🍄 Cheesy Spinach Stuffed Mushrooms
🌿 Description
Juicy mushrooms are filled with a creamy mixture of sautéed spinach, garlic, and melted cheese, then baked until golden and irresistible. Savory, creamy, and packed with flavor in every bite.
🛒 Ingredients (Serves 4)
- 12–15 large mushrooms (button or cremini), stems removed
- 1 cup fresh spinach, chopped
- ½ cup cream cheese, softened
- ¼ cup grated mozzarella or cheddar
- 2 tbsp grated Parmesan
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- Salt & black pepper to taste
- Optional: chili flakes or Italian seasoning
👩🍳 Instructions
- Preheat oven
Set to 180°C (350°F). Line a baking tray. - Prepare mushrooms
Remove stems and lightly scoop the centers to make space for filling. - Cook the filling
Heat oil in a pan, sauté garlic for 30 seconds, then add spinach. Cook until wilted and moisture evaporates. - Mix the cheese filling
In a bowl, combine cooked spinach, cream cheese, mozzarella, Parmesan, salt, and pepper. - Stuff the mushrooms
Spoon the mixture into each mushroom cap, slightly mounding the top. - Bake
Place on tray and bake for 18–20 minutes until mushrooms are tender and tops are golden. - Serve warm
Garnish with herbs or extra Parmesan if desired.
💡 Tips
- Don’t overcrowd the tray—mushrooms release water while baking.
- Add finely chopped mushroom stems to the filling for extra flavor.
- For a crispy top, sprinkle breadcrumbs or extra cheese before baking.
- Use ricotta for a lighter, fluffier filling.
🍽️ Serving Ideas
- Great as party appetizers or starters
- Pair with a fresh salad or soup
- Serve alongside grilled chicken or pasta
❓ Q & A
Q: Can I make these ahead?
Yes—stuff them and refrigerate, then bake when needed.
Q: Can I freeze them?
Better fresh, but you can freeze before baking and cook straight from frozen (add extra time).
Q: How to make it low-carb?
It already is! Just skip breadcrumbs if adding any.
Q: Can I add protein?
Yes—mix in cooked chicken, turkey, or even crumbled tofu.
