Dish Snapshot
Introduction
Close your eyes and imagine warm mushroom caps, their earthy aroma rising as they come from the oven. The first bite gives you a tender, juicy mushroom yielding to a creamy, savory filling—tangy Parmesan and melted mozzarella, bright flecks of wilted spinach, and a gentle hum of roasted garlic. The texture is a marriage of velvety cheese, soft mushroom, and a slight crisp on top from breadcrumbs; the taste is comforting and sophisticated at once.
These Vegetarian Stuffed Mushrooms are perfect for cozy weekend brunches, elegant party platters, weeknight comfort meals, or as an easy appetizer for holiday gatherings. They’re the kind of recipe that comforts and connects: great for sharing, simple enough for a last-minute crowd-pleasing tray, and adaptable to many diets and occasions.
Nutritional Breakdown
Per-serving nutritional estimate (recipe yields 4 servings — 3 stuffed mushrooms per serving). Values are estimates based on USDA FoodData Central ingredient entries and rounded for clarity. Use these as a guideline; exact values will vary with brands and precise measurements.
- Calories: ~360 kcal
- Protein: ~14.5 g
- Carbohydrates: ~11.5 g
- Fiber: ~1.4 g
- Sugars: ~3–4 g
- Fat: ~27 g
- Saturated fat: ~13–15 g
- Sodium: ~500 mg
- Cholesterol: ~78 mg
Notes on sources and accuracy:
- Nutritional estimates were compiled from USDA FoodData Central nutrient profiles for each ingredient and aggregated for the recipe. For context on balanced intake and daily values, resources such as the Mayo Clinic and CDC provide reliable guidance on dietary recommendations. These figures are approximate and intended for planning and comparison; use packaged-label values for precise tracking.
Why You’ll Love It
There are plenty of reasons to make these stuffed mushrooms, but here are the standouts:
- Irresistible aroma and flavor: Roasted garlic, melted cheeses, and a hint of toasty breadcrumbs make them immediately inviting.
- Great for sharing: They scale easily (double the batch for a party) and look elegant on a platter.
- Comfort without fuss: Minimal hands-on time and straightforward technique deliver a sophisticated result.
- Healthful upgrades possible: With simple swaps (see Variations), you can make them lower in saturated fat or entirely plant-based.
- Seasonal and flexible: Serve them in winter for cozy indoor gatherings or as a fresh appetizer in the spring with bright herbs.
Cooking Directions
Ingredients
- 12 large mushrooms (stems removed and reserved), cleaned
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1 cup cream cheese, softened (about 226 g)
- 1/2 cup grated Parmesan cheese (about 50 g)
- 1/2 cup shredded mozzarella cheese (about 56 g)
- 1/4 cup bread crumbs (about 30 g)
- Salt and freshly ground black pepper, to taste
- Olive oil for drizzling (about 1 tablespoon)
Optional ingredients and substitutions:
- For a lighter version: use reduced-fat cream cheese and part-skim mozzarella.
- Gluten-free: substitute gluten-free breadcrumbs or crushed gluten-free crackers.
- Dairy-free/vegan: use vegan cream cheese, vegan Parmesan-style shreds, and dairy-free mozzarella (see Variations).
- Add-ins: chopped sun-dried tomatoes, toasted pine nuts, finely diced bell pepper, or fresh herbs (parsley, basil).
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or lightly oil it.
- Remove the stems from the mushrooms and chop them finely. Pat the mushroom caps dry with paper towel so they roast instead of steaming.
- In a skillet, heat a little olive oil over medium heat and add the chopped mushroom stems and garlic. Sauté until softened and fragrant, about 3–4 minutes.
- Add the chopped spinach and cook until wilted, another 1–2 minutes. Remove from heat and allow to cool slightly.
- In a bowl, mix the cream cheese, Parmesan, mozzarella, sautéed mushrooms and spinach, breadcrumbs, salt, and pepper until well combined. Don’t overwork—the filling should be mixed, not whipped.
- Stuff each mushroom cap generously with the mixture and place them on the prepared baking sheet. Press slightly so the filling adheres.
- Drizzle the tops with a little olive oil to encourage browning.
- Bake in the preheated oven for 20–25 minutes, or until the mushrooms are tender and the tops are golden and bubbly.
- Serve warm.
Practical tips:
- Avoid overmixing the filling; that keeps the texture creamy rather than gluey.
- If mushroom caps are very large, give them an extra minute or two in the oven to ensure even tenderness.
- To check doneness: mushrooms should be soft and the cheese should be melted and lightly browned on top.
Best Pairings
- Serve as an appetizer on a party tray with lemon wedges and a sprinkle of chopped parsley.
- Pair with a crisp, acidic wine such as a Sauvignon Blanc or a light Pinot Noir for contrast.
- For a heartier plate, serve alongside a simple arugula salad with lemon vinaigrette and toasted walnuts.
