Creamy Cheesy Spinach Stuffed Mushrooms
Stuffed mushroom caps are one of my favorite hors d’oeuvres during the holidays. My Creamy Cheesy Spinach Stuffed Mushrooms are bite-sized mushroom appetizers that remind you of your favorite warm spinach dip nestled in a tender white button mushroom or baby portabella. Great with cocktails and for entertaining.
Before we get to the entertaining holiday season, I always have grandiose ideas of huge parties that I want to host… As we get deeper into the season, my fortitude usually wanes, and I prefer to go with a more straightforward, more manageable approach. It could be a festive cocktail party with a few good nibbles and unique cocktails or wines. My Spinach Stuffed Mushrooms are a must for that kind of party.
These easy mushroom appetizers can be made ahead of time and baked just as your guests start to arrive for hot, oozy, cheesy spinach mushroom caps.
Table of Contents
Ingredients:
- White Button or Baby Portabella Mushrooms
- Olive Oil
- Shallots
- Pancetta
- Fresh Thyme
- Fresh Spinach
- Whipping Cream
- Fresh Breadcrumbs
- Parmigiano Reggiano
- Grated Mozzarella
Preparing the mushroom caps
- Remove the stems from the mushroom caps.
- Transfer the caps to a baking sheet and set aside.
- Reserve the mushroom stems for the filling.
For Creamy Cheesy Spinach Filling
- In a small or mini food processor pulse the shallots and mushroom stems until very finely chopped.
- In a heavy skillet, cook the pancetta in olive oil until crispy and fragrant. Transfer the pancetta to a dish lined with paper towels to drain the excess fat.
- Add the minced shallot and mushrooms to the pan and sauté for several minutes until tender and fragrant.
- Add the fresh thyme and continue to cook for about a minute, or until fragrant.
- Stir in the fresh chopped spinach leaves and cook until the spinach wilts.
- Add the cream and simmer for a few minutes until the spinach mixture thickens slightly (about 3-5 minutes).
- Remove the spinach mixture from the heat and stir in the mozzarella and parmesan cheeses.
While the spinach mixture is cooking the whole kitchen smells amazing. These stuffed mushroom caps hit all the right notes with a cheesy spinach filling that’s got just a touch of crispy pancetta for a salty, umami kick. A touch of fresh cream and breadcrumbs, add richness and body. Parmigiano Reggiano and grated low moisture mozzarella (not the fresh cheese ball in water) add even more richness to these one bite mushroom appetizers.
Get my latest recipes, helpful kitchen tips and more good things each week in your inbox.
Stuffing The Mushroom Appetizers
- Once the filling is made, drizzle the mushroom caps with olive oil and season them.
- Fill the caps with cheesy spinach filling
- Top the spinach stuffed mushrooms with a bit of fresh breadcrumbs and bake until the mushrooms are tender and the filling is warm and bubbly.
- Serve warm.
Tips On Baking Spinach Stuffed Mushrooms
- I usually line a baking sheet with parchment paper to bake the mushrooms on, however, you could also bake them on a rack to keep them out of their own liquids.
- Mushrooms are mostly water, and when they cook, they’ll naturally leak. That’s ok. Once the mushroom appetizers are done roasting, just transfer them to board lined with paper towels and blot the excess liquid from them.
- Don’t eat while they’re piping hot, you don’t want to burn the roof of your mouth. Let them rest about 5 minutes before serving.
More Mushroom Appetizers:
- Bite-Sized Mushroom Tart
- Wild Mushroom and Leek Crostini
- Creamy Mushroom Bisque
- Mushrooms On Toast via Girl Heart Food
- Vegan Potato Cakes Stuffed with Mushrooms from Imagelicious
- Bacon Stuffed Mushrooms Via Basil and Bubbly
- Seafood Stuffed Mushrooms from Champagne Tastes
How to keep holiday entertaining simple:
- Keep the guest list short, around 6-8 people. (More than that and it becomes a production.)
- Send out free e-invitations for a Holiday Wine Party.
- Don’t go crazy with decorations. Some simple flowers or natural greenery makes a beautiful backdrop.
- Add shimmer with holiday lights.
- Ask a friend (who cooks) to bring another hot hors d’oeuvre (no chips and dip allowed.)
- Offer a house cocktail (preferably with some bubbles).
- Make sure you have both red and white wines to suit different tastes.
The most important part of your party is to relax and enjoy your guests. It’s do-able with this easy-breezy kind of entertaining — just be sure to make enough Spinach Stuffed Mushrooms.
