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Creamy Spinach Stuffed Mushrooms Tasty and Simple Appetizer

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To make creamy spinach stuffed mushrooms, you need a few simple ingredients. Here’s what you’ll need: - 12 large portobello mushrooms, stems removed - 2 cups fresh spinach, chopped - 1 cup cream cheese, softened - 1/2 cup grated parmesan cheese - 1/4 cup breadcrumbs - 2 cloves garlic, minced - 1/4 teaspoon nutmeg - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) These ingredients work in harmony to create a rich and savory filling. The portobello mushrooms serve as the perfect base. They are large and meaty, providing a satisfying bite. Fresh spinach adds color and nutrients, while cream cheese brings creaminess. Parmesan gives a nice salty kick, and garlic adds depth. Breadcrumbs help bind it all together, and nutmeg enhances the flavor profile. Use good-quality ingredients for the best results. Fresh spinach brightens the dish, and high-quality cheeses make the filling extra special. Don't forget to season well with salt and pepper. This step is key to balancing all the flavors. With these ingredients ready, you can create a delicious appetizer that impresses everyone at your table. {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This step is key to a perfect bake. 2. Grab a baking tray and line it with parchment paper. This makes cleanup easy. 3. In a skillet, add 2 tablespoons of olive oil over medium heat. 4. Once hot, add 2 cloves of minced garlic. Sauté for about 1 minute. You want it fragrant but not burnt. 5. Add 2 cups of chopped fresh spinach to the skillet. Cook until it wilts, about 3-4 minutes. 6. Season the spinach with 1/4 teaspoon of nutmeg, salt, and pepper. Remove from heat and let it cool slightly. 1. In a large bowl, combine the cooked spinach with 1 cup of softened cream cheese. 2. Add 1/2 cup of grated parmesan cheese and 1/4 cup of breadcrumbs to the mix. 3. Stir everything well until fully combined. This will be your creamy filling. 1. Take each of the 12 large portobello mushrooms and remove the stems. 2. Generously stuff each mushroom cap with the creamy spinach mixture. 3. Place the stuffed mushrooms on your prepared baking tray. 4. Bake in the preheated oven for 20-25 minutes. Look for tender mushrooms and golden filling. 5. Once done, remove them from the oven and let them cool for a few minutes. 6. Garnish with chopped parsley before serving for a fresh touch. - Choosing the right mushrooms: I prefer large portobello mushrooms for this recipe. They hold up well and have a rich flavor. Make sure they are fresh and free of bruises. Look for mushrooms that are firm and plump. Clean them gently with a damp cloth before using. - Ensuring the filling is creamy: Use softened cream cheese for a smooth texture. This makes mixing easy and ensures every bite is rich. I add grated parmesan for depth and a hint of saltiness. Don't forget to mix in the cooked spinach well. This makes sure the filling is evenly creamy throughout. - Avoiding overcooking the mushrooms: Keep an eye on your baking time. I suggest baking for 20 to 25 minutes. This way, the mushrooms get tender but do not lose their shape. Overcooked mushrooms can become mushy and less enjoyable. - Perfecting the baking time: Every oven is different, so check your mushrooms at 20 minutes. Look for a golden filling and soft caps. If they need more time, check every 2 to 3 minutes. This helps you avoid burning the tops while ensuring they are cooked through. Pro Tips Choose the Right Mushrooms: Opt for large portobello mushrooms for a sturdy base that can hold the creamy filling without falling apart. Enhance the Flavor: Add a splash of lemon juice or a sprinkle of red pepper flakes to the filling for an extra zing. Make Ahead: Prepare the filling and stuff the mushrooms a few hours in advance. Keep them covered in the fridge until you’re ready to bake. Perfect Baking: For an even more golden top, broil the stuffed mushrooms for the last 2-3 minutes of baking, watching closely to prevent burning. {{image_2}} You can switch up the cheeses in this recipe. Cream cheese is rich, but you can try ricotta or goat cheese for a twist. Both add unique flavors. If you want to make it lighter, use low-fat cream cheese. Adding extra vegetables can boost flavor and nutrition. Chopped artichokes or sun-dried tomatoes work well. You can also add bell peppers or zucchini. Just sauté them with the spinach for a few minutes. Enhancing the flavor is easy. Adding spices like red pepper flakes brings heat. Fresh herbs like basil or thyme can add freshness. Mix in some lemon zest for a bright taste. You can also change the breadcrumbs. Panko breadcrumbs give a nice crunch. For a different taste, try using crushed crackers or cornmeal. Each option brings a new texture and flavor to your dish. To store your leftover creamy spinach stuffed mushrooms, let them cool first. Place them in an airtight container. This helps keep them fresh and tasty. Use a container that fits snugly. If you have many mushrooms, stack them carefully to avoid squishing. They stay good in the fridge for up to three days. To reheat stuffed mushrooms, use the oven for the best results. Preheat it to 350°F (175°C). Place the mushrooms on a baking tray. Cover them with foil to keep them moist. Heat for about 10-15 minutes. If you're in a hurry, use the microwave. Place them on a microwave-safe plate. Heat them for about 1-2 minutes. Keep an eye on them to avoid overcooking. This method may change the texture slightly. Enjoy the same great flavor after reheating! Can I make these ahead of time? Yes, you can prepare these stuffed mushrooms ahead of time. After you fill them, cover and store them in the fridge. This keeps them fresh for up to 24 hours. When you are ready, just bake them as directed. What can I serve with Creamy Spinach Stuffed Mushrooms? These tasty mushrooms pair well with many dishes. You can serve them with a fresh salad or garlic bread. They also work great as an appetizer with a dipping sauce like marinara or aioli. How do I know when they are fully cooked? You can tell they are done when the mushrooms feel tender. The filling should be golden and bubbly on top. This usually takes about 20 to 25 minutes in the oven. Can I freeze Creamy Spinach Stuffed Mushrooms? Yes, you can freeze them. Prepare and stuff the mushrooms, then freeze them in a single layer. Once frozen, store them in a container. When you want to eat them, bake directly from frozen. Just add a few extra minutes to the cooking time. You can create a delicious dish with easy steps, fresh ingredients, and smart tips. We covered the list of ingredients you need, plus prep and cooking steps. I shared helpful tips for choosing mushrooms and avoiding common mistakes. You can also explore fun variations to mix it up. Lastly, I provided storage info for leftovers and answered common questions. With this guide, you can enjoy creamy spinach stuffed mushrooms that impress. Dive into cooking and savor your tasty results!

