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Spinach Stuffed Mushrooms Recipe
Spinach Stuffed Mushrooms are a delicious and easy vegetarian and low-carb recipe sure to please a crowd. Simply mix artichoke hearts and frozen spinach with cream cheese and mozzarella and stuff the filling into baby bella or white button mushrooms to bake in the oven.
Servings: 15 servings
Ingredients
- 16 oz. mushrooms small-medium, about 15-20*
- 4 oz. cream cheese softened
- ¼ cup mayonnaise
- ¼ cup Mozzarella cheese shredded
- 2 cloves garlic crushed
- ½ tsp. salt to taste
- ¼ tsp. black pepper
- ¼ cup artichoke hearts drained, finely chopped
- ¼ cup chopped frozen spinach drained
- ¼ cup green onions or chives, finely chopped
- ¼ cup Panko breadcrumbs gluten free if needed
Instructions
- Preheat oven to 375°F.
- Clean mushrooms with a damp paper towel to remove any dirt and debris.
- Remove the stems from the mushrooms by pulling them to one side and then snapping them off. You can also use a knife to cut them if the stems do not snap easily.
- Place mushrooms on a large baking sheet that has been lined with parchment paper.
- In a medium-sized bowl mix together cream cheese, mayonnaise, Mozzarella cheese, garlic, salt, and pepper.
- Add artichoke hearts, spinach, and green onions. Mix until just combined.
- Fill each mushroom cap with 1 to 1 ½ tablespoons of the spinach filling mixture. Pay careful attention not to load them with more filling than they are tall to prevent overflow while baking.
- Sprinkle about a teaspoon of breadcrumbs over each filled mushroom.
- Bake in preheated oven for 20 minutes, or until the tops become crispy and golden brown.
- Serve with additional chopped chives. Enjoy!
Video
Notes
Meal Prep and Storage
- To Prep-Ahead: One of the best things about this recipe is that they are extremely easy to prepare ahead of time. You can either make the filling or completely stuff the mushrooms, but bake within 24 hours.
- To Store: Keep leftovers in an airtight container in the fridge for up to 2 to 3 days.
- To Freeze: These stuffed mushrooms are best frozen unbaked. Either way, first flash-freeze by placing on a single layer for a few hours and then transferring the mushrooms to a freezer-safe container.
- To Reheat: Pop these back in the oven for the best texture.
Nutrition
Calories: 73kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 147mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 469IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg