Original Post: https://www.evolvingtable.com/spinach-stuffed-mushrooms/
Spinach Stuffed Mushrooms Recipe
This easy, cheesy Spinach Stuffed Mushrooms Recipe makes the perfect bite-sized appetizer for holidays and parties!
Servings: 15 servings
Ingredients
- 16 ounces mushrooms small-medium, about 15-20*
- 4 ounces cream cheese softened
- ¼ cup mayonnaise
- ¼ cup mozzarella cheese shredded
- 2 cloves garlic crushed
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper
- ¼ cup artichoke hearts drained, finely chopped
- ¼ cup chopped frozen spinach drained
- ¼ cup green onions or chives, finely chopped
- ¼ cup Panko breadcrumbs gluten free if needed
Instructions
- Preheat oven to 375°F.
- Prepare Mushrooms: Clean mushrooms with a damp paper towel to remove any dirt and debris. Remove the stems from the mushrooms by pulling them to one side and then snapping them off. You can also use a knife to cut them if the stems do not snap easily. Place mushrooms on a large baking sheet that has been lined with parchment paper.16 ounces mushrooms
- Mix Spinach Filling: In a medium-sized bowl mix together cream cheese, mayonnaise, Mozzarella cheese, garlic, salt, and pepper. Add artichoke hearts, spinach, and green onions. Mix until just combined.4 ounces cream cheese, ¼ cup mayonnaise, ¼ cup mozzarella cheese, 2 cloves garlic, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ cup artichoke hearts, ¼ cup chopped frozen spinach, ¼ cup green onions
- Stuff Mushrooms: Fill each mushroom cap with 1 to 1 ½ tablespoons of the spinach filling mixture. Pay careful attention not to load them with more filling than they are tall to prevent overflow while baking. Sprinkle about a teaspoon of breadcrumbs over each filled mushroom.¼ cup Panko breadcrumbs
- Cook in Oven: Bake stuffed mushrooms in preheated oven for 20 minutes, or until the tops become crispy and golden brown. Serve with additional chopped chives. Enjoy!
Video
Notes
- Mushrooms: Grab similar sized ones so they cook evenly.
- Spinach: Strain ALL the moisture from the thawed spinach.
- Prep-Ahead: One of the best things about this recipe is that they are extremely easy to prepare ahead of time. You can either make the filling or completely stuff the mushrooms, but bake within 24 hours.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 to 3 days.
- Freezing: These stuffed mushrooms are best frozen unbaked. Either way, first flash-freeze by placing on a single layer for a few hours and then transferring the mushrooms to a freezer-safe container.
Nutrition
Calories: 73kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 147mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 469IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
