Ingredients
Mushrooms
- 24 oz stemmed button mushrooms (baby portobello or plain white mushrooms)
Filling
- 1 TBSP unsalted butter
- 3-4 cloves garlic, minced
- 2 cups fresh baby spinach, chopped
- 2 oz cream cheese
- ½ cup freshly grated sharp white cheddar cheese (packed)
- ½ tsp Italian seasoning
- ¼ tsp salt
- ⅛ tsp crushed red pepper flakes
- ⅛ tsp black pepper
Topping (optional)
- 3 TBSP panko breadcrumbs (skip for gluten-free or keto)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with foil or parchment paper. Alternatively, you can lightly oil the baking sheet if you prefer not to use a liner. Gather and measure all ingredients first to speed up assembly.
- Prepare Mushrooms: Clean the mushroom caps by gently wiping them with a slightly damp paper towel to remove any dirt. Remove the stems carefully and set the caps hole-side up on the prepared baking sheet.
- Chop Stems: Rinse the mushroom stems thoroughly under water to clean them, then finely mince. You should have about 2 cups of chopped stems to use in the filling.
- Prepare Spinach: Pack the fresh baby spinach leaves into a measuring cup, then transfer to a cutting board. Roll them into a compact pile and slice vertically for shreds, then chop horizontally into small pieces for even texture.
- Minced Garlic: Peel and finely mince the garlic cloves to add fragrance and flavor to the filling.
- Sauté Vegetables: Heat 1 tablespoon of unsalted butter in a large pan or skillet over medium-high heat. Add the minced mushroom stems and garlic, sautéing for 2 to 3 minutes until fragrant.
- Add Spinach and Cream Cheese: Add the chopped spinach to the pan and cook until wilted. Then stir in the cream cheese, Italian seasoning, salt, black pepper, and crushed red pepper flakes until the cream cheese melts and everything is well combined.
- Remove and Fold in Cheese: Take the pan off the heat and fold in the freshly grated sharp white cheddar cheese. Stir until evenly mixed through the filling.
- Taste and Adjust: Taste the filling mixture and adjust seasoning as desired for salt and spice level.
- Stuff Mushroom Caps: Spoon the spinach and cheese mixture generously into each mushroom cap placed on the baking sheet.
- Add Optional Topping: Sprinkle panko breadcrumbs over the stuffed mushrooms for added crunch, if using.
- Bake: Bake in the preheated oven for about 15-20 minutes or until the filling is hot, melted, and bubbly and the mushrooms are tender. Larger mushrooms may require extra baking time, so check for doneness.
- Serve Hot: Enjoy these stuffed mushrooms immediately while hot.
- Make Ahead Tips: Prepare the stuffed mushrooms a few hours or even the night before. Keep them wrapped tightly with foil on a baking sheet or plate in the refrigerator. Add the panko topping just before baking. If baking from chilled, allow them to thaw for 30 minutes before baking or extend baking time by 10-15 minutes as needed.
Notes
- For a gluten-free or keto option, omit the panko breadcrumbs topping.
- You can use baby portobello or plain white mushrooms based on availability and preference.
- Make ahead of time and refrigerate for convenience; add panko crumbs just before baking for best texture.
- Adjust spices according to your heat preference.
- Ensure mushrooms are properly cleaned but avoid soaking them to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
