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When it comes to appetizers that impress, few dishes can rival the savory Parmesan spinach stuffed mushrooms. This delectable recipe brings together earthy, meaty portobello mushrooms and a luscious filling brimming with fresh spinach, rich cream cheese, and robust Parmesan cheese. The result is a harmonious blend of flavors and textures that can elevate any gathering, be it a casual family dinner or a festive celebration.

Parmesan Spinach Stuffed Mushrooms

Discover the irresistible taste of savory Parmesan spinach stuffed mushrooms, a delightful appetizer perfect for every occasion. This recipe features meaty portobello mushrooms filled with a creamy mixture of fresh spinach, rich cream cheese, and sharp Parmesan cheese. Packed with nutrients, these mushrooms are as healthy as they are delicious. Easy to prepare in advance, they’ll impress guests at any gathering. Dive into the flavors of this crowd-pleasing dish!
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Ingredients
  

12 large portobello mushrooms

2 cups fresh spinach, chopped

1 cup grated Parmesan cheese

1 cup cream cheese, softened

1/2 cup breadcrumbs (plain or seasoned)

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Gently clean the mushrooms with a damp cloth and remove the stems. Set the caps aside and finely chop the stems.

    Cook the Spinach: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the chopped spinach and cook until wilted, approximately 2-3 minutes. Remove from heat and let cool slightly.

      Mix the Filling: In a large mixing bowl, combine the sautéed spinach, cream cheese, grated Parmesan, chopped mushroom stems, breadcrumbs, onion powder, salt, and black pepper. Mix well until all ingredients are evenly combined.

        Stuff the Mushrooms: Drizzle the remaining tablespoon of olive oil over the mushroom caps. Using a spoon, generously fill each portobello mushroom cap with the spinach and cheese mixture, pressing down slightly to pack it in.

          Bake: Place the stuffed mushrooms on a baking tray lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.

            Serve: Once baked, remove from the oven and garnish with chopped fresh parsley. Serve warm as an appetizer or a delightful side dish!

              Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings