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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.
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.
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
- 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
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
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.
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.
Completely transform these easy stuffed mushrooms by swapping out the spinach for:
- Crab or shrimp
The variations are endless!
You may also like these low-carb appetizers!
Did you make this recipe?
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Easy Stuffed Mushrooms with Cream Cheese and Spinach
- 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
- 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!
This recipe was originally published on July 22, 2013 and has been updated to improve the reader experience.