Description
Delicious and savory stuffed mushrooms filled with a creamy mixture of spinach, cream cheese, and cheeses, topped with a crispy parmesan and panko breadcrumb crust. Perfect as an appetizer or party snack.
Ingredients
Scale
Mushrooms
- 22 large cremini mushrooms or button mushrooms, cleaned, stems removed
Filling
- 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
Topping and Preparation
- Olive oil cooking spray
- 1/3 cup panko bread crumbs
- 1 1/2 tsp olive oil
Instructions
- Preheat oven: Preheat the oven to 400 degrees Fahrenheit and optionally line a baking sheet with aluminum foil for easier cleanup.
- Drain spinach: Place the thawed spinach on several layers of paper towels, fold over, and squeeze out most of the excess moisture. Transfer the spinach to a medium mixing bowl.
- Mix filling: Add softened cream cheese, 1/2 cup parmesan cheese, shredded mozzarella cheese, minced garlic, salt, and freshly ground black pepper to the spinach. Stir until well combined.
- Prepare mushrooms: Place the mushroom caps on the baking sheet and spray both the top and bottom sides with olive oil cooking spray.
- Stuff mushrooms: Spoon the filling mixture into each mushroom cap, placing them upright on the baking sheet.
- Prepare topping: In a small bowl, combine panko bread crumbs, the remaining 1/4 cup parmesan cheese, and 1 1/2 teaspoons of olive oil. Sprinkle this mixture evenly over each stuffed mushroom.
- Bake: Bake in the preheated oven for 24 minutes, or until the filling is hot, mushrooms have softened, and the topping is golden brown. If needed, briefly broil to brown the topping further. Serve warm.
Notes
- Be sure to squeeze out as much moisture as possible from the spinach to prevent watery filling.
- You can substitute cremini mushrooms with button mushrooms or baby portobellos if desired.
- For a gluten-free version, use gluten-free panko or breadcrumbs.
- Broiling the mushrooms for 1-2 minutes at the end can create a crispier topping if desired.
- Let the mushrooms cool slightly before serving as the filling will be hot.
