Cheesy Spinach Stuffed Mushrooms

Mushroom lovers, this one’s for you! Cheesy Spinach Stuffed Mushrooms are the ultimate combination of savory, cheesy, and downright satisfying. Whether you need an easy appetizer, a meatless side, or a delicious snack, this recipe has you covered. Each bite-sized Cremini mushroom is packed with garlicky spinach, creamy ricotta, and melty mozzarella, then baked until golden brown for an irresistible finish.

But here’s a fun fact—Cremini mushrooms are actually baby Portobellos! They’re simply picked before they fully mature into large Portobellos, which means they offer the same hearty flavor and meaty texture but in a smaller, bite-sized package. That’s why they’re perfect for stuffing!

Even better, this recipe comes together quickly and effortlessly. The mushrooms are pre-baked to release extra moisture, ensuring a perfectly cheesy, never soggy texture. Plus, a pinch of nutmeg adds depth, making the flavors pop!

So, if you’re craving something easy, comforting, and packed with flavor, these Cheesy Spinach Stuffed Mushrooms are exactly what you need. Let’s get cooking!

Recipe Yield: 16 stuffed mushrooms

INGREDIENTS

16 large Cremini mushrooms, stems removed
2 tbsp olive oil, divided
3 cloves garlic, minced
3 cups fresh spinach, chopped
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese (for filling)
1/3 cup grated Parmesan cheese
1/4 cup panko breadcrumbs
1/2 tsp salt
1/2 tsp black pepper
1/8 tsp ground nutmeg
1/4 tsp red pepper flakes (optional)
1/2 tsp Italian seasoning
2/3 cup shredded mozzarella cheese (for topping)
1 tbsp chopped fresh basil or parsley (for garnish)

INSTRUCTIONS

1. Preheat the oven: Set to 375°F (190°C) and line a baking sheet with parchment paper.

2. Prep the mushrooms: Remove the stems from the large Cremini mushrooms and use a small spoon to gently scoop out a bit of the center to create more room for the filling. Brush the mushroom caps inside and out with 1 tbsp olive oil and place them gill-side up on the baking sheet.

3. Pre-bake the mushrooms: Bake for 6-8 minutes to release excess moisture. Remove from oven and gently pat dry with paper towels.

4. Cook the spinach: Heat 1 tbsp olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in spinach and cook until wilted, about 2 minutes. Remove from heat.

5. Mix the filling: In a bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, panko breadcrumbs, salt, pepper, Italian seasoning, red pepper flakes, and nutmeg. Stir in the sautéed spinach.

6. Stuff the mushrooms: Evenly fill each mushroom cap with about 1 1/2 to 2 teaspoons of filling, pressing down slightly.

7. Add extra mozzarella: Sprinkle 2/3 cup shredded mozzarella evenly on top of each stuffed mushroom for a gooey, golden-brown finish.

8. Bake: Return to oven and bake for 15-18 minutes, or until the cheese is melted and slightly golden.

9. Garnish and serve: Sprinkle with fresh basil or parsley and serve warm.

Helpful Tips to Perfect This Recipe

Larger mushrooms = more stuffing! These Cremini mushrooms hold more filling while still being easy to eat.
Pre-baking keeps them firm: It removes excess moisture so the filling stays creamy and flavorful.
Broil for extra crispiness: If you want the cheese even more golden and bubbly, broil for 1-2 minutes at the end.

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