American · Snack · Dinner
Stuffed Mushrooms
Juicy baked mushroom caps filled with a savoury mix of garlic, spinach, herbs and creamy cheese, finished with a crisp golden top. A light, crowd-pleasing bite that tastes far richer than it is.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 33% · Fat 43% · Protein 24%
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Ingredients
For 4 servings- 16 large450 glarge white or cremini mushrooms
- 2 tsp9 golive oil
- 1 small70 gonion, finely chopped
- 2 cloves6 ggarlic, minced
- 2 packed cups60 gfresh spinach, chopped
- 1/4 cup60 glight cream cheese, softened
- 1/3 cup30 gvegetarian Parmesan-style hard cheese, finely grated
- 1/4 cup28 gwhole wheat breadcrumbs
- 2 tbsp8 gfresh flat-leaf parsley, chopped
- 1/2 tspdried thyme
- 1/4 tspsalt
- 1/4 tspblack pepper, ground
Steps
- 1
Heat the oven to 200 °C / 400 °F and line a baking tray with parchment.
- 2
Wipe the mushrooms clean with a damp cloth, then twist out the stems and finely chop them.
- 3
Brush the outside of the caps with 1 tsp of the olive oil and place them gill-side down on the tray.
- 4
Bake the caps for 10 minutes to release their moisture, then flip them gill-side up and pour off any liquid.
- 5
While the caps bake, heat the remaining 1 tsp oil in a non-stick pan over medium heat.
- 6
Add the onion and chopped stems and cook for 5-6 minutes until soft and most of the liquid has evaporated.
- 7
Stir in the garlic and cook for 1 minute until fragrant.
- 8
Add the spinach and cook for 1-2 minutes until wilted, then take the pan off the heat and let it cool for a few minutes.
- 9
In a bowl, mix the cooked vegetables with the cream cheese, half of the grated cheese, the breadcrumbs, parsley, thyme, salt and pepper.
- 10
Spoon the filling into the mushroom caps, pressing it in gently and mounding it slightly.
- 11
Sprinkle the remaining grated cheese over the tops.
- 12
Bake for 15 minutes until the mushrooms are tender and the tops are golden.
- 13
Let them rest for 2-3 minutes before serving warm.
Swaps, storage and make-ahead
Swaps
- Use gluten-free breadcrumbs instead of whole wheat ones, and check that your cheeses are labelled gluten-free if you need the whole dish to be gluten-free.
- Swap the light cream cheese for ricotta for a milder, fluffier filling.
- For a dairy-free version, replace the cream cheese with a dairy-free cream cheese and the hard cheese with nutritional yeast or a dairy-free Parmesan-style alternative.
- Use frozen chopped spinach, thawed and squeezed very dry, instead of fresh spinach.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating in the oven until steaming hot. They are best eaten fresh, and freezing is not recommended because the mushrooms turn watery.
Make ahead
Make the filling up to 1 day ahead and keep it covered in the fridge. Pre-bake and fill the caps just before the final bake so they stay crisp.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MilkGluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (181 g) | Per 100 g | |
|---|---|---|
| Calories | 147 kcal | 81 kcal |
| Protein | 9.1 g | 5 g |
| Carbohydrates | 12.9 g | 7.1 g |
| of which sugars | 4 g | 2.2 g |
| Fiber | 2.2 g | 1.2 g |
| Fat | 7.5 g | 4.1 g |
| of which saturated | 3.1 g | 1.7 g |
| Sodium | 352 mg | 194 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
