These Stuffed Mushrooms have only six ingredients, making them an easy, flavorful appetizer or side dish!
If you need an appetizer that will disappear quickly, look no further than these stuffed mushrooms.
I’ve made these stuffed mushrooms for many parties, and they’re always a huge success. They’re great to make ahead and pop in the oven right before you need them.
I can’t believe how savory and delicious a little spinach, breadcrumbs, and cheese can become when baked inside a little mushroom cap. It’s also incredibly easy.
To make these stuffed mushrooms, just remove and chop the stems, then cook them with garlic and spinach. Toss with breadcrumbs and parmesan cheese before stuffing into the mushroom caps.
Bake the stuffed mushrooms for 20 minutes and serve warm, which shouldn’t be difficult because people will be fighting over this tasty appetizer!
These stuffed mushrooms can be customized! Here are a few ideas to get you started:
- Swap out the Parmesan for some finely crumbled feta or goat cheese
- Add a few slices of crumbled bacon if that’s your kind of thing
- Leave out the cheese entirely to make it vegan
- Use gluten-free breadcrumbs to keep it gluten-free
- Swap the spinach for any other easily wilted green such as arugula
- Serve these on top of creamy polenta or mashed potatoes for a comforting vegetarian main dish
If you love stuffed mushrooms you may also want to try:
Spinach Stuffed Portobello Mushrooms
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Stuffed Mushrooms
Ingredients
- 16 ounces baby Portobello mushrooms
- 2 teaspoons olive oil, divided
- 3 cups fresh baby spinach
- 2 garlic cloves, chopped
- ¼ cup Italian breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- Coarse kosher salt
Instructions
- Preheat the oven to 400ºF. Coat a baking sheet with cooking spray and set aside.
- Remove stems from mushrooms. Chop the stems very fine and place the mushrooms stem side up on the prepared baking sheet.
- Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add the spinach to the hot pan and cook, stirring, until wilted, about 2 minutes. Remove the spinach from the pan and allow to cool. Squeeze out any extra water and chop.
- In the same pan, heat the remaining teaspoon olive oil over medium heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the chopped mushrooms stems and continue to cook, stirring occasionally, until soft, about 2 minutes more. Remove from the heat and transfer to a bowl along with the spinach, breadcrumbs, and cheese. Stir to combine or work it together with your fingers.
- Season the mushroom caps with salt. Divide the spinach mixture evenly amongst the mushrooms, rounding the tops. Spray the stuffed mushrooms lightly with cooking spray. Bake 20 minutes or until golden. Eat warm.
Notes
- Swap out the Parmesan for some finely crumbled feta or goat cheese
- Add a few slices of crumbled bacon if that’s your kind of thing
- Leave out the cheese entirely to make it vegan
- Use gluten-free breadcrumbs to keep it gluten-free
- Swap the spinach for any other easily wilted green such as arugula
- Serve these on top of creamy polenta or mashed potatoes for a comforting vegetarian main dish
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