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Spinach Stuffed Mushroom Bake

Spinach Stuffed Mushroom Bake

Baked spinach and cheese stuffed mushrooms in a single-pan casserole style
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6

INGREDIENTS

Mushrooms

  • 1 1/2 lb cremini mushrooms
  • stems removed and chopped
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper.

Spinach Cheese Filling

  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 4 cups fresh spinach chopped
  • 4 oz cream cheese softened
  • 1/3 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese divided
  • 1/4 tsp crushed red pepper flakes optional
  • 1 tbsp lemon juice optional
  • 2 tbsp chopped fresh parsley optional
  • salt to taste
  • black pepper to taste.

Optional Topping

  • 1/3 cup panko breadcrumbs
  • 1 tbsp olive oil.

INSTRUCTIONS

Prep

  • Heat oven to 400 F and lightly oil a 9 x 13 inch baking dish
  • wipe mushrooms clean then remove stems and arrange caps cavity side up in the dish
  • chop stems finely and set aside.

Make Filling

  • Melt butter in a skillet over medium heat then cook chopped mushroom stems until most moisture evaporates
  • add garlic and cook until fragrant then add spinach and cook until wilted and excess liquid cooks off
  • remove from heat and cool 3 minutes then stir in cream cheese
  • sour cream
  • Parmesan
  • half of the mozzarella
  • red pepper flakes
  • lemon juice
  • parsley
  • salt
  • and pepper until well combined.

Assemble And Bake

  • Spoon filling into each mushroom cap and mound slightly then sprinkle remaining mozzarella over the tops
  • if using panko mix with olive oil and sprinkle on top
  • bake until mushrooms are tender and filling is hot and browned in spots
  • about 20 to 25 minutes
  • rest 5 minutes then serve warm.

Notes

1. Use frozen spinach 10 oz thawed and squeezed dry instead of fresh; Swap sour cream with Greek yogurt; Add cooked crumbled bacon or chopped artichoke hearts for variation; For firmer mushrooms pre bake caps 8 minutes then drain before stuffing; Make ahead by assembling up to 24 hours and baking just before serving

Nutrition

Calories: 220kcal | Carbohydrates: 8g | Protein: 12g | Fat: 16g