Spinach stuffed mushrooms are an ideal appetizer for hungry guests, holiday gatherings, or game-day parties. Filled with spinach, Parmesan, sun-dried tomatoes, garlic, and herbs, these mushrooms offer a rich, savory bite. They can be prepared ahead and baked just before serving, making them a convenient crowd-pleaser.
Warm, savory, and cheesy without being overly filling, these stuffed mushrooms are a great starter for holiday meals or an easy addition to an appetizer spread. If you haven’t made them before, follow the step-by-step instructions below to make the best spinach-stuffed mushrooms.
Why You’ll Like This Recipe
- Versatile for holidays, parties, and game days.
- Robust, satisfying flavors in a small package.
- Can be assembled ahead and baked to serve hot.
- Easy to transport for potlucks and gatherings.
Recipe Ingredients
- Mushrooms: Large white mushrooms about 2″ across. Cremini (baby bella) work too. Choose uniform, fresh mushrooms with closed gills.
- Spinach: Frozen chopped spinach, thawed and drained.
- Oil: Extra virgin olive oil or avocado oil.
- Shallot: Finely chopped for a mild onion flavor.
- Garlic: Fresh cloves, minced (or garlic powder if necessary).
- Sun-dried tomatoes: Oil-packed, drained and chopped.
- White wine: Dry white wine or dry sherry, optional to deglaze and add depth.
- Fresh herbs: Chopped Italian parsley.
- Dried herbs: Italian seasoning, oregano, or thyme.
- Cheese: Finely grated Parmesan; substitute with Asiago, Pecorino Romano, or Grana Padano if desired.
- Spice: Red pepper flakes or a pinch of cayenne for heat (optional).
See the recipe card below for exact measurements, salt, and pepper amounts.
Substitutions and Variations
- Replace shallots with finely chopped onion if needed.
- Use dried oregano or an Italian herb blend if fresh herbs aren’t available.
- For a dairy-free or vegan option, swap Parmesan for a vegan alternative.
- Mix in Asiago, Grana Padano, or Pecorino Romano for a different cheese profile.
- Add finely chopped cooked sausage or crumbled bacon for a meaty variation; pre-cook and drain before adding to the filling.
- Substitute dry sherry for white wine if preferred.
Chef’s tip for buying mushrooms: Look for mushrooms with closed gills, no brown spots, and a firm texture. Avoid shriveled or overly soft mushrooms.
Recipe Instructions
Preheat and prepare a rimmed baking sheet lined with foil or parchment (use foil if broiling).
Serving and Storage
Serve hot or at room temperature, optionally with an extra sprinkle of Parmesan. If preparing ahead, cover and refrigerate the assembled mushrooms for a few hours; remove from the fridge about 30 minutes before baking to take the chill off. Leftovers keep in an airtight container and are best eaten within a day—reheat gently in the oven or microwave.
Chef’s tip for filling stuffed mushrooms: To portion evenly, use a small cookie scoop (disher) or a tablespoon to fill each cap consistently.
Recipe FAQs
Use Pecorino Romano, Asiago, Grana Padano, or Spanish Manchego as alternatives.
Avoid soaking mushrooms when cleaning—wipe with a damp towel or rinse quickly and dry. Make the filling moist but not wet, and drain any released mushroom juices before filling.
Don’t overfill each cap. Make sure the filling is cohesive and pinch it into a small mound so it holds its shape. A small cookie scoop helps portion consistently.
Yes—finely chopped, cooked sausage or crisp crumbled bacon can be stirred into the filling. Cook and drain any added meat before combining.
More Appetizer Recipes
If you enjoy mushrooms, explore other recipes such as sautéed mushrooms and onions, creamy leek and mushroom soup, or stuffed portobello mushrooms for more ideas.
Sauteed Mushrooms and Onions-
Creamy Leek and Mushroom Soup
-
Stuffed Portobello Mushrooms
-
Mushroom Tomato Sauce
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Originally published 11-5-2013; recipe content updated.
Recipe
Spinach Stuffed Mushrooms
Equipment
- Rimmed baking sheet
- Baking parchment (optional)
- Sauté pan
Ingredients
- 8 ounces frozen chopped spinach, thawed and drained
- 14 large white mushrooms (about 2″ across)
- 2 teaspoons olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon unsalted butter (or olive oil)
- ½ cup finely chopped shallot (1 large)
- 3 large garlic cloves, finely chopped (or ½ teaspoon garlic powder)
- 2 tablespoons dry white wine or dry sherry (optional)
- ¼ cup oil-packed sun-dried tomatoes, drained and finely chopped
- 2 tablespoons fresh chopped parsley
- 1 teaspoon dried Italian seasoning
- ½ cup + 2 tablespoons finely grated Parmesan, divided
Instructions
Prep spinach
- Cook the frozen spinach according to package directions. Drain and squeeze dry in layers of paper towels, then finely chop.
Clean mushrooms
- Wipe mushrooms with a damp paper towel or rinse briefly under cold running water and dry. Remove stems by gently twisting or pushing them out. Roughly chop the stems (or pulse in a food processor).
Broil mushrooms
- Preheat the broiler and set the rack one level down from the top. Place mushroom caps hollow-side up on a rimmed baking sheet. Drizzle with 2 teaspoons oil, season lightly with salt and pepper, and broil 5–7 minutes until browned and juices release. Drain and discard the juices. Alternatively, you can skip broiling and bake the stuffed mushrooms longer after filling.
Cook the filling
- In a medium sauté pan, melt butter over medium heat. Add chopped stems and cook 1–2 minutes until moisture evaporates and they begin to brown. Add shallot and cook until softened, about 2 minutes, then add garlic and cook 1 minute. Add wine if using and cook until nearly evaporated.
- Stir in sun-dried tomatoes, spinach, Italian seasoning, salt, and pepper. Cook 2 minutes to blend flavors. Remove from heat and stir in ½ cup Parmesan and parsley.
Stuff the mushrooms
- Taste the filling and adjust seasoning. Using a small scoop or tablespoon, fill each cap, mounding and gently pinching the filling so it holds together.
Bake or broil to finish
- Preheat oven to 350°F. Arrange filled mushrooms on a foil-lined rimmed baking sheet or in a shallow casserole dish. Sprinkle with the remaining 2 tablespoons Parmesan and bake 10–15 minutes until hot. Alternatively, broil briefly until the cheese browns and the mushrooms are heated through.
Notes
- Mushrooms can be assembled a few hours ahead, covered and refrigerated. Remove from the fridge about 30 minutes before baking.
- You can prepare the filling ahead of time and stuff mushrooms right before baking; if you skip the initial broil, bake a little longer until the mushrooms are fully heated.
- Use a small cookie scoop (#50 disher) or a tablespoon for consistent portioning.
Nutrition (per serving)
- Serving: 2 mushrooms
- Calories: 206 kcal
- Carbohydrates: 12 g | Protein: 11 g | Fat: 13 g
- Sodium: 575 mg | Fiber: 3 g
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