Name: Cheesy Stuffed Mushrooms Recipe
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Cuisine: American
Ingredients: 22 large cremini mushrooms or button mushrooms, cleaned, stems removed; 1 (10 – 12 oz.) bag frozen spinach, thawed; 8 oz. cream cheese, softened; 3/4 cup finely shredded parmesan cheese, divided; 1/2 cup finely shredded mozzarella cheese; 1 large garlic clove, minced (1 1/2 tsp); Salt and freshly ground black pepper, to taste; Olive oil cooking spray; 1/3 cup panko bread crumbs; 1 1/2 tsp olive oil

Jump to Recipe· 4.8 from 55 reviews

If you’re looking for the ultimate crowd-pleaser snack or appetizer, this Cheesy Stuffed Mushrooms Recipe is about to become your new best friend in the kitchen. I promise you, the combination of gooey cheese, garlicky spinach, and tender mushrooms baked to golden perfection will have everyone begging for more. Plus, it’s easier to make than you’d think — so let’s dive in!

Why You’ll Love This Recipe

Rich, Melty Cheese: The blend of cream cheese, parmesan, and mozzarella creates an irresistibly cheesy center everyone will love.
Packed with Flavor: Garlic and spinach perfectly complement the mushrooms, adding depth and freshness.
Easy Prep and Bake: Minimal prep and quick bake time mean you can have appetizers ready in under 40 minutes.
Perfect for Any Occasion: Whether it’s a party, weeknight snack, or holiday appetizer, these stuffed mushrooms always impress.

Cheesy Stuffed Mushrooms, stuffed mushroom appetizers, cheesy mushroom recipe, baked stuffed mushrooms, easy mushroom starters - The image shows a white plate holding a group of baked stuffed mushrooms arranged close together. Each mushroom has a dark brown cap base, topped with a creamy, green spinach layer mixed with cheese, and finished with a crunchy, golden brown crumb topping that looks crispy and crumbly. The mushrooms are placed on a red cloth napkin, and the surface beneath has a white marbled texture. Some crumbs are scattered on the plate around the mushrooms. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Cheesy Stuffed Mushrooms Recipe relies on simple, fresh ingredients that come together beautifully. Each ingredient plays a key role, balancing creamy textures, savory notes, and a touch of crunch for that perfect bite.

Cheesy Stuffed Mushrooms, stuffed mushroom appetizers, cheesy mushroom recipe, baked stuffed mushrooms, easy mushroom starters - Flat lay of large fresh cremini mushrooms cleaned with stems removed arranged in a cluster, a handful of vibrant green thawed spinach leaves gently piled in a simple white ceramic bowl, a small white bowl filled with softened cream cheese with a smooth creamy texture, another small white bowl containing finely shredded pale yellow parmesan cheese, a small white bowl holding finely shredded white mozzarella cheese, a single large garlic clove unpeeled beside a few loose black peppercorns and coarse salt crystals, a small white bowl with golden panko bread crumbs, a small white bowl with glossy olive oil, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Large cremini or button mushrooms: I love these for their firm texture and earthy flavor that soaks up all the cheesy goodness.
Frozen spinach: Thaw and squeeze it dry to avoid soggy stuffing—this adds freshness plus a subtle green veggie touch.
Cream cheese: Softened cream cheese provides the base for a creamy, luscious stuffing that holds everything together.
Parmesan cheese: Its nutty, salty punch enhances the savory flavor—reserve some for that golden crust topping.
Mozzarella cheese: Adds gooey stretch and melty texture, making the center oh-so satisfying.
Garlic: Finely minced for a punch of aromatic flavor that pairs so well with mushrooms and cheese.
Panko bread crumbs: Give the topping that irresistible crunch and golden-brown color.
Olive oil: Helps crisp the breadcrumbs and keeps mushrooms moist during baking.
Salt and pepper: Simple seasoning to make all the flavors pop.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I like to keep it classic, but honestly, this Cheesy Stuffed Mushrooms Recipe is a total chameleon. You can easily toss in extras or swap cheeses to suit your mood or what’s in your fridge.

Variation: One time I added crumbled cooked bacon to the filling for an extra smoky punch — wow, talk about a game changer!
Vegetarian tweak: Skip bacon and boost the garlic or sprinkle in red pepper flakes for a little kick.
Seasonal switch: Swap spinach for kale or finely chopped roasted red peppers for different flavors.
Make it gluten-free: Use gluten-free panko or crushed nuts for the topping instead.

Step-by-Step: How I Make Cheesy Stuffed Mushrooms Recipe

Step 1: Start with Clean, Prepped Mushrooms

I always choose large, firm cremini mushrooms because their size is perfect for stuffing. Make sure to gently wipe them clean with a damp paper towel—avoid rinsing or they’ll soak up water and get soggy. Then, carefully twist out the stems and set aside.

