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- 12 large cremini or portobello mushrooms - 2 cups fresh spinach - 3 cloves garlic I love using large cremini or portobello mushrooms for this recipe. They hold the filling well and add great flavor. Fresh spinach gives a nice pop of color and nutrients. Garlic adds a rich taste that pairs perfectly with the creamy filling. - 1 cup cream cheese - 1/2 cup grated Parmesan cheese - Salt and pepper to taste Cream cheese provides a smooth base for the filling. The Parmesan adds a nice salty kick. Use salt and pepper to enhance the flavors. Adjust the seasoning to your taste. - 1/4 cup breadcrumbs - 1 tablespoon olive oil - 1/2 teaspoon red pepper flakes (optional) - Fresh parsley for garnish Breadcrumbs give a crunchy topping that contrasts with the soft filling. Olive oil helps the garlic sauté well. Red pepper flakes add heat, but you can skip them if you prefer mild flavors. Fresh parsley adds brightness and makes the dish look great. - Preheat oven to 375°F (190°C). - Clean mushrooms and remove stems. First, turn on your oven to 375°F (190°C). This step warms the oven for later. Next, take your mushrooms and clean them gently. Use a damp cloth or paper towel. Then, remove the stems. You can twist them off or use a small knife. Set the mushroom caps aside for stuffing. - Sauté garlic and spinach. - Mix filling ingredients. In a frying pan, add the olive oil over medium heat. Once hot, add the minced garlic. Sauté for about one minute. You want it to smell great but not brown. Then, add the chopped spinach. Cook it for two to three minutes. It should wilt down nicely. Now, in a mixing bowl, add the sautéed spinach and garlic. Then, add the softened cream cheese and grated Parmesan cheese. Stir everything together until it is well mixed. Add salt, pepper, and red pepper flakes if you like some heat. - Stuff mushroom caps. - Bake until golden. Now comes the fun part! Take the creamy spinach filling and stuff each mushroom cap. Make sure to pack it in well. Place the stuffed mushrooms on a baking sheet lined with parchment paper. This helps with easy cleanup. Sprinkle the breadcrumbs on top of each mushroom. They will give a nice crunch when baked. Bake in your preheated oven for 20 to 25 minutes. You want them to be golden on top and the mushrooms tender. Once baked, let them cool for a bit. Then, garnish with chopped parsley for a fresh touch. Enjoy your lovely dish! To make the filling creamy, use softened cream cheese. This helps it mix well with spinach and garlic. You can also add a bit of milk or sour cream for extra smoothness. Taste often while mixing to get it just right. For seasoning, use fresh salt and pepper. These bring out the flavors in the spinach and garlic. Red pepper flakes add a gentle heat. Start with a little, then adjust to your taste. When sautéing, use medium heat. This keeps the garlic from burning. Stir often for even cooking. Cook the spinach until it wilts, which should take about two to three minutes. For baking, line your baking sheet with parchment paper. This helps with easy cleanup. Bake the mushrooms until the tops turn golden. Check them at 20 minutes to avoid overcooking. For a beautiful presentation, arrange the stuffed mushrooms on a nice platter. Drizzle some balsamic glaze on top for added flavor and shine. Pair these mushrooms with a light salad or some crusty bread. A glass of white wine also complements this dish well. Your guests will love the taste and look! {{image_2}} You can change the cheese for a new taste. Try mozzarella for a milder flavor. Feta adds a tangy kick. For a richer bite, use goat cheese. You can also add proteins for heartiness. Crumbled bacon gives a smoky taste. Diced cooked chicken adds protein and fills you up. Herbs and spices can make your dish pop. Add thyme or oregano for a fresh touch. You can try smoked paprika for depth. For a crunchier topping, swap to flavored breadcrumbs. Panko gives a light texture. Italian-seasoned breadcrumbs add another layer of flavor. Making these mushrooms gluten-free is easy. Use gluten-free breadcrumbs instead. They work just as well for the crispy topping. If you prefer vegan options, swap cream cheese for a vegan brand. Cashew cream is another great choice. It gives the same creamy feel while being plant-based. To store your creamy garlic spinach stuffed mushrooms, let them cool first. Place them in an airtight container. This method keeps them fresh and tasty. You can refrigerate them for up to three days. If you want to keep them longer, consider freezing. However, the texture may change slightly. For reheating, the best method is the oven. Preheat it to 350°F (175°C). Place the mushrooms on a baking sheet and cover with foil. This keeps them moist. Bake for about 10-15 minutes until warm. If you're in a hurry, you can use the microwave. Place the mushrooms on a microwave-safe plate. Heat them for about 1-2 minutes. Make sure to check on them to avoid overcooking. Enjoy them warm for the best flavor! - Can I prepare these ahead of time? Yes, you can prepare the filling and stuff the mushrooms a few hours in advance. Just cover them and keep them in the fridge. Bake just before serving for the best taste. - What can I serve with creamy garlic spinach stuffed mushrooms? These mushrooms pair well with a fresh salad or garlic bread. You can also serve them with a light pasta dish. They make a great appetizer or side dish at dinners. - How do I know when the mushrooms are done? The mushrooms are done when they are tender and the tops are golden brown. This usually takes about 20-25 minutes in the oven. Keep an eye on them to prevent burning. - Can I freeze stuffed mushrooms for later? Yes, you can freeze them. Just make sure to wrap them well in plastic wrap and then foil. When ready to eat, bake them directly from the freezer. Add a few extra minutes to the bake time. - What's the best way to clean mushrooms? Use a damp paper towel to wipe the mushrooms clean. Avoid soaking them in water, as they can absorb it and become soggy. Clean them just before cooking for the best taste. - How can I make stuffed mushrooms healthier? Swap cream cheese for Greek yogurt or cottage cheese. You can also use whole-grain breadcrumbs or add more veggies to the filling. This keeps the flavor while reducing calories. This blog post covered how to make creamy garlic spinach stuffed mushrooms. We explored key ingredients like mushrooms, fresh spinach, and various cheeses. You learned step-by-step instructions for preparation, cooking, and baking. We shared tips to perfect the filling and offered variations to suit your taste. As you make this dish, remember that small changes can lead to big flavor. Enjoy experimenting with seasonings and ingredients! Your culinary skills will shine with this simple yet delicious recipe. Happy cooking!

