The best Spinach Stuffed Mushrooms – in my opinion. A creamy, cheesy, spinach-filled mushroom that will be the hit of any party or holiday gathering.
Spinach Stuffed Mushrooms
Y’all, I love a good stuffed mushroom. Emphasis on the word – good. I have been trying out mushroom recipes for years, trying to find a good one to bring and serve holiday meals. Every single one has fallen short of my expectations. They are usually packed with breading and dry with little to no flavor.
I think I’d be safe to say that I’ve been on the hunt for a flavorful, creamy, mushroom appetizer. After all of these years, I have finally found a delicious Spinach Stuffed Mushroom recipe.
FAQ’s
Can I Use Frozen Spinach for Spinach Mushroom Appetizers?
Yes. You can certainly use frozen spinach. The trick will be to get most of the moisture out of the thawed spinach as possible. Remember to strain the juices out of the thawed spinach and then wring the spinach in your hands or push down hard on the spinach leaves to release the most moisture from the spinach before adding to your recipe
What Type of Mushrooms is Best for Stuffing?
The best type of mushroom is actually the simple white button mushrooms that are readily available at most grocery markets. Another variety of mushrooms that would be great for stuffing is the baby Bella mushroom.
You can also use Portabella mushrooms, but they are large mushrooms, so you only use about half as the recipe calls for and increase the amount of stuffing so it fills each mushroom.
How do I Clean Mushrooms for Stuffing?
A great way to clean the outside of mushrooms is to use a wet paper towel to gently wipe the mushrooms
Pull the stems off of the mushrooms and if you’d like save them to incorporate into the stuffing mixture
Gently scrape the gills of the mushrooms by using a spoon to pull the gills away from the inside cavity
Make-Ahead and Storage:
Can I make these stuffed mushrooms ahead of time?
Yes! You can make stuffed mushrooms up to one day in advance. Prepare them, but do not bake them. Store them covered in the refrigerator until ready to bake.
Leftover stuffed mushrooms will last 3-5 days in the refrigerator
Re-heating:
You can microwave leftover stuffed mushrooms or bake them until heated through
Are you ready to make these Stuffed Mushrooms? Let’s make sure you have everything you’ll need…
Ingredients:
- mushrooms – white button or baby Bella are great mushrooms for stuffing, but you can use most mushrooms you find in the grocery store that has a deep enough cavity for stuffing
- olive oil – I like to use ordinary virgin olive oil like extra virgin olive oil is very strong, but you could use any variation
- spinach – using fresh spinach is preferred, but you can use frozen – if you do, refer to the notes above
- garlic salt
- sour cream – regular sour cream is best
- cream cheese – use regular or 1/3 less fat
- mozzarella cheese – shredded
- grated Parmesan cheese
- salt and ground pepper
How do you make Spinach Stuffed Mushrooms?
- clean mushrooms, remove stems and chop them
- In a skillet over medium/high heat, add olive oil
- add the stems and spinach and cook until the spinach leaves have turned dark green and have wilted
- sprinkle garlic salt into the spinach mixture and cook for about 30 more seconds
- remove from heat
- In a medium-sized bowl, mix the sour cream, cream cheese, mozzarella cheese, parmesan cheese, salt and pepper
- fold the spinach mixture into the cheese mixture
- Spoon mixture into mushroom caps and bake in a greased baking pan
I’d love it if you’d come and hang out with me on Social Media –
Facebook Page for Recipes Passed Down
Facebook Group where we share recipes – Our Best Recipes and Holiday TreatsÂ
I can’t wait to see you there!
Here’s the printable recipe:
Print
Spinach Stuffed Mushrooms {The Best!}
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
Cheesy and creamy spinach stuffed mushrooms
Ingredients
- 16 large fresh mushrooms
- 1 Tbsp. of olive oil
- 5 oz. of fresh spinach
- 1/2 tsp. of garlic salt
- 1/3 cup of sour cream
- 3 oz. of cream cheese
- 1/3 cup of shredded mozzarella cheese
- 3 Tbsp. grated Parmesan cheese
- 1/4 tsp. salt
- 1/4 tsp. of ground pepper
Instructions
- Preheat the oven to 400 degrees
- Wash and dry mushrooms
- In a skillet, add the oil and turn burner on medium heat
- Remove the stems from the mushrooms, coarsely chop them and place in skillet
- Add the spinach and cook for about 1 minute, or until mushrooms are tender and spinach is wilted
- Add the garlic salt and cook for about 30 seconds longer
- In a medium sized bowl, mix the rest of the ingredients
- Add the spinach mixture to the bowl and fold in
- Spray an 8×10 baking dish
- Fill mushrooms with spinach mixture and set them bottom side down into a baking dish
- Bake for about 15 minutes, or until mushrooms are tender
- Prep Time: 15 minutes
- Cook Time: 15 minutes
