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    Home » Recipes » Appetizers and Snacks

    Easy Stuffed Mushrooms with Cream Cheese

    UPDATED Nov 16, 2021 · PUBLISHED Nov 28, 2017 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Easy Stuffed mushrooms with cream cheese and spinach on a serving platter.

    Easy Stuffed Mushrooms with Cream Cheese and Spinach take minutes to prepare and use ingredients you probably have on hand! There are just 5 ingredients in this tasty appetizer that can be cooked in the oven or air fryer.

    Easy stuffed mushrooms with cream cheese on a serving platter.

    There's no excuse for not making this low-carb, keto-friendly, and healthy recipe, unless you don't like mouthwatering stuffed mushrooms!

    Time constraints? They take about 5 minutes to prepare, 15 minutes to cook, and about 7 or so minutes to eat! It's a very simple recipe.

    Unusual ingredients? Nope. This recipe calls for staples, like cream cheese and frozen spinach.

    Too much work? There's no stove-top cooking involved. Just mix, fill and bake until the mushrooms are tender and juicy.

    They can be topped with a very light sprinkling of panko breadcrumbs. But, this ingredient is completely optional and should be left-off for gluten-free and keto diets.

    If you're part of the "I Heart Mushrooms" club, then check out these simple stuffed mushroom recipes too: Pizza Stuffed Mushrooms and Guacamole Stuffed Mushrooms. I can think of a holiday dinner or occasion where stuffed mushrooms aren't welcome.

    Jump to:
    • Ingredients
    • Directions with Pictures
    • Make Ahead Tips
    • Variations
    • More Appetizers
    • 📋 Recipe

    Ingredients

    Here's what you'll need to make the recipe:

    • Mushrooms - White button, cremini or baby bella mushrooms. Larger portabella mushrooms may be used too, but the ingredient amounts and cook times will need to be adjusted.
    • Cream Cheese - softened
    • Parmesan Cheese - grated
    • Frozen Spinach - Lift a chunk out of a bag from the freezer to defrost overnight, or quickly zap it in the microwave. Press with a paper towel to remove excess water.
    • Garlic Salt - If you don't keep this ingredient in your pantry, then substitute it with salt and garlic powder or a salt blend like Jane's Krazy Mixed Up Salt.
    • Panko Breadcrumbs - any type of breadcrumb may be used as an optional topping.

    These are vegetarian stuffed mushrooms. Using a plant-based cream cheese and nutritional yeast instead of Parmesan cheese turns this recipe into vegan stuffed mushrooms.

    Directions with Pictures

    Here's a quick overview of the process to make cream cheese spinach stuffed mushrooms: Pop out the stems, wipe the mushrooms clean, mix the filling ingredients, stuff the mushrooms and bake or cook them in an air fryer. Easy!

    Each step is discussed in more detail below.

    Step 1 - Prepare the mushrooms

    Mushroom caps with stems removed.
    • Pop out the stem of the mushroom from the cap. It will just come right out when you pull it to the side.
    • Gently brush off any dirt with a paper towel. Be careful not to use too much water around mushrooms because they soak it up and will release it while cooking.
    • Discard the stem or use it for another purpose. Some recipes call for you to chop up the stem and use it in the stuffing mixture. But, you would need to soften it on the stove-top. There's no time for that because this is a quick and easy recipe!
    • Use a spoon to gently scrape heavy dark, brown gills out of the mushroom cap, if desired. The gills are completely edible. But they may impact how the mushrooms look inside when you take a bite.

    Step 2 - Prepare Filling and Stuff

    Spinach Cream Cheese Mixture in a bowl.

    To make the cream cheese stuffing mixture combine softened cream cheese, Parmesan cheese, garlic salt, and chopped spinach with extra wetness removed. Stir everything together until it's well combined.

    Fill the centers of the mushroom cap with the filling. A quick-release cookie scoop is perfect for the job. Gently press the mixture down so it fills in the bottom of the mushroom.

    Sprinkle a few breadcrumbs over the top if you want to.

    Step 3 - Bake or Air Fry

    Juices pooling at the bottom of a cooked stuffed mushroom.

    Bake the mushrooms in a 350 °F oven for about 15 minutes. The juices from the mushroom will begin to pool at the bottom of the mushroom. (Not a very attractive picture, but I wanted to show exactly what "pooling" looks like.)

    To cook in the air fryer, place stuffed mushrooms in the basket in a single layer. Cook for about 8 minutes at 390 °F.

    Platter of stuffed mushrooms with cream cheese and spinach.

    Make Ahead Tips

    If you're planning to make a double or triple batch of cream cheese stuffed mushrooms for a party, prepare the cream cheese mixture ahead of time and store it in the refrigerator.

    Pop out the stems of the mushroom too. It's best to clean and fill the mushrooms no more than an hour or two ahead of time. However, they can be prepared a day in advance and stored in the refrigerator. Add a couple of minutes to the cook time.

    Variations

    Completely transform these easy stuffed mushrooms by swapping out the spinach for:

    • Crab or shrimp
    • Bacon
    • Artichokes

    The variations are endless!

    More Appetizers

    You may also like these low-carb appetizers!

    • Keto Deviled Eggs (Easy 4 Ingredient Recipe)
    • Spinach & Feta Muffins Recipe!
    • Caramelized Onion Dip with Greek Yogurt

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📋 Recipe

    Easy stuffed mushrooms with cream cheese on a serving platter.

    Easy Stuffed Mushrooms with Cream Cheese and Spinach

    Easy Stuffed Mushrooms with Cream Cheese and Spinach take minutes to prepare using simple ingredients. Tasty, low-carb appetizer using an oven or air fryer.
    4.88 from 8 votes
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    Course: Appetizer
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 servings
    Calories: 84kcal
    Author: Marjory Pilley

    Ingredients

    • 8 ounces mushrooms white button or baby bella
    • ⅓ cup cream cheese softened
    • 1 Tablespoon Parmesan cheese
    • ¼ teaspoon garlic salt or a combination of garlic powder and sea salt
    • 2 Tablespoons spinach, chopped defrosted and pressed dry
    • 1 Tablespoon Panko breadcrumbs, optional

    Instructions

    • Oven: Preheat oven to 350 °F for oven preparation.
      Air Fryer: It does not need to be preheated.
    • Pop out the stem of the mushrooms, leaving the cap. Reserve stems for another use or discard.
    • Brush off any dirt on the mushrooms with a damp paper towel. Do not wet the mushrooms with lots of water.
    • Mix cream cheese, Parmesan cheese, garlic salt and chopped spinach in a bowl.
    • Fill the opening in each mushroom with the cream cheese mixture.
    • Lightly sprinkle Panko breadcrumbs on top of the cream cheese mixture, if using.
    • Place mushrooms on a baking sheet coated with cooking spray.
    • Oven: Bake for about 15 minutes.
      Air Fryer: Cook at 390 °F for about 8 minutes, checking the progress periodically.
      Juices will begin to pool at the bottom of the mushrooms and the top will begin to lightly brown.
    • Remove and enjoy!

    Notes

    The serving size will vary based upon the size of the mushrooms in the package purchased. Double or triple quantities for more servings. Cream cheese mixture can be made ahead of time.
    Grab 5 Low-Carb Saucesand get more easy, healthy recipes! JOIN HERE

    Nutrition

    Calories: 84kcal | Carbohydrates: 3g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 234mg | Potassium: 233mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1131IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
    Nutritional and Food Safety Disclaimer

    This recipe was originally published on July 22, 2013 and has been updated to improve the reader experience.

    More Appetizer & Snack Recipes

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    • Oven Dried Apple Chips
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    • Butternut Squash Quesadillas
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      Recipe Rating




    1. Mushrooms Canada

      July 15, 2013 at 10:07 am

      These really are the best little snacks! A mouthwatering healthy treat that always seems to be inhaled. Thanks for sharing your recipe, I also love topping my stuffed caps with Panko!

      -Shannon

      Reply
      • Marjory

        July 15, 2013 at 10:46 am

        They definitely don't last long around here. 🙂

        Reply
    2. nini

      September 08, 2013 at 9:10 am

      Baking these little yummies later to go with the mushroom-leek quiche!
      Thanks, Dinner<3Mom !

      Reply
      • Marjory

        September 08, 2013 at 9:47 am

        That sounds like quite a duo...wish I could come over for dinner!

        Reply
    3. Heather

      June 03, 2015 at 11:18 am

      Can you make the stuffing a couple days in advance so on the day you just put it into the mushrooms and heat it up in the oven?

      Reply
      • Marjory

        June 03, 2015 at 11:35 am

        Absolutely! That's a great idea.

