Stuffed Mushrooms with Spinach

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Stuffed mushrooms are always a crowd-pleasing appetizer! Filled with spinach and herbed cheese, it’s a savory bite that’s perfect for any celebration.

Whenever I host a party, it’s important to me to have plenty of things to nibble on. Probably too many things if I’m being honest, but I need to make sure my guests have choices!

My husband loves mushrooms, so these stuffed mushrooms are one of his top requests. Filled with spinach and plenty of creamy herbed cheese, what’s not to love?

They come together easily after a quick sauté of the veggie filling and don’t need long in the oven or air fryer. You can even assemble them ahead of time and pop the mushrooms into the oven just as your guests are arriving for a wonderfully toasty, melty bite.

Ingredients for stuffed mushrooms

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• White button or cremini mushrooms
• Salt and pepper
• Baby spinach
• Garlic
• Shallot
• Boursin cheese, garlic and herb flavor
• Italian breadcrumbs – These are the seasoned breadcrumbs. You can use plain, but I like the added flavor.
• Butter
• Fresh chives

Using Boursin cheese makes this recipe easier, but it’s possible it might not be available in your store. Look for it among the fancier cheeses and spreads. Other brands you can substitute are Rondelé or Alouette.

You can also make your own Boursin-style cheese by beating together 8 ounces softened cream cheese, 4 ounces softened butter, and your favorite dried herbs.

How to make this recipe

Preheat the oven to 375°F. Move your oven rack to the upper middle shelf, and line a baking sheet with parchment paper or foil. You can also use a shallow baking dish.

Remove the stems from the mushrooms and discard or save for another recipe.

Use a damp kitchen towel to gently wipe away any dirt from the caps. Season the inside of the mushroom caps with salt and pepper, and set aside.

Heat a skillet over medium-low. Add a splash of water, then add the baby spinach. Cover the skillet and cook for 1-2 minutes, just until steam begins to form.

Remove the lid and add the garlic and shallot. Stir and cook until the spinach is wilted and garlic and shallot are fragrant, about 4 minutes.

Transfer to a bowl and let cool 5 minutes. Add the cheese and stir well to mix evenly.

Scoop the spinach-cheese mixture into the mushroom caps, pressing down slightly to make the filling compact.

Melt the butter in a microwave-safe bowl, then stir in the breadcrumbs. Sprinkle each mushroom with the breadcrumbs.

Bake for 10 minutes, until the mushrooms have softened and cheese is melted. Switch the oven to broil and brown the tops for 1-2 minutes.

Garnish the mushrooms with fresh chopped chives and serve.

Recipe tips

I love that these are vegetarian stuffed mushrooms, but you can always adjust the recipe to add a small amount of browned Italian sausage to the filling.

You can also transform these into a larger side dish by using portobello mushrooms instead of button mushrooms. Increase the bake time slightly to account for the larger mushroom size.

Frozen spinach can be swapped for the fresh baby spinach. Make sure to thaw it completely and drain off as much water as you can before cooking.

If you like a crunchier topping, swap the Italian breadcrumbs for panko, which are larger and flakier.

Want to use an air fryer? Set the temperature to 360°F and air fry for about 8 minutes.

These can be filled ahead of time and baked just before serving. Store in the refrigerator covered with plastic wrap until ready to bake.

Stuffed mushrooms are a great appetizer, snack, or game day bite — you’ll love them!

Stuffed Mushrooms

Mushrooms are stuffed with spinach and creamy cheese for a wonderful vegetarian appetizer.

Author : Megan Myers

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 6

Calories 162 kcal

Ingredients

  

1/2x1x2x3x

• 16 ounces white button, or cremini mushrooms
• Fine sea salt and ground black pepper, to tast
• 3 cups baby spinach, chopped
• 1 clove garlic, minced
• 1 tablespoon minced shallot
• 5.3 ounces Garlic & Herb Boursin Cheese, 1 package
• 3 tablespoons Italian breadcrumbs
• 1 tablespoon unsalted butter
• 1-2 teaspoons chopped fresh chives, for garnish

Instructions

• Place an oven rack on an upper middle shelf and preheat to 375°F. Line a baking sheet with parchment or foil.
• Carefully remove the caps from each mushroom, then use a damp cloth to wipe away any dirt from the caps. Discard the stems or save for another use. Season the inside of the mushroom caps lightly with salt and pepper.
• Heat a skillet over medium-low heat, then add a splash of water. Add the spinach and cover until steam begins to form, about 1-2 minutes. Remove the lid and add the garlic and shallots. Cook, stirring, until the spinach is wilted, the water is evaporated, and the garlic and shallot are fragrant, 3-5 minutes.
• Transfer the spinach mixture to a bowl and cool for 5 minutes or until just slightly warm, then stir in the cheese until evenly combined. Spoon the mixture into the mushrooms, gently pressing down to compact the filling.
• In a small microwave-safe bowl, melt the butter for 30 seconds, then stir in the breadcrumbs.
• Top each mushroom with a sprinkle of breadcrumbs.
• Bake for 10, or until the mushrooms have softened and the Boursin is melted. Turn on the broiler to brown the tops, 1-2 minutes.
• Top with chives and serve immediately

Notes

• Mushrooms can be stuffed in advance and chilled until ready to bake.
• Panko breadcrumbs can be substituted for the Italian breadcrumbs.

Nutrition

Calories: 162 kcalCarbohydrates: 8 gProtein: 5 gFat: 13 gSaturated Fat: 8 gCholesterol: 31 mgSodium: 238 mgPotassium: 344 mgFiber: 1 gSugar: 3 gIron: 1 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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