Step 1 of 16
Creamy Spinach Stuffed Mushrooms
Preheat the oven to 375°F.
Tools
Step 2 of 16
Creamy Spinach Stuffed Mushrooms
Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
Tools
Step 3 of 16
Creamy Spinach Stuffed Mushrooms
Using clean hands, carefully remove the stems from the mushrooms and discard, or save for an alternative use.
Tools
Step 4 of 16
Creamy Spinach Stuffed Mushrooms
Arrange the mushrooms on the baking sheet with the cavities facing up. Set aside.
Tools
Step 5 of 16
Creamy Spinach Stuffed Mushrooms
Place the cream cheese, salt, black pepper, and Parmesan in a large bowl. Set aside.
Tools
Step 6 of 16
Creamy Spinach Stuffed Mushrooms
Mince the garlic.
Tools
Step 7 of 16
Creamy Spinach Stuffed Mushrooms
Heat olive oil on medium heat in a large saute pan. Once the oil is shimmering, add spinach.
Tools
Step 8 of 16
Creamy Spinach Stuffed Mushrooms
Cook until the spinach is completely wilted, 5-6 minutes.
Tools
Step 9 of 16
Creamy Spinach Stuffed Mushrooms
Add the garlic to the pan and cook for a minute longer, until fragrant.
Tools
Step 10 of 16
Creamy Spinach Stuffed Mushrooms
Transfer the spinach to the bowl of cheese.
Tools
Step 11 of 16
Creamy Spinach Stuffed Mushrooms
Beat together the cheeses and spinach with a mixer on medium-high speed for 1-2 minutes.
Tools
Step 12 of 16
Creamy Spinach Stuffed Mushrooms
Using a small spoon, fill each mushroom with about one tablespoon of the spinach mixture.
Tools
Step 13 of 16
Creamy Spinach Stuffed Mushrooms
Top each mushroom with a generous pinch of the shredded cheese.
Tools
Step 14 of 16
Creamy Spinach Stuffed Mushrooms
Bake on middle rack of oven until the cheese is bubbly and golden brown, 20-23 minutes.
Tools
Step 15 of 16
Creamy Spinach Stuffed Mushrooms
Check to see that mushrooms are done. Remove from oven or add time as needed.
Tools
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.