WANT TO SAVE THIS RECIPE?

Looking for a quick and tasty appetizer? Let me introduce you to Creamy Spinach Stuffed Mushrooms! These savory bites are packed with flavor and simple to make. With just a few fresh ingredients and easy steps, you’ll impress your guests in no time. Whether it’s a party or a cozy dinner, this dish fits perfectly. Get ready to dive into the creamy goodness! Let’s explore the recipe together.

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Why I Love This Recipe

  1. Flavorful Filling: The creamy spinach mixture is rich and savory, making each bite of the stuffed mushrooms delightfully satisfying.
  2. Simple Preparation: With only a few steps, this recipe is easy to follow, making it perfect for both novice and experienced cooks.
  3. Healthy Ingredients: Packed with fresh spinach and mushrooms, this dish is not only delicious but also nutritious.
  4. Versatile Appetizer: These stuffed mushrooms are a hit at parties and gatherings, offering a delightful vegetarian option that everyone can enjoy.

Ingredients

To make creamy spinach stuffed mushrooms, you need a few simple ingredients. Here’s what you’ll need:

– 12 large portobello mushrooms, stems removed

– 2 cups fresh spinach, chopped

– 1 cup cream cheese, softened

– 1/2 cup grated parmesan cheese

– 1/4 cup breadcrumbs

– 2 cloves garlic, minced

– 1/4 teaspoon nutmeg

– Salt and pepper to taste

– 2 tablespoons olive oil

– Fresh parsley, chopped (for garnish)

These ingredients work in harmony to create a rich and savory filling. The portobello mushrooms serve as the perfect base. They are large and meaty, providing a satisfying bite. Fresh spinach adds color and nutrients, while cream cheese brings creaminess. Parmesan gives a nice salty kick, and garlic adds depth. Breadcrumbs help bind it all together, and nutmeg enhances the flavor profile.

Use good-quality ingredients for the best results. Fresh spinach brightens the dish, and high-quality cheeses make the filling extra special. Don’t forget to season well with salt and pepper. This step is key to balancing all the flavors.

With these ingredients ready, you can create a delicious appetizer that impresses everyone at your table.

