Stuffed Mushrooms With Cheese and Spinach Recipe

Stuffed mushrooms with cheese and spinach are a classic and versatile appetizer that never fails to impress. These bite-sized delights are ideal for dinner parties, holiday gatherings, or just a simple yet indulgent treat for yourself and your loved ones. They combine earthy, tender mushrooms with a creamy, cheesy spinach filling that’s bursting with flavor. This recipe can be tailored to suit various dietary preferences, and it provides the perfect balance of savory ingredients.

Stuffed mushrooms with cheese and spinach are a delightful way to transform humble mushrooms into a sophisticated appetizer. These little bites of heaven are easy to make, customizable, and pack a punch of flavor. The creamy spinach and cheesy filling complements the natural umami of the mushrooms, creating a perfect balance of textures.

Whether you’re looking for a vegetarian snack, a healthy party appetizer, or a gluten-free option, this dish offers versatility in both flavor and presentation. With the right ingredients and a little patience, you can create a dish that will leave your guests raving and coming back for more.

Preparation Instructions

Cleaning and Preparing the Mushrooms:

1. Clean the mushrooms: Use a damp cloth or paper towel to gently wipe the mushroom caps clean. Avoid rinsing them under water, as mushrooms absorb moisture and can become soggy.
2. Remove the stems: Carefully twist off the stems from each mushroom cap. Set them aside for another recipe, such as a mushroom sauce or soup. You can also chop up the stems and mix them into the stuffing if desired.
3. Brush the caps with olive oil: Place the mushroom caps on a baking sheet, and lightly brush them with olive oil on both the inside and outside. This will help them roast nicely without drying out.
4. Season with salt and pepper: Sprinkle a pinch of salt and black pepper on each mushroom cap to enhance flavor during baking.

Preparing the Spinach and Cheese Mixture:

1. Sauté the spinach: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds, until fragrant. Add the spinach (fresh or thawed and drained frozen spinach) and cook for 2-3 minutes until wilted and softened. If using fresh spinach, you might need to cook it in batches.
2. Drain excess liquid: Once the spinach is cooked, transfer it to a fine mesh sieve or a colander and press out any excess moisture. This step ensures that the filling doesn’t become watery.
3. Combine the filling ingredients: In a mixing bowl, combine the cooked spinach, cream cheese, parmesan cheese, shredded mozzarella, garlic powder, onion powder, and nutmeg. Stir until smooth and creamy. Taste and adjust seasoning with salt, pepper, or red pepper flakes, if using.
4. Add breadcrumbs: If you’d like a slightly firmer filling, mix in the breadcrumbs for texture.

Filling the Mushrooms

1. Stuff the mushroom caps: Take a spoon or small cookie scoop and fill each mushroom cap with the spinach and cheese mixture. Don’t overfill, as the mixture should just mound slightly above the edges.
2. Arrange the stuffed mushrooms: Place the filled mushrooms back on the baking sheet in a single layer, ensuring they’re not overcrowded.

Cooking the Stuffed Mushrooms

There are several methods to cook stuffed mushrooms, including oven baking, air frying, and skillet cooking. Below are instructions for each method:

Oven Baking Method:

1. Preheat the oven to 375°F (190°C).
2. Bake the stuffed mushrooms: Place the stuffed mushrooms in the oven and bake for 20-25 minutes until the mushrooms are tender and the cheese filling is golden and bubbling. You can broil them for 2-3 minutes at the end if you want a golden, crispy top.
3. Serve: Garnish with fresh herbs, such as chopped parsley or thyme, and serve warm.

Air Fryer Method:

1. Preheat the air fryer to 375°F (190°C).
2. Cook the stuffed mushrooms: Arrange the stuffed mushrooms in the air fryer basket in a single layer. Air fry for 10-12 minutes until the mushrooms are cooked through and the cheese is melted and slightly browned.
3. Serve: Garnish with fresh herbs, then enjoy!

Skillet Method:

1. Sear the mushrooms: Heat a large skillet over medium heat with 1 tablespoon of olive oil. Place the stuffed mushrooms in the skillet and cook for 5-7 minutes, until the bottoms are browned.
2. Finish cooking: Cover the skillet with a lid, lower the heat to medium-low, and let the mushrooms cook for another 5-7 minutes until the filling is heated through and the mushrooms are tender.
3. Serve: Garnish with fresh herbs and serve immediately.

