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.
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!
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.
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.
- 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
- Pre-heat the oven to 190 degrees Celsius (375 Fahrenheit).
- Remove the mushrooms stems, place the mushrooms on a baking tray and bake for about 15 minutes until the water is released.
- Melt the butter in a pan over a medium heat, add the chopped mushrooms stems and garlic, and stir for about 1 minute.
- Add the spinach and stir for a further 1-2 minutes, until the spinach softens. Throw in the breadcrumbs too.
- Remove from the heat, and season with black pepper.
- 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.
- Serve hot, either on their own or with sour cream.
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!
thank you Lina 🙂
This recipe looks so appetising - so colourful and wonderfully cheesy. Great photos, too.
Thank you, Millie 🙂
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
Thank you, I am glad you enjoyed the mushrooms, I absolutely love them!