Step-by-Step Instructions

Preparation Steps

1. Preheat your oven to 375°F (190°C). This step is key to a perfect bake.

2. Grab a baking tray and line it with parchment paper. This makes cleanup easy.

3. In a skillet, add 2 tablespoons of olive oil over medium heat.

4. Once hot, add 2 cloves of minced garlic. Sauté for about 1 minute. You want it fragrant but not burnt.

5. Add 2 cups of chopped fresh spinach to the skillet. Cook until it wilts, about 3-4 minutes.

6. Season the spinach with 1/4 teaspoon of nutmeg, salt, and pepper. Remove from heat and let it cool slightly.

Mixing Ingredients

1. In a large bowl, combine the cooked spinach with 1 cup of softened cream cheese.

2. Add 1/2 cup of grated parmesan cheese and 1/4 cup of breadcrumbs to the mix.

3. Stir everything well until fully combined. This will be your creamy filling.

Stuffing and Baking

1. Take each of the 12 large portobello mushrooms and remove the stems.

2. Generously stuff each mushroom cap with the creamy spinach mixture.

3. Place the stuffed mushrooms on your prepared baking tray.

4. Bake in the preheated oven for 20-25 minutes. Look for tender mushrooms and golden filling.

5. Once done, remove them from the oven and let them cool for a few minutes.

6. Garnish with chopped parsley before serving for a fresh touch.

Tips & Tricks

Tips for Perfect Stuffed Mushrooms

– Choosing the right mushrooms: I prefer large portobello mushrooms for this recipe. They hold up well and have a rich flavor. Make sure they are fresh and free of bruises. Look for mushrooms that are firm and plump. Clean them gently with a damp cloth before using.

– Ensuring the filling is creamy: Use softened cream cheese for a smooth texture. This makes mixing easy and ensures every bite is rich. I add grated parmesan for depth and a hint of saltiness. Don’t forget to mix in the cooked spinach well. This makes sure the filling is evenly creamy throughout.

Cooking Tips

– Avoiding overcooking the mushrooms: Keep an eye on your baking time. I suggest baking for 20 to 25 minutes. This way, the mushrooms get tender but do not lose their shape. Overcooked mushrooms can become mushy and less enjoyable.

– Perfecting the baking time: Every oven is different, so check your mushrooms at 20 minutes. Look for a golden filling and soft caps. If they need more time, check every 2 to 3 minutes. This helps you avoid burning the tops while ensuring they are cooked through.

Pro Tips

  1. Choose the Right Mushrooms: Opt for large portobello mushrooms for a sturdy base that can hold the creamy filling without falling apart.
  2. Enhance the Flavor: Add a splash of lemon juice or a sprinkle of red pepper flakes to the filling for an extra zing.
  3. Make Ahead: Prepare the filling and stuff the mushrooms a few hours in advance. Keep them covered in the fridge until you’re ready to bake.
  4. Perfect Baking: For an even more golden top, broil the stuffed mushrooms for the last 2-3 minutes of baking, watching closely to prevent burning.

Variations

Ingredient Substitutions

You can switch up the cheeses in this recipe. Cream cheese is rich, but you can try ricotta or goat cheese for a twist. Both add unique flavors. If you want to make it lighter, use low-fat cream cheese.

Adding extra vegetables can boost flavor and nutrition. Chopped artichokes or sun-dried tomatoes work well. You can also add bell peppers or zucchini. Just sauté them with the spinach for a few minutes.

Flavor Enhancements

Enhancing the flavor is easy. Adding spices like red pepper flakes brings heat. Fresh herbs like basil or thyme can add freshness. Mix in some lemon zest for a bright taste.

You can also change the breadcrumbs. Panko breadcrumbs give a nice crunch. For a different taste, try using crushed crackers or cornmeal. Each option brings a new texture and flavor to your dish.

Storage Info

Storing Leftovers

To store your leftover creamy spinach stuffed mushrooms, let them cool first. Place them in an airtight container. This helps keep them fresh and tasty. Use a container that fits snugly. If you have many mushrooms, stack them carefully to avoid squishing. They stay good in the fridge for up to three days.

Reheating Instructions

To reheat stuffed mushrooms, use the oven for the best results. Preheat it to 350°F (175°C). Place the mushrooms on a baking tray. Cover them with foil to keep them moist. Heat for about 10-15 minutes.

If you’re in a hurry, use the microwave. Place them on a microwave-safe plate. Heat them for about 1-2 minutes. Keep an eye on them to avoid overcooking. This method may change the texture slightly. Enjoy the same great flavor after reheating!

FAQs

Common Questions

Can I make these ahead of time?

