Description

Savory mushrooms filled with a rich, creamy blend of cheese, spinach, and herbs—topped with golden breadcrumbs and baked until perfectly crisp and melty.

Ingredients

Units Scale

16 large white or cremini mushrooms, stems removed and finely chopped
1 tablespoon olive oil
2 cloves garlic, minced
1/2 small onion, finely chopped
1 1/2 cups fresh spinach, chopped
4 oz cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup panko breadcrumbs
1 tablespoon melted butter
Fresh parsley, chopped (for garnish)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.
Heat olive oil in a skillet over medium heat. Sauté the garlic and onion until fragrant and translucent, about 3-4 minutes.
Add the chopped mushroom stems and spinach. Cook until the spinach is wilted and moisture has evaporated, around 5 minutes.
Remove from heat and stir in cream cheese, Parmesan, and mozzarella until melted and creamy. Season with salt, pepper, and red pepper flakes.
Spoon the filling generously into each mushroom cap and place them in the prepared dish.
In a small bowl, mix panko with melted butter. Sprinkle evenly over the stuffed mushrooms.
Bake for 20-25 minutes, or until tops are golden brown and mushrooms are tender.
Garnish with fresh parsley before serving.

Notes

You can substitute frozen spinach (thawed and drained) for fresh spinach.
Use different cheeses like goat cheese or feta for variation.
Great as an appetizer or side dish for parties and dinners.

Nutrition

Serving Size: 2 stuffed mushrooms
Calories: 120
Sugar: 1g
Sodium: 180mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 4g
Cholesterol: 20mg