Description
These Vegetarian Stuffed Mushrooms are cause for celebration! Filled with spinach, garlic, and melty cheeses, this tasty appetizer is a must make for your next party or gathering.
Ingredients
- 24 oz stemmed button mushrooms (baby portobello or plain white mushrooms)
- 1 TBSP unsalted butter
- 3–4 cloves garlic
- 2 cups fresh baby spinach
- 2 oz cream cheese
- 1/2 cup freshly grated sharp white cheddar cheese (packed)
- 1/2 tsp Italian seasoning
- 1/4 tsp salt
- 1/8 tsp crushed red pepper flakes
- 1/8 tsp black pepper
- 3 TBSP panko breadcrumbs (optional; skip for gluten-free + keto)
Instructions
1. Preheat oven to 375°F and line a baking sheet with foil or parchment paper, or rub lightly with oil.
2. Clean mushrooms by dusting caps with a slightly damp paper towel. Remove stems and set aside for chopping. Place mushroom tops hole side up on the baking sheet.
3. Rinse and finely mince mushroom stems to yield about 2 cups.
4. Measure out spinach by packing into a measuring cup, then chop finely on a cutting board.
5. Peel and mince garlic.
6. Melt butter in a large pan over medium-high heat and sauté minced mushroom stems and garlic for 2-3 minutes.
7. Add chopped spinach to the pan and cook until wilted.
8. Add cream cheese, Italian seasoning, salt, pepper, and red pepper flakes. Stir until cream cheese melts.
9. Remove from heat and fold in the cheddar cheese.
10. Taste the filling and adjust seasoning as desired.
11. Spoon spinach mixture into each mushroom cap.
12. Sprinkle each with optional panko breadcrumbs for extra crunch.
13. Bake at 375°F for 15-20 minutes or until filling is hot and mushrooms are tender. Larger mushrooms may need extra time.
14. Serve hot and enjoy!
Notes
Recipe yields approximately 34 stuffed mushrooms using standard-sized button mushrooms. For larger mushrooms, expect 16–20 pieces and slightly longer bake time.
These can be made ahead: assemble and store covered in the fridge, adding panko just before baking. Let sit out 30 minutes before baking or extend bake time by 10–15 minutes as needed.
Nutrition facts are estimates and include the optional panko topping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 24
- Sugar: 1g
- Sodium: 42mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 1g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 4mg