These Vegetarian Stuffed Mushrooms are cause for celebration! Filled with spinach, garlic, and melty cheeses, this tasty appetizer is a must make for your next party or gathering.
Course Appetizer
Cuisine American
Keyword Vegetarian Stuffed Mushrooms
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 34servings
Calories 24kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
24ozstemmed button mushrooms(baby portobello or plain white mushrooms)
1TBSPunsalted butter
3-4clovesgarlic
2cupsfresh baby spinach
2ozcream cheese
½cupfreshly grated sharp white cheddar cheese(packed)
Preheat oven to 375°F and line a baking sheet with foil or parchment paper. Prefer not to line it? Rub lightly with oil. Measure out all ingredients first for speedier stuffage!
Clean mushrooms by dusting off the caps with a slightly damp paper towel. Remove the stems and set aside for chopping. Place mushroom tops (hole side up) on your baking sheet.
Clean stems by rinsing well with water and finely mince. You should end up with just about 2 cups chopped stems.
Measure out spinach by packing leaves into the measuring cup then chop on a cutting board. I like to roll/form it into a little compact pile, then carefully cut into vertical shreds then chop horizontally into small pieces.
Peel and mince garlic.
Melt butter in a large pan or skillet over medium-high heat and add minced mushroom stems and garlic. Sauté for 2-3 minutes then add the spinach.
Once the spinach has wilted, add cream cheese, Italian seasoning, salt, pepper, and red pepper flakes and stir it all up until the cream cheese has melted.
Remove from heat. Fold in the cheese. (cue Moira rose impression here)
Give the filling a taste and adjust spices as desired.
Spoon spinach mixture into each mushroom cap.
Sprinkle with panko breadcrumbs for an optional but tasty topping.
Bake at 375°F for approx. 15-20 minutes or until filling is hot and melty and the mushrooms are deliciously tender. Larger mushrooms may need to bake a bit longer so just check for doneness and you're good to go! Dive in while they're hot and enjoy!
MAKE AHEAD INSTRUCTIONS
I've had good luck with making these a few hours ahead of time and even the night before. Save the panko step for just before baking. Keep stuffed mushrooms tightly wrapped with foil on a baking sheet or plate in the fridge. Since chilled mushrooms will take a little longer to bake you can take them out to thaw for 30 minutes before baking or bake an additional 10-15 minutes, as needed.
Notes
Recipe yields approx. 34 stuffed mushrooms if using standard sized button mushrooms. If you find larger mushrooms (sometimes called stuffing mushrooms) the recipe will yield around 16-20 mushrooms and take a wee bit longer to bake.Nutrition Facts below are estimated (with optional panko topping included) using an online recipe nutrition calculator. Adjust as needed and enjoy!