Creamy Spinach Stuffed Mushrooms Recipe | Yummly
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Creamy Spinach Stuffed Mushrooms

Rebecca Braden: "They were good I think I would add a bit of chopp…" Read More
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Creamy Spinach Stuffed Mushrooms

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You'll never want to eat spinach dip with chips again once you try it stuffed into a mushroom! The recipe is a Yummly original created by Sara Mellas.


  • nonstick cooking spray
  • 16 cremini mushrooms (large)
  • 4 oz. cream cheese (room temperature)
  • 1/3 cup grated Parmesan cheese (1/3 cup is 1 oz.)
  • 1/2 tsp. salt
  • black pepper (to taste)
  • 1 clove garlic
  • 1 Tbsp. extra-virgin olive oil
  • 6 oz. baby spinach leaves (fresh, 4 firmly packed cups)
  • 1/2 cup shredded Italian cheese blend (1/2 cup is 2 oz.)
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories70Calories from Fat45
    Total Fat5g8%
    Saturated Fat2.5g13%
    Trans Fat
    Calories from Fat45
    Total Carbohydrate3g1%
    Dietary Fiber<1g3%
    Vitamin A30%
    Vitamin C8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Rebecca Braden 4 hours ago
    They were good I think I would add a bit of chopped jalapeño
    Reviewer Profile Image
    Dana Pinkava 2 months ago
    This is a fantastic recipe. I used baby Bella mushrooms. I reheated them in the air fryer the next day and they were just as good.
    Reviewer Profile Image
    Kayla Grieme 10 months ago
    delicious 😋 had to use shitake mushrooms instead and wish they were a lil crispier. still great tho
    Reviewer Profile Image
    Jonathan H. 10 months ago
    They came out great! We loved it!
    Reviewer Profile Image
    Judith Maring a year ago
    Wonderful. The dish looked great and tasted great. I will make this again.
    Reviewer Profile Image
    katie g. 2 years ago
    Very delicious. 10/10. Definitely recommend. I used baby bella mushrooms instead and they turned out great. I also don't have a mixer but the love of my life was able to mix and mash the filling by hand. We aren't together, but the mushrooms aren't the reason why. It's because I have been a b*tch lately, but we were able to bond over the spinach filling. Kudos.
    Reviewer Profile Image
    Becky Perez 2 years ago
    Awesome! Yumm Highly recommended. Just made on a whim for a quick veggie dinner along side some couscus with peas instead of an appetizer
    Reviewer Profile Image
    Vacouftsis 2 years ago
    love this recipe! I added roasted capsicum to the stuffing for more flavor. Because I stuffed large flat mushrooms and also capsicums I doubled the recipe and it was just enough for the stuffing. Served them with a side of couscous, beetroot and rocket salad (:
    Reviewer Profile Image
    Rachel Scott 2 years ago
    I had to use the cheap Parmesan in the shaker and cilantro instead of spinach (I know I know but I thought I had spinach) but these still turned out good! I honestly really like cilantro and it was a way for me to use up what I have in my kitchen already
    Reviewer Profile Image
    Avery 3 years ago
    horrible.. took quite awhile to prepare all of this and then upon completion the texture/taste combination nearly made me hurl... i normally love mushrooms, and spinach and i tolerate cream cheese but dang this was bad. Or maybe that's just my sense of taste
    Reviewer Profile Image
    Ischa Bremer 3 years ago
    Very delicious! Used grandana dop instead of the Italian cheeses, and it worked out perfect!
    Reviewer Profile Image
    Kiauna Gasiorowski 3 years ago
    Really good!! Just a lot of extra liquid, but no problem in that.
    Reviewer Profile Image
    Evita Acuna 3 years ago
    Absolutely delicious, I would put in crushed red pepper for some more flavor. Otherwise it was a smashing dish.
    Reviewer Profile Image
    Tracey S. 3 years ago
    Loved this! Also good with butter soaked Pablo crumbs on top and finished in broiler
    Reviewer Profile Image
    Reynolds 3 years ago
    A bit of a long process to make, and the mushrooms sort of overflowed during baking, but the final result was delicious. I imagine a larger type of mushroom would be better.
    Reviewer Profile Image
    M1nn1e 3 years ago
    Nice, soft a creamy. I suggest you put a little bit of smoked salmon with the cream cheese, it gives it a nice kick (:
    Reviewer Profile Image
    Matt 3 years ago
    Very good and I would recommend using more filling so the shrooms are over-flowing and then top with cheese. I would also add some red pepper flakes for some heat. Bacon might also give it some needed texture.
    Reviewer Profile Image
    Michael Castro 3 years ago
    I topped it with bacon and used whipped cream cheese. Amazing.
    Reviewer Profile Image
    Sugar Time 3 years ago
    They were so good that everyone came back for more
    Reviewer Profile Image
    Like, finna eat these little morsels while im wildin on my big periwinkle scaled Chinese dragon. I might share some with Bertholdt, that's his name.
    Reviewer Profile Image
    Jon Lucas 4 years ago
    good. i would cut back on the salt.
    Reviewer Profile Image
    Kishore 4 years ago
    winner recipe! would make again
    Reviewer Profile Image
    I Don't Know 4 years ago
    Really nice. I would add tomatoes next time.
    Reviewer Profile Image
    Krysa Robertson 4 years ago
    Really good def. Would make again
    Reviewer Profile Image
    Virag 4 years ago
    This is a winner, quick and extremely delicious.