Spinach and Cream Cheese Stuffed Mushrooms

Spinach and cream cheese stuffed mushroom caps are a flavor-packed appetizer or side dish that’s perfect for parties! Loaded with fresh spinach, garlic, cream cheese, and lots of crunchy breadcrumbs on top!

These stuffed mushroom caps are going to be the talk of the town.

And not that you’ll have the entire town in your living room, but if you made these for a party, they would definitely be the most memorable part. This recipe is inspired by creamed spinach meets my 3 ingredient spinach dip. Because texturally, they’re actually perfect. Soft mushroom caps, creamy filling, and crunchy topping. What is there not to love? 

Don’t answer that if you aren’t a fan of mushrooms, please. 

Tender cremini mushrooms loaded with garlicky, spinach cream cheese filling, topped with buttery, crunchy panko breadcrumbs with parmesan cheese and parsley. These come out of your oven in no time! And the best part is you can prep the crumb topping and the cream cheese mixture, even prep the mushroom caps, and just load it all up right before baking them. 

Cream cheese stuffed mushroom caps will undoubtedly become a staple in your home for gatherings!

Ingredients for cream cheese stuffed mushroom caps:

• Butter: You’ll need a small knob of butter for this recipe. We’ll use a tablespoon to saute the baby Bella mushroom stems for the stuffing, and then the rest will get melted and added to the panko crumbs.
• Mushrooms: feel free to use white button mushrooms or baby Bella mushrooms for this recipe. In the past, I’ve often used white button mushrooms, but in recent years, I’ve switched to the baby Bella variety, and I like them better that way! Make sure to save the mushroom stems regardless of the variety! We’re going to saute them in garlic butter and then load them inside the caps.
• Garlic Cloves: We’ll saute the garlic with the stems so that the cream cheese mixture is loaded with garlicky goodness.
• Scallions: I use the green part to add a mild onion flavor to the stuffed mushrooms. You could also use the white and saute them down with the garlic if you’d like but I usually just use the greens with the baby spinach!
• Baby Spinach: Adds color and nutrition! I usually use fresh baby spinach because the water content is much lower on baby spinach than regular spinach. If you use frozen spinach, you’ll want to make sure to wring out all the excess moisture. You’ll also want to use around 3/4 of a pack. I do suggest using fresh baby spinach if possible!
• Softened Cream Cheese: You’ll need 4 ounces. Make sure to soften the cream cheese to room temperature, so you don’t need as much elbow grease to mix it in with the other ingredients!
• Seasonings: You’ll need kosher salt, black pepper, red pepper flakes, and some garlic powder. Everything but the garlic goes into the cream cheese filling. Feel free to add a little fresh thyme or even cayenne pepper to the filling if you’d like. The garlic powder adds a bit of flavor to the panko and parmesan mixture! 
• Panko breadcrumbs: In the past, I’ve used Italian breadcrumbs, but panko works much better. The crumbs remain crunchy and don’t brown as quickly.
• Parmesan cheese: Grated parmesan cheese goes into the panko mixture. It gets nice and golden as they bake up.
• Fresh Parsley: Adds a little color to the crunchy topping.

