Spinach And Cream Cheese Stuffed Mushrooms

These stuffed mushroom caps are going to be the talk of the town. And not that you’ll have the entire town in your living room, but if you made these for a party, they would definitely be the most memorable part. This recipe is inspired by creamed spinach meets my 3 ingredient spinach dip. Because texturally, they’re actually perfect. Soft mushroom caps, creamy filling, and crunchy topping. What is there not to love? Don’t answer that if you aren’t a fan of mushrooms, please. Tender cremini mushrooms loaded with garlicky, spinach cream cheese filling, topped with buttery, crunchy panko breadcrumbs with parmesan cheese and parsley. These come out of your oven in no time! And the best part is you can prep the crumb topping and the cream cheese mixture, even prep the mushroom caps, and just load it all up right before baking them. Cream cheese stuffed mushroom caps will undoubtedly become a staple in your home for gatherings!

Ingredients for cream cheese stuffed mushroom caps:

Butter: You’ll need a small knob of butter for this recipe. We’ll use a tablespoon to saute the baby Bella mushroom stems for the stuffing, and then the rest will get melted and added to the panko crumbs.Mushrooms: feel free to use white button mushrooms or baby Bella mushrooms for this recipe. In the past, I’ve often used white button mushrooms, but in recent years, I’ve switched to the baby Bella variety, and I like them better that way! Make sure to save the mushroom stems regardless of the variety! We’re going to saute them in garlic butter and then load them inside the caps.Garlic Cloves: We’ll saute the garlic with the stems so that the cream cheese mixture is loaded with garlicky goodness.Scallions: I use the green part to add a mild onion flavor to the stuffed mushrooms. You could also use the white and saute them down with the garlic if you’d like but I usually just use the greens with the baby spinach!Baby Spinach: Adds color and nutrition! I usually use fresh baby spinach because the water content is much lower on baby spinach than regular spinach. If you use frozen spinach, you’ll want to make sure to wring out all the excess moisture. You’ll also want to use around 3/4 of a pack. I do suggest using fresh baby spinach if possible!Softened Cream Cheese: You’ll need 4 ounces. Make sure to soften the cream cheese to room temperature, so you don’t need as much elbow grease to mix it in with the other ingredients!Seasonings: You’ll need kosher salt, black pepper, red pepper flakes, and some garlic powder. Everything but the garlic goes into the cream cheese filling. Feel free to add a little fresh thyme or even cayenne pepper to the filling if you’d like. The garlic powder adds a bit of flavor to the panko and parmesan mixture! Panko breadcrumbs: In the past, I’ve used Italian breadcrumbs, but panko works much better. The crumbs remain crunchy and don’t brown as quickly.Parmesan cheese: Grated parmesan cheese goes into the panko mixture. It gets nice and golden as they bake up.Fresh Parsley: Adds a little color to the crunchy topping.