Spinach Stuffed Mushrooms
Spinach stuffed mushrooms are so hearty, delicious, and flavorful with the medley of veggies and cheese. Baby bella mushrooms are filled with red mini sweet peppers, red onions, garlic, spinach, herbs, olive oil, and melting mozzarella cheese. This easy and simple recipe is packed with loads of nutrients and flavors.
These spinach stuffed mushrooms are fabulous as an amazing appetizer. Awesomely tasting stuffed mushrooms are the perfect crowd pleasing side dish. Entertain your guests with this easy to make party recipe and it will definitely impress them!
If you like mushrooms then you are going to love these bite sized spinach stuffed mushrooms and I am sure they will disappear soon at your place like mine 🙂
The mouthwatering spinach cheese filling is scooped out into the baby bella mushroom caps, which are baked until they release their juices and beautifully brown at the top.
Baby bella mushrooms are a brown capped fungi with a deep and savory flavor. They are also known as cremini mushrooms and are the same variety as Italian portobello mushrooms but at a younger stage.
Ingredients
- Baby bella Mushrooms
- Spinach
- Red mini sweet peppers
- Red onions
- Garlic
- Mozzarella cheese
- Italian seasoning
- Crushed red pepper
- Black pepper
- Olive oil
- Salt
Spinach Stuffed Mushrooms Step By Step Recipe
Preparing The Mushrooms
Clean the mushrooms with a paper towel or a kitchen cloth to remove the dry dirt if any.
Next, quickly rinse the mushrooms with some water and let them sit in the colander for 5 minutes.
Lay them flat on a kitchen towel and wipe them down.
Remove the stems of the mushrooms and set them aside.
Take a spoon and gently scoop out the gills, set them in a plate, and let them sit in the refrigerator by covering them with a kitchen towel.
Chop the stems into small pieces and set aside.
Making The Filling
In a pan, heat 2 tsp oil on medium-low heat. Add onions, garlic, and sauté for 2 minutes.
Next, transfer the mushroom stems, red sweet peppers, and cook them for about 2-3 minutes. Remove from heat and allow to cool slightly.
In a medium bowl, combine the cooked onion mixture, chopped spinach, freshly ground black pepper, crushed red peppers, Italian seasoning, salt, mozzarella cheese, and 2 tbsp olive oil.
Gently mix all the ingredients together.
Baking The Mushrooms
Preheat the oven to 400℉/200℃
Line a baking tray with parchment paper, brush 1 tsp olive oil, and set aside.
Take out the mushrooms from the refrigerator, scoop out the filling evenly into each mushroom cavity, and place them with the cavity side up on a baking tray.
Bake the mushrooms for 14-15 minutes or until browned on the top and the cheese melts down.
Sprinkle some finely chopped spinach and serve them immediately.
Tips For Making Spinach Stuffed Mushrooms
- Use fresh and good quality mushrooms for a better texture and taste.
- Mushrooms should be of equal size so they will bake more evenly. Try to find medium sized mushrooms to fit a good amount of filling in them.
- Do not soak your mushrooms in water, quickly rinse them under running water or simply wipe them down with a damp paper towel. Soaking them will result in soggy mushrooms. I like to clean the dry dirt on them with a paper towel, quickly rinse them, wipe them down, and dry them in the refrigerator for sometime.
- Carefully remove the gills of mushrooms to fit more filling inside or you can skip this step.
- Do not bake them ahead of time – reheating them can cause an upset stomach.
- Prepare the filling and it can store well for 4 days in an airtight container. You can clean the mushrooms in advance and store them in an airtight container for 1 day.
- Make sure to add completely dry finely chopped spinach leaves in the recipe or the filling will turn soggy.
Variations
- If you cannot find baby bella (cremini) mushrooms then you can use white mushrooms for this recipe. You can buy portobello mushrooms as well but they are bigger in size.
- Use parmesan cheese or cheddar cheese instead of mozzarella. Or, combine all 3 cheeses for this recipe.
- Sprinkle some parmesan cheese over mushrooms for a wonderful flavor just before serving.
- Add 2-3 tbsp of breadcrumbs in the filling if you wish.
How To Serve Spinach Stuffed Mushrooms?
These spinach stuffed mushrooms taste the best when served warm. Serve them once they are out of the oven or serve at room temperature. Do not reheat the mushrooms to avoid stomach upset.
Serve them as an appetizer to feed the crowd or as a side dish with any meal.
These spinach stuffed mushrooms pair well with avocado paratha and cabbage paratha as a side dish.
Serve them with spicy chickpea tacos, Mexican vegetarian casserole, or with any wraps as a side dish.
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Spinach Stuffed Mushrooms
Ingredients
- 12 oz Baby bella Mushrooms around 10-12 medium
- 1/3 cup Spinach finely chopped
- 1/4 cup Red mini sweet peppers finely chopped
- 1/4 cup Red onion finely chopped
- 4 large Garlic finely chopped
- 1/2 cup Mozzarella cheese
- 1/2 tsp Italian seasoning
- 1/2 tsp Crushed red pepper
- 1/2 tsp Black pepper powder freshly ground
- 3 tbsp Olive oil extra virgin, divided
- 1/4 tsp Salt or as required
Instructions
Preparing The Mushrooms
- Clean the mushrooms with a paper towel or a kitchen cloth to remove the dry dirt if any.
- Next, quickly rinse the mushrooms with some water and let them sit in the colander for 5 minutes.
- Lay them flat on a kitchen towel and wipe them down.
- Remove the stems of the mushrooms and set them aside.
- Take a spoon and gently scoop out the gills, set them in a plate, and let them sit in the refrigerator by covering them with a kitchen towel.
- Chop the stems into small pieces and set aside.
Making The Filling
- In a pan, heat 2 tsp oil on medium-low heat. Add onions, garlic, and sauté for 2 minutes.
- Next, transfer the mushroom stems, red sweet peppers, and cook them for about 2-3 minutes. Remove from heat and allow to cool slightly.
- In a medium bowl, combine the cooked onion mixture, chopped spinach, freshly ground black pepper, crushed red peppers, Italian seasoning, salt, mozzarella cheese, and 2 tbsp olive oil.
- Gently mix all the ingredients together.
Baking The Mushrooms
- Preheat the oven to 400℉/200℃
- Line a baking tray with parchment paper, brush 1 tsp olive oil, and set aside.
- Take out the mushrooms from the refrigerator, scoop out the filling evenly into each mushroom cavity, and place them with the cavity side up on a baking tray.
- Bake the mushrooms for 14-15 minutes or until browned on the top and the cheese melts down.
- Sprinkle some finely chopped spinach and serve them immediately.
Notes
- Use fresh and good quality mushrooms for a better texture and taste.
- Mushrooms should be of equal size so they will bake more evenly. Try to find medium sized mushrooms to fit a good amount of filling in them.
- Do not soak your mushrooms in water, quickly rinse them under running water or simply wipe them down with a damp paper towel. Soaking them will result in soggy mushrooms. I like to clean the dry dirt on them with a paper towel, quickly rinse them, wipe them down, and dry them in the refrigerator for sometime.
- Carefully remove the gills of mushrooms to fit more filling inside or you can skip this step.
- Do not bake them ahead of time – reheating them can cause an upset stomach.
- Prepare the filling and it can store well for 4 days in an airtight container. You can clean the mushrooms in advance and store them in an airtight container for 1 day.
- Make sure to add completely dry finely chopped spinach leaves in the recipe or the filling will turn soggy.
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