Serving Suggestions

Stuffed mushrooms with cheese and spinach are often served as appetizers, but they can also make a light meal or side dish. Here are some serving ideas:

• As an appetizer: Serve on a platter with toothpicks or mini forks for easy picking.
• With a salad: Pair with a fresh green salad with a light vinaigrette to balance the richness of the cheese and spinach.
• As a side dish: Serve alongside grilled meats, roasted vegetables, or pasta for a hearty meal.

Variations and Substitutions

• Cheese options: You can substitute the mozzarella with goat cheese, ricotta, or feta for a different flavor.
• Vegetarian options: These stuffed mushrooms are already vegetarian, but you could add crumbled tofu or tempeh to the filling for added protein.
• Herbs and spices: Experiment with different herbs such as basil, thyme, or oregano. For a smoky flavor, try adding a pinch of smoked paprika or chipotle powder.
• Meat lovers: You can add cooked bacon, sausage, or pancetta to the filling for a meatier version.
• Reheating: To reheat, place the mushrooms in a 350°F (175°C) oven for about 10 minutes until heated through. Alternatively, reheat them in the air fryer for 5 minutes at 350°F to restore their crispiness.

Pairing Ideas

• Wine pairings: A light, crisp white wine like Sauvignon Blanc or Chardonnay complements the richness of the cheese and spinach filling.
• Beer pairings: A pale ale or wheat beer pairs nicely with the earthy mushroom flavor.
• Non-alcoholic beverages: Serve with sparkling water with a lemon wedge or an iced herbal tea to balance the richness of the dish.

Notes

• Mushroom Size: Make sure to use mushrooms that are large enough to hold the filling. White button mushrooms typically work best, but larger mushrooms like cremini or portobello offer a more substantial bite.
• Make Ahead: Stuff the mushrooms ahead of time and refrigerate them before baking. You can also prepare the spinach and cheese filling and stuff the mushrooms just before baking.

Stuffed mushrooms with cheese and spinach are a fantastic appetizer that is both elegant and simple to prepare. Whether you’re making them for a party, a family dinner, or a holiday celebration, they’re sure to be a hit. The creamy filling and tender mushroom caps create a satisfying, savory bite that appeals to a wide variety of tastes. Feel free to experiment with different flavors and add-ins to make the recipe your own.

Step-by-Step Breakdown of the Recipe

To ensure you achieve perfect stuffed mushrooms every time, let’s take a deeper dive into the steps involved in making this delicious dish. We’ll break down each part in greater detail to give you a comprehensive guide on how to execute every phase with confidence.

Step 1: Clean and Prepare the Mushrooms

1. Washing the Mushrooms: Mushrooms tend to absorb water, so it’s important not to soak them. Instead, use a damp paper towel or cloth to gently wipe the surface of each mushroom cap. This helps remove any dirt and debris without compromising the texture.
2. Removing the Stems: Gently twist and pull out the stems. If the stems come off easily, set them aside and chop them into small pieces to incorporate into the stuffing. If they’re tougher, discard them, as they may not contribute to the texture of the filling.
3. Hollowing the Caps: After removing the stems, you’ll notice a little dark area inside the mushroom cap. Use a spoon to gently scrape out some of the interior flesh, creating space for the filling. You don’t want to scrape too aggressively; leave enough of the mushroom to hold its shape and support the filling. This also helps eliminate any moisture in the caps.
4. Draining the Mushrooms: If using mushrooms with very thick caps, especially portobello or cremini, they might release some water as they cook. After cleaning, you can turn the mushrooms upside down on a paper towel to absorb excess moisture.

Step 2: Prepare the Spinach and Cheese Filling

1. Sautéing the Spinach: Heat a skillet over medium heat and add a tablespoon of olive oil or butter. Once the oil is warm, add the minced garlic. Sauté the garlic for about 30 seconds, just enough to release its fragrance, but be careful not to burn it.

   Add the fresh spinach to the pan in batches, stirring frequently. Fresh spinach wilts down quite a bit, so you may need to add it in stages. After the spinach is wilted (about 2-3 minutes), remove it from the heat and transfer it to a colander or fine mesh sieve. Press out any excess moisture using a spoon or your hands to ensure the filling is not watery.

