🧀 Cheesy Spinach Stuffed Mushrooms
📝 Description
These stuffed mushrooms are juicy, savory, and packed with a creamy spinach and cheese filling. The earthy flavor of mushrooms pairs beautifully with garlic, herbs, and melted cheese, creating a bite-sized dish that’s both comforting and elegant. They’re perfect for parties, family dinners, or even as a healthy low-carb option.
🥗 Ingredients
- 12–16 large button mushrooms (stems removed)
- 1 cup fresh spinach (chopped)
- 2 cloves garlic (minced)
- ½ cup cream cheese (softened)
- ¼ cup grated mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper (to taste)
- ½ tsp dried oregano or Italian seasoning
- Optional: chili flakes for a slight kick
👩🍳 Instructions
- Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
- Prepare mushrooms
- Clean mushrooms and remove stems.
- Lightly brush caps with olive oil and place them on the tray.
- Make filling
- Heat olive oil in a pan.
- Add garlic and sauté for 1 minute until fragrant.
- Add chopped spinach and cook until wilted.
- Remove from heat and let it cool slightly.
- Mix cheesy filling
- In a bowl, combine spinach mixture with cream cheese, mozzarella, Parmesan, oregano, salt, and pepper.
- Stuff mushrooms
- Fill each mushroom cap generously with the mixture.
- Bake
- Bake for 18–20 minutes or until mushrooms are tender and tops are golden.
- Serve
- Garnish with extra Parmesan or herbs and serve warm.
❓ Q&A
Q1: Can I use frozen spinach?
Yes, just thaw and squeeze out excess water before using.
Q2: How do I make it healthier?
Use low-fat cream cheese or replace it with Greek yogurt.
Q3: Can I prepare them in advance?
Yes! Stuff the mushrooms and refrigerate, then bake when ready.
Q4: What other cheeses work well?
Cheddar, feta, or ricotta can be used for different flavors.
Q5: How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days and reheat in the oven.