Spinach Parmesan Stuffed Mushrooms are tasty as an appetizer or side dish. A creamy, cheesy and garlicky spinach filling is packed into perfectly sized baby bella mushrooms and topped with crispy breadcrumbs and melted butter.
Oh, mushrooms. How you’ve been so in and out of my life. Growing up (sorry, I sound like a broken record), I loved mushrooms. Kelby and I would sit on the kitchen floor with a can of cold mushrooms and just devour them. That is until we reached our fill. At one point, we both ate so many mushrooms that we got sick. Neither one of us touched mushrooms for years. But eventually, Kelby gave them a try again and loved them all the same. For me, it took a little longer. It wasn’t until a few years ago that I started eating mushrooms again, and I had to slowly work myself back into eating them. Now, I’m all about them mushrooms, well, if they’re prepared right.
These Spinach Parmesan Stuffed Mushrooms are prepared more than just right, they are amazing. Both Kelby and I approve, along with the rest of my family, except for my mom, because mushrooms aren’t her thing.
Speaking of Kelby, my sibling closest in age, we got to spend some quality brother and sister time together this weekend because they were visiting from Wisconsin. John and I spent Saturday with Kelby, his wife (Bre), and their 1-year-old son (Elijah) at Sea Life in the Mall of America. Although Sea Life wasn’t all that exciting, I had a blast watching my nephew run around with excitement and just spending time with family. Afterwards, we ate at the Rainforest Café, which I hadn’t been to in years. And a major shout out to the Rainforest Café for being the most accommodating restaurant I’ve ever been to when it comes to food allergies.
Bre has celiac disease, meaning she’s allergic to gluten aka a protein found in wheat, barley, and rye. And poor little Elijah is allergic to dairy, soy, wheat, tree nuts, peanuts, eggs, and corn. Some more severe than others, but his tiny body is trying to heal itself after recently eliminating all of those foods from his diet. To order our food, one of the chefs came to our table, and he was extremely helpful and nice. Unlike a lot of restaurants, the Rainforest Café actually takes proper care not to cross-contaminate food, which is rare but crucial. So, many thanks to them.
Saturday night, John and I checked out a new brewery in Minneapolis called Venn Brewing. I’d definitely go back. Then on Sunday, we went to the Vikings game with Kelby, Bre, my friend, Crystal, and mine and John’s friend, Joe. We had a blast watching them destroy the Bengals. To finish off the weekend, we watched a bunch of Netflix because no Sunday would be complete without it.
And today, I finished off the last of the stuffed mushrooms. I actually sent a good amount home with Kelby because I can only eat so many leftovers. But, I guarantee you will love these stuffed mushrooms. They are super easy to make and are stuffed to the brim. The filling is basically spinach, parmesan cheese, cream cheese, and seasoning. I then top them off with crispy, toasted breadcrumbs and a drizzle of melted butter, because butter is my drug of choice.
My other favorite side dishes:
- Tomato Garlic Stuffed Peppers (not your ordinary stuffed peppers)
- Cheesy Vegetable Bake (childhood & adulthood favorite)
Spinach Parmesan Stuffed Mushrooms
- 16 ounces baby bella mushrooms
- 4 ounces cream cheese softened
- ½ cup shredded parmesan cheese
- ½ cup frozen chopped spinach thawed and squeezed to drain (see notes)*
- 2 garlic cloves pressed
- ¼ red onion finely diced
- 1 teaspoon soy sauce
- 1 teaspoon worcestershire
- Salt and pepper to taste
- Toasted breadcrumbs for sprinkling
- 2 tablespoons of butter melted
- Preheat oven to 350° F and lightly grease a baking dish/sheet large enough to fit all the mushrooms (I used a 10 inch cast iron pan).
- Remove stems from mushroom caps; set caps aside. Very finely chop mushroom stems or lightly pulse in blender/food processor.
- In a medium bowl, mix together chopped stems, cream cheese, parmesan cheese, spinach, garlic, onion, soy sauce, worcestershire, salt, and pepper.
- Fill each mushroom cap with a generous portion of the mixture, packing into the cap and mounding slightly. Place filled mushrooms into baking dish.
- Sprinkle mushrooms with breadcrumbs and drizzle with melted butter.
- Bake uncovered for 35 minutes or until mushrooms are tender and spinach parmesan mixture is melty.