Name: Cheesy Spinach Stuffed Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 12 large button or cremini mushrooms, stems removed; 1 tablespoon olive oil; 1 cup fresh spinach, chopped; 2 cloves garlic, minced; 1/2 cup cream cheese, softened; 1/4 cup sour cream; 1/4 cup shredded mozzarella cheese; 1/4 cup shredded cheddar cheese (plus extra for topping); 1/4 teaspoon onion powder; Salt and pepper to taste; Optional: chopped parsley for garnish

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Cheesy Spinach Stuffed Mushrooms are a warm, savory, and satisfying appetizer perfect for parties, holiday spreads, or an easy vegetarian snack. Filled with a rich mixture of sautéed spinach, garlic, cream cheese, and two types of melty cheese, these bite-sized mushrooms bake up golden and bubbling—delivering comfort food flavor in an elegant, crowd-pleasing form.

Why You’ll Love This Recipe

These stuffed mushrooms are deliciously creamy and packed with flavor, yet light enough to enjoy guilt-free. The combination of fresh spinach, garlic, herbs, and cheeses creates a filling that’s both indulgent and wholesome. They’re naturally low-carb, vegetarian, and can be prepared ahead of time—making them ideal for easy entertaining or quick weeknight bites. Plus, they’re baked, not fried, keeping things simple and mess-free.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

button or cremini mushrooms, large
olive oil
fresh spinach, chopped
garlic cloves, minced
cream cheese, softened
sour cream
shredded mozzarella cheese
shredded cheddar cheese (plus extra for topping)
onion powder
salt and pepper
(Optional) chopped parsley for garnish

directions

Preheat oven to 375°F (190°C).
Clean the mushrooms with a damp cloth and remove the stems. Set the caps aside and finely chop the stems if desired (they can be added to the filling).
In a skillet over medium heat, heat olive oil and sauté garlic for about 30 seconds. Add chopped spinach and cook until wilted. Remove from heat and let cool slightly.
In a mixing bowl, combine the sautéed spinach with cream cheese, sour cream, mozzarella, cheddar, onion powder, salt, and pepper. Mix until smooth and evenly combined.
Spoon the cheese and spinach mixture into each mushroom cap, mounding slightly.
Top each mushroom with a small sprinkle of extra cheddar cheese.
Arrange the stuffed mushrooms on a parchment-lined or greased baking tray.
Bake for 18–20 minutes, or until the mushrooms are tender and the tops are golden and bubbly.
Garnish with chopped parsley if desired and serve warm.

Servings and timing

This recipe yields 12 stuffed mushrooms.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Calories: Approximately 90 kcal per mushroom

Variations

Spicy Version: Add crushed red pepper flakes or a dash of hot sauce to the filling.
Vegan Option: Use dairy-free cream cheese, plant-based sour cream, and vegan shredded cheese.
Nutty Addition: Stir in finely chopped walnuts or pecans for extra texture.
Meaty Twist: Add crumbled cooked sausage or bacon to the filling.
Herbed Flavor: Mix in fresh chopped basil, thyme, or chives for an herby boost.

storage/reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven or toaster oven for 8–10 minutes until warmed through. Avoid microwaving, which may make the mushrooms soggy.
Freezing: Not recommended, as mushrooms may release too much moisture when thawed.

FAQs

Can I make these ahead of time?

Yes. You can assemble the mushrooms up to a day in advance and refrigerate them. Bake just before serving.

What mushrooms work best?

Large button or cremini mushrooms are ideal. Portobellos can be used for a full-sized entrée version.

Do I have to remove the mushroom stems?

Yes, to create space for the filling. The stems can be chopped and added to the mixture if desired.

Can I use frozen spinach?

Yes, but thaw and squeeze out excess moisture before using to avoid a watery filling.

What cheese substitutes can I use?

You can use feta, goat cheese, or Gruyère in place of cheddar or mozzarella for a flavor variation.

How do I keep mushrooms from getting soggy?

Bake on a rack or parchment-lined tray, and avoid overcrowding. Don’t overbake.

Are these gluten-free?

Yes, as long as all dairy products used are certified gluten-free.

Can I serve these cold?

They’re best warm, but can be served at room temperature for parties.

Can I double the recipe?

Absolutely. This recipe scales well for larger gatherings.

Are these good for meal prep?

Yes, they’re great reheated and can be enjoyed as snacks or lunchbox additions.

Conclusion

Cheesy Spinach Stuffed Mushrooms are the perfect blend of creamy, cheesy goodness and wholesome ingredients, all tucked into tender mushroom caps. Whether you’re looking for an easy appetizer, a vegetarian side, or a low-carb snack, these baked bites deliver big flavor in a small package. Simple to make and even easier to love, this recipe is a go-to for comfort and crowd appeal alike.

Cheesy Spinach Stuffed Mushrooms

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These baked stuffed mushrooms are filled with a creamy, cheesy spinach mixture and topped with golden melted cheddar, making them a flavorful and satisfying vegetarian appetizer.

Author: Asma
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 stuffed mushrooms 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C). Clean mushroom caps with a damp cloth and remove stems.
In a skillet, heat olive oil over medium heat. Sauté garlic for 30 seconds, then add chopped spinach and cook until wilted.
In a bowl, mix sautéed spinach with cream cheese, sour cream, mozzarella, cheddar, onion powder, salt, and pepper until smooth.
Spoon the mixture into the mushroom caps and top each with a sprinkle of extra cheddar cheese.
Arrange mushrooms on a baking tray and bake for 18–20 minutes, or until mushrooms are tender and tops are golden and bubbly.
Garnish with fresh parsley if desired and serve warm.