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Cheesy Spinach Stuffed Mushrooms

With the holidays right around the corner, chances are you are looking for a good hors d’oeuvres idea for an upcoming winter gathering.  Look no further, these Cheesy Spinach Stuffed Mushrooms are the perfect solution!

Cheesy Spinach Stuffed Mushrooms. The perfect appetizer! Cheesy, savory, and delicious.

I make stuffed mushrooms many different ways, but this is my go-to recipe for cooking for a crowd around the holidays. This recipe is perfect crowd-pleaser because it is vegetarian, which I find is a nice option for those guests that can’t eat meat.  Also, these tend to be a little lighter than the usual bacon-wrapped and cured meat items that flood the appetizer table.  Now, I love cured meats just as much as the next omnivore, but I’ll be the first to admit that too much of it right before eating a large turkey or ham meal can be a bit of an overkill.  It is nice to have a little variety on the appetizer table!
Cheesy Spinach Stuffed Mushrooms. The perfect appetizer! Cheesy, savory, and delicious.

And how could anyone resist these?  I really believe mushrooms were made to be stuffed.  Pop out the stem, and you already have the perfect little vessel for stuffing.  No scraping or scooping involved!  Does it get any easier than that?  I don’t think so.  The filling is a delicious blend of spinach, herbs, and just the right amount of cream cheese and Parmesan.  Its savory, earthy, and cheesy, all in one bite.

Cheesy Spinach Stuffed Mushrooms. The perfect appetizer! Cheesy, savory, and delicious.

Cheesy Spinach Stuffed Mushrooms can easily be made ahead of time, if needed.  Just cover the cookie tray full of prepared mushrooms with plastic wrap, and store in the refrigerator until ready to use.  20 minutes before the guests arrive, unwrap the tray, and pop in the oven.  Easy-Peasy.

Enjoy!

Cheesy Spinach Stuffed Mushrooms. The perfect appetizer! Cheesy, nutty, and delicious.

 

Print Recipe
Cheesy Spinach Stuffed Mushrooms
These Cheesy Spinach Stuffed Mushrooms are filled with a delicious mixture of spinach, herbs, cheese. A perfect bite-size appetizer.
Course appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
medium size mushrooms
Ingredients
Course appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings
medium size mushrooms
Ingredients
Instructions
  1. Preheat the oven 350 degrees. Lightly oil a large cookie sheet.
  2. Remove stems from mushrooms. Chop the stems into small pieces on a cutting board. Line the mushroom caps out on the prepared cookie sheet, and set aside for later.
  3. Heat a large cast iron pan on medium heat. When hot, add a drizzle of olive oil and the chopped mushroom stems. Saute for a couple minutes, until the mushroom pieces get soft. Add the garlic, bread crumbs, and spinach, and cook, stirring, for another couple minutes until the garlic is soft, and the spinach is wilted and cooked down.
  4. Turn off the heat, and let the mushroom spinach mixture sit for a minute. Add the fresh herbs, cream cheese, a splash of milk, and half the Parmesan cheese. If using walnuts, fold these in, too. Mix until the cheese is warmed through and evenly mixed with the mushroom spinach mixture. Salt and pepper to taste.
  5. Using a spoon, fill each mushroom cap with the mushroom spinach cheese mixture (it is ok to over-stuff a bit).
  6. Bake the mushrooms for 15 minutes. Take out cookie sheet of mushrooms, top each mushroom with the remaining Parmesan cheese, and continue to cook another 5 minutes.
  7. Remove from oven, let cool slightly, then serve on a platter with parsley for garnish, if desired. Enjoy!
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2 thoughts on “Cheesy Spinach Stuffed Mushrooms”

  • Oh mylanta…. These look so tasty and healthy!!! I wonder if it would work with non-fat cream cheese? I could eat stuffed mushrooms all day and am definitely going to save these for later!

    • I haven’t tried them with non-fat cream cheese, but that sounds like a great idea for people looking for a low-fat option! Let me know how they turn out!

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