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To make cheesy spinach stuffed mushrooms, you'll need: - 12 large portobello or cremini mushrooms, stems removed - 1 cup fresh spinach, chopped - 1/2 cup cream cheese, softened - 1/2 cup shredded mozzarella cheese - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1/4 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1 tablespoon olive oil - 1 tablespoon fresh lemon juice - 1/4 cup bread crumbs I recommend using high-quality cheeses for the best flavor. Cream cheese brings a rich, creamy texture. Mozzarella melts really well, giving a gooey bite. Parmesan adds a nice nutty taste. If you like more flavor, try using aged cheeses like Pecorino Romano instead of Parmesan. Fresh spinach is best for this dish. It has a bright taste and vibrant color. You can easily chop and sauté it. If you use frozen spinach, make sure to thaw it and squeeze out excess water. This way, you won't end up with soggy stuffed mushrooms. Fresh spinach also holds its texture better when baked, making your dish look and taste amazing. {{ingredient_image_1}} First, choose 12 large portobello or cremini mushrooms. These mushrooms are sturdy and hold the filling well. Remove the stems gently; you can save them for another dish. Rinse the mushrooms under cool water to clean them. Pat them dry with a paper towel. This step helps the mushrooms cook evenly and absorb flavors. Next, heat 1 tablespoon of olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté them until they smell great, about 1 minute. Then, add 1 cup of chopped fresh spinach to the skillet. Cook it until it wilts, about 2-3 minutes. Season with salt and pepper to taste. If you like spice, add 1/4 teaspoon of red pepper flakes. Remove the skillet from heat. In a mixing bowl, combine 1/2 cup of softened cream cheese, 1/2 cup of shredded mozzarella cheese, and 1/4 cup of grated Parmesan cheese. Add the cooked spinach mixture and 1 tablespoon of fresh lemon juice. Mix everything together until it’s smooth and well combined. This filling will be creamy and packed with flavor. Now it’s time to fill the mushrooms! Carefully spoon the cheesy spinach mixture into each mushroom cap. Don’t be shy; fill them generously! After filling, sprinkle the tops with 1/4 cup of bread crumbs. This will give your stuffed mushrooms a nice, crunchy top. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Preheat your oven to 375°F (190°C). Bake the mushrooms for about 20-25 minutes. They are ready when they are tender and the tops are golden brown. Once they are done, remove them from the oven. Let them cool for a few minutes before serving. Enjoy your tasty cheesy spinach stuffed mushrooms! When picking mushrooms, look for firm caps. They should have a smooth surface. Avoid any that are slimy or have dark spots. For this dish, portobello or cremini mushrooms work best. Their size holds more filling. Fresh mushrooms add flavor and texture. Want a little kick? Add red pepper flakes to the spinach mix. Start with just a pinch. You can always add more later. For a milder taste, leave out the spice. You can also add herbs like basil or oregano for extra flavor. To get that gooey cheese effect, use fresh mozzarella. It melts beautifully and adds creaminess. Mixing in cream cheese helps bind everything together. Bake until the cheese is bubbly and golden. This will give your mushrooms a nice texture. Keep an eye on them so they don’t overcook. Pro Tips Choose Fresh Ingredients: Always opt for fresh spinach and high-quality cheeses to enhance the flavor of your stuffed mushrooms. Customize Your Spices: Feel free to add different spices or herbs like thyme or oregano to the cheese mixture for a unique twist. Don’t Overcook the Mushrooms: Keep an eye on the mushrooms while baking; you want them tender but not mushy for the best texture. Make Ahead: Prepare the stuffed mushrooms in advance and store them in the fridge until you're ready to bake them for a quick appetizer. {{image_2}} You can change the cheese in this recipe. Try using goat cheese for a tangy twist. Feta can add a great salty flavor. You might also like using cheddar for a richer taste. Mix and match cheeses to find your favorite blend. Remember, the cream cheese keeps the filling