Spinach & Cheese Stuffed Mushrooms 🍄🧄🧀 Savory, Creamy, and Herby With a Golden, Melty Top

Juicy mushroom caps get packed with garlicky sautéed spinach and a rich, cheesy filling, then baked until bubbling and golden. They’re hearty enough to satisfy but light enough to keep eating — and endlessly riffable for your flavor mood.

Ingredients (Makes ~16–20 mushrooms)

For the mushrooms

• 16–20 medium button or cremini mushrooms
• Olive oil or melted butter (for brushing)
• Pinch of salt and pepper

For the filling

• 1 tbsp olive oil or butter
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped (or 1 cup thawed frozen, squeezed dry)
• 4 oz cream cheese, softened
• ½ cup shredded mozzarella or fontina
• ¼ cup grated Parmesan
• 2 tbsp sour cream or Greek yogurt
• 1 tbsp chopped parsley or chives
• Salt and black pepper to taste
• Optional: pinch of red pepper flakes or smoked paprika

To finish

• Extra Parmesan or breadcrumbs for topping
• Optional: drizzle of balsamic glaze or hot sauce

Instructions

Step 1: Prep the mushrooms

• Preheat oven to 375°F (190°C).
• Wipe mushrooms clean with a damp towel. Remove stems (chop and use in filling if desired).
• Place caps on a parchment-lined baking sheet. Brush with oil or butter and sprinkle with a little salt.

Step 2: Cook the spinach

• In a skillet, heat olive oil over medium. Sauté garlic for 30 seconds, then add chopped spinach. Cook until wilted and moisture is mostly evaporated. Let cool slightly.

Step 3: Make the filling

• In a bowl, combine cream cheese, mozzarella, Parmesan, sour cream, herbs, and the sautéed spinach. Mix well. Season to taste with salt, pepper, and any spices.

Step 4: Stuff the mushrooms

• Spoon the mixture generously into each mushroom cap. Sprinkle with extra Parmesan or breadcrumbs if you like a crusty top.

Step 5: Bake

• Bake for 18–22 minutes until mushrooms are tender and tops are golden and bubbling. Broil for 1–2 minutes at the end if you want extra color.

Step 6: Serve

• Let cool slightly. Serve warm as-is or with a drizzle of glaze or hot sauce for contrast.

Flavor Variations

• Add chopped mushroom stems, onion, or bacon to the filling
• Use goat cheese or ricotta instead of cream cheese for a lighter flavor
• Stir in artichokes, sun-dried tomatoes, or pesto for a Mediterranean vibe
• Swap spinach for kale or arugula
• Add lemon zest or Dijon for brightness

Pro Tips

• Don’t skip sautéing spinach — it keeps the filling from getting watery
• Let the mushrooms rest 5 minutes before serving — the filling sets slightly
• Use a small spoon or piping bag for neater stuffing
• Choose mushrooms with deep caps to hold more filling

Final Thoughts

Spinach & Cheese Stuffed Mushrooms are savory little flavor bombs — crisp on top, creamy in the center, and loaded with garlic, greens, and cheese. They’re just as good at a dinner party as they are on a Tuesday night.

Sauté it. Stuff it. Bake until bubbling. 🍄🧄🧀

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