Stuffed Mushrooms

Stuffed Mushrooms are a delicious and easy appetizer that looks impressive, but takes just a few minutes to prepare. Stuffed cremini mushrooms filled with a savory mixture of cream cheese, spinach, and parmesan, they're perfect for any occasion.

Course Appetizer

Cuisine American

Keyword Stuffed Mushrooms Recipe

Prep Time 30

Cook Time 35

Total Time 1 5

Servings

Calories 43kcal

Ingredients

16 ounces Cremini (baby bella) mushrooms, all roughly the same size (two 8-ounce packages)
1 tablespoon olive oil, extra virgin
⅓ cup sweet yellow onion, finely diced
1 tablespoon minced garlic
¼ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
¾ cup chopped frozen spinach, thawed (bagged frozen spinach works best - We used Great Value brand)
1 ½ tablespoons chopped fresh parsley, divide 1 tablespoon and ½ tablespoon
5 ounces cream cheese, room temperature
⅓ cup grated parmesan cheese, we used Kraft parmesan cheese in the green shaker container
1 tablespoon grated parmesan cheese, we used Kraft parmesan cheese in the green shaker container
2 tablespoons seasoned breadcrumbs, we used Great Value brand

Instructions

Carefully separate the mushroom caps and stems. (Don’t throw the stems out; they will be used in the filling.) Use a dry paper towel to clean the caps and stems. Do not rinse them, or they will end up discolored and soggy.
Line a baking sheet with heavy duty aluminum foil, and place the mushroom caps empty cavity side up.
Finely dice the mushroom stems.
Add the olive oil to a 10 inch nonstick skillet over medium high heat.
Next add the finely diced yellow onion, minced garlic, kosher salt and fresh cracked black pepper to the heated olive oil. Saute the onion mixture for about 3 minutes, stirring often to ensure the garlic does not burn.
Preheat the oven to 400 degrees.
Add the finely diced mushroom stems and spinach to the skillet. Continue to saute for another 3 minutes, stirring often. Once the finely diced mushrooms are becoming tender, add 1 tablespoon of the chopped fresh parsley. Continue to cook for another minute before removing the skillet from the heat and allowing the onion and mushroom mixture to cool.
Add the room-temperature cream cheese and ⅓ cups of grated parmesan to a medium-sized (2-3 quarts) mixing bowl. Use a silicone spatula to combine the cheeses completely.
Add the cooled cooked onion and mushroom mixture to the cheese mixture. Use the silicone spatula to mix the ingredients together until well incorporated.
Add the seasoned bread crumbs, remaining 1 tablespoon of parmesan and the remaining ½ tablespoon of chopped fresh parsley to a small (3-4 cups) bowl. Stir to combine and set it aside.
Fill either a disposable piping bag or a Ziploc bag with a corner snipped off with the filling.
Place the snipped tip of the bag into the mushroom cap and squeeze until the cap is completely filled and just above the rim of the cap. (Remember, the amount of filling will depend on the size of the mushrooms.) Repeat for the remaining caps.
Once the caps are filled, sprinkle ⅛ - ¼ teaspoon of the breadcrumb mixture over the top of the filled caps. Bake for 25 minutes until the topping and mushrooms are golden brown. Since stuffed mushrooms taste best while still very warm, serve soon after baking.

Notes

After you remove the mushroom stems, you can use a small melon baller to remove any remaining gills from the mushroom caps. This will give your mushroom caps more room for filling, plus prevent excess moisture from building up inside the mushrooms while they bake.
As an alternative to a piping bag, you can use a small cookie scoop to make sure you fill your mushroom caps evenly.
It's critical that you don't saturate your mushrooms in water to clean them. Instead, wipe them with a dry paper towel if necessary. To remove any spots of dirt, you can use a slightly damp paper towel, and wipe very gently.
Find the sweet spot between generously filling the caps and overfilling them. You don't want them to bubble over during the baking time, or they'll be messy to eat.
Keep a close eye on the heat as you cook your garlic to be sure it doesn't burn. You may have to turn the heat up and down as the mixture cooks. That's fine.
The spinach can add a lot of water to your filling, so we recommend squeezing it out with clean paper towels to remove as much moisture as possible.
To help give the bread crumbs a little crunch, spray or drizzle a little olive oil over top before baking. This will crisp them up a bit more than usual if you enjoy a crispy topping.

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