Cheesy Spinach Mushrooms: A Simple, Flavor-Packed Dish You’ll Love!

Mushrooms: You want mushrooms that are big enough to stuff with all that creamy spinach goodness. I usually go for large button mushrooms but cremini mushrooms are another great option. They’re a little more earthy in flavor and will hold up nicely to the filling.
Spinach: Fresh spinach works best in this recipe but if you’ve got frozen spinach hanging out in your freezer, you can absolutely use that too! Just make sure to squeeze out any excess water after thawing it so it doesn’t make the mushrooms soggy.
Cream Cheese: This is what makes the spinach creamy and rich. It adds the perfect texture to the filling and I wouldn’t recommend skipping it. I use regular cream cheese, but if you’re trying to cut down on fat, you could go for a light version.
Shredded Cheese: For the cheese topping I use a blend of mozzarella and cheddar. Mozzarella melts beautifully and adds that gooey goodness we all love, while the cheddar gives a nice, sharp flavor that balances everything out.
Garlic: You can never go wrong with garlic right? It adds that savory depth of flavor that makes everything taste even better.
Seasonings: I keep it simple with salt pepper, and a little Italian seasoning or dried basil, but feel free to use whatever you have on hand. A little sprinkle of red pepper flakes can also add a nice touch if you like a bit of heat.

Start by cleaning the mushrooms. I like to give them a gentle wipe with a damp paper towel to remove any dirt. Then, remove the stems from the mushrooms. You can either toss them or chop them up and add them to the spinach filling (that’s what I usually do). It’s all about reducing waste and making the most of what you’ve got!

Next, heat a little olive oil (or butter if you prefer) in a large skillet over medium heat. Toss in the spinach and cook it down until it’s nice and wilted. If you’re using fresh spinach, this step won’t take long at all — just a couple of minutes. If you’re using frozen spinach, make sure it’s fully thawed and squeeze out any excess moisture to avoid making the dish watery.
Once the spinach is ready, transfer it to a bowl and let it cool for a minute or two. I like to give it a quick press with a paper towel to remove any excess moisture, as we want to avoid soggy mushrooms.

Now it’s time for the magic to happen! In the same pan you used for the spinach, sauté the garlic in a little butter or olive oil. It only takes about a minute for the garlic to become fragrant, so keep a close eye on it. You don’t want it to burn!
Once the garlic smells amazing, add in the cream cheese and let it melt down into a smooth, creamy sauce. Stir it all together until it’s nice and smooth, then add the cooked spinach to the pan. Mix everything until it’s well combined, then season with salt, pepper, and Italian seasoning (or whatever spices you like). Take the pan off the heat and let it cool for a few minutes before stuffing the mushrooms.

Here’s the fun part — stuffing the mushrooms! Use a spoon to fill each mushroom cap with a generous portion of the creamy spinach mixture. Don’t be shy — load them up! You want each mushroom to be full and overflowing with that cheesy goodness. I usually pack them pretty tightly, so you get a nice bite of spinach and cheese in every mouthful.

Once the mushrooms are all stuffed, sprinkle a good amount of shredded cheese over the top of each one. Mozzarella is my go-to, but if you’ve got cheddar or even Parmesan on hand, go ahead and use that too. The more cheese, the better, right?

Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake them at 375°F (190°C) for 15-20 minutes. You want the mushrooms to be tender and the cheese to be nice and bubbly. If you like your cheese to get a little golden and crispy on top, stick them under the broiler for the last 2-3 minutes of baking.