3-Ingredient Cheesy Spinach Stuffed Mushrooms

3-Ingredient Cheesy Spinach Stuffed Mushrooms

Mushroom caps filled with a creamy spinach filling, baked until bubbly and golden on top.

Total 35 min Makes 24 stuffed mushrooms Calories 110/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

These stuffed mushrooms rely on just three ingredients plus pantry staples to deliver a rich, creamy bite. Cream cheese and thawed spinach combine into a simple filling that bakes right into the mushroom caps, making them an easy appetizer for weeknight snacking or party trays.

Ingredients

  • 24 whole white mushrooms, stems removed
  • 8 ounces cream cheese, softened
  • 10 ounces frozen chopped spinach, thawed and drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Preheat the oven to 375°F. Line a 9x13-inch baking pan with parchment paper or lightly grease it.

  2. Wipe the mushroom caps clean with a damp paper towel and arrange them gill-side up in the prepared pan.

  3. Squeeze the thawed spinach firmly with your hands or a clean towel to remove as much excess water as possible.

  4. In a medium bowl, stir together the softened cream cheese, drained spinach, salt, and pepper until evenly combined.

  5. Spoon about 1 tablespoon of the spinach mixture into each mushroom cap, mounding slightly on top.

  6. Bake until the mushrooms are tender and the filling is heated through and lightly golden on top, 20 minutes.

  7. Let the mushrooms cool for 5 minutes before serving warm.

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    3-Ingredient Cheesy Spinach Stuffed Mushrooms

    These stuffed mushrooms rely on just three ingredients plus pantry staples to deliver a rich, creamy bite. Cream cheese and thawed spinach combine into a simple filling that bakes right into the mushroom caps, making them an easy appetizer for weeknight snacking or party trays.

    35 min 24 stuffed mushrooms 110 cal

    Ingredients

    • 24 whole white mushrooms, stems removed
    • 8 ounces cream cheese, softened
    • 10 ounces frozen chopped spinach, thawed and drained
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Preheat the oven to 375°F. Line a 9x13-inch baking pan with parchment paper or lightly grease it.

    2. 2

      Wipe the mushroom caps clean with a damp paper towel and arrange them gill-side up in the prepared pan.

    3. 3

      Squeeze the thawed spinach firmly with your hands or a clean towel to remove as much excess water as possible.

    4. 4

      In a medium bowl, stir together the softened cream cheese, drained spinach, salt, and pepper until evenly combined.

    5. 5

      Spoon about 1 tablespoon of the spinach mixture into each mushroom cap, mounding slightly on top.

    6. 6

      Bake until the mushrooms are tender and the filling is heated through and lightly golden on top, 20 minutes.

    7. 7

      Let the mushrooms cool for 5 minutes before serving warm.