Tried this recipe? Leave a rating and review.
Your comments and shares are invaluable to me and the thousands of readers who use this site daily. If you've made the recipe, leave a star rating and review. We want to hear how you liked it.
We'd love it if you shared the recipe with your friends on social media!
Creamy Spinach Stuffed Mushrooms
INGREDIENTS:
- 16 ounces white button mushrooms (about 24 mushrooms — not oversized, but rather bite sized)
- 3 tablespoon olive oil divided
- 2 shallots minced
- ¼ cup pancetta finely diced
- 1 teaspoon fresh thyme leaves chopped
- 5 ounces fresh spinach roughly chopped
- ½ cup whipping cream
- 1 cup fresh breadcrumbs divided, from 2 slices of bread (pulsed through a food processor)
- ½ cup Parmigiano Reggiano freshly grated
- ½ part skim mozzarella grated
DIRECTIONS:
- Preheat the oven to 375°.
- Carefully remove the stems from the mushroom caps, leaving a hollow well in the mushroom. Transfer the stems to a mini-prep food processor. Roughly chop the shallots and transfer to the food processor with the mushroom stems. Pulse several times until finely chopped.
- Line a baking sheet with parchment paper. Place the mushrooms on the parchment – top side down. Drizzle with olive oil and sprinkle lightly with salt and pepper. Set aside.
- Heat 2 teaspoons olive oil in a skillet over medium high heat. Add the pancetta and cook for 3-5 minutes or until crispy and golden. Use a slotted spoon to transfer pancetta to stacked paper towels to drain. Set aside.
- Add the shallot mushroom stem mixture to the rendered fat in the pan and cook for 3-5 minutes or until softened and fragrant. Stir in the chopped thyme and cook until fragrant, 30 seconds to a minute. Add the chopped spinach and cook until wilted and soft 2-3 minutes. Stir in the whipping cream and simmer for 3-5 minutes until slightly thickened. Remove from heat and add the parmesan and mozzarella, stirring until the cheese melts and the sauce is evenly incorporated. Add 3/4 cup breadcrumbs and the reserved pancetta. Stir to a thick, spoonable consistency.
- Spoon filling into the mushroom caps. Sprinkle with the remaining ¼ cup of breadcrumbs. Bake for 25-30 minutes or until mushrooms are softened and filling is soft and bubbly. Transfer to a platter and serve hot.
NOTES:
NUTRITION:
Pin “Spinach Stuffed Mushroom Caps” For Later!
Oh, these stuffed mushrooms look sublime! So delicious! I love the melty cheese on top!
I know I could legit make a whole meal out of just these!! And so perfect for the upcoming holiday season! Pinned 🙂 Thanks a bunch for including my mushrooms on toast recipe – much appreciated!
It’s like I can smell these already! And I’m drooling at the thought of it, in case you were wondering. These look amazing!
Mushrooms and spinach are my favorite vegetables. This recipe looks delicious and super easy to make.
Super easy is right!
Nibbles and a good wine is my kind of party. I’ve never tried Sonoma-Cutrer wine but will definitely be on the lookout for it in the next few weeks as the holiday season and all the entertaining starts. The mushrooms look delicious!
Mmmm I just LOVE stuffed mushrooms! Sonoma-Cutrer is also amazing. I don’t typically like chardonnays but their chardonnay is SO delicious!
That cheese board looks amazing! Love how you paired it with something simple to make too!
Awesome holiday wine party tips! I love stuffed mushrooms and these look fabulous along with the wine! I always appreciate when the host has a selection of both white and red wines.
I love all the tips that you put in for a great party! As a millenial, a nice holiday get together with a good charcuterie board and easy hot foods are so often overlooked compared to an ‘I brought chips and soda’ kind of party. These mushrooms look so delish and I love that you added a wine pairing in the post!
Thank you, Britt! I have to be honest, I must be a food snob, because I don’t like chips and dip parties, unless it’s a barbecue or Super Bowl shindig!
These look incredible. I love stuffed mushrooms and anything with spinach gets the thumbs up from me.
Yum..I’m a big fan of mushrooms & these look like they’d go so Well with the wine. Such a great idea for easy Holiday entertaining!
What a beautiful and great pairing!! I love the wine and the creamy spinach stuffed mushrooms. I love a good stuffed mushroom and am always looking for great recipes! Now I have another great appetizer to serve my guests!!
Hope you and your guests enjoy!
These are fabulous tips for hosting. Your mushrooms look so good with that wine!
To be fair — anything is better with good wine!