SPINACH AND CREAM CHEESE STUFFED MUSHROOMS
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By now you’ve probably figured out how long you’re gonna stay on this page.
Congrats! You made it past the first line. We’re talking mushrooms today (had you guessed that much?) Mushrooms are a controversial topic. You have to think twice before you start praising these bad boys. There might be a mushroom hater in the room. I think it’s safe to say, there is a balance between mushroom lovers and haters.
You’re either on the bandwagon or completely off. Don’t ask me to tell you which one that would be if you liked mushrooms. I’m still figuring that one out!
If you think you don’t like mushrooms, you should still give these a try, there’s cheese involved.
And garlic.
And spinach.
All that summed up equals gooey, mushroomy, deliciousness.
Clean the mushroom caps well with a kitchen towel. Don’t run them under water, this tends to make the mushrooms magically turn into rubber bands. And nobody really wants to eat that!
They should reduce down to half the size – basically you want to dry out as much water from the mushrooms as you can.
Mix the cream cheese, spinach, minced garlic, scallions, red pepper flakes, salt and pepper. Mix all that cheesy goodness together. You could eat this by the tablespoonful.
Mix the parmesan, breadcrumbs, granulated garlic, and parsley together. Top cream cheese filled mushroom caps with the breadcrumb mixture and drizzle the remaining 1 teaspoon of oil over it. Bake for 12 – 15 minutes or until the breadcrumbs starts to brown just slightly.
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13 Comments on “SPINACH AND CREAM CHEESE STUFFED MUSHROOMS”
I love this recipe – it’s always a hit! However, DO NOT forget to sauté the mushroom stems. I forgot this time and opened the oven to a soupy mess! Way too much moisture in the filling with raw stems.
Still taste great, but I sure won’t ever forget again!
Just wanted to say that I made these (well, I used the big Portabello mushrooms) for my partner and I last night. I didn’t have any Parmesan so we grated some Cheddar cheese on top and grilled at the end of cooking. DELICIOUS!! We both loved them and I’m already planning to make them for a friend of mine who’s coming up later this week. Just one question – have you tried cooking the garlic with the minced mushroom stalks? Does it still taste good? I’m really looking forward to trying out other recipes.
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made some for the ballgame today….Awesome
I wrap mine in Sweet & Smokey bacon before cooking.
Can I sub the scallions for chives? Do you think it will taste alright or not have enough flavor?
Hi Christine, yes you can sub scallions. The taste will very similar. Just chop the scallions very finely.
These looking so awesome and tasty. Mushroom is my favourite.Love this food.
Yum! These sound awesome. (And what beautiful pictures!)
Thank you!
This looks RUDDY brilliant! Can’t wait to try these! If you are a fan of tofu, you might like my recent post, or my veggie christmas post! http://mathurini.wordpress.com/2014/01/13/veggie-explosion-in-your-mouth-meatless-monday/
Would love it if you could swing by and check out my recipe!
Thanks! Do give these a try! Your tofu/shiitake dish looks great! Love Shiitakes!
Thank you, please feel free to have a wonder on my blog or give me a quick follow. I’ve done the same for your wonderful blog. 🙂