• Skip to main content
  • Skip to primary sidebar
My Gorgeous Recipes
menu icon
go to homepage
  • Recipe Index
  • Privacy Policy
  • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Privacy Policy
    • Contact me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Appetizers / Starters

    Spinach-Stuffed Mushrooms

    Published: Jul 13, 2018 · Modified: Aug 9, 2019 by Daniela Apostol · This post may contain affiliate links · 6 Comments

    1306 shares
    • Share
    • Tweet
    Jump to RecipePrint Recipe
    Spinach-Stuffed Mushrooms, a fantastic vegetarian appetizer that will be the star of any party. Healthy, ridiculously easy to make, low calorie, and so delicious, these mushrooms are sure to please a crowd.

    Spinach-Stuffed Mushrooms, a fantastic vegetarian appetizer that will be the star of any party. Healthy, ridiculously easy to make, low calorie, and so delicious, these mushrooms are sure to please a crowd.

    3 Spinach-Stuffed Mushrooms on a white serving plate

    Stuffed vegetables are not only divinely tasty and healthy, but also a great way of using up whatever is left in the fridge. So, no more waste, and stuffing vegetables is a pefect way of making sure everything gets used up. If you don't have spinach for this recipe, use anything else, kale, broccoli, Brussels Sprouts, etc.

    Cooked on their own, these veggies do not seem too tempting enough for some people. Which is a shame, so a bit of helping hand from the nation's favourite Cheddar cheese is more than welcome.

    It just brings some cheesy goodness that brings up a whole range of flavours. Also, my best friend in the kitchen, the ground black pepper, has not disappointed me; some gentle spiciness was all l needed. Lovely!

    Collage of 6 photos to show how to make spinach-stuffed mushrooms

    How do you make spinach-stuffed mushrooms?

    Mushrooms have a high water content, so it's a must to bake them beforehand in order to ensure they don't get all mushy and watery when you stuff them. Otherwise you end up with a big mess. Not cool!

    The breadcrumbs give a bit of a nice crunch, but you can omit them if you like. Use any type of cheese, mozzarella would work particularly well here too. Never throw away the mushroom stems, they can be mixed with the rest of the ingredients, that gives even more flavour to the filling.

    • melt the butter, add the chopped mushrooms stems and garlic, and cook for about one minute
    • add the spinach, and leave to cook for 1-2 minutes until the ingredients are well combined
    • add the breadcrumbs, give a good stir, season well,  and remove from the heat
    • stuff the baked mushrooms with the spinach mixture, top with grated cheese, and bake again until the cheese melts

    And there you have it, the perfect party food for any season, some outrageously delicious spinach-stuffed mushrooms. Mess free, lovely bites for your guests to enjoy, this is a gorgeous vegetarian appetizer for any occasion.

    Overhead shoot of a white plate with 3 spianch-stuffed mushrooms

    If you’ve tried this SPINACH-STUFFED MUSHROOMS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

    4.5 from 4 votes
    Print
    Spinach-Stuffed Mushrooms
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    Spinach-Stuffed Mushrooms, a fantastic vegetarian appetizer that will be the star of any party. Healthy, ridiculously easy to make, and so delicious, these mushrooms are sure to please a crowd.

    Course: Appetizer
    Cuisine: International
    Keyword: party food
    Servings: 5 mushrooms
    Calories: 110 kcal
    Author: Daniela Apostol
    Ingredients
    • 5 large flat mushrooms (or Portobello mushrooms)
    • 2 cups fresh baby spinach
    • ¼ cup breadcrumbs
    • 2 cloves of garlic
    • ½ cup Cheddar cheese, grated
    • ¼ teaspoon ground black pepper
    • 1 tablespoon butter
    Metric - US Customary
    Instructions
    1. Pre-heat the oven to 190 degrees Celsius (375 Fahrenheit).

    2. Remove the mushrooms stems, place the mushrooms on a baking tray and bake for about 15 minutes until the water is released.

    3. Melt the butter in a pan over a medium heat, add the chopped mushrooms stems and garlic, and stir for about 1 minute.

    4. Add the spinach and stir for a further 1-2 minutes, until the spinach softens. Throw in the breadcrumbs too.

    5. Remove from the heat, and season with black pepper.

    6. Stuffed the mushrooms with the spinach mixture, then top with grated cheese and return to the oven for a further 15 minutes or until the cheese is melted.

    7. Serve hot, either on their own or with sour cream.
    Nutrition Facts
    Spinach-Stuffed Mushrooms
    Amount Per Serving
    Calories 110 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 3g15%
    Cholesterol 17mg6%
    Sodium 147mg6%
    Potassium 394mg11%
    Carbohydrates 8g3%
    Fiber 1g4%
    Sugar 2g2%
    Protein 5g10%
    Vitamin A 1310IU26%
    Vitamin C 3.7mg4%
    Calcium 108mg11%
    Iron 0.9mg5%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

    Stuffed Portobello mushrooms with broccoli and sweet red pepper

    Stuffed Portobello mushrooms with broccoli and sweet red pepper

    Baked stuffed Portobello mushrooms with broccoli and sweet red pepper

    Baked stuffed Portobello mushrooms with broccoli and sweet red pepper

    Baked stuffed Portobello mushrooms with broccoli and sweet red pepper

    Baked stuffed Portobello mushrooms with broccoli and sweet red pepper

    Baked stuffed Portobello mushrooms with broccoli and sweet red pepper

    Baked stuffed Portobello mushrooms with broccoli and sweet red pepper

    Related Posts

    • Overehead shot of a white rectangle plate with 2 spinach-stuffed chicken breasts, and 2 lemon slices next to them
      Baked Spinach-Stuffed Chicken Breast
    • Overehead shot of a white rectangle plate with 2 spinach-stuffed chicken breasts, and 2 lemon slices next to them
      Baked Spinach-Stuffed Chicken Breast
    • A forkful of spinach and artichoke dip over a bread bowl of dip
      Stove Top Spinach Artichoke Dip
    « Healthy Baked Salmon Patties
    Spicy & Crunchy Roasted Chickpeas »

    Reader Interactions

    Comments

    1. Lina

      April 12, 2016 at 7:52 am

      Wonderful recipe....I don't make mushrooms that very often although I love it! So bookmarkjng this to try later..sorry fr not keeping in track with your post's. .I've been pret busy!

      Reply
      • Daniela Apostol

        April 12, 2016 at 1:35 pm

        thank you Lina 🙂

        Reply
    2. Millie Thom

      April 12, 2016 at 1:16 pm

      This recipe looks so appetising - so colourful and wonderfully cheesy. Great photos, too.

      Reply
      • Daniela Apostol

        April 12, 2016 at 1:34 pm

        Thank you, Millie 🙂

        Reply
    3. Kim Pica

      April 06, 2019 at 7:45 pm

      Love these! I sort of put my own twist on this recipe by stuffing two of the large portobello mushrooms. Also, after sprinkling the mozzarella cheese on top I also sprinkled a little Panko for a little crunch. These mushrooms pair well with a nice steak for two. Yummmm

      Reply
      • Daniela Anderson

        April 07, 2019 at 7:40 pm

        Thank you, I am glad you enjoyed the mushrooms, I absolutely love them!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Daniela,the blogger behind My Gorgeous Recipes, welcome to my kitchen! I absolutely love cooking and baking. I love good food that is healthy (and not so healthy), delicious and nutritious.

    More about me →

    Popular

    • World's Best Vegetarian Omelette
    • Easy Butter Chicken Recipe (Indian Style)
    • Mary Berry's Moist Lemon Drizzle Cake Recipe
    • Easy Tiramisu Recipe (eggless, no alcohol)
    • Nando's Peri-Peri Butterfly Chicken Breast Recipe
    • Healthy Banana Muffins for Kids (No Sugar)
    • One-Pot Leftover Roast Chicken Pasta
    • Mary Berry's Madeira Cake

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 My Gorgeous Recipes