Easy Stuffed Mushrooms with Cream Cheese and Spinach

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.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings 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!

Video

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.

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