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- 12 large cremini or portobello mushrooms, stems removed - 1 cup fresh spinach, chopped - 1 cup cream cheese, softened - 1/2 cup grated Parmesan cheese - 1/2 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1/4 teaspoon red pepper flakes (optional) - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) For this dish, I recommend using large cremini or portobello mushrooms. Cremini mushrooms bring a nice earthy flavor. Portobello mushrooms provide a meaty texture that holds the filling well. Both types make the dish hearty and satisfying. These cheesy spinach stuffed mushrooms are vegetarian, making them great for meat-free meals. If you need a gluten-free option, this recipe naturally fits that need. Just ensure your cheese choices are gluten-free. Enjoy this dish without worry! {{ingredient_image_1}} First, gather your ingredients. You need: - 12 large cremini or portobello mushrooms, stems removed - 1 cup fresh spinach, chopped - 1 cup cream cheese, softened - 1/2 cup grated Parmesan cheese - 1/2 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1/4 teaspoon red pepper flakes (optional) - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Next, preheat your oven to 375°F (190°C). This step ensures a nice bake. In a large skillet, heat the olive oil over medium heat. Add the minced garlic. Sauté it for about one minute. You want it to be fragrant but not brown. Now, add the chopped spinach. Cook until it wilts, about 2-3 minutes. After that, remove it from heat and let it cool slightly. In a mixing bowl, combine the softened cream cheese, grated Parmesan, and mozzarella. Add the sautéed spinach, red pepper flakes, salt, and pepper. Mix until everything blends well. The creamy texture is key here. Spoon the cheesy spinach mixture into the hollowed mushroom caps. Pack the filling generously. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in your preheated oven for 20-25 minutes. Look for tender mushrooms and golden brown tops. Once done, remove them from the oven. Garnish with fresh chopped parsley before serving. Enjoy this tasty treat! To get the best stuffed mushrooms, use fresh mushrooms. They should be firm and smooth. Clean them gently with a damp cloth to remove dirt. Removing the stems helps create space for the filling. Pack the filling tightly but do not overstuff. This way, the mixture stays inside while baking. If you want to switch up the cheese, go for goat cheese for a tangy taste. You can use feta cheese for a more crumbly texture. For a creamier option, try ricotta cheese. Each type adds a unique flavor. Just make sure to adjust the amount based on the cheese's richness. Ovens can vary in heat. If your oven runs hot, check your mushrooms at 15 minutes. If you have a cooler oven, they may need a few extra minutes. Look for a golden brown top and tender mushrooms as a sign they’re ready. Always trust your nose; the aroma will guide you! Pro Tips Choose the Right Mushrooms: Opt for large cremini or portobello mushrooms as they provide a sturdy base for stuffing and hold up well during baking. Make it Creamy: Ensure your cream cheese is well softened for easy mixing. This will help achieve a smooth and creamy stuffing consistency. Adjust the Heat: If you enjoy a bit of spice, don't hesitate to add more red pepper flakes to the stuffing for an extra kick. Garnish for Presentation: Fresh parsley not only adds a pop of color but also enhances the flavor profile of the dish when sprinkled on top just before serving. {{image_2}} You can boost the flavor with protein. Cooked sausage or chicken works well. Simply add cooked meat to the cheese and spinach mix. This makes a heartier dish. For a fun twist, mix in some crumbled bacon. It adds a nice crunch and flavor. If you want a meat-free option, try artichokes or sun-dried tomatoes. Chop them up and mix them in with the cheese. They give a unique taste and texture. You can also use roasted red peppers for a sweet, smoky flavor. These swaps keep the dish fresh and interesting. Herbs and spices can change the game. Add fresh basil or thyme for a garden taste. A pinch of nutmeg can bring warmth to the mix. For a kick, sprinkle in more red pepper flakes. Don’t be afraid to experiment! Each herb can change the vibe of the dish. After enjoying your cheesy spinach stuffed mushrooms, let them cool. Place them in an airtight container. Store the container in the fridge. They will stay fresh for up to three days. If you want them to last longer, consider freezing them. To reheat, take the mushrooms out of the fridge. Preheat your oven to 350°F (175°C). Place the stuffed mushrooms on a baking sheet. Heat them for about 10-15 minutes. Make sure they are hot all the way through before serving. If you want to freeze the mushrooms, do so before baking. After stuffing the mushrooms, place them on a baking sheet. Freeze them until firm, about one hour. Then, transfer them to a freezer-safe bag. They can last up to three months in the freezer. When ready to eat, bake from frozen for about 30-35 minutes at 375°F (190°C). Yes, you can. Prepare the stuffed mushrooms up to the baking step. Cover them and store them in the fridge. They stay fresh for one day. When ready to eat, bake them as you normally would. You might need to add a few extra minutes to the baking time. These stuffed mushrooms pair well with many dishes. You can serve them as a starter or a side. They go great with a fresh salad or a nice pasta dish. For a full meal, try them with grilled chicken or fish. The flavors work well together. Look for a few signs to tell when they are done. The mushrooms should be tender and juicy. The tops should be golden brown and slightly crispy. You can also check the inside. The cheese should be melted and bubbly. If all these signs are present, your stuffed mushrooms are ready to enjoy! You learned about making cheesy spinach stuffed mushrooms. We covered ingredients, tips, and variations. Remember to pick the right mushrooms and adjust cooking times. Fresh herbs can boost flavor, and cheese substitutions can suit your needs. Proper storage keeps leftovers tasty. You can even make them ahead for gatherings. Enjoy your cooking with these simple steps and fun ideas. Delicious mushrooms await!

Cheesy Spinach Stuffed Mushrooms

Delicious stuffed mushrooms filled with a cheesy spinach mixture, perfect as an appetizer.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients
  

  • 12 large cremini or portobello mushrooms, stems removed
  • 1 cup fresh spinach, chopped
  • 1 cup cream cheese, softened
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 0.25 teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  • Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  • In a mixing bowl, combine the softened cream cheese, grated Parmesan cheese, shredded mozzarella cheese, sautéed spinach, red pepper flakes, salt, and pepper. Mix until well incorporated.
  • Spoon the cheesy spinach mixture into the hollowed mushroom caps, packing them generously.
  • Place the stuffed mushrooms on a baking sheet lined with parchment paper.
  • Bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the tops are golden brown.
  • Remove from the oven and garnish with fresh chopped parsley before serving.

Notes

Arrange the stuffed mushrooms on a rustic wooden board and drizzle with a bit of balsamic glaze for extra contrast and flavor.
Keyword appetizer, cheesy, mushrooms, spinach, stuffed