If you’re looking for a quick, crowd-pleasing appetizer that always disappears fast, these Stuffed Mushrooms with Spinach & Cheese are a perfect choice. They’re creamy, garlicky, bite-sized, and ideal for everything from Super Bowl parties to holiday gatherings. With a simple mixture of spinach, cream cheese, cottage cheese, garlic, and Parmesan, this recipe delivers tons of flavor without complicated steps.
Why You’ll Love This Recipe
- Super quick—ready in about 20 minutes
- Savory, creamy, and loaded with cheesy goodness
- Great for game day, potlucks, and family parties
- Beginner-friendly & uses easy, affordable ingredients
- Easily customizable with different cheeses and flavors
- A vegetarian appetizer everyone enjoys
STUFFED MUSHROOMS WITH SPINACH & CHEESE
Video
Ingredients
- 1 lb Fresh White Mushrooms or Any Variety
- 3 Tbsp 3 Melted Butter
- 1 Package Frozen Spinach Thawed And Chopped
- 1 Softened Cream Cheese
- 1 Cup Cottage Cheese
- 2 Cloves Garlic Minced
- 1 Tsp Ground Black Pepper
- ⅓ Cup Grated Parmesan Cheese
Instructions
- Rinse Mushrooms And Pat Dry, Remove Stems, Chop Them Finely, And Set Caps Aside.
- Mix Chopped Stems, Drained And Chopped Spinach, Cream Cheese, Garlic, And Pepper Until Creamy.
- Brush Butter On Mushroom Caps, Fill With Mixture, Sprinkle Parmesan, Bake At 400º For 12–15 Minutes, And Serve Hot.
Notes
Pro Tips for Perfect Stuffed Mushrooms
- Don’t soak mushrooms—too much water makes them soggy.
- If using large mushrooms, pre-bake for 5 minutes before filling.
- Room-temperature cream cheese mixes more smoothly.
- A rack-lined baking sheet prevents soggy bottoms.
- Add breadcrumbs or panko for more crunch.
Looking for more dishes like this? Check these out:
The video and recipe were provided and produced by Marcy Inspired.
What to Serve With These Stuffed Mushrooms
These mushrooms pair perfectly with:
- Game-day appetizers
- Veggie trays
- Charcuterie boards
- Roasted chicken or steak
- Pasta dishes
- Soup & salad combos
- Holiday meal spreads
They hold up beautifully on party platters and buffets.
Make-Ahead & Storage Instructions
Make-Ahead
- Prepare and stuff the mushrooms up to 24 hours in advance.
- Keep covered in the fridge until ready to bake.
Refrigeration
- Store baked mushrooms in an airtight container for 3–4 days.
Reheating
- Oven: 350°F for 8–10 minutes
- Air fryer: 375°F for 4–5 minutes
Freezing
- Not recommended—mushrooms release too much water and get mushy.
Frequently Asked Questions
Question: Can I make stuffed mushrooms ahead of time?
Answer: Yes! Stuff them and refrigerate up to 24 hours before baking.
Question: How do I keep stuffed mushrooms from getting soggy?
Answer: Drain spinach completely, avoid over-washing mushrooms, and bake on a rack if possible.
Question: Can I use frozen spinach?
Answer: Absolutely—just squeeze out all the moisture so the filling stays creamy.
Question: Can I freeze stuffed mushrooms?
Answer: Freezing isn’t ideal; the texture changes. Fresh is best.
Question: How do I clean mushrooms properly?
Answer: Wipe gently with a damp paper towel or give a quick rinse and dry immediately.
Question: What cheese combinations work best?
Answer: Cream cheese, Parmesan, mozzarella, goat cheese, or cheddar all work beautifully.
