Every time I make these cheesy spinach stuffed mushrooms, I’m reminded of that time my friend insisted mushrooms were just “nature’s sponges” – but oh, how wrong she was! These little bites are like a warm hug on a chilly day, oozing with gooey cheese and vibrant spinach. They’re the ultimate comfort snack, a reminder of cozy nights and laughter-filled gatherings.
Steps
- Preheat your oven to 375°F (190°C). Begin by thawing the frozen spinach and squeezing out as much liquid as possible using your hands and a clean dish towel.
- Clean the small portabella mushrooms and pat them dry with a towel. Remove the stems, and if desired, use a metal ½ teaspoon to hollow out the caps for more stuffing space.
- In a mixing bowl, combine cream cheese, sour cream, garlic powder, Italian seasoning, mozzarella cheese, chopped green onions, and the well-dried spinach. Stir until well blended.
- Fill each mushroom cap with the spinach and cheese mixture. Place the stuffed mushrooms on a lightly greased or parchment-lined baking sheet, then sprinkle grated parmesan cheese on top.
- Bake the mushrooms in the preheated oven for 20-24 minutes, or until the tops are golden brown. Allow them to cool slightly before serving.
Ingredients
- 16 ounces small portobello mushrooms
- 4 ounces cream cheese, softened
- ¼ cup sour cream
- 2 tablespoons chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded mozzarella cheese
- 3 tablespoons grated parmesan cheese
Nutritional Values
Calories: 856kcal | Carbohydrates: 31.2g | Protein: 64.8g | Fat: 54.8g | Cholesterol: 172.8mg | Sodium: 1648.8mg | Fiber: 9.6g | Sugar: 14g
FAQ
- How should I clean the mushrooms for this recipe?
- To clean mushrooms effectively, avoid soaking them in water as they absorb moisture easily. Instead, rinse them briefly under cool, running water and pat them dry thoroughly with a towel. Alternatively, you can wipe them with a damp paper towel to remove dirt, which helps keep them firm and dry.
- Are these spinach stuffed mushrooms a healthy option?
- Yes, they can be a healthy choice. This recipe avoids high-calorie ingredients like bacon, bread crumbs, and butter, allowing the spinach and mushrooms to take center stage. Mushrooms and spinach are excellent sources of vitamins and minerals such as Vitamin A, Calcium, Potassium, Iron, Fiber, and Vitamin C, while being low in calories, carbs, cholesterol, and sodium.
- Can stuffed mushrooms be frozen?
- Yes, you can freeze stuffed mushrooms either before or after baking. However, for better taste and texture, it’s recommended to freeze them before cooking. Arrange the stuffed mushrooms in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for storage. They can be frozen for up to 3 months.
- What is the best method to reheat stuffed mushrooms?
- Reheat stuffed mushrooms in the oven or air fryer for the best results. In the oven, place them on a baking sheet and warm at 350 degrees Fahrenheit for 5-10 minutes. For the air fryer, heat at 350 degrees for 3-5 minutes. Avoid using the microwave, as it can make them soggy; if necessary, use a lower power setting and a paper towel to help absorb moisture.
- What should I serve with spinach stuffed mushrooms?
- These mushrooms make a great appetizer or side dish. They pair well with other appetizers like mozzarella sticks, air fryer Brussels sprouts, or buffalo cauliflower. For a fuller meal, serve them alongside entrees such as Chicken Parmesan or a fresh arugula salad.
Tips
- Thoroughly drain the thawed spinach to avoid soggy mushrooms. Squeeze the spinach with your hands, then use a clean dish towel to remove any remaining moisture before using it in the stuffing.
- Consider hollowing out the mushroom caps with a metal 1/2 teaspoon if you prefer more stuffing in each bite. This allows the filling to fit snugly inside the mushrooms.
- For the best reheating results, use an oven or air fryer. Reheat the mushrooms at 350 degrees Fahrenheit for a few minutes until heated through, avoiding the microwave which can make them soggy.
- If you plan to freeze the mushrooms, do so before baking for optimal texture and taste. Freeze them on a baking sheet first, then transfer to a storage bag for up to three months.
Equipment
- Baking Sheet or Casserole Dish
- Metal 1/2 Teaspoon (for hollowing out mushroom caps)
- Parchment Paper (optional, for lining the baking sheet)
- Mixing Bowl
- Clean Dish Towel (for wringing out spinach)