        Reply
    4. judy

      November 12, 2015 at 10:32 am

      Easy to make -yes. But they lacked seasoning and anything distinctive. I added sharp cheddar, parm and muenster, along with a dash of Worcestershire, and they were still rather dull. Sorry...not a fan.

      Reply
      • Marjory

        November 16, 2015 at 7:46 pm

        I'm so sorry you did not enjoy them.

        Reply
    5. Diana So

      November 14, 2015 at 7:44 pm

      So happy I came across your recipe. I was looking for a creamy stuffed mushroom cos I had goat cheese in mind, but whipped cream cheese sounds delicious! Plus, this is more budget friendly for my Thanksgiving this year! Kudos! Can't wait to make these. My mouth is watering already. 🙂

      Reply
      • Marjory

        November 16, 2015 at 7:45 pm

        I hope you enjoy them!

        Reply
    6. Rita

      November 29, 2017 at 5:56 pm

      5 stars
      Would it be possible to stuff & freeze these. Then bake when needed?

      Reply
      • Marjory

        November 29, 2017 at 9:21 pm

        Hi! Unfortunately, I don't think this will work. Instead, you might want to make up the filling and store in the refrigerator until you are ready to cook the mushrooms.

        Reply
    7. Charlene Rush

      June 12, 2019 at 5:04 pm

      Having made many a-stuffed shroom in my 76 years, it was quite remarkable that yours did, in fact, take the cake! However, I must admit, that I quadrupled the spinach, which we like. These will be NO stranger in our family.

      Reply
      • Marjory Pilley

        June 13, 2019 at 7:07 am

        I'm so glad you enjoyed them!

        Reply
    8. Sara Ashton

      December 14, 2019 at 7:32 pm

      4 stars
      Loved this quick item. I am not a skilled cook and even i could make this!!!! My kids who are both picky eaters didnt want to try this, more for me though!!!! Love them and will definately make again!

      Reply
      • Marjory Pilley

        December 15, 2019 at 8:38 am

        I'm so glad you enjoyed them!

        Reply
    9. Krista

      November 05, 2020 at 6:49 pm

      Can I make these somehow on my stovetop? My oven isn’t working and the recipe looks amazing.

      Reply
      • Deb

        July 06, 2022 at 8:27 pm

        You can make them in an outdoor grill. I didn't have an oven for about a year. I even did Thanksgiving one year using my grill for an oven.

        Reply
    10. Megan

      December 05, 2021 at 11:05 pm

      5 stars
      Made these for the first time. Used large Portobellos. Easy recipe. So good. Thank you.

      Reply
    11. Janet R Johnston

      December 20, 2021 at 11:07 am

      Can I use fresh spinach?

      Reply
      • Marjory Pilley

        December 23, 2021 at 8:56 am

        I've never tried it with fresh. I would suggest cooking the fresh spinach for a few minutes in a frying pan with a little oil, drain, and then chop. Enjoy!

        Reply
    12. Karen Warren

      February 03, 2022 at 7:50 pm

      5 stars
      I used fresh spinach for these. All I did was chop it up pretty finely. I didn’t cook anything first. That was the thing that drew me to this recipe. Easy to prepare and quick cooking in the air fryer. Also, low carb! Super easy and very tasty. Already shared the recipe 😁

      Reply
      • Marjory Pilley

        February 04, 2022 at 7:09 am

        Thank you so much for your feedback and tip about using fresh spinach! I'm so glad you enjoyed them and thanks for sharing too!

        Reply
    13. Mark Murphy

      May 04, 2022 at 11:50 am

      5 stars
      Made a large batch for appetizers and my family loved them. I will make other variations in the future. I’m in a diet and these help curve my appetite. Thanks for the recipe. Ret. Sgt. Mark Murphy.

      Reply
      • Marjory Pilley

        May 05, 2022 at 8:44 am

        I’m so happy you enjoyed them!

        Reply
    14. Gaye Waller Posey

      July 03, 2022 at 3:01 pm

      5 stars
      I just made thêse for my fiancee and put them in.the fridge so he can bake ưhen he comes home from work. I asked him to leave me at least one to try. They look ãmazing even uncooked..

      Reply
    15. Jessica

      July 06, 2022 at 4:10 pm

      5 stars
      Delicious! Skipped the bread crumbs, added jalapeños. Divine!

      Reply

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