2. Preparing the Cheese Mixture: In a mixing bowl, combine the drained spinach with softened cream cheese, mozzarella, and parmesan. Stir in the garlic powder, onion powder, nutmeg (optional), and red pepper flakes (optional). Taste the mixture and adjust the seasonings. If the mixture seems a bit too thick, you can add a small amount of milk or cream to loosen it up, but it should still be relatively firm to hold its shape inside the mushroom caps.

   If you prefer a firmer texture, mix in the breadcrumbs at this stage to help bind the filling and create a slight crunch.

3. Taste Test: This is the moment to check for seasoning. If you want more salt, pepper, or spice, now is the time to adjust the flavor of the filling before stuffing it into the mushrooms.

Step 3: Stuff the Mushrooms

1. Stuffing Each Mushroom: Take a spoonful of the spinach and cheese mixture and fill each mushroom cap generously. Be sure to pack the filling inside, but don’t overstuff, as the filling should mound slightly above the edge of the cap. If the stuffing seems too runny or messy, use a spoon to scoop it back out and adjust the texture of the mixture by adding more cheese or breadcrumbs.
2. Arranging the Mushrooms on the Baking Sheet: Once all the mushrooms are stuffed, arrange them on a baking sheet lined with parchment paper or a silicone mat. Ensure the mushrooms are placed in a single layer so they cook evenly. If you have to stack them, they may not cook as uniformly.
3. Topping the Mushrooms (Optional): For extra flavor and texture, you can sprinkle a little extra mozzarella or Parmesan on top of each stuffed mushroom. You can also drizzle a small amount of olive oil over the mushrooms to ensure the tops crisp up beautifully during baking.

Step 4: Cooking the Stuffed Mushrooms

Now comes the most crucial part—cooking the stuffed mushrooms to perfection. Here’s how to do it using different methods:

Oven-Baking Method:

1. Preheat your oven to 375°F (190°C). This ensures that the mushrooms bake evenly at the correct temperature.
2. Place the stuffed mushrooms in the oven, positioning them in the center. Bake them for 20–25 minutes. You’ll know they’re done when the mushrooms have softened, the filling is bubbling, and the cheese on top has melted and turned golden brown.
3. Optional: If you prefer a slightly crispier top, broil the mushrooms for an additional 2–3 minutes. Keep an eye on them to prevent burning.
4. Remove from the oven and let them cool for a minute before serving.

Air Fryer Method:

1. Preheat the air fryer to 375°F (190°C). This method requires a quick cook time, so ensure the air fryer is properly heated.
2. Arrange the stuffed mushrooms in the basket, ensuring they don’t overlap. Air fry for 10–12 minutes, checking halfway through. The mushrooms should be tender and golden on top.
3. If you want extra crispiness, you can spray a small amount of cooking spray on the tops of the mushrooms before air frying.

Skillet Method:

1. Heat a tablespoon of olive oil or butter in a large skillet over medium heat.
2. Place the stuffed mushrooms in the skillet, flat side down. Cook for 5-7 minutes until the bottoms are golden and slightly crispy.
3. Cover the skillet with a lid and reduce the heat to medium-low. Let the mushrooms cook for an additional 5–7 minutes until the filling is heated through and the mushrooms are tender.
4. Optional: Sprinkle extra cheese over the mushrooms and cover with the lid for the last 2-3 minutes to melt the cheese.

Troubleshooting and Tips for Success

1. Watery Filling: If your filling becomes too watery, it could be because the spinach wasn’t properly drained or you added too much cream cheese. To fix this, add breadcrumbs or cheese to absorb the excess moisture.
2. Mushrooms are Too Tough: If your mushroom caps aren’t softening during baking, it may be because the mushrooms were too large or didn’t release enough moisture. Make sure to scrape the inside of the mushrooms well to help them cook through. You can also roast the mushrooms a few minutes before stuffing them to ensure they’re more tender.
3. Filling Overflows: If the filling overflows, it might be because the mushroom caps are too small or overstuffed. Be sure to pack the filling gently, mounding it slightly above the edge of the cap, rather than forcing too much into each mushroom.
4. Achieving Crispy Cheese: If you prefer a crispy cheese topping, add breadcrumbs or use a broiler to achieve a golden, bubbly top. You can also drizzle a bit of melted butter over the stuffed mushrooms just before broiling.

