CHEESY SPINACH STUFFED MUSHROOMS

These cheesy spinach stuffed mushrooms are, according to my mushroom-enthusiast husband, the best stuffed mushrooms I’ve ever made.

I personally love all my stuffed mushroom recipes equally (I basically have one for every type of craving!) but this man plays favorites and this. is. it.

These tender baby portobello mushrooms are stuffed with a blend of spinach, mushrooms, garlic, parmesan, and cream cheese, inspired by the plate-licking Cheesy Garlic Parmesan Spinach Sauce from my favorite stuffed spaghetti squash recipe.

They’re full of flavor and downright DREAMY!

Ingredients

• 12 medium-large cremini mushrooms (baby portobellos) approx. 12-14 ounces total
• 1 TBSP unsalted butter
• 2 cloves garlic
• 2.5-3 cups fresh baby spinach (packed)
• 4 oz cream cheese (cut into 6-8 cubes)
• 1/4 cup freshly grated parmesan cheese
• 1/4 tsp dried basil
• 1/4 tsp salt or to taste
• 1/8 tsp black pepper
• 1/8 tsp crushed red pepper flakes
• 2 TBSP panko breadcrumbs (skip for gluten-free + keto)
• 2 TBSP freshly grated parmesan cheese

Instructions

1. Preheat oven to 375 degrees F and line a baking sheet with foil or parchment paper. Prefer not to line it? Spritz it with oil and you're good to go.
2. Clean mushrooms by dusting off the caps with a paper towel and remove the stems. Place mushroom tops on your baking sheet and set aside.
3. Mince the mushroom stems and garlic.
4. Melt butter in a large pan or skillet over medium-high heat and add your minced mushrooms and garlic. Sauté for 2-3 minutes then add the spinach. 
5. For full instructions : peasandcrayons.com

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