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