Vegetarian Stuffed Mushrooms Spinach (Printable)

Tender mushroom caps filled with spinach, cheeses, and herbs baked to golden perfection for a light meal.

# What You Need:

→ Mushrooms

01 - 16 large white or cremini mushrooms, stems removed and cleaned

→ Filling

02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 5 oz fresh spinach, chopped
06 - 3.5 oz cream cheese, softened
07 - 2 oz grated Parmesan cheese
08 - 2 oz shredded mozzarella cheese
09 - 2 tablespoons fresh parsley, chopped
10 - 1 teaspoon dried oregano
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper

→ Topping

13 - 2 tablespoons breadcrumbs (optional)
14 - 1 tablespoon grated Parmesan cheese

# How To Make It:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Clean the mushroom caps with a damp paper towel and gently remove the stems. Set aside the caps. Finely chop the stems.
03 - In a skillet, heat olive oil over medium heat. Add the chopped onion and cook for 2–3 minutes until soft.
04 - Add garlic and chopped mushroom stems; sauté for 2 minutes.
05 - Stir in chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
06 - In a mixing bowl, combine the cooked vegetable mixture with cream cheese, Parmesan, mozzarella, parsley, oregano, salt, and pepper. Mix until uniform.
07 - Spoon the filling generously into each mushroom cap and arrange them on the prepared baking sheet.
08 - Mix the breadcrumbs and Parmesan, then sprinkle over the stuffed mushrooms for a crunchy topping (optional).
09 - Bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
10 - Let cool for 5 minutes before serving.

# Expert Tips:

01 -
  • They look fancy but come together in under 45 minutes with ingredients you probably have
  • The filling can be made ahead and kept in the fridge for up to two days
02 -
  • Overfilled mushrooms will spill over in the oven, so pack the filling in but keep it level with the mushroom edges
  • Watery mushrooms make soggy stuffed mushrooms, so never wash them under running water
03 -
  • Save any extra filling and spread it on toast for an incredible snack
  • Let the stuffed mushrooms sit at room temperature for 10 minutes before baking for more even cooking

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