SPINACH AND CREAM CHEESE STUFFED MUSHROOMS

Spinach and Cream Cheese Stuffed Mushrooms Baked Horizontal By now you’ve probably figured out how long you’re gonna stay on this page.

Congrats! You made it past the first line. We’re talking mushrooms today (had you guessed that much?) Mushrooms are a controversial topic. You have to think twice before you start praising these bad boys. There might be a mushroom hater in the room. I think it’s safe to say, there is a balance between mushroom lovers and haters.

You’re either on the bandwagon or completely off. Don’t ask me to tell you which one that would be if you liked mushrooms. I’m still figuring that one out!

If you think you don’t like mushrooms, you should still give these a try, there’s cheese involved.

And garlic.

And spinach.

All that summed up equals gooey, mushroomy, deliciousness.

Spinach and Cream Cheese Stuffed Mushrooms Cleaned Mushrooms Clean the mushroom caps well with a kitchen towel. Don’t run them under water, this tends to make the mushrooms magically turn into rubber bands. And nobody really wants to eat that!

Spinach and Cream Cheese Stuffed Mushrooms Cooked Mushrooms

They should reduce down to half the size – basically you want to dry out as much water from the mushrooms as you can.
Spinach and Cream Cheese Stuffed Mushrooms Cream Cheese Blend Mix the cream cheese, spinach, minced garlic, scallions, red pepper flakes, salt and pepper. Mix all that cheesy goodness together. You could eat this by the tablespoonful.

Spinach and Cream Cheese Stuffed Mushrooms Ingredients Side Shot Mix the parmesan, breadcrumbs, granulated garlic, and parsley together. Top cream cheese filled mushroom caps with the breadcrumb mixture and drizzle the remaining 1 teaspoon of oil over it. Bake for 12 – 15 minutes or until the breadcrumbs starts to brown just slightly.

Spinach and Cream Cheese Stuffed Mushrooms Baked Vertical Closeup

5 from 1 reviews
CREAM CHEESE AND SPINACH STUFFED MUSHROOMS
 
Prep time
Cook time
Total time
 
Serves: 10 - 12 mushroom caps
Ingredients
  • 10 - 12 large "stuffer" mushroom caps with stems
  • ½ block cream cheese
  • ½ cup packed chopped spinach
  • 1 tablespoon garlic, minced
  • ½ teaspoon red pepper flakes
  • 2 scallions, finely chopped
  • ¼ teaspoon salt
  • ¼ teaspoon fresh cracked pepper
  • 3 teaspoons extra virgin olive oil
  • 2 tablespoons breadcrumbs
  • 1 tablespoon parmesan cheese
  • ¼ teaspoon granulated garlic
  • 1 tablespoon fresh flat leaf parsley, finely chopped
Instructions
  1. Place a rack in the center of the oven and preheat the oven to 400 degrees F.
  2. Using a wet towel wipe the mushrooms and remove the stems. Chop the stems finely. Heat a small skillet with 2 teaspoons of olive oil and cook the stems for 5 - 6 minutes or until the stems reduce to about half the size.
  3. In a medium bowl, combine the cream cheese, chopped spinach, minced garlic, red pepper flakes, scallions, cooked mushroom stems, salt and pepper.
  4. In a small bowl, combine the breadcrumbs, parmesan cheese, parsley and granulated garlic.
  5. Arrange the mushroom caps on a baking sheet, cavity side up, and spoon the cream cheese filling into the mushroom cavities. Sprinkle the breadcrumb mixture over each mushroom. Drizzle the remaining 1 teaspoon of oil over the filling in the mushroom caps.
  6. Bake until the mushrooms are tender and the filling is heated though and golden at the top, about 12 minutes.
Nutrition Information
Serving size: 3

6 Comments on SPINACH AND CREAM CHEESE STUFFED MUSHROOMS

  1. Yead
    January 14, 2014 at 12:28 pm (7 months ago)

    These looking so awesome and tasty. Mushroom is my favourite.Love this food.

    Reply
  2. Morgan
    January 14, 2014 at 9:16 am (7 months ago)

    Yum! These sound awesome. (And what beautiful pictures!)

    Reply
    • Marzia
      January 14, 2014 at 10:02 am (7 months ago)

      Thank you!

      Reply
    • Marzia
      January 14, 2014 at 10:08 am (7 months ago)

      Thanks! Do give these a try! Your tofu/shiitake dish looks great! Love Shiitakes!

      Reply
      • Mathurini
        January 14, 2014 at 10:15 am (7 months ago)

        Thank you, please feel free to have a wonder on my blog or give me a quick follow. I’ve done the same for your wonderful blog. :-)

        Reply

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