Stuffed mushrooms are an uncomplicated dish, perfect when served as a side dish. The filling that goes in the mushroom caps can be more or less varied. Popular fillings may contain bacon, minced meat, cheese such as Parmesan, cream cheese, feta or vegetables. A vegetable that goes perfectly with mushrooms is spinach and the following recipe is for such spinach stuffed mushrooms.
I start preparing the stuffed mushrooms by cleaning the mushrooms – I do not wash them, only clean them with a paper towel. One by one, I remove the legs, cut them and add them to the filling along with the spinach, and at a later stage also the cheese. I fill the mushroom hats with the filling, then bake them. After the mushrooms are baked, I serve them by themselves or with an addition such as arugula or lamb’s lettuce.
If you like dishes with mushrooms I recommend checking also these recipes:
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Ingredients for spinach stuffed mushrooms.
- 500 g Portobello mushrooms (5 big pieces)
- 100 g spinach
- 1 tablespoon of olive oil
- 1/4 teaspoon of salt
- a pinch of black pepper
- 3 full tablespoons of cream cheese
- 2 big cloves of garlic
- 2 tablespoons of breadcrumbs
How to make spinach stuffed mushrooms.
Clean the mushrooms, remove the legs and dice them. Put the sliced mushroom legs, olive oil into a frying pan and fry for 3-4 minutes. Next, add the spinach, garlic, salt and black pepper. Fry for 2-3 minutes, then cool it down and mix with cream cheese. Fill each mushroom hat with the cold stuffing and sprinkle with breadcrumbs on top. Place the finished mushrooms in a baking tray and transfer it in an oven preheated to 190 degrees Celsius for 30-35 minutes.
Good to know when making spinach stuffed mushrooms.
I prepared the mushroom stuffing with fresh spinach leaves.
The large caps of the Portobello mushroom are the best for stuffing. As a last resort, you can use standard mushrooms, but be aware that their hats are quite small.
Do you like stuffed mushrooms? If so, try our recipe for Stuffed mushrooms with feta.
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