Juicy baked mushrooms generously filled with a creamy spinach and cheese blend, topped with crispy golden breadcrumbs—these bite-sized delights are perfect for elegant appetizers or savory party snacks. Each mushroom offers a balance of rich, creamy filling and earthy mushroom flavor, all wrapped up in a crisp, golden topping.

Why You’ll Love This Recipe

These stuffed mushrooms are easy to make, yet they look and taste impressive. The combination of cream cheese, spinach, and two types of cheese creates a luscious filling that’s both savory and satisfying. They’re baked to perfection with a crunchy topping, making them an ideal finger food for gatherings or a comforting side dish for dinner. Vegetarian-friendly and endlessly customizable, this recipe is a crowd-pleaser.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 16 medium cremini or button mushrooms, stems removed

• 1 tbsp olive oil

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 2 cups fresh spinach, chopped

• 4 oz cream cheese, softened

• ¼ cup grated Parmesan cheese

• ¼ cup shredded mozzarella

• Salt and pepper to taste

• ¼ cup breadcrumbs

• 1 tbsp melted butter

• Fresh parsley or chives, for garnish

Directions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Clean the mushrooms and gently remove the stems. Finely chop the stems and set them aside.

3. Heat olive oil in a skillet over medium heat. Sauté the onion, garlic, and chopped mushroom stems until softened, about 5 minutes.

4. Add the chopped spinach and cook until wilted. Remove from heat and stir in cream cheese, Parmesan, mozzarella, salt, and pepper until smooth and well combined.

5. Spoon the filling into the mushroom caps and arrange them on the prepared baking sheet.

6. In a small bowl, combine breadcrumbs and melted butter. Sprinkle over each stuffed mushroom.

7. Bake for 20–22 minutes, or until the mushrooms are tender and the topping is golden and bubbly.

8. Garnish with fresh parsley or chives before serving.

Servings and timing

This recipe makes approximately 16 stuffed mushrooms, serving 4 to 6 people as an appetizer.
Prep time: 20 minutes
Cook time: 22 minutes
Total time: 42 minutes

Variations

• Add protein: Mix in finely chopped cooked bacon or sausage to the filling.

• Make it spicy: Add red pepper flakes or a dash of hot sauce for a bit of heat.

• Dairy-free option: Use dairy-free cream cheese and plant-based cheese alternatives.

• Different greens: Try kale or Swiss chard in place of spinach.

• Nutty flavor: Add finely chopped walnuts or pine nuts to the filling for crunch.

• Different cheese: Swap mozzarella for fontina or gouda for a unique twist.

• Larger mushrooms: Use portobello caps and serve as a main dish.

• Herb variations: Add fresh thyme or rosemary for a different aromatic profile.

• Stuff ahead: Assemble and refrigerate up to a day in advance before baking.

• Breadcrumb swap: Use panko for extra crunch or crushed crackers for a creative topping.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in a preheated 350°F (175°C) oven for 8–10 minutes or until warmed through. Avoid microwaving as it may make the mushrooms soggy.

FAQs

Can I make these ahead of time?

Yes, you can assemble the mushrooms up to a day in advance and refrigerate them. Bake just before serving.

What kind of mushrooms are best for stuffing?

Cremini or button mushrooms work best due to their size and shape. For larger servings, use baby portobello or full-size portobello caps.

Can I freeze stuffed mushrooms?

Freezing is not recommended, as mushrooms release moisture when thawed and can become soggy.

How do I clean mushrooms properly?

Wipe them with a damp paper towel or use a soft brush to remove dirt. Avoid soaking them in water.

Can I use frozen spinach?

Yes, but thaw and squeeze out all excess moisture before adding it to the filling.

Are these suitable for vegetarians?

Yes, this recipe is vegetarian as it contains no meat products.

What else can I serve with these?

Serve as an appetizer with cocktails or as a side dish with grilled meats or pasta.

Can I omit the breadcrumbs?

Yes, though the breadcrumbs add a nice crunch. You can also use a gluten-free breadcrumb alternative.

Can I use other cheeses?

Absolutely. Feta, goat cheese, or blue cheese can provide a different flavor profile.

Why are my mushrooms watery?

Mushrooms release moisture as they bake. Avoid overfilling and do not overbake to minimize sogginess.

Conclusion

Creamy Spinach & Cheese Stuffed Mushrooms are the perfect blend of indulgent and wholesome. With their rich filling, crisp topping, and satisfying bite, they elevate any meal or occasion. Whether you’re hosting a dinner party or looking for a comforting vegetarian appetizer, these mushrooms are sure to impress.

Creamy Spinach & Cheese Stuffed Mushrooms

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• Author: Emma Delaney
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 16 stuffed mushrooms 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Juicy baked mushrooms filled with a creamy spinach and cheese mixture, topped with golden breadcrumbs—perfect for appetizers or party snacks.

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Ingredients

Units USM Scale 1x2x3x

• 16 medium cremini or button mushrooms, stems removed
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• 1 tbsp melted butter
• Fresh parsley or chives, for garnish

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Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Clean mushrooms and remove stems. Finely chop the stems and set aside.
3. Heat olive oil in a skillet over medium heat. Add onion, garlic, and chopped mushroom stems. Cook until soft, about 5 minutes.
4. Add chopped spinach and cook until wilted.
5. Remove from heat and stir in cream cheese, Parmesan, mozzarella, salt, and pepper until well combined.
6. Spoon filling into mushroom caps and place them on the prepared baking sheet.
7. In a small bowl, mix breadcrumbs with melted butter. Sprinkle over the stuffed mushrooms.
8. Bake for 20–22 minutes until golden and bubbly.
9. Garnish with chopped parsley or chives and serve warm.

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Notes

• Use baby spinach for quicker cooking and a tender texture.
• Can be made ahead and baked just before serving.
• Try adding a pinch of red pepper flakes for a spicy kick.

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Nutrition

• Serving Size: 2 stuffed mushrooms
• Calories: 90
• Sugar: 1g
• Sodium: 160mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 12mg