Description
Deliciously rich stuffed mushrooms filled with creamy spinach and cheese, perfect as an appetizer or side dish.
Ingredients
Scale
- 16 large cremini or portobello mushrooms
- 8 oz full-fat cream cheese, softened
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1/2 cup freshly grated parmesan cheese
- 1 tbsp olive oil (plus more for drizzling)
- Salt and pepper to taste
- Fresh herbs (for garnish, e.g., parsley or dill)
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and remove the stems.
- In a skillet, heat olive oil over medium heat, add minced garlic, and sauté until fragrant (about 30 seconds).
- Add chopped spinach (and mushroom stems if desired) and stir until wilted; remove from heat and let cool slightly.
- In a bowl, combine cream cheese, sautéed spinach mixture, and parmesan. Mix until creamy; season with salt and pepper.
- Spoon the filling into each mushroom cap, heaping it above the edges.
- Arrange stuffed mushrooms on a baking sheet lined with parchment paper; drizzle olive oil over the tops.
- Bake for 14-16 minutes or until mushrooms are tender and tops are golden brown.
- Let cool slightly before serving and garnish with fresh herbs.
Notes
For added flavor, consider incorporating red pepper flakes into the filling for a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 mushrooms
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg
Keywords: stuffed mushrooms, spinach recipe, cream cheese mushrooms, appetizer, vegetarian dish