Cheesy Spinach Stuffed Mushrooms

These easy cheesy Spinach Stuffed Mushrooms are stuffed to the brim with the most amazing garlic, parmesan, and spinach cream cheese filling. They’re great as a party appetizer and can even be prepped in advance the day before!

Cheesy Spinach Stuffed Mushrooms

These cheesy spinach stuffed mushrooms are, according to my mushroom-enthusiast husband, the best stuffed mushrooms I’ve ever made.

I personally love all my stuffed mushroom recipes equally (I basically have one for every type of craving!) but this man plays favorites and this. is. it.

These tender baby portobello mushrooms are stuffed with a blend of spinach, mushrooms, garlic, parmesan, and cream cheese, inspired by the plate-licking Cheesy Garlic Parmesan Spinach Sauce from my favorite stuffed spaghetti squash recipe.

They’re full of flavor and downright DREAMY!

Cheesy Spinach Stuffed Mushrooms Recipe with Cream Cheese and Parmesan

Today we’ll be making these scrumptious stuffed mushrooms small-batch style, so you’ll either have a light appetizer for 4 people (3 over-stuffed mushrooms each) or in our case, two large faceplantable servings of 6 mushrooms for 2 hungry snackers!

Want to serve a crowd for a party or holiday potluck? AWESOME! You can easily double, triple, or quadruple this recipe as needed!

can I make these in advance for a party?

YES! See the recipe card below for make-ahead instructions. These easy cheesy spinach stuffed mushrooms can be prepped in advance so you don’t have to fret. You can make them a few hours before or even the night before.

I prefer to keep them stuffed and unbaked in the fridge (sans crispy topping – save that for just before baking) and to bake them just before serving. I’ve also had success under-baking them and then baking them again just before serving to warm them up.

Cheesy Spinach Stuffed Mushrooms

These sassy stuffed mushrooms make a great Thanksgiving appetizer and are pretty much perfect for any occasion!

Make these marvelous mushrooms gluten-free and keto friendly by simply skipping the panko. Easy peasy!

Cheesy Spinach Stuffed Mushrooms
5 from 11 votes

Cheesy Spinach Stuffed Mushrooms

These easy cheesy Spinach Stuffed Mushrooms are stuffed to the brim with the most amazing garlic, parmesan, and spinach cream cheese filling. They're great as a party appetizer and can even be prepped in advance the day before!

Course Appetizer
Cuisine American
Keyword Cheesy Spinach Stuffed Mushrooms
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 mushrooms
Calories 66 kcal
Author Jenn Laughlin - Peas and Crayons


  • 12 medium-large cremini mushrooms (baby portobellos) approx. 12-14 ounces total
  • 1 TBSP unsalted butter
  • 2 cloves garlic
  • 2.5-3 cups fresh baby spinach (packed)
  • 4 oz cream cheese (cut into 6-8 cubes)
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 tsp dried basil
  • 1/4 tsp salt or to taste
  • 1/8 tsp black pepper
  • 1/8 tsp crushed red pepper flakes
  • 2 TBSP panko breadcrumbs (skip for gluten-free + keto)
  • 2 TBSP freshly grated parmesan cheese


  1. Preheat oven to 375 degrees F and line a baking sheet with foil or parchment paper. Prefer not to line it? Spritz it with oil and you're good to go.

  2. Clean mushrooms by dusting off the caps with a paper towel and remove the stems. Place mushroom tops on your baking sheet and set aside.

  3. Mince the mushroom stems and garlic.

  4. Melt butter in a large pan or skillet over medium-high heat and add your minced mushrooms and garlic. Sauté for 2-3 minutes then add the spinach. 

  5. Once the spinach has wilted, add cream cheese, basil, salt, pepper, and red pepper flakes and stir it all up until the cream cheese has melted. Fold in 1/4 cup freshly grated parmesan cheese and remove from heat.

  6. Combine 2 TBSP panko breadcrumbs with 2 TBSP grated parm. 

  7. Spoon spinach mixture into each mushroom cap then sprinkle each with the parm/panko mixture.

  8. Bake at 375 F for approx. 15 minutes or until filling it hot and melty and the mushrooms are deliciously tender. Dive in while they're hot!

Recipe Notes

For a vibrant and flavorful garnish, feel free to add fresh chopped chives or parsley on top!

We've had good luck with making these a few hours ahead of time and keeping them tightly wrapped on a baking sheet or plate in the fridge before baking. If prepping these ahead of time, simply add the panko/parm topping just before baking. The chilled mushrooms will take a little longer to bake, approx. 20-25 minutes.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Cheesy Spinach Stuffed Mushrooms
Amount Per Serving
Calories 66 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 144mg6%
Potassium 115mg3%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 772IU15%
Vitamin C 2mg2%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try these garlic and parmesan kissed cheesy spinach stuffed mushrooms, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

mad for mushrooms?

Like This? You'll Love These:
· · · · · · · · · ·

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  • Mary

    5 stars
    This is my new favorite stuffed mushroom recipe! Thank you!

  • Tessa

    5 stars
    10/10! I had huge Portobello caps, and made this dip. (Had to half the recipe which was fairly easy)

    I cut up some extra smaller mushrooms to add to it though, (as opposed to using the stems) because the flavor benefit of keeping the stems and gills on, and just piling the dip on top. was indescribable.

    BTW, for anyone who doesn’t have Italian bread crumbs—some Panko mixed with dried Basil, sage and rosemary—serves as a fine replacement.

  • Shirley Roper

    5 stars
    I tried the cheesy mushrooms last night..DELICIOUS! We ate them all..

    • Alex

      5 stars
      Tried these for the first time today they were great! I’ve made similar recipes before but this was the first one with spinach. Phenomenal appetizer.

  • Alicia

    I wonder if I can add crumbled pork sausage to the mixture(with a bit more cream cheese).

    • Oh totally! You’ll end up with more filling to stuff extra mushrooms so snag an additional pack of mushrooms if you’d like and have fun with it!

  • Christina

    5 stars
    Absolutely delicious! First time making stuffed mushrooms and they were a total hit! Thank you for the recipe.

  • Colleen

    Who puts cream cheese in stuffed shrooms? WTH?

    • Oh man it’s SO GOOD though!! My friends force me to make these when we have parties they’re such a hit!

  • Kristin

    5 stars
    Incredible finger food! These bite-sized morsels are packed with flavor. They reheat in the oven like a dream, so they’re perfect for making in advance for a party, or just reheating as left overs. Delicious!

  • April

    5 stars
    love love LOVE stuffed mushrooms! Can’t wait to try these!

  • Jennifer Banz

    5 stars
    These will be great for a holiday party!

    • We’re making it for ours this year for sure!

  • This looks delicious! I’d be so honored if you shared it at our What’s for Dinner link party. Share as many recipes as you like!

    Have a wonderful rest of the week!

  • 5 stars
    great entertaining idea, love the mushrooms and so will my guests so thank you

What’s For Dinner?

Find out with our free weekly recipe newsletter!