Indulging in a delicious appetizer is the perfect way to kick off any meal. This creamy spinach stuffed mushrooms recipe combines the earthy flavor of mushrooms with a creamy, garlicky spinach filling, making for an elegant and flavorful bite-sized treat.
As a mushroom enthusiast, I've found this recipe to be a staple in my repertoire. It's a harmonious blend of flavors that's both delicious and visually appealing.
Ingredients
- Large white mushrooms — 12 pieces
- Spinach — 2 cups, cooked and chopped
- Cream cheese — 4 ounces, softened
- Garlic — 2 cloves, minced
- Parmesan cheese — ¼ cup, grated
- Breadcrumbs — ¼ cup
- Olive oil — 2 tablespoons
- Salt — ½ teaspoon
- Black pepper — ¼ teaspoon
Instructions
- Preheat your oven to 375°F (190°C).
- Remove the stems from the mushrooms, setting them aside. Place the caps on a parchment-lined baking sheet.
- In a bowl, mix the spinach, cream cheese, garlic, Parmesan, breadcrumbs, olive oil, salt, and pepper.
- Chop and add the mushroom stems to the mix.
- Spoon the mixture into each mushroom cap.
- Bake for 20-25 minutes until tender and golden brown.
- Cool before serving.
Substitutions
- Spinach — Try kale or Swiss chard as alternatives.
- Cream cheese — Use dairy-free cream cheese or silken tofu for a lighter version.
- Garlic — Roasted garlic adds a sweet flavor.
- Parmesan cheese — Substitute with nutritional yeast for a vegan option.
- Breadcrumbs — Use gluten-free breadcrumbs for a gluten-free version.
Dietary Restrictions
- Gluten-free — Use gluten-free breadcrumbs or crackers.
- Vegetarian — This recipe is already vegetarian-friendly, but don’t forget to check the labels when purchasing ingredients!
Variations
- Herb-infused filling — Add fresh herbs like parsley, basil, or dill.
- Cheesy topping — Sprinkle with mozzarella or Gruyere cheese before baking.
- Crunchy breadcrumb crust — Top with a mix of panko breadcrumbs and melted butter.
Equipment
- Baking sheet
- Mixing bowl
- Parchment paper
Storage and Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10 minutes.
Pro Tips
- Choosing the right mushrooms — Use large white mushrooms or cremini for sturdiness.
- Removing excess moisture — Squeeze out moisture from the spinach for a creamy consistency.
- Seasoning the filling — Adjust the seasoning of the spinach filling to taste.
- Garnishing with fresh herbs — Sprinkle with fresh herbs before serving for added freshness and color.
