making it a go-to favorite for any occasion!

❤️ Why You Should Try This Recipe

✔️ Easy & Quick to Make – Simple ingredients and minimal prep time.
✔️ Incredibly Creamy & Cheesy – A rich, melt-in-your-mouth filling.
✔️ Crowd-Pleasing Appetizer – A hit at parties and gatherings.
✔️ Vegetarian-Friendly – A perfect meatless option for guests.
✔️ Customizable – Swap ingredients to match your taste.
✔️ Make-Ahead Friendly – Prep in advance for stress-free hosting.

🔥 Pro Tips & Variations

💡 Choose the Right Mushrooms – Use large cremini or white button mushrooms for the best stuffing size.
🧀 Mix Up the Cheese – Try adding mozzarella, gouda, or feta for extra flavor.
🥓 Make It Crispy – Sprinkle some toasted breadcrumbs on top before baking.
🌿 Add Fresh Herbs – Enhance the flavor with parsley, basil, or chives.
🌶️ Spicy Kick – Add red pepper flakes or a dash of hot sauce to the filling for a bold flavor.
⏳ Prep Ahead – Stuff the mushrooms in advance and bake just before serving!

❓ FAQs – Common Questions

💬 Can I use frozen spinach?
Yes! Just be sure to thaw and squeeze out excess moisture to prevent a watery filling.

💬 How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to maintain texture.

💬 Can I make these ahead of time?
Absolutely! Stuff the mushrooms in advance, refrigerate, and bake when needed for easy meal prep.

💬 What can I serve with stuffed mushrooms?
These mushrooms pair perfectly with crackers, garlic bread, or a fresh salad for a light meal.

💬 Can I make them dairy-free?
Yes! Substitute vegan cream cheese and dairy-free cheese alternatives for a plant-based version.

📢 Final Thoughts – Enjoy & Share!

These cheesy spinach-stuffed mushrooms are a must-try for any food lover! Their rich, creamy texture and bold flavors make them a standout appetizer for any occasion.

Give this recipe a try, and let us know how it turns out! Share your creations in the comments below or tag us on social media @Myflavorhaven ! Happy cooking! 🍽️

🍄 Cheesy Spinach-Stuffed Mushrooms – A Crowd-Pleaser!

Recipe by Chef Haven

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Total time

minutes

Ingredients

12 medium-large cremini mushrooms (baby portobellos) (approximately 12-14 ounces total) – Ensure mushrooms are cleaned and stems removed; these serve as the base for stuffing.
1 tablespoon unsalted butter – Used for sautéing the garlic and spinach; unsalted allows for better control of seasoning.
2 cloves garlic, minced – Adds aromatic flavor; adjust quantity based on personal preference.
2.5-3 cups fresh baby spinach, packed – Provides a nutritious and flavorful filling; fresh spinach is recommended for best results.
4 ounces cream cheese, cut into 6-8 cubes – Gives a creamy texture to the filling; softened cream cheese blends more easily.
¼ cup freshly grated parmesan cheese – Adds a sharp, salty flavor; freshly grated is preferable for better melting.
¼ teaspoon dried basil – Imparts subtle herbaceous notes; can substitute with other dried herbs if desired.
¼ teaspoon salt, or to taste – Enhances overall flavor; adjust according to dietary needs.
⅛ teaspoon black pepper – Provides mild heat; freshly ground offers the best flavor.
⅛ teaspoon crushed red pepper flakes (optional)– For a hint of spiciness; omit if sensitive to heat.
Optional Topping:
2 tablespoons panko breadcrumbs – Adds a crunchy texture; omit for gluten-free or keto-friendly versions.
1 teaspoon melted butter– Helps in browning the breadcrumbs; use unsalted to control seasoning.

Directions

Prepare the Mushrooms:
Preheat the oven to 375°F (190°C).
Clean the mushrooms by wiping them with a damp paper towel.
Remove the stems and set aside.
Arrange the mushroom caps on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
Prepare the Filling:
Finely chop the reserved mushroom stems.
In a skillet over medium heat, melt 1 tablespoon of butter.
Add minced garlic and sauté until fragrant, about 30 seconds.
Add the chopped mushroom stems and cook for 2-3 minutes until softened.
Add the fresh spinach to the skillet and cook until wilted, approximately 2-3 minutes.
Remove the skillet from heat and let the mixture cool slightly.
In a medium bowl, combine the cooked spinach mixture with cream cheese, parmesan cheese, dried basil, salt, black pepper, and crushed red pepper flakes (if using).
Mix until well combined and creamy.
Stuff the Mushrooms:
Using a spoon, fill each mushroom cap generously with the spinach and cheese mixture.
Optional Crunchy Topping:
In a small bowl, combine panko breadcrumbs with 1 teaspoon of melted butter.
Sprinkle the mixture evenly over the stuffed mushrooms for added crunch.
Bake:
Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is hot and bubbly.
If using the panko topping, broil for an additional 1-2 minutes to achieve a golden-brown crust, keeping a close eye to prevent burning.
Serve:
Allow the mushrooms to cool slightly before serving.
Enjoy these cheesy spinach stuffed mushrooms warm as an appetizer or side dish.