- Enjoy as a snack or savory breakfast bite with a cup of strong coffee or tea.
- For a tapas-style menu, place with olives, roasted peppers, and crusty bread.
Storage Instructions
- Room temperature: Not recommended for longer than 2 hours (food safety risk).
- Refrigerator: Store in an airtight container for up to 3 days. Reheat in a warm oven (350°F / 175°C) for 8–10 minutes for best texture.
- Freezer: You can freeze stuffed mushrooms (place on a tray to freeze solid, then transfer to a freezer bag) for up to 2 months. Reheat from frozen in a 350°F oven for 20–25 minutes, covering loosely with foil if tops brown too quickly.
Chef’s Advice
- Mushroom selection: Choose large, firm caps (like cremini or large white mushrooms) so they hold the filling and roast evenly.
- Moisture control: Pat caps dry and sauté stems to reduce excess water—too much moisture will make the filling loose.
- Baking surface: A metal sheet yields browner bottoms; a ceramic pan may require a couple extra minutes.
- Browning: For extra golden tops, switch to broil for 1–2 minutes at the end—watch closely to avoid burning.
- Make-ahead: Prepare the filling and mushroom caps a day in advance; assemble and bake when ready to serve.
Recipe Variations
- Vegan version: Replace cream cheese, Parmesan, and mozzarella with vegan cream cheese, nutritional yeast (for cheesy flavor), and vegan shredded cheese. Use olive oil or vegan butter for cooking.
- Mediterranean twist: Add chopped sun-dried tomatoes, Kalamata olives, a pinch of oregano, and top with toasted pine nuts.
- Gluten-free and low-carb: Use almond meal or crushed pork rinds (if not vegetarian) instead of breadcrumbs, or omit breadcrumbs and increase grated Parmesan for binding.
- Herbed ricotta filling: Substitute ricotta for cream cheese and fold in lemon zest, chopped basil, and thyme for a lighter, bright filling.
- Spicy kick: Stir in a teaspoon of harissa or finely diced jalapeño to the filling for heat.
Frequently Asked Questions
Q: Can I make these ahead for a party?
A: Yes—prepare the filling and fill the mushroom caps up to a day ahead, refrigerate on a tray covered tightly, and bake just before serving for best texture.
Q: My mushrooms came out watery—what went wrong?
A: Likely too much moisture. Pat caps dry before stuffing, sauté stems and spinach until excess water evaporates, and don’t overcrowd the pan while baking.
Q: Can I reduce calories or saturated fat?
A: Use reduced-fat cream cheese, part-skim mozzarella, or ricotta, and reduce the amount of Parmesan or use nutritional yeast for flavor with less fat.
Q: Are these safe to freeze?
A: Yes—freeze on a tray until solid, then transfer to a sealed container for up to 2 months. Reheat from frozen in a 350°F oven.
Q: What if I don’t have breadcrumbs?
A: Substitute crushed crackers, panko, or omit and add a touch more cheese to help bind the filling.
Conclusion
These Vegetarian Stuffed Mushrooms are a cozy, crowd-pleasing recipe that balances comfort and elegance—ideal for weeknight dinners, appetizers, or festive spreads. If you’d like inspiration for a similar version or an Italian take on stuffed mushrooms, check this classic recipe for additional ideas from Vegetarian Stuffed Mushrooms – Peas and Crayons and the herb-forward approach at Italian Vegetarian Stuffed Mushrooms – Bowl of Delicious. I’d love to hear how yours turn out—share photos or tips in the comments and join the conversation.
Print
Vegetarian Stuffed Mushrooms
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Warm mushroom caps filled with creamy cheese, wilted spinach, and roasted garlic for a comforting appetizer or side dish.
Ingredients
- 12 large mushrooms (stems removed and reserved), cleaned
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup bread crumbs
- Salt and freshly ground black pepper, to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or lightly oil it.
- Remove the stems from the mushrooms and chop them finely. Pat the mushroom caps dry with a paper towel.
- In a skillet, heat a little olive oil over medium heat and add chopped mushroom stems and garlic. Sauté until softened and fragrant, about 3–4 minutes.
- Add the chopped spinach and cook until wilted, another 1–2 minutes. Remove from heat and allow to cool slightly.
- In a bowl, mix the cream cheese, Parmesan, mozzarella, sautéed mushrooms and spinach, breadcrumbs, salt, and pepper until well combined.
- Stuff each mushroom cap with the mixture and place them on the prepared baking sheet. Drizzle the tops with a little olive oil.
- Bake for 20–25 minutes or until the mushrooms are tender and the tops are golden and bubbly.
- Serve warm.
Notes
Great for sharing or as a party appetizer. You can make them vegan or gluten-free with simple substitutions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 stuffed mushrooms
- Calories: 360
- Sugar: 4g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 11.5g
- Fiber: 1.4g
- Protein: 14.5g
- Cholesterol: 78mg
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