Spinach and Garlic Stuffed Mushrooms

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Holiday? Stuffed mushrooms. Dinner party? Stuffed mushrooms. Potluck? Stuffed mushrooms. Any sort of event or just a regular day that requires a scrumptious appetizer? My Spinach and Garlic Stuffed Mushrooms are the answer.

Believe it or not, I have friends (you know who you are) who request these stuffed mushrooms for their birthday instead of a cake. INSTEAD OF CAKE. Wut? It’s true. They’re that tasty. Sorry not sorry if you get addicted to them.

These (dangerously) bite-sized, pop-able mushrooms are stuffed with cream cheese, garlic, spinach, and parmesan cheese. Then, they are finished off with a sprinkle of crunchy breadcrumbs. And after a quick stint in the oven, your impressive appetizer is ready to go. I can barely get the serving toothpicks into the mushrooms before they are devoured by guests, I swear.

Bacon tho??

I love bacon. And I believe that adding a strip or two of cooked crumbled bacon into the cream cheese mixture is very delicious. Please do so if you are so inclined. I have a few friends that are of the vegetarian variety and I always want to make sure they can enjoy eating all my tasty treats at a gathering. So I tend to leave out any bacon action. To be honest, they don’t need bacon because they are so glorious all on their own. Try both! And let me know which one you like best.

All the mushrooms.

Mushrooms! I love them. I may even be in love with them. I’d say they’re my favourite vegetable but, are they even considered a vegetable? I Googled it and the answer is: no, but… yes? They are technically fungi but *Fun Fact*, the Canada Food Guide lists them as a vegetable! So I am going with that. Anyway, as I was saying, mushrooms are my favourite vegetable. Portabella, oyster, shiitake, enoki, I love you all. For this recipe I use either white button or crimini mushrooms because they are petite and have the perfect shape for stuffing. While you can use either variety, I prefer crimini mushrooms as they are more flavourful than white button mushrooms. Use whatever you prefer!

Now, what’s the best to way to wash mushrooms? According to this article, not at all! Water is the enemy of mushrooms. Have you ever seen a recipe that calls for browning mushrooms? Typically, the recipe advises “not to crowd the pan” as the mushrooms will release steam and have trouble browning. The same principle works here too. Washing mushrooms = more water = more steam = less browning. And I know you, just like moi, want a nice golden brown mushroom to put on your serving dish. So, the best way to clean mushrooms? Use a clean, dry (or barely damp) cloth to wipe away any dirt from your mushrooms. Done and done!

Pro tip: Make a double batch.

Print Recipe

Spinach and Garlic Stuffed Mushrooms

I make these for pretty much any gathering or potluck. They are always a huge hit and a few friends have even asked for them for their birthday instead of something sweet. When serving them at a party I pop a toothpick into each mushroom so guests can easily snag one… or five. I make these without any meat because firstly, they are mouthwatering as they are and secondly, I usually have a few vegetarians over when I serve these. Buuuut if you were craving a lil meat, add in two strips of crumbled, cooked bacon to the filling. Mmmmmm.

Prep Time10 minutes mins

Cook Time35 minutes mins

Cool Time10 minutes mins

Total Time55 minutes mins

Course: Appetizer, Party, Potluck, Side Dish, Snack

Cuisine: American

Keyword: Cheese, Mushroom Caps, Mushrooms, Spinach, Stuffed Mushrooms, Vegetarian

Servings: 4

Calories: 173kcal

Ingredients

• 1 tbsp olive oil plus more to oil the baking dish
• 18-20 small mushrooms
• 2 cloves garlic minced
• 1 cup chopped fresh spinach
• ½ cup cream cheese
• ¼ cup parmesan cheese
• ¼ cup breadcrumbs
• sea salt and black pepper to taste

Instructions

• Preheat oven to 350F.
• Remove stems from the mushrooms and chop finely.
• Drizzle a bit of olive oil in a baking pan large enough to fit all your mushrooms, an 8" x 8" pan works well, and spread oil over the bottom of the pan with a brush or paper towel.
• Place mushroom caps in the baking pan.
• Preheat oven to 350F. Heat the olive oil in a medium sized skillet over medium heat.
• When oil is hot add in chopped mushroom stems and garlic and sauté until mushrooms are browned, about 5 minutes.
• Add chopped spinach to skillet and sauté until spinach is wilted, about 1 minute. Season with salt and pepper to taste.
• Place mushroom mixture in a bowl and add cheeses. Mix until combined.*
• Spoon mixture into mushroom caps.**
• Sprinkle mushroom caps with breadcrumbs.
• Bake at 350F until mushrooms and breadcrumbs are browned, about 20 minutes.
• Let cool 10 minutes before devouring.

Notes

*This is where you’d add in a couple strips of crumbled cooked bacon if you were feeling wild.

**I like to use a piping bag or disposable sandwich bag to fill the mushrooms but a couple small spoons work just fine too.