Vegetarian Stuffed Mushrooms Spinach

The first time I made stuffed mushrooms, I was hosting a last-minute dinner party and realized I had nothing fancy to serve. I rummaged through my fridge, found a carton of mushrooms and some odds and ends, and decided to give them a try. My friends kept asking when I was going to make more, and I ended up doubling the batch mid-party. Now they're my go to whenever I want something that looks impressive but takes almost no effort.

Last winter my sister came over while I was testing this recipe, and she ended up standing at the counter eating three straight from the baking sheet. She claimed she was just quality control, but I think she actually loves them more than I do. Now whenever she visits, she asks if these are on the menu before she even walks through the door.

Ingredients

• 16 large white or cremini mushrooms: I look for caps that are roughly the same size so they cook evenly
• 2 tablespoons olive oil: This helps soften the onion and mushroom stems nicely
• 1 small yellow onion, finely chopped: A sharp knife makes quick work of this
• 2 garlic cloves, minced: Fresh garlic really does make a difference here
• 150 g (5 oz) fresh spinach, chopped: Frozen spinach works too but fresh has better texture
• 100 g (3.5 oz) cream cheese, softened: Let it sit on the counter for an hour before mixing
• 60 g (2 oz) grated Parmesan cheese: The salty bite really shines through
• 60 g (2 oz) shredded mozzarella cheese: This creates that gorgeous melted factor
• 2 tablespoons fresh parsley, chopped: Dried works in a pinch but fresh is worth it
• 1 teaspoon dried oregano: I rub it between my palms to release the oils
• ½ teaspoon salt: Adjust based on how salty your cheeses are
• ¼ teaspoon black pepper: Freshly ground makes all the difference
• 2 tablespoons breadcrumbs: Optional but gives the nicest crunch on top
• 1 tablespoon grated Parmesan cheese: For that golden finish everyone loves

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and line a baking sheet with parchment paper

Prep the mushrooms:

Clean caps with a damp paper towel, remove stems gently, then finely chop those stems

Build the flavor base:

Heat olive oil in a skillet over medium heat and cook onion for 2 to 3 minutes until soft

Add the aromatics:

Stir in garlic and chopped mushroom stems, sautéing for another 2 minutes

Wilt the spinach:

Throw in the chopped spinach and cook about 2 minutes until it's down, then let cool slightly

Make the filling:

Mix the cooked vegetables with cream cheese, Parmesan, mozzarella, parsley, oregano, salt and pepper until uniform

Stuff the caps:

Spoon filling generously into each mushroom cap and arrange on your prepared baking sheet

Add the topping:

Mix breadcrumbs with Parmesan and sprinkle over the stuffed mushrooms for extra crunch

Bake to perfection:

Pop them in the oven for 20 to 25 minutes until tender and golden brown on top

Let them rest:

Cool for 5 minutes before serving so the filling sets slightly

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These became my Christmas Eve tradition after my mom tried them and declared them better than the appetizers at her favorite restaurant. Now making them feels like starting the holiday season officially.

Make Ahead Magic

I always stuff the mushrooms in the morning, keep them covered in the fridge, and just pop them in the oven 30 minutes before guests arrive. The filling actually develops more flavor after sitting for a while.

Filling Variations

Sometimes I swap the spinach for chopped sun dried tomatoes when I want something more Mediterranean. My brother in law loves when I add crumbled cooked sausage to make them more substantial.

Serving Suggestions

These work perfectly as passed appetizers or as part of a larger spread. I like to arrange them on a wooden board with some crusty bread and a simple green salad for an easy lunch.

• Make mini versions using button mushrooms for bite size party food
• A squeeze of fresh lemon right before serving brightens everything up
• They reheat surprisingly well at 175°C (350°F) for about 10 minutes

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Hope these become a staple in your house like they have in mine. There is nothing quite like pulling a tray of golden, bubbling mushrooms out of the oven and watching everyone light up.

Recipe FAQs

→ What mushrooms work best for stuffing?

Large white or cremini mushrooms are ideal as their caps provide ample space for the filling and hold their shape during baking.

→ How can I make the filling creamier?

Using softened cream cheese combined with grated Parmesan and mozzarella creates a rich and creamy filling that binds well with the spinach and herbs.

→ Is it necessary to sauté the filling ingredients?

Sautéing the onions, garlic, mushroom stems, and spinach softens them and enhances their flavors, resulting in a more delicious filling.

→ Can I add a crunchy topping?

Sprinkling breadcrumbs mixed with grated Parmesan on top adds a pleasant crunch after baking, though it's optional.

→ How do I prevent mushroom caps from becoming soggy?

Cleaning mushrooms gently with a damp cloth and baking uncovered at a moderate temperature helps retain their texture without excess moisture.