creamy. This lets you get creative with flavors. If you want a meatier dish, add cooked sausage or bacon. Brown the meat in the skillet before adding garlic. The meat adds a savory depth to the filling. Ground turkey or chicken are also great choices. Just make sure to drain excess fat. This keeps the filling from becoming too greasy. You can even mix in some chopped ham for a tasty variation. For a vegan option, swap the cream cheese. Use cashew cream or tofu instead. Nutritional yeast can add a cheesy taste without dairy. For the cheese, try vegan mozzarella shreds. These melt well and taste great. Make sure to use gluten-free bread crumbs if needed. This makes the dish both vegan and gluten-free. Adjust seasoning to ensure it’s flavorful and satisfying. To store your cheesy spinach stuffed mushrooms, place them in an airtight container. Keep them in the fridge. They will stay fresh for up to three days. Make sure they cool completely before storing. This avoids condensation and sogginess. To reheat the stuffed mushrooms, preheat your oven to 350°F (175°C). Place the mushrooms on a baking sheet. Heat them for about 10-15 minutes. This will keep them crispy and warm. You can also use a microwave. Just heat them for 30 seconds, but they may not stay crispy. If you want to freeze the mushrooms, do it before baking. Stuff the mushrooms and place them on a tray. Freeze them for about an hour until solid. Then, transfer them to a freezer bag. They can stay in the freezer for up to three months. When you're ready to cook, no need to thaw. Just bake them for about 30 minutes at 375°F (190°C). Enjoy this tasty treat anytime! Yes, you can use other mushrooms. Portobello and cremini work great, but others do too. Try button mushrooms for a smaller bite. Shiitake mushrooms add a unique flavor. Just remember, the size affects cooking time. Smaller mushrooms may need less time in the oven. To make this recipe gluten-free, use gluten-free bread crumbs. You can also skip the bread crumbs altogether. If you want a crunch, try crushed nuts or seeds. They add texture without gluten. Always check labels when buying ingredients to ensure they are gluten-free. A few tasty dipping sauces work well. Marinara sauce adds a classic touch. Ranch dressing gives a creamy option. You can also try balsamic glaze for a sweet kick. Experiment with your favorite sauces to find the perfect match! In this article, we explored the tasty world of cheesy spinach stuffed mushrooms. We covered the best ingredients, from fresh cheese to assorted mushrooms. You learned how to prepare and cook your filling while ensuring the perfect cheese melt. We also shared tips to customize your dish and variations for every diet. Finally, I provided ways to store and reheat leftovers. Enjoy creating your own unique stuffed mushrooms and impressing your family and friends!

Cheesy Spinach Stuffed Mushrooms

Delicious stuffed mushrooms filled with a cheesy spinach mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 12 large portobello or cremini mushrooms, stems removed
  • 1 cup fresh spinach, chopped
  • 1 2 cream cheese, softened
  • 1 2 shredded mozzarella cheese
  • 1 4 grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 4 teaspoon red pepper flakes (optional)
  • 1 to taste Salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 4 cup bread crumbs

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  • Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, pepper, and red pepper flakes if using.
  • In a mixing bowl, combine the cream cheese, shredded mozzarella, grated Parmesan, lemon juice, and the cooked spinach mixture. Mix until well combined.
  • Carefully spoon the cheesy spinach mixture into each mushroom cap, generously filling them. Sprinkle the tops with bread crumbs for a crunchy texture.
  • Place the stuffed mushrooms on a baking sheet lined with parchment paper.
  • Bake in the preheated oven for about 20-25 minutes or until the mushrooms are tender and the tops are golden brown.
  • Remove from the oven and let cool for a few minutes before serving.

Notes

Serve the stuffed mushrooms on a platter drizzled with balsamic reduction or a sprinkle of fresh herbs for added color and flavor.
Keyword appetizer, cheese, mushrooms, spinach