Cheesy Garlic Spinach Stuffed Mushrooms are a flavorful, bite-sized appetizer perfect for parties, holiday gatherings, or a savory side dish. Filled with a creamy, cheesy spinach mixture and baked to golden perfection, these mushrooms are both elegant and easy to make.
Why You’ll Love This Recipe
These stuffed mushrooms combine simplicity with gourmet flavor. The earthy richness of baked mushrooms pairs beautifully with the creamy garlic-spinach filling, all topped with melty mozzarella. This recipe is quick to prepare, uses readily available ingredients, and delivers a comforting, crowd-pleasing result every time. Whether you’re hosting or just want a tasty snack, these mushrooms are a reliable favorite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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large white or cremini mushrooms, stems removed
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olive oil
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garlic, minced
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fresh spinach, chopped
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salt
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black pepper
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cream cheese, softened
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grated Parmesan cheese
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shredded mozzarella cheese (plus extra for topping)
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chopped parsley, for garnish
Directions
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Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
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Gently clean the mushrooms with a damp cloth and remove the stems. Set the caps aside and finely chop the stems.
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In a skillet over medium heat, heat the olive oil. Add the garlic and chopped mushroom stems and sauté for 2–3 minutes.
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Add the spinach, salt, and pepper. Cook until the spinach is wilted, then remove from heat.
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In a bowl, combine the spinach mixture with cream cheese, Parmesan, and mozzarella cheese. Mix until smooth and well blended.
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Spoon the filling into each mushroom cap and place them in the prepared baking dish.
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Sprinkle the tops with additional mozzarella cheese.
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Bake for 18–20 minutes, or until the mushrooms are tender and the tops are golden and bubbly.
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Garnish with chopped parsley and serve warm.
Servings and timing
This recipe makes approximately 16 stuffed mushrooms, serving 4–6 people as an appetizer.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Variations
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Add Protein: Mix in cooked bacon bits or crumbled sausage for a heartier filling.
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Vegan Version: Use plant-based cream cheese and cheese alternatives, and sauté with vegan butter.
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Different Greens: Substitute spinach with kale, arugula, or Swiss chard.
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Spice It Up: Add crushed red pepper flakes or a pinch of cayenne for a little heat.
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Nutty Finish: Sprinkle with toasted pine nuts or chopped walnuts before baking for added texture.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes, or until warmed through. Avoid microwaving, as it can make the mushrooms soggy.
FAQs
Can I make these stuffed mushrooms ahead of time?
Yes, you can prepare them up to a day in advance and refrigerate. Bake just before serving.
Can I freeze stuffed mushrooms?
They can be frozen before baking. Place them in a single layer on a baking sheet, freeze, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
What type of mushrooms work best?
Large white button or cremini mushrooms are ideal for stuffing due to their size and shape.
Can I use frozen spinach instead of fresh?
Yes, just thaw and squeeze out the excess moisture before adding to the filling.
How do I clean mushrooms properly?
Wipe them gently with a damp cloth or paper towel. Avoid rinsing under water, as mushrooms absorb moisture.
Can I add breadcrumbs on top?
Absolutely. A light sprinkle of seasoned breadcrumbs adds a crunchy texture.
Is this recipe gluten-free?
Yes, it is naturally gluten-free. Just ensure your cheeses are certified gluten-free.
How do I keep the mushrooms from getting soggy?
Do not overbake, and avoid washing the mushrooms under running water.
What else can I serve these with?
They pair well with other appetizers, a light salad, or as a side to grilled meats or pasta dishes.
Can I use other cheeses?
Yes, try gouda, cheddar, or fontina for different flavor profiles.
Conclusion
Cheesy Garlic Spinach Stuffed Mushrooms are a timeless appetizer that combines rich, savory flavors in a perfectly portioned package. With simple ingredients and straightforward preparation, they make an elegant addition to any menu, from casual get-togethers to formal celebrations.
Print
Cheesy Garlic Spinach Stuffed Mushrooms
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 stuffed mushrooms 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Juicy mushroom caps filled with a cheesy garlic spinach mixture and baked to perfection—an irresistible appetizer that’s always a hit.
Ingredients
- 16 large white or cremini mushrooms, stems removed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (plus extra for topping)
- 1 tablespoon chopped parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.
- Clean mushrooms with a damp cloth and remove stems. Set caps aside and finely chop the stems.
- In a skillet over medium heat, heat olive oil. Add garlic and chopped stems; sauté for 2–3 minutes.
- Add spinach, salt, and pepper, and cook until wilted.
- Transfer mixture to a bowl and mix with cream cheese, Parmesan, and mozzarella until well combined.
- Spoon the filling into the mushroom caps and place them in the baking dish.
- Top each with a sprinkle of mozzarella cheese.
- Bake for 18–20 minutes or until cheese is melted and slightly golden.
- Garnish with chopped parsley and serve warm.
Notes
- Use a small spoon or piping bag to fill the mushroom caps neatly.
- Can be made ahead and baked just before serving.
- Feel free to add herbs or swap cheeses based on preference.
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 90
- Sugar: 1g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
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