Vegetarian Stuffed Mushrooms
Tender mushrooms filled with garlicky spinach, melty cream cheese, and sharp cheddar, baked to perfection. A quick, satisfying, and healthy appetizer that’s perfect for parties, weeknight snacks, or meal prep. Optional panko topping adds a delightful crunch.
Equipment
- 1 Large Baking Sheet
- Foil or parchment paper (for lining, optional)
- 1 Large skillet or sauté pan
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Mixing spoon or spatula
Ingredients
- 24 oz button mushrooms stems removed
- 1 tbsp unsalted butter
- 3 –4 cloves garlic minced
- 2 cups fresh baby spinach chopped
- 2 oz cream cheese
- ½ cup sharp white cheddar cheese freshly grated
- ½ tsp Italian seasoning
- ¼ tsp salt
- ⅛ tsp crushed red pepper flakes
- ⅛ tsp black pepper
- 3 tbsp panko breadcrumbs optional, skip for gluten-free/keto
Instructions
- Preheat and Prepare Baking Sheet: Begin by preheating your oven to 375°F (190°C). While the oven warms, line a large baking sheet with either aluminum foil or parchment paper for easy cleanup. If you prefer not to line the sheet, lightly brush it with a little olive oil or melted butter to prevent sticking. Preheating ensures the mushrooms cook evenly and the filling melts perfectly.
- Clean the Mushrooms: Carefully wipe each mushroom cap with a slightly damp paper towel to remove any dirt or debris. Avoid washing mushrooms under running water, as they can absorb excess moisture. Once clean, gently twist or cut off the stems, keeping the caps intact. Arrange the mushroom caps hole-side up on the prepared baking sheet, creating a stable base for the filling.
- Prepare the Stems: Rinse the removed stems briefly to remove any dirt, then pat dry. Finely chop the stems until you have roughly 2 cups of small, uniform pieces.Chopping them evenly ensures they cook at the same rate as the other filling ingredients, adding flavor and texture without overwhelming the mushrooms.
- Chop the Spinach: Take your fresh baby spinach and lightly pack it into a measuring cup to get 2 cups. Transfer it to a cutting board, roll it into a compact bundle, then slice vertically and horizontally to create small, manageable pieces. Well-chopped spinach blends seamlessly into the filling, distributing flavor and nutrients evenly in every bite.
- Mince the Garlic: Peel 3–4 cloves of garlic and finely mince them. Minced garlic ensures that its aroma and taste are evenly infused throughout the filling without creating overpowering chunks. Set aside until ready to sauté.
- Sauté the Mushroom Stems and Garlic: Melt 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Once melted and slightly bubbling, add the chopped mushroom stems and minced garlic. Sauté for 2–3 minutes, stirring frequently, until the stems are softened and the garlic becomes fragrant. This step develops the base flavor for your filling.
- Wilt the Spinach: Add the chopped spinach to the skillet with the sautéed mushroom stems and garlic. Cook for 2–3 minutes, stirring continuously, until the spinach wilts and reduces in volume. Wilted spinach blends better with the cheeses and seasonings, ensuring a smooth, flavorful filling.
- Add Cream Cheese and Seasonings: Reduce heat to medium. Add 2 ounces of cream cheese to the pan, along with ½ teaspoon Italian seasoning, ¼ teaspoon salt, ⅛ teaspoon crushed red pepper flakes, and ⅛ teaspoon black pepper. Stir continuously until the cream cheese melts completely, creating a creamy, flavorful mixture. Taste the filling and adjust the seasoning if needed—this is your chance to balance salt, heat, and herbs to your preference.
- Incorporate Cheddar Cheese: Once the cream cheese mixture is smooth and well-seasoned, fold in ½ cup freshly grated sharp white cheddar cheese. Stir gently until the cheddar melts and combines fully with the spinach and mushroom stems. The result should be a thick, creamy, and slightly stretchy filling that will hold together in the mushroom caps.
- Fill the Mushroom Caps: Using a small spoon, carefully scoop the prepared filling into each mushroom cap. Press gently to mound the filling slightly above the rim of the cap if desired. This ensures each bite is loaded with the creamy, savory mixture and that every mushroom looks full and inviting.
- Add Optional Panko Topping: If using, sprinkle 3 tablespoons of panko breadcrumbs evenly over the tops of the stuffed mushrooms. Panko adds a delicate, crunchy texture that contrasts beautifully with the soft, cheesy filling. Skip this step for a gluten-free or lower-carb version.
- Bake the Mushrooms: Place the baking sheet in the preheated oven. Bake for approximately 15–20 minutes, or until the filling is hot, melty, and the mushrooms are tender. Larger mushrooms may require a few extra minutes, so check for doneness by gently pressing on a cap—it should give slightly but not collapse. The top should be lightly golden if using panko.
- Serve and Enjoy: Remove the mushrooms from the oven and let them cool for 2–3 minutes. Serve immediately while warm for the best texture and flavor. These stuffed mushrooms are perfect as an appetizer, snack, or side dish. Leftovers can be stored in the refrigerator for up to 2 days and reheated gently in the oven.
- Make-Ahead Tips: You can prepare the filling and stuff the mushrooms several hours or even the night before baking. Store stuffed mushrooms tightly covered with foil or plastic wrap in the refrigerator. If chilled, allow them to sit at room temperature for 30 minutes before baking, or increase baking time by 10–15 minutes to ensure they heat through completely.
Notes
- This recipe yields approximately 34 standard button mushrooms; larger mushrooms will produce 16–20 servings and may require slightly longer baking.
- For a gluten-free or keto version, skip the panko breadcrumbs; the mushrooms remain deliciously creamy.
- Make-ahead friendly: prepare and stuff mushrooms in advance, storing them covered in the fridge until ready to bake.
- Adjust spices to taste; red pepper flakes add mild heat, but can be omitted for a milder flavor.
- Use freshly grated cheddar cheese for best melting quality and flavor; pre-shredded cheese may result in a slightly drier filling.
- When chopping spinach, a finer cut ensures even distribution and a smoother texture.
- Leftovers can be gently reheated in a 350°F oven for 8–10 minutes or microwaved briefly.