Scaling the Recipe

If you’re hosting a large gathering or want to make more stuffed mushrooms, you can easily scale this recipe. Here are a few adjustments you can make:

• Increase Ingredients Proportionally: If you need to make more filling, simply increase the amounts of spinach, cheese, and seasonings proportionally. Double or triple the ingredients as needed, depending on how many mushrooms you’re making.
• Mushroom Caps: The recipe is easily scalable depending on the number of mushrooms you wish to serve. Generally, a standard serving is 3-4 stuffed mushrooms per person, but this can vary depending on appetite and accompanying dishes.

Final Thoughts and Conclusion

Stuffed mushrooms with cheese and spinach are a timeless, crowd-pleasing appetizer that can be served at any occasion. The combination of tender, juicy mushrooms with creamy, cheesy spinach filling is irresistible. This recipe can be customized with different cheeses, herbs, and even add-ins like sausage or bacon for a non-vegetarian option. Whether you’re cooking for a party or preparing a simple meal, these stuffed mushrooms are sure to make an impression.

By following the detailed instructions and considering the tips provided, you can easily make these stuffed mushrooms at home, achieving restaurant-quality results. So, gather your ingredients, get into the kitchen, and treat yourself to these delectable, savory bites.

Stuffed mushrooms with cheese and spinach are a fantastic appetizer that is both elegant and simple to prepare. Whether you’re making them for a party, a family dinner, or a holiday celebration, they’re sure to be a hit. The creamy filling and tender mushroom caps create a satisfying, savory bite that appeals to a wide variety of tastes. Feel free to experiment with different flavors and add-ins to make the recipe your own.

Enjoy every delicious stuffed mushroom!

Yield: 12 Stuffed Mushrooms

Stuffed Mushrooms With Cheese and Spinach Recipe

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Stuffed mushrooms with cheese and spinach are a classic and versatile appetizer that never fails to impress. These bite-sized delights are ideal for dinner parties, holiday gatherings, or just a simple yet indulgent treat for yourself and your loved ones. They combine earthy, tender mushrooms with a creamy, cheesy spinach filling that’s bursting with flavor. This recipe can be tailored to suit various dietary preferences, and it provides the perfect balance of savory ingredients.

Prep Time 20 minutes

Cook Time 20 minutes

Ingredients

• For the Stuffed Mushrooms:
• Mushrooms: 12 large white or cremini mushrooms (about 1 ½ - 2 inches in diameter)
• White button mushrooms are common, but you can also use cremini or portobello mushrooms for a richer taste.
• Olive oil: 1 tablespoon (for brushing the mushrooms)
• Salt: To taste
• Black pepper: To taste
• Garlic: 2-3 cloves, minced
• For the Spinach and Cheese Filling:
• Spinach: 4 cups fresh spinach (about 2 cups cooked or sautéed)
• You can also use frozen spinach, but make sure to thaw and drain it well before use.
• Cream cheese: 4 ounces (softened)
• This adds a creamy, rich texture to the filling.
• Parmesan cheese: ¼ cup grated (adds a salty, nutty flavor)
• Mozzarella cheese: ½ cup shredded (provides melt and stretch)
• Garlic powder: ½ teaspoon
• Onion powder: ½ teaspoon
• Nutmeg: A pinch (optional, but adds depth of flavor)
• Red pepper flakes: ¼ teaspoon (optional, for a little kick)
• Breadcrumbs: 2 tablespoons (optional, for extra texture)
• Fresh herbs: 1 tablespoon (chopped parsley or thyme, for garnish)

Instructions

Cleaning and Preparing the Mushrooms:

1. Clean the mushrooms: Use a damp cloth or paper towel to gently wipe the mushroom caps clean. Avoid rinsing them under water, as mushrooms absorb moisture and can become soggy.
2. Remove the stems: Carefully twist off the stems from each mushroom cap. Set them aside for another recipe, such as a mushroom sauce or soup. You can also chop up the stems and mix them into the stuffing if desired.
3. Brush the caps with olive oil: Place the mushroom caps on a baking sheet, and lightly brush them with olive oil on both the inside and outside. This will help them roast nicely without drying out.
4. Season with salt and pepper: Sprinkle a pinch of salt and black pepper on each mushroom cap to enhance flavor during baking.

