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Spinach Stuffed Mushrooms Recipe

Crisp shot of spinac stuffed mushroom served on a wooden board.

Most people will love these mushrooms, but every now and then you may have a family member who absolutely hates mushrooms. That is actually okay, because the filling of this recipe is quite versatile. You can take this same filling and pack it into baby peppers or even a hollowed out tomato. Bake these up just like you would a mushroom. 

While many recipes for stuffed mushrooms are plain, we dressed our recipe up a little bit with the addition of panko breadcrumbs. These breadcrumbs will brown easily in the oven, giving the mushrooms a delicious, golden brown, crunchy topping. 

Crisp shot of spinac stuffed mushroom served on a wooden board.

Spinach Stuffed Mushrooms Recipe

April Freeman
Many people stuff mushrooms with delicious things like bacon, ham, and sausage. These appetizers do taste delicious with the inclusion of the savory goodness of meat, but if you are a vegetarian or you are serving a vegetarian, those kinds of recipes will not be very helpful. That is why you need our recipe for Spinach Stuffed Mushrooms. The combination of cream cheese, cheddar cheese, and Parmesan cheese blends perfectly with the shredded spinach in the recipe. 
Prep Time 20 mins
Cook Time 24 mins
Total Time 44 mins
Servings 15 mushrooms

Equipment

  • Oven
  • Air Fryer
  • Microwave

Ingredients
  

  • 2 lbs whole white button mushrooms
  • 1 cup tightly packed fresh spinach
  • 8 oz softened cream cheese
  • ½ cup Parmesan cheese, divided
  • 1 cup shredded sharp cheddar cheese, or another tangy cheese of your choosing
  • 1 tsp minced garlic
  • ½ tsp salt
  • ¼ cup panko bread crumbs
  • 1 ½ tsp cooking oil
  • Olive oil cooking spray

Instructions
 

  • Wash and pat dry the mushrooms with a paper towel. Turn them over and make sure that there is no soil remaining on the undersides of the mushroom caps. Use a sharp paring knife to remove the mushroom stems. You can discard the stems or save them for another dish. Set the mushrooms aside and move on to making the filling for the mushrooms.
  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper to help with cleanup.
  • In a medium-sized mixing bowl, use an electric mixer to beat the cream cheese at low speed until it is smooth and creamy. Add the cheddar cheese and ¼ cup of the Parmesan cheese and blend. Add the minced garlic and the salt, mixing it again.
  • Use a sharp knife and a cutting board to chop the spinach coarsely. Use a wooden spoon to blend the spinach into the cream cheese mixture until it is fully combined. 
  • In a small bowl, use a fork to stir the bread crumbs with the other ¼ cup of Parmesan cheese and the 1 ½ teaspoon of oil. Set this aside.
  • Use a tablespoon to scoop out the cream cheese filling and pack it into the cavity of the mushroom caps. Turn the mushroom cap upside down and press it into the bread crumb mixture so that the crumbs stick to the cream cheese filling. Place the mushroom, filling side up, on the prepared baking sheet. Repeat with the rest of the mushrooms and filling. Spray the mushrooms all over with the cooking spray
    Top image of stuffed mushrooms ready to cook on a tray.
  • Bake the prepared mushrooms in the preheated oven for 18 to 24 minutes until the mushrooms are soft and the filling is heated through. The bread crumb topping should be golden brown. If it is not, turn on the broiler for about 2 to 3 minutes at the end of the baking time.
  • Use tongs to remove the mushrooms from the baking sheet. Serve the mushrooms hot. 

Notes

The quickest way to prepare our large batch of Spinach Stuffed Mushrooms is to pop them all onto a parchment-lined baking pan and bake them in the oven. But if you do not want to wait for the oven to heat up, you can use an air fryer to bake them. And if you want to halve the recipe, using an air fryer might actually be the quickest way of preparing these mushrooms.
Put the mushrooms in your air fryer, spray them with cooking spray and then cook them at 400 degrees for 5 to 7 minutes. 
These mushrooms are best served fresh, but if you have some leftovers, you can store them in the refrigerator in a tightly covered container for up to three days. You can reheat them in the microwave or you can bake them on a baking sheet for 15 to 20 minutes until they are heated through.
***If you don’t want to heat up the kitchen by turning on your oven, you can cook these mushrooms in your air fryer. Turn on the air fryer to 400 degrees to preheat. Then, put the mushrooms into the air fryer, spraying them with cooking oil spray.
Cook them in the air fryer for 5 to 7 minutes. You will probably need to work in batches to cook the mushrooms. 

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