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Creamy Spinach Stuffed Mushrooms
Preheat the oven to 375°F.
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Creamy Spinach Stuffed Mushrooms
Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
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Creamy Spinach Stuffed Mushrooms
Using clean hands, carefully remove the stems from the mushrooms and discard, or save for an alternative use.
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Creamy Spinach Stuffed Mushrooms
Arrange the mushrooms on the baking sheet with the cavities facing up. Set aside.
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Creamy Spinach Stuffed Mushrooms
Place the cream cheese, salt, black pepper, and Parmesan in a large bowl. Set aside.
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Creamy Spinach Stuffed Mushrooms
Mince the garlic.
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Creamy Spinach Stuffed Mushrooms
Heat olive oil on medium heat in a large saute pan. Once the oil is shimmering, add spinach.
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Creamy Spinach Stuffed Mushrooms
Cook until the spinach is completely wilted, 5-6 minutes.
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Creamy Spinach Stuffed Mushrooms
Add the garlic to the pan and cook for a minute longer, until fragrant.
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Creamy Spinach Stuffed Mushrooms
Transfer the spinach to the bowl of cheese.
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Creamy Spinach Stuffed Mushrooms
Beat together the cheeses and spinach with a mixer on medium-high speed for 1-2 minutes.
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Creamy Spinach Stuffed Mushrooms
Using a small spoon, fill each mushroom with about one tablespoon of the spinach mixture.
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Creamy Spinach Stuffed Mushrooms
Top each mushroom with a generous pinch of the shredded cheese.
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Creamy Spinach Stuffed Mushrooms
Bake on middle rack of oven until the cheese is bubbly and golden brown, 20-23 minutes.
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Creamy Spinach Stuffed Mushrooms
Check to see that mushrooms are done. Remove from oven or add time as needed.
Step 16 of 16
Creamy Spinach Stuffed Mushrooms
Allow the mushrooms to cool for 5-10 minutes before serving. Refrigerate leftovers for up to 2 days.