Stuffed mushrooms with cream cheese and spinach make for an irresistible appetizer or side dish. With their savoury filling and delightful texture, these mushrooms are sure to impress.
This recipe covers everything you need to know, including common questions and mistakes to avoid, ensuring your dish turns out perfectly every time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4–6 (as an appetizer)
What You Need:
Before you start, gather all the necessary ingredients:
- 20 large button mushrooms
- 8 oz (225 g) cream cheese, softened
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley for garnish
How To Make Stuffed Mushrooms With Cheese and Spinach
Step 1: Prepare the Mushrooms
Start by cleaning the mushrooms. Wipe them with a damp cloth to remove any dirt. Avoid washing them under water as mushrooms absorb moisture, which can make them soggy.
Next, carefully remove the stems and set them aside. They will be used in the stuffing, so don’t discard them. Use a small spoon or a melon baller to create a cavity in the mushroom caps, ensuring there is enough space for the filling.
Step 2: Chop and Sauté
Chop the mushroom stems finely. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems, onion, and garlic. Sauté until the onions become translucent and the mixture is fragrant, which should take about 5 minutes.
Step 3: Cook the Spinach
Add the chopped spinach to the skillet. Stir continuously until the spinach wilts and any excess liquid evaporates. This process should take around 2–3 minutes. Once done, remove the skillet from the heat and let the mixture cool slightly.
Mixing the Filling
Step 4: Combine Ingredients
In a large mixing bowl, combine the softened cream cheese, sautéed mushroom stem mixture, Parmesan cheese, breadcrumbs, dried oregano, salt, black pepper, and red pepper flakes (if using). Mix thoroughly until all ingredients are well incorporated.
Step 5: Stuff the Mushrooms
Preheat your oven to 375°F (190°C). Using a small spoon or a piping bag, fill each mushroom cap with the cream cheese and spinach mixture. Ensure the filling is slightly heaped over the top for a generous portion in each mushroom.
Step 6: Bake the Mushrooms
Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle the remaining tablespoon of olive oil over the mushrooms to help them brown and enhance their flavor.
Bake in the preheated oven for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown. Keep an eye on them to prevent overcooking.
Serving and Garnishing
Step 7: Garnish and Serve
Once baked, remove the mushrooms from the oven. Let them cool slightly before garnishing with freshly chopped parsley. This adds a pop of color and a fresh, herby note to the dish.
Common Questions and Mistakes
Can I Use Other Types of Mushrooms?
Absolutely! While button mushrooms are a popular choice, you can also use cremini or portobello mushrooms. Adjust the cooking time accordingly, as larger mushrooms may require a few extra minutes in the oven.
How Do I Prevent Mushrooms from Becoming Soggy?
To prevent soggy mushrooms, avoid washing them with water. Instead, use a damp cloth to clean them. Additionally, make sure to cook out any excess moisture from the spinach and mushroom stem mixture before stuffing.
Can I Make These Ahead of Time?
Yes, you can prepare the stuffed mushrooms ahead of time. Assemble them and store in the refrigerator for up to 24 hours before baking. This makes them a convenient option for parties and gatherings.
Common Mistakes
Mistake 1: Overfilling the Mushrooms
While it might be tempting to overfill the mushrooms, doing so can cause the filling to overflow during baking. Stick to a slightly heaped amount to ensure they look neat and appetizing.
Mistake 2: Undercooking the Filling
Ensure the mushroom stems, onions, and spinach are fully cooked before mixing with the cream cheese. Raw ingredients can lead to a less flavorful filling and affect the overall texture.
Mistake 3: Using Cold Cream Cheese
Using cold cream cheese can make it difficult to mix the filling ingredients evenly. Always allow the cream cheese to soften at room temperature before combining it with the other ingredients.
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Additional Tips
- Flavor Boost: Add a splash of white wine to the mushroom stem mixture while sautéing for an extra depth of flavor.
- Texture Variation: For added crunch, sprinkle some toasted breadcrumbs or crushed nuts on top of the mushrooms before baking.
- Cheese Alternatives: Feel free to experiment with different cheeses like mozzarella, feta, or goat cheese to change the flavor profile.
Conclusion
Stuffed mushrooms with cream cheese and spinach are a delightful appetizer that’s sure to be a hit.
By following this recipe and avoiding common mistakes, you’ll create a dish that’s flavorful, visually appealing, and perfect for any occasion. Enjoy your cooking adventure and the delicious results!