Creamy Garlic Spinach Stuffed Mushrooms

Indulge in a delicious appetizer with these creamy garlic spinach stuffed mushrooms! Perfect for parties or a cozy night in, these flavorful bites are quick to prepare and packed with savory goodness. Made with fresh spinach, creamy cheese, and topped with a crunchy breadcrumb finish, they're sure to impress your guests. Click through to explore the full recipe and bring this mouthwatering dish to your table!
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Ingredients
  

12 large cremini or portobello mushrooms, cleaned and stems removed

2 cups fresh spinach, roughly chopped

3 cloves garlic, minced

1 cup cream cheese, softened

1/2 cup grated Parmesan cheese

1/4 cup breadcrumbs (panko preferred)

1 tablespoon olive oil

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a frying pan over medium heat, add the olive oil and sauté the minced garlic for about 1 minute until fragrant.

      Add the chopped spinach to the pan and cook for another 2-3 minutes until wilted.

        In a mixing bowl, combine the sautéed spinach and garlic with the softened cream cheese and grated Parmesan cheese. Stir until well blended.

          Season the mixture with red pepper flakes (if using), salt, and pepper to taste.

            Stuff each of the mushroom caps generously with the creamy spinach filling.

              Place the stuffed mushrooms on a baking sheet lined with parchment paper.

                Sprinkle the breadcrumbs evenly over the stuffed mushrooms for a crunchy topping.

                  Bake in the preheated oven for 20-25 minutes until the tops are golden and the mushrooms are tender.

                    Remove from the oven and let cool slightly before garnishing with chopped parsley.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6

                        Presentation Tips: Arrange the stuffed mushrooms on a serving platter and drizzle with a little balsamic glaze for added flavor and visual appeal.