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Stuffed Mushrooms with Spinach and Cheese

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Stuffed mushrooms with spinach and cheese are a delectable appetizer that will wow your guests at any gathering. These tender Portobello caps are filled with a creamy blend of fresh spinach, garlic, and rich cheeses, creating an explosion of flavor in every bite. Perfectly baked until golden brown, these stuffed mushrooms are easy to prepare and sure to be the star of the show.

Ingredients

Scale
  • 8 large Portobello mushrooms
  • 2 cups fresh baby spinach
  • 8 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Clean the Portobello mushrooms with a damp paper towel and remove the stems.
  3. In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant (about 1 minute). Add chopped spinach and cook until wilted (about 2 minutes).
  4. In a mixing bowl, combine softened cream cheese, grated Parmesan cheese, sautéed spinach mix, Italian seasoning, salt, and pepper. Stir until well combined.
  5. Generously fill each mushroom cap with the mixture.
  6. Place stuffed mushrooms on a parchment-lined baking sheet and bake for about 20-25 minutes until tops are golden brown.

Nutrition

Keywords: Substitute kale for spinach or add sun-dried tomatoes for extra flavor. Store leftovers in an airtight container in the refrigerator for up to three days; reheat at 350°F (175°C) for about 10 minutes.

Find it online: https://nrecipes.com/irresistible-stuffed-mushrooms-with-spinach-and-cheese/