Step 2: Squeeze the Spinach Dry

Here’s the trick: spinach releases a lot of moisture as it cooks, so after thawing, I spread it onto a few paper towels and squeeze firmly to get rid of almost all the excess liquid. Otherwise, the filling gets runny and your stuffed mushrooms won’t hold well.

Step 3: Mix Your Cheeses and Flavorings

In a bowl, combine the drained spinach, softened cream cheese, half the parmesan, mozzarella, minced garlic, and a pinch of salt and pepper. Stir until everything’s evenly blended — this is where the creamy magic happens, so don’t rush it!

Step 4: Prepare the Mushrooms and Fill

I arrange the mushroom caps on a baking sheet and spray or brush them lightly with olive oil on both sides. This helps them roast nicely. Then, I generously stuff each one with the cheesy mixture, making sure they’re nicely piled — don’t be shy here!

Step 5: Create and Add the Crunchy Topping

In a small bowl, mix panko breadcrumbs, the remaining parmesan, and olive oil until crumbly and glossy. Sprinkle a little of this mixture on top of each stuffed mushroom — this is what gives you that crave-worthy golden crust.

Step 6: Bake to Perfection

Pop the tray into a preheated 400°F (200°C) oven for about 20 to 24 minutes. You want the mushrooms softened but still holding shape, the filling piping hot, and the topping a deep golden brown. If the topping needs more color, a quick broil for a minute or two does the trick — just watch closely!

Pro Tips for Making Cheesy Stuffed Mushrooms Recipe

Don’t Overcrowd the Pan: Give each mushroom some breathing room so they roast evenly instead of steaming.
Squeeze the Spinach Well: This helps avoid watery filling, which can make the mushrooms soggy and the texture off.
Use Fresh Garlic: Freshly minced garlic really boosts flavor; don’t substitute with powder for the best aromatic punch.
Watch the Broiler Carefully: It can go from perfect to burnt in seconds, so stay close if finishing the topping under broil.

How to Serve Cheesy Stuffed Mushrooms Recipe

Garnishes

I’m a big fan of a sprinkle of freshly chopped parsley or chives for a pop of color and fresh herb flavor. Sometimes, I add a drizzle of balsamic glaze for a sweet contrast that takes it to another level.

Side Dishes

These cheesy stuffed mushrooms pair beautifully with a crisp green salad or alongside a light pasta dish. They’re also fantastic as part of a larger appetizer spread for parties or game days.

Creative Ways to Present

I once served these on a large wooden board, arranged in concentric circles with little bowls of marinara and ranch dressing for dipping — guests loved the interactive feel. For holiday dinners, topping each mushroom with a tiny sprig of rosemary makes them look festive and fancy.

Make Ahead and Storage

Storing Leftovers

After they’ve cooled to room temperature, I store leftover chewy stuffed mushrooms in an airtight container in the fridge. They keep well for about 3 days and still taste great reheated.

Freezing

I usually don’t freeze stuffed mushrooms because the texture can suffer, but if you need to, flash freeze them on a tray first, then transfer to a freezer-safe bag. Use within 2 months and thaw completely before reheating.

Reheating

To bring leftovers back to life, I heat them in a 350°F oven for about 10-12 minutes to keep the topping crispy while heating through. Microwaving tends to make the topping soggy, so I avoid that if I can.

FAQs

Can I use fresh spinach instead of frozen for the Cheesy Stuffed Mushrooms Recipe?

Absolutely! If you have fresh spinach, sauté it until wilted, then cool and squeeze out excess moisture before mixing with the cheeses. The fresh option adds a nice texture but ensures you remove moisture to avoid sogginess.
What type of mushrooms work best for this recipe?

Large cremini or button mushrooms are ideal because their sturdy caps hold the filling well and have that great earthy flavor. Avoid small or very soft mushrooms that could collapse during baking.
Can this Cheesy Stuffed Mushrooms Recipe be made ahead of time?

Yes! You can prepare and stuff the mushrooms a few hours before baking. Keep them covered in the fridge, then bake right before serving to keep them fresh and delicious.
How do I avoid soggy mushrooms?

Two key tips: don’t rinse mushrooms under water (wipe them instead) and squeeze out as much moisture as possible from the spinach. Also, roasting without overcrowding helps the mushrooms release excess moisture and crisp up better.

Final Thoughts

This Cheesy Stuffed Mushrooms Recipe has been one of my favorite apps to bring to any gathering—it never fails to get compliments and is one of those dishes that feels indulgent while still being veggie-packed. Once you get the hang of squeezing the spinach and prepping the mushrooms right, you’ll find it’s a total breeze and so worth the effort. So grab those mushrooms and give it a go—I can’t wait to hear how much you love them too!