How to make spinach and cream cheese stuffed mushroom recipe

1. Prep first. Start by cleaning the mushrooms with a damp paper towel. Avoid washing the mushrooms as they’ll become waterlogged and release way too much moisture in the oven. Line a baking sheet with parchment paper and preheat the oven. To make sure the mushroom caps aren’t sitting in their moisture, you can also place a wire baking rack on the sheet pan. I usually just use the parchment and remove the caps to a plate as soon as they’re done baking.
2. Saute the filling. Remove the stems from the mushrooms and mince them up. You can also just toss them in a food processor if you hate chopping. Add a knob of butter to the skillet over medium heat. When the butter melts, kick the heat up to medium-high and saute stems until they’re golden. Add the minced garlic and let it become nice and fragrant! Remove the mixture from the heat. You can allow this to cool, pop it in an airtight container and place it in the fridge until you’re ready to make the caps, or just let it come to room temperature before adding it to the cream cheese mixture.
3. Make the stuffing. Add scallions, baby spinach, softened cream cheese, red pepper flakes, kosher salt, black pepper, and the softened mushroom stems to a bowl. Using a spoon or a fork mash the cream cheese into all the other ingredients. Taste and add more garlic, salt or other seasonings are you’d like.
4. Fill them up. Line the caps on the prepared baking sheet and using a heaping teaspoon load up the caps. 
5. Top them off and bake them. In a small bowl, combine the melted butter and panko until all the crumbs are covered in the butter. Feel free to use a little cooking spray if you feel like the crumbs are a little dry. Then add the parmesan, garlic powder, a pinch of salt, and parsley. Sprinkle the caps with a teaspoon of crumbs and then bake the caps in the oven. Bake them until they’re golden on top. I usually broil them for the last 30 seconds to get a little more color. Serve warm; there won’t be any leftovers!

If you like this recipe, you might also like:

• Super Crispy Garlic Parmesan Wings
• Greek Spinach Puffs
• Cranberry Brie Bites in Puff Pastry
• Crispy Rice Spicy Salmon
• Southwestern Egg Rolls

Original recipe shared Jan. 2014, updated with new images and minor recipe updates Nov. 2022.

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Yield: serves 10

Spinach and Cream Cheese Stuffed Mushrooms

Spinach and cream cheese stuffed mushroom caps are a flavor-packed appetizer or side dish that's perfect for parties! Loaded with fresh spinach, garlic, cream cheese, and lots of crunchy breadcrumbs on top!

Print

Ingredients

• 2 tablespoons butter, divided
• 16 ounces of mushroom (baby Bella or button)
• 4 cloves garlic, minced
• 3 scallions, finely minced (greens only)
• 1 cup finely chopped baby spinach, packed
• 4 ounces cream cheese, softened to room temperature
• ¼ teaspoon red pepper flakes
• Salt and pepper
• ⅓ cup panko bread crumbs
• ¼ cup grated parmesan cheese
• ½ teaspoon garlic powder
• 1 tablespoon fresh chopped parsley (plus more)

Instructions

1. PREP: Position a rack in the center of the oven and preheat the oven to 375ºF. Line a baking sheet with parchment paper; set aside. Wipe the mushrooms with a damp paper towel. Remove the stems from the mushroom caps and finely mince them.
2. SAUTE: Melt 1 tbsp of butter in saute pan over medium-high heat. Add the stems and saute for 3 minutes, stirring often. Then add the garlic and continue to cook for another 45 seconds. Remove from heat. Allow the stems to come to room temperature.
3. COMBINE: Add the scallions, baby spinach, cream cheese, red pepper flakes, ¼ teaspoon kosher salt, and black pepper into the mushroom stems and mix until thoroughly combined. Taste and adjust with more seasonings as needed.
4. FILL: Line the caps on the prepared baking sheet. Then fill each cap with a spoonful of cream cheese mixture.
5. TOP: In a bowl, melt the remaining tablespoon of butter. Add the panko and stir to combine. Add the parmesan, garlic powder, a pinch of salt, and parsley. Top each mushroom cap with this panko mixture.
6. BAKE: Bake the caps in a preheated oven for 14-19 minutes or until the mushroom caps are cooked and the breadcrumbs are golden. You can broil the caps for the last 30-45 seconds to make them golden if you’d like. Top with more parsley and serve warm!

Recommended Products

• 
  8-inch Chef Knife
• 
  Cutting Board
• 
  9x13 Sheet Pan

Nutrition Information:

Yield:

10

Serving Size:

2 caps
Amount Per Serving: Calories: 102Total Fat: 7gCarbohydrates: 5gProtein: 4g

The nutrition information is provided as a courtesy and is just an estimate. To get the most accurate information, please input the ingredients you've used into a nutrition calculator.

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