Thanksgiving Feast: Creamy Spinach Stuffed Mushrooms Recipe

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

1. Preheat your oven to 375°F (190°C).

2. Remove the stems from the mushrooms, setting them aside. Place the caps on a parchment-lined baking sheet.

3. In a bowl, mix the spinach, cream cheese, garlic, Parmesan, breadcrumbs, olive oil, salt, and pepper.

4. Chop and add the mushroom stems to the mix.

5. Spoon the mixture into each mushroom cap.

6. Bake for 20-25 minutes until tender and golden brown.

7. 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.

Thanksgiving Feast: Creamy Spinach Stuffed Mushrooms Recipe

Add a touch of elegance to your Thanksgiving table with our creamy spinach stuffed mushrooms recipe, a must see!

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine International

Servings 12 mushrooms

Calories 54 kcal

Equipment

Baking sheet

Mixing bowl

Parchment paper

Ingredients

  

1x2x3x

• 12 pieces Large white mushrooms
• 2 cups Spinach cooked and chopped
• 4 ounces Cream cheese softened
• 2 cloves Garlic minced
• ¼ cup Parmesan cheese grated
• ¼ cup Breadcrumbs
• 2 tablespoons Olive oil
• ½ teaspoon Salt
• ¼ teaspoon Black pepper

Instructions

 

• Preheat your oven to 375°F (190°C).
• Remove the stems from the mushrooms and set them aside. Place the mushroom caps on a baking sheet lined with parchment paper.
• In a mixing bowl, combine the cooked and chopped spinach, cream cheese, minced garlic, grated Parmesan cheese, breadcrumbs, olive oil, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
• Finely chop the mushroom stems that were set aside earlier. Add them to the spinach mixture and mix until combined.
• Spoon the spinach mixture into each mushroom cap, filling them generously.
• Bake the stuffed mushrooms in the preheated oven for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
• Remove from the oven and let the mushrooms cool for a few minutes before serving.

Notes

• Choosing the right mushrooms — Opt for large white mushrooms with sturdy caps that can hold the filling without collapsing during baking. Cremini or portobello mushrooms can also be used for a more robust flavor.

 

• Removing excess moisture — After cooking and chopping the spinach, make sure to squeeze out any excess moisture. This will prevent the filling from becoming watery and ensure a creamy consistency.

 

• Seasoning the filling — Taste the spinach filling before stuffing the mushrooms and adjust the seasoning according to your preference. Add more salt, pepper, or garlic if desired.

 

• Garnishing with fresh herbs — Before serving, sprinkle some freshly chopped herbs such as parsley or chives on top of the stuffed mushrooms. The herbs will add a pop of color and freshness to the dish.

Nutrition

Nutrition Facts

Thanksgiving Feast: Creamy Spinach Stuffed Mushrooms Recipe

Amount per Serving

Calories

54

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

0.2

g

Monounsaturated Fat

 

1

g

Cholesterol

 

11

mg

4

%

Sodium

 

201

mg

9

%

Potassium

 

50

mg

1

%

Carbohydrates

 

3

g

1

%

Fiber

 

0.3

g

1

%

Sugar

 

1

g

1

%

Protein

 

2

g

4

%

Vitamin A

 

618

IU

12

%

Vitamin C

 

2

mg

2

%

Calcium

 

45

mg

5

%

Iron

 

0.3

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Creamy spinach stuffed mushrooms, Impressive presentation, Savory appetizer

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