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Spinach and Cheese Stuffed Mushrooms

Mushroom caps filled with a thick spinach, cream cheese, and Parmesan mixture and baked until the caps soften and the tops brown, done in 40 minutes.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 16 large mushrooms stems removed
  • 10 oz fresh spinach or 8 oz frozen, squeezed dry
  • 4 oz cream cheese softened
  • 1/2 cup finely grated Parmesan
  • 1/2 cup low-moisture mozzarella shredded
  • 2 garlic cloves minced
  • 2 tbsp olive oil divided
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/3 cup fine breadcrumbs
  • 1/2 lemon zested

Equipment

  • Oven
  • Skillet
  • Clean towel
  • Sheet pan

Method
 

  1. Warm 1 tbsp oil in a skillet, add the spinach with a pinch of salt, and cook 2 to 3 minutes until wilted. Press hard in a colander, then wring in a towel until no drips remain and chop finely.
  2. Mash the cream cheese with the remaining oil, garlic, salt, pepper, and lemon zest. Fold in the spinach, Parmesan, mozzarella, and 1/4 cup breadcrumbs. It should be thick and scoopable; add the rest of the breadcrumbs if wet.
  3. Heat the oven to 375°F. Fill each cap generously and set on a lined sheet.
  4. 18 to 22 minutes, until the caps are tender and the tops are golden.

Notes

Wring the spinach dry — the whole recipe depends on it.
Low-moisture mozzarella only; fresh releases water into the caps.
Don't wash mushroom caps — wipe them so they don't take on water.