Description

Spinach & Cheese Stuffed Mushrooms are a delightful Mother’s Day appetizer that will impress your guests. These tender Portobello mushrooms are filled with a creamy blend of fresh spinach, rich cream cheese, and tangy Parmesan cheese, then baked until golden brown. With their irresistible flavor and simple preparation, they’re the perfect treat to celebrate with family and friends. Enjoy these savory bites that bring warmth and joy to your table.

Ingredients

Scale

12 large Portobello mushrooms (cleaned)
2 cups fresh baby spinach (roughly chopped)
4 oz cream cheese (softened)
1 cup grated Parmesan cheese
3 cloves garlic (minced)
2 tbsp olive oil
Salt and pepper to taste

Instructions

Preheat oven to 375°F (190°C) and prepare a baking sheet with parchment paper or nonstick spray.
Clean mushroom caps and remove stems; finely chop stems for the filling.
In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.
In a bowl, combine cream cheese, grated Parmesan, sautéed spinach mixture, chopped stems, salt, and pepper; mix until creamy.
Generously fill each mushroom cap with the spinach-cheese mixture.
Bake stuffed mushrooms on the prepared sheet for 20-25 minutes or until golden brown.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 2 stuffed mushrooms (100g)
Calories: 210
Sugar: 1g
Sodium: 450mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 10g
Cholesterol: 30mg

Keywords: - Customize by adding sun-dried tomatoes or using feta cheese instead of cream cheese. - Store leftovers in an airtight container for up to three days; reheat in a preheated oven at 350°F for about 10 minutes.