Absolutely! Here’s a delicious, easy recipe for spinach-stuffed mushrooms—great as an appetizer or side dish.
Ingredients (serves 4–6)
- 12 large mushrooms (button or cremini), stems removed
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 3 cups fresh spinach, chopped (or 1 cup frozen, thawed & drained)
- ½ cup cream cheese, softened
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs (optional, for extra crunch)
- Salt and pepper to taste
- ¼ tsp red pepper flakes (optional)
- 1–2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Preheat oven
- Preheat to 375°F (190°C).
- Line a baking sheet with parchment paper.
2. Prepare mushrooms
- Remove stems and clean mushrooms with a damp paper towel.
- Chop the stems finely and set aside.
3. Cook the filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion and chopped mushroom stems for 3–4 minutes until soft.
- Add garlic and cook 30 seconds more until fragrant.
- Add spinach and cook until wilted (or heated through if using frozen).
- Remove from heat and let cool slightly.
4. Mix the stuffing
- In a bowl, combine spinach mixture with cream cheese, Parmesan, breadcrumbs (if using), salt, pepper, and red pepper flakes. Mix until well combined.
5. Stuff mushrooms
- Spoon filling into mushroom caps, pressing slightly to mound it.
6. Bake
- Bake for 18–20 minutes until mushrooms are tender and tops are golden.
7. Garnish and serve
- Sprinkle with chopped parsley before serving. Serve warm.
💡 Tips:
- For a cheesier version, sprinkle shredded mozzarella on top before baking.
- Use baby bella mushrooms for a deeper flavor.
- These can also be made ahead and baked right before serving.
If you like, I can also give a garlic-butter roasted version that makes them extra juicy and savory—almost like a restaurant-style appetizer.
Do you want me to do that version too?
