Go Back
To make creamy spinach stuffed mushrooms, gather these tasty ingredients: - 12 large portobello mushrooms - 2 cups fresh spinach - 1 cup cream cheese - 1/2 cup grated Parmesan cheese - 1/4 cup breadcrumbs - 2 cloves garlic - 1 tablespoon lemon juice - 1 teaspoon dried oregano - Salt and pepper - 2 tablespoons olive oil - Fresh parsley Each item plays a key role in the dish. The portobello mushrooms serve as the perfect base. They have a rich flavor and a meaty texture. Fresh spinach adds a pop of color and nutrients. Cream cheese gives the filling a smooth and creamy base. Parmesan cheese adds depth and a savory taste. Garlic brings warmth to the dish. Lemon juice adds brightness, making the flavors sing. Dried oregano brings an earthy note. Don’t forget salt and pepper to enhance all the flavors. Olive oil helps to sauté the garlic and spinach, adding richness. Garnish with fresh parsley for a lovely touch when serving. With these ingredients, you can create a dish that is both delicious and visually appealing. {{ingredient_image_1}} First, clean the portobello mushrooms. Use a damp cloth to wipe them gently. Remove the stems and place the mushrooms on a baking sheet, gill side up. This setup helps hold the filling and allows for even cooking. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. When the garlic smells good, add the chopped spinach. Cook it until it wilts, which takes about 2-3 minutes. After that, remove the skillet from the heat and let it cool slightly. In a mixing bowl, combine cream cheese, grated Parmesan cheese, lemon juice, dried oregano, salt, and pepper. Stir until smooth. Now, fold the sautéed spinach into the cream cheese mixture until well blended. Spoon the creamy spinach filling into each portobello mushroom. Make sure to divide it evenly. Next, sprinkle breadcrumbs on top of the stuffed mushrooms. This creates a nice, crispy layer. Bake them in your preheated oven at 375°F (190°C) for 20-25 minutes. They are ready when the mushrooms are tender and the tops are golden brown. Once out of the oven, let them cool for a minute. Garnish with fresh parsley before serving. Enjoy your flavorful treat! To make the best creamy spinach filling, focus on the cream cheese. Use softened cream cheese for easy mixing. It should be smooth and spreadable. If it is too firm, let it sit out for a few minutes. For flavor, add salt and pepper to the cream cheese. You can also try a pinch of garlic powder or red pepper flakes. Experiment with fresh herbs like basil or thyme for a twist. These small tweaks can make a big difference! To get golden brown tops, sprinkle breadcrumbs evenly on each mushroom. This helps create a nice crust. Bake them until the tops look crisp and golden, usually around 20-25 minutes. Make sure the mushrooms are tender when done. You can test this by gently pressing them with a fork. They should be soft but not mushy. If they need more time, check them every few minutes. This way, you get the perfect texture every time! Pro Tips Choose Fresh Mushrooms: Select portobello mushrooms that are firm and free from blemishes for the best texture and flavor. Make Ahead: You can prepare the filling a day in advance and store it in the refrigerator until you're ready to stuff the mushrooms. Vary the Cheese: Experiment with different cheeses such as feta or goat cheese for a unique flavor profile in your stuffed mushrooms. Don’t Overstuff: Avoid overfilling the mushrooms to prevent the filling from spilling out during baking; a heaping spoonful per mushroom is perfect. {{image_2}} You can change the cheese in these stuffed mushrooms. For a lighter taste, try using ricotta. Feta adds a nice tang, too. Mixing in gouda or mozzarella gives a creamy texture. Just blend your favorite cheese with the cream cheese mix. This makes the filling even richer. Experiment with flavors to find what you love. If you want a vegan option, replace cream cheese with cashew cheese or tofu. You can use nutritional yeast for a cheesy flavor. Olive oil works great for sautéing to keep it plant-based. With these swaps, you still get a tasty dish that everyone can enjoy. Just follow the same steps in the recipe for a great meal. To store your creamy spinach stuffed mushrooms in the fridge, place them in an airtight container. Make sure they are completely cool before sealing. This helps keep them fresh. You can keep them in the fridge for up to three days. When reheating, preheat your oven to 350°F (175°C). Place the mushrooms on a baking sheet and cover them with foil to prevent drying out. Heat for about 10-15 minutes. Check if they are warm all the way through before serving. You can freeze both unbaked and baked stuffed mushrooms. For unbaked mushrooms, fill them with the creamy spinach mixture, then place them on a baking sheet. Freeze until solid, then transfer them to a freezer bag. For baked mushrooms, allow them to cool completely before freezing. Wrap them tightly in plastic wrap and then foil. This keeps them fresh for up to three months. To thaw, move the mushrooms from the freezer to the fridge overnight. Reheat them in the oven at 350°F (175°C) for about 15-20 minutes, until warm. You can enjoy creamy spinach stuffed mushrooms with many sides. Here are some great options: - A fresh green salad with lemon vinaigrette. - Toasted bread or garlic bread for dipping. - A warm bowl of soup, like tomato basil. - Crispy roasted vegetables, such as carrots or broccoli. - A simple pasta dish, like spaghetti aglio e olio. These pairings make for a colorful plate and add flavor to your meal. Yes, you can prep these mushrooms in advance. Here’s how: - Prepare the filling and stuff the mushrooms. - Cover them tightly with plastic wrap or foil. - Store them in the fridge for up to 24 hours. When you're ready to bake, just take them out and pop them in the oven. You may need to add a few extra minutes to the bake time. You can tell the mushrooms are ready by checking a few signs: - The mushrooms should be tender to the touch. - The tops should turn a nice golden brown. - The filling should feel hot and bubbly. These signs mean your creamy spinach stuffed mushrooms are ready to enjoy! You learned how to make creamy spinach stuffed mushrooms with simple ingredients. We covered the process, from prepping mushrooms to baking them perfectly. Remember to experiment with different cheeses or vegan options for variety. Store and reheat leftovers properly to enjoy later. Stuffed mushrooms are versatile and crowd-pleasing. With these tips, you can create a tasty dish for any occasion. Try it out, and enjoy!

Creamy Spinach Stuffed Mushrooms

Delicious portobello mushrooms filled with a creamy spinach and cheese mixture, baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 12 large portobello mushrooms, stems removed
  • 2 cups fresh spinach, chopped
  • 1 cup cream cheese, softened
  • 1 2 grated Parmesan cheese
  • 1 4 cup breadcrumbs
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • for garnish Fresh parsley, chopped

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Clean the portobello mushrooms by gently wiping them with a damp cloth. Place them on a baking sheet, gill side up.
  • In a skillet over medium heat, add olive oil and minced garlic. Sauté the garlic for about 30 seconds until fragrant.
  • Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  • In a mixing bowl, combine the cream cheese, grated Parmesan cheese, lemon juice, dried oregano, and season with salt and pepper. Mix until smooth.
  • Fold the sautéed spinach into the cream cheese mixture until well combined.
  • Spoon the creamy spinach filling into the gills of each portobello mushroom, dividing it evenly among them.
  • Sprinkle breadcrumbs evenly over the stuffed mushrooms for a crispy topping.
  • Bake in the preheated oven for 20-25 minutes, until the mushrooms are tender, and the tops are golden brown.
  • Remove from the oven and let cool for a minute. Garnish with freshly chopped parsley before serving.

Notes

For extra flavor, consider adding some red pepper flakes to the filling.
Keyword appetizer, mushrooms, spinach, stuffed