Yes, you can prepare these stuffed mushrooms ahead of time. After you fill them, cover and store them in the fridge. This keeps them fresh for up to 24 hours. When you are ready, just bake them as directed.

What can I serve with Creamy Spinach Stuffed Mushrooms?

These tasty mushrooms pair well with many dishes. You can serve them with a fresh salad or garlic bread. They also work great as an appetizer with a dipping sauce like marinara or aioli.

Specific Cooking Queries

How do I know when they are fully cooked?

You can tell they are done when the mushrooms feel tender. The filling should be golden and bubbly on top. This usually takes about 20 to 25 minutes in the oven.

Can I freeze Creamy Spinach Stuffed Mushrooms?

Yes, you can freeze them. Prepare and stuff the mushrooms, then freeze them in a single layer. Once frozen, store them in a container. When you want to eat them, bake directly from frozen. Just add a few extra minutes to the cooking time.

You can create a delicious dish with easy steps, fresh ingredients, and smart tips. We covered the list of ingredients you need, plus prep and cooking steps. I shared helpful tips for choosing mushrooms and avoiding common mistakes. You can also explore fun variations to mix it up. Lastly, I provided storage info for leftovers and answered common questions. With this guide, you can enjoy creamy spinach stuffed mushrooms that impress. Dive into cooking and savor your tasty result

