Spinach Stuffed Mushrooms That Will Wow Your Guests
Delicious Spinach Stuffed Mushrooms, filled with cream cheese and mozzarella, perfect for any occasion.
Equipment
- Baking sheet
- Mixing bowl
- Aluminum foil
Ingredients
For the Mushrooms
- 16-20 large Cremini or Button Mushrooms Stems removed, cleaned
- 1 spray Olive Oil Cooking Spray For moisture
For the Filling
- 10-12 oz. Frozen Spinach Thawed
- 8 oz. Cream Cheese Softened
- 3/4 cup Finely Shredded Parmesan Cheese Divided
- 1/2 cup Finely Shredded Mozzarella Cheese
- 1 large Garlic Clove Minced
- to taste Salt
- to taste Freshly Ground Black Pepper
For the Topping
- 1/3 cup Panko Bread Crumbs
- 1 1/2 tsp Olive Oil
Instructions
How to Make Spinach Stuffed Mushrooms
- Preheat Oven: Set your oven to 400°F. For easy cleanup, you can line a baking sheet with aluminum foil if you'd like.
- Prep Spinach: Take your thawed spinach and squeeze out any excess moisture using paper towels. Once drained, place it in a mixing bowl.
- Mix Filling: In the bowl with the spinach, combine softened cream cheese, 1/2 cup parmesan, mozzarella, minced garlic, salt, and pepper. Stir until everything is well blended and creamy.
- Oil Mushrooms: Spray the cleaned mushroom caps on both sides with olive oil cooking spray. This ensures they stay juicy while baking.
- Stuff Mushrooms: Generously fill each mushroom cap with the creamy cheese mixture, making sure to pack it in well. Position them upright on your baking sheet.
- Prepare Topping: In a separate bowl, mix the remaining parmesan with panko and olive oil. Sprinkle this crunchy topping generously over each stuffed mushroom.
- Bake: Place your stuffed mushrooms in the oven and bake for 20-24 minutes. They're done when the filling is hot, the mushrooms are softened, and the topping is golden brown. For an extra crispy finish, you can briefly broil them if needed. Serve warm for the best experience!
Notes
Optional: Garnish with freshly chopped parsley for an extra pop of freshness. Store in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.