Preparing the Spinach and Cheese Mixture:

1. Sauté the spinach: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds, until fragrant. Add the spinach (fresh or thawed and drained frozen spinach) and cook for 2-3 minutes until wilted and softened. If using fresh spinach, you might need to cook it in batches.
2. Drain excess liquid: Once the spinach is cooked, transfer it to a fine mesh sieve or a colander and press out any excess moisture. This step ensures that the filling doesn’t become watery.
3. Combine the filling ingredients: In a mixing bowl, combine the cooked spinach, cream cheese, parmesan cheese, shredded mozzarella, garlic powder, onion powder, and nutmeg. Stir until smooth and creamy. Taste and adjust seasoning with salt, pepper, or red pepper flakes, if using.
4. Add breadcrumbs: If you’d like a slightly firmer filling, mix in the breadcrumbs for texture.

5. Filling the Mushrooms

1. Stuff the mushroom caps: Take a spoon or small cookie scoop and fill each mushroom cap with the spinach and cheese mixture. Don’t overfill, as the mixture should just mound slightly above the edges.
2. Arrange the stuffed mushrooms: Place the filled mushrooms back on the baking sheet in a single layer, ensuring they’re not overcrowded.

6. Cooking the Stuffed Mushrooms

There are several methods to cook stuffed mushrooms, including oven baking, air frying, and skillet cooking. Below are instructions for each method:

Oven Baking Method:

1. Preheat the oven to 375°F (190°C).
2. Bake the stuffed mushrooms: Place the stuffed mushrooms in the oven and bake for 20-25 minutes until the mushrooms are tender and the cheese filling is golden and bubbling. You can broil them for 2-3 minutes at the end if you want a golden, crispy top.
3. Serve: Garnish with fresh herbs, such as chopped parsley or thyme, and serve warm.

Air Fryer Method:

1. Preheat the air fryer to 375°F (190°C).
2. Cook the stuffed mushrooms: Arrange the stuffed mushrooms in the air fryer basket in a single layer. Air fry for 10-12 minutes until the mushrooms are cooked through and the cheese is melted and slightly browned.
3. Serve: Garnish with fresh herbs, then enjoy!

Skillet Method:

1. Sear the mushrooms: Heat a large skillet over medium heat with 1 tablespoon of olive oil. Place the stuffed mushrooms in the skillet and cook for 5-7 minutes, until the bottoms are browned.
2. Finish cooking: Cover the skillet with a lid, lower the heat to medium-low, and let the mushrooms cook for another 5-7 minutes until the filling is heated through and the mushrooms are tender.
3. Serve: Garnish with fresh herbs and serve immediately.

7. Serving Suggestions

Stuffed mushrooms with cheese and spinach are often served as appetizers, but they can also make a light meal or side dish. Here are some serving ideas:

• As an appetizer: Serve on a platter with toothpicks or mini forks for easy picking.
• With a salad: Pair with a fresh green salad with a light vinaigrette to balance the richness of the cheese and spinach.
• As a side dish: Serve alongside grilled meats, roasted vegetables, or pasta for a hearty meal.

Notes

Mushroom Size: Choose mushrooms that are large enough to hold the filling, typically 1.5-2 inches in diameter. White button, cremini, or portobello mushrooms work best for stuffing.

Spinach Preparation: If using frozen spinach, make sure to thaw and drain it well to avoid excess moisture in the filling.

Cheese Variations: You can experiment with different cheeses. Goat cheese, ricotta, or feta can be substituted for the cream cheese or mozzarella for a different flavor profile.

Breadcrumbs: Adding breadcrumbs to the filling provides extra texture. If you prefer a gluten-free version, use gluten-free breadcrumbs or omit them altogether.

Make-Ahead Option: Stuffed mushrooms can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking.

Broiling: For extra crispiness on top, broil the stuffed mushrooms for 2-3 minutes at the end of baking.

Dietary Options: This recipe is vegetarian. For a non-vegetarian version, consider adding crumbled bacon, sausage, or pancetta to the filling.