Irresistible Spinach Stuffed Mushrooms for Effortless Entertaining
Delightful Spinach Stuffed Mushrooms blend creamy filling and mushrooms for a perfect appetizer.
Equipment
- Mixing bowl
- Baking sheet
- Oven
Ingredients
For the Mushroom Filling
- 12 large Cremini or Button Mushrooms Opt for larger mushrooms for more filling.
- 10-12 oz. Frozen Spinach Thaw and drain excess moisture.
- 8 oz. Cream Cheese Softened for easy mixing.
- ¾ cup Grated Parmesan Cheese Rich, salty flavor.
- ½ cup Shredded Mozzarella Cheese Gooey, melted texture.
- 1 clove Garlic Minced, adjust amount to taste.
- Salt To taste.
- Black Pepper To taste.
For the Topping
- ⅓ cup Panko Breadcrumbs Provides a delightful crunch.
- 1½ tsp Olive Oil For a golden-brown finish.
- Olive Oil Cooking Spray Keeps mushrooms moist.
Instructions
Cooking Instructions
- Preheat your oven to 400°F (200°C). Optionally, line a baking sheet with aluminum foil.
- Squeeze excess moisture from the thawed spinach using paper towels.
- Combine cream cheese, half of the grated parmesan, shredded mozzarella, minced garlic, salt, and black pepper with drained spinach. Mix until creamy.
- Spray mushroom caps with olive oil cooking spray and arrange on the baking sheet.
- Stuff each mushroom cap generously with the filling.
- Mix remaining parmesan, panko, and olive oil. Sprinkle over the stuffed mushrooms.
- Bake for 20-24 minutes until mushrooms are tender and toppings are golden brown. Optionally broil for extra crispiness.
Notes
Drizzle with balsamic reduction for a gourmet touch. Best served immediately after baking.