Description
Warm mushroom caps filled with creamy cheese, wilted spinach, and roasted garlic for a comforting appetizer or side dish.
Ingredients
Scale
- 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