To make creamy spinach stuffed mushrooms, you need a few simple ingredients. Here’s what you’ll need: - 12 large portobello mushrooms, stems removed - 2 cups fresh spinach, chopped - 1 cup cream cheese, softened - 1/2 cup grated parmesan cheese - 1/4 cup breadcrumbs - 2 cloves garlic, minced - 1/4 teaspoon nutmeg - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) These ingredients work in harmony to create a rich and savory filling. The portobello mushrooms serve as the perfect base. They are large and meaty, providing a satisfying bite. Fresh spinach adds color and nutrients, while cream cheese brings creaminess. Parmesan gives a nice salty kick, and garlic adds depth. Breadcrumbs help bind it all together, and nutmeg enhances the flavor profile. Use good-quality ingredients for the best results. Fresh spinach brightens the dish, and high-quality cheeses make the filling extra special. Don't forget to season well with salt and pepper. This step is key to balancing all the flavors. With these ingredients ready, you can create a delicious appetizer that impresses everyone at your table. {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This step is key to a perfect bake. 2. Grab a baking tray and line it with parchment paper. This makes cleanup easy. 3. In a skillet, add 2 tablespoons of olive oil over medium heat. 4. Once hot, add 2 cloves of minced garlic. Sauté for about 1 minute. You want it fragrant but not burnt. 5. Add 2 cups of chopped fresh spinach to the skillet. Cook until it wilts, about 3-4 minutes. 6. Season the spinach with 1/4 teaspoon of nutmeg, salt, and pepper. Remove from heat and let it cool slightly. 1. In a large bowl, combine the cooked spinach with 1 cup of softened cream cheese. 2. Add 1/2 cup of grated parmesan cheese and 1/4 cup of breadcrumbs to the mix. 3. Stir everything well until fully combined. This will be your creamy filling. 1. Take each of the 12 large portobello mushrooms and remove the stems. 2. Generously stuff each mushroom cap with the creamy spinach mixture. 3. Place the stuffed mushrooms on your prepared baking tray. 4. Bake in the preheated oven for 20-25 minutes. Look for tender mushrooms and golden filling. 5. Once done, remove them from the oven and let them cool for a few minutes. 6. Garnish with chopped parsley before serving for a fresh touch. - Choosing the right mushrooms: I prefer large portobello mushrooms for this recipe. They hold up well and have a rich flavor. Make sure they are fresh and free of bruises. Look for mushrooms that are firm and plump. Clean them gently with a damp cloth before using. - Ensuring the filling is creamy: Use softened cream cheese for a smooth texture. This makes mixing easy and ensures every bite is rich. I add grated parmesan for depth and a hint of saltiness. Don't forget to mix in the cooked spinach well. This makes sure the filling is evenly creamy throughout. - Avoiding overcooking the mushrooms: Keep an eye on your baking time. I suggest baking for 20 to 25 minutes. This way, the mushrooms get tender but do not lose their shape. Overcooked mushrooms can become mushy and less enjoyable. - Perfecting the baking time: Every oven is different, so check your mushrooms at 20 minutes. Look for a golden filling and soft caps. If they need more time, check every 2 to 3 minutes. This helps you avoid burning the tops while ensuring they are cooked through. Pro Tips Choose the Right Mushrooms: Opt for large portobello mushrooms for a sturdy base that can hold the creamy filling without falling apart. Enhance the Flavor: Add a splash of lemon juice or a sprinkle of red pepper flakes to the filling for an extra zing. Make Ahead: Prepare the filling and stuff the mushrooms a few hours in advance. Keep them covered in the fridge until you’re ready to bake. Perfect Baking: For an even more golden top, broil the stuffed mushrooms for the last 2-3 minutes of baking, watching closely to prevent burning. {{image_2}} You can switch up the cheeses in this recipe. Cream cheese is rich, but you can try ricotta or goat cheese for a twist. Both add unique flavors. If you want to make it lighter, use low-fat cream cheese. Adding extra vegetables can boost flavor and nutrition. Chopped artichokes or sun-dried tomatoes work well. You can also add bell peppers or zucchini. Just sauté them with the spinach for a few minutes. Enhancing the flavor is easy. Adding spices like red pepper flakes brings heat. Fresh herbs like basil or thyme can add freshness. Mix in some lemon zest for a bright taste. You can also change the breadcrumbs. Panko breadcrumbs give a nice crunch. For a different taste, try using crushed crackers or cornmeal. Each option brings a new texture and flavor to your dish. To store your leftover creamy spinach stuffed mushrooms, let them cool first. Place them in an airtight container. This helps keep them fresh and tasty. Use a container that fits snugly. If you have many mushrooms, stack them carefully to avoid squishing. They stay good in the fridge for up to three days. To reheat stuffed mushrooms, use the oven for the best results. Preheat it to 350°F (175°C). Place the mushrooms on a baking tray. Cover them with foil to keep them moist. Heat for about 10-15 minutes. If you're in a hurry, use the microwave. Place them on a microwave-safe plate. Heat them for about 1-2 minutes. Keep an eye on them to avoid overcooking. This method may change the texture slightly. Enjoy the same great flavor after reheating! Can I make these ahead of time? Yes, you can prepare these stuffed mushrooms ahead of time. After you fill them, cover and store them in the fridge. This keeps them fresh for up to 24 hours. When you are ready, just bake them as directed. What can I serve with Creamy Spinach Stuffed Mushrooms? These tasty mushrooms pair well with many dishes. You can serve them with a fresh salad or garlic bread. They also work great as an appetizer with a dipping sauce like marinara or aioli. How do I know when they are fully cooked? You can tell they are done when the mushrooms feel tender. The filling should be golden and bubbly on top. This usually takes about 20 to 25 minutes in the oven. Can I freeze Creamy Spinach Stuffed Mushrooms? Yes, you can freeze them. Prepare and stuff the mushrooms, then freeze them in a single layer. Once frozen, store them in a container. When you want to eat them, bake directly from frozen. Just add a few extra minutes to the cooking time. You can create a delicious dish with easy steps, fresh ingredients, and smart tips. We covered the list of ingredients you need, plus prep and cooking steps. I shared helpful tips for choosing mushrooms and avoiding common mistakes. You can also explore fun variations to mix it up. Lastly, I provided storage info for leftovers and answered common questions. With this guide, you can enjoy creamy spinach stuffed mushrooms that impress. Dive into cooking and savor your tasty results!

Creamy Spinach Stuffed Mushrooms

Delicious portobello mushrooms filled with a creamy spinach and cheese mixture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

  • 12 large portobello mushrooms, stems removed
  • 2 cups fresh spinach, chopped
  • 1 cup cream cheese, softened
  • 0.5 cup grated parmesan cheese
  • 0.25 cup breadcrumbs
  • 2 cloves garlic, minced
  • 0.25 teaspoon nutmeg
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for about 1 minute until fragrant.
  • Add the chopped spinach to the skillet, cooking until it wilts down, about 3-4 minutes. Season with salt, pepper, and nutmeg. Remove from heat and let it cool slightly.
  • In a bowl, combine cream cheese, grated parmesan cheese, cooked spinach, and breadcrumbs. Mix well until everything is fully incorporated.
  • Stuff each portobello mushroom cap generously with the creamy spinach mixture.
  • Place the filled mushrooms on a baking tray lined with parchment paper.
  • Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden.
  • Remove from the oven and let cool for a few minutes. Garnish with chopped parsley before serving.

Notes

Garnish with fresh parsley for added flavor.
Keyword mushrooms, spinach, stuffed

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