Vegetarian Stuffed Mushrooms Creamy Spinach & Garlic
These creamy spinach and garlic stuffed mushrooms are a perfect vegetarian appetizer or side dish. They are easy to make ahead and always a crowd-pleaser!
Ingredients
Mushroom Preparation
- ~20 medium mushrooms (white button or cremini) stems removed and finely chopped
- 1 tbsp unsalted butter (or vegan butter)
Filling
- 4 cloves garlic minced
- 2 generous handfuls baby spinach thinly sliced into ribbons
- ¼ cup cream cheese (or vegan cream cheese)
- 2-3 tbsp freshly grated Parmesan (optional)
- 1 tbsp Italian seasoning
- to taste Salt & black pepper
- to taste Red chili flakes
- 2-3 tbsp Italian breadcrumbs or panko (optional) omit for gluten-free
Instructions
Clean and Prep the Mushrooms
- Gently wipe mushrooms with a damp paper towel or cloth. Do not rinse under water.
- Remove stems and finely chop them.
Cook the Filling
- Heat butter in a pan over medium heat.
- Add chopped mushroom stems and sauté for 4–5 minutes, until moisture cooks off and they’re lightly golden.
- Add garlic and cook 30 seconds, just until fragrant.
- Stir in Italian seasoning, chili flakes, and spinach. Cook until spinach is fully wilted.
- Add cream cheese and stir until softened and fully combined.
- Remove from heat and mix in Parmesan (if using).
- Season with salt and pepper to taste.
Stuff and Bake
- Arrange mushroom caps on a parchment-lined baking sheet.
- Spoon filling generously into each cap.
- Sprinkle breadcrumbs on top if using.
- Bake at 375°F (190°C) uncovered for 18–22 minutes until tender but not collapsed.
Notes
Make Ahead Instructions
Prepare filling completely and let it cool. Stuff the mushrooms and place them on a lined baking sheet. Cover loosely with plastic wrap and refrigerate for up to 24 hours. When ready to cook, remove from fridge 15 minutes before baking. Bake as directed (may need 2-3 extra minutes). Serving Suggestion
Pairs well with lemony greens or roasted vegetables. Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Prepare filling completely and let it cool. Stuff the mushrooms and place them on a lined baking sheet. Cover loosely with plastic wrap and refrigerate for up to 24 hours. When ready to cook, remove from fridge 15 minutes before baking. Bake as directed (may need 2-3 extra minutes). Serving Suggestion
Pairs well with lemony greens or roasted vegetables. Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 1g | Calories: 45kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 80mg | Fiber: 1g | Sugar: 1g
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