Description
Savory, creamy, and packed with flavor, these garlic spinach stuffed mushrooms are the perfect appetizer or side dish for any occasion.
Ingredients
Scale
- 6 large portobello mushrooms, stems removed
- 3 cups fresh spinach, chopped
- 3 garlic cloves, minced
- 4 oz cream cheese, softened
- 1/4 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, heat olive oil and sauté garlic for 30 seconds.
- Add spinach and cook until wilted, about 2 minutes. Remove from heat.
- In a mixing bowl, combine cooked spinach, cream cheese, parmesan, mozzarella, salt, and pepper.
- Clean mushroom caps and brush lightly with olive oil. Place gill-side up on baking sheet.
- Spoon spinach mixture evenly into mushroom caps.
- Bake for 20–25 minutes or until golden and bubbly.
- Let cool slightly before serving. Garnish with extra parmesan if desired.
Notes
- Use a paper towel to clean mushrooms instead of rinsing to avoid sogginess.
- You can prep these ahead and refrigerate until ready to bake.
- Add red pepper flakes for a spicy twist.
- Swap in vegan cheese for a dairy-free version.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 160
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg
Keywords: stuffed mushrooms, garlic spinach mushrooms, vegetarian appetizer, easy party snacks