You’ve just found the best appetizer recipe – our parmesan spinach stuffed mushroom recipe. It is such a great recipe to make for an appetizer that is tender and filled with delicious cheesy goodness.
If you are looking for another great appetizer to serve at your next get together, our parmesan spinach stuffed mushroom recipe. They are filled with so much flavor and will be sure to please a crowd and be gone before you know it.
Even those that might not love mushrooms will want to give these a try because of the great flavor that is bursting from inside the mushroom top.
Recipe Ingredient Notes
To make parmesan spinach stuffed mushrooms, you need the following ingredients:
- Hot water
- Chicken stuffing mix
- Fresh mushroom whole
- Butter
- Minced garlic
- Chopped spinach
- Shredded mozzarella cheese
- Grated Parmesan cheese
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Parmesan Spinach Stuffed Mushrooms
- Add hot water and stuffing mix together. Stir until moistened. Set aside.
- Remove stems from mushrooms and chop stems. Melt the butter in a skillet on medium heat. Add chopped stems and garlic. Cook and stir for 5 minutes or until tender.
- Then add to the stuffing mixture along with the spinach and cheeses. Mix well. Spoon into the mushroom caps. Place them filled side up on a cookie sheet or shallow baking dish.
- Bake at 400℉ for 20 minutes or until mushrooms are tender and filling is heated through.
Frequently Asked Questions
The best cheese is more of a personal preference, however, we do love to use shredded mozzarella cheese for this recipe. It melts beautifully allowing it to mix well with the other ingredients creating a delicious creamy bite.
These stuffed mushrooms are made with a stuffing mix at the base, which is super tasty and adds a lot of flavor. If you want you can also use rice or quinoa to stuff into the mushroom caps. Another great option is using a meat base such as ground beef, ground turkey, or ground chicken if you want to bump up the protein.
While this might think this is a strange question since generally you wash most fruits and vegetables before you cook with them. However, not with mushrooms. Since they are natural sponges it is not ideal to wash mushrooms because they will absorb the water and create a mushy appetizer. Bon Appetit has the best way to clean mushrooms that you should check out if you want to know a great way to keep your mushrooms from getting loaded with water before cooking them.
Enjoy More Delicious Hot Appetizers
Whether meatballs, chicken wings, nachos, or quesadillas, there’s nothing to start out a party better than an appetizer. Browse our comprehensive list of hot appetizer recipes.
- Baked Avocado Egg Rolls
- Baked Crab Rangoon
- Baked Mozzarella Cheese Sticks
- Baked Southwest Egg Rolls
- Cheesy Garlic Texas Toast
- Classic Pigs in a Blanket
- Cranberry Bacon Jam Crostini
- Cream Cheese Wontons
- Halloween Mummy Dogs
- Ham and Cheese Crescents
- Holiday Cheeseball Bites
- Slow Cooker Mushrooms
Parmesan Spinach Stuffed Mushrooms Recipe
Ingredients
- 1 ½ cups hot water
- 6 ounces chicken stuffing mix
- 2 pounds fresh mushroom, whole
- 2 Tablespoon butter
- 2 cloves garlic, minced
- 1 cup spinach, chopped
- 1 cup shredded mozzarella cheese
- 1 cup Parmesan cheese
Instructions
- Add hot water and stuffing mix together. Stir until moistened. Set aside.
- Remove stems from mushrooms and chop stems. Melt the butter in a skillet on medium heat. Add chopped stems and garlic. Cook and stir for 5 minutes or until tender.
- Then add to the stuffing mixture along with the spinach and cheeses. Mix well. Spoon into the mushroom caps. Place them filled side up on a cookie sheet or shallow baking dish.
- Bake at 400℉ for 20 minutes or until mushrooms are tender and filling is heated through.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Oh. My. Word. You’re KILLING me!
I have a party coming up and I stumbled upon this recipe. I’m SO glad since I have a diverse group coming. I’ll be doing those mushrooms.
I’ll bet these would be fantastic as a main dish in portabella mushrooms as well! They look delicious! LOVE mushrooms!
I’m not a big fan of mushrooms – but even I would love to try this!
These look phenomenal!! Thanks again for linking up!!
These make a perfect appetizer or side dish!