Creamy Spinach Stuffed Mushrooms Recipe | Yummly
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Creamy Spinach Stuffed Mushrooms

YUMMLY(21)
katie g.: "Very delicious. 10/10. Definitely recommend. I us…" Read More
10Ingredients
40Minutes
70Calories
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Description

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.

Ingredients

US|METRIC
12 SERVINGS
  • nonstick cooking spray
  • 16 cremini mushrooms (large)
  • 4 ounces cream cheese (room temperature)
  • 1/3 cup grated Parmesan cheese (1/3 cup is 1 oz.)
  • 1/2 teaspoon salt
  • black pepper (to taste)
  • 1 clove garlic
  • 1 tablespoon extra-virgin olive oil
  • 6 ounces 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

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    70Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories70Calories from Fat45
    % DAILY VALUE
    Total Fat5g8%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol15mg5%
    Sodium180mg8%
    Potassium230mg7%
    Protein3g6%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate3g1%
    Dietary Fiber<1g3%
    Sugars<1g2%
    Vitamin A30%
    Vitamin C8%
    Calcium6%
    Iron4%

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

    Reviews(21)

    katie g. 5 months 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.
    Becky Perez 8 months 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
    Vacouftsis a year 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 (:
    Rachel Scott a year 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
    Avery a year 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
    Ischa Bremer a year ago
    Very delicious! Used grandana dop instead of the Italian cheeses, and it worked out perfect!
    Really good!! Just a lot of extra liquid, but no problem in that.
    Evita Acuna a year ago
    Absolutely delicious, I would put in crushed red pepper for some more flavor. Otherwise it was a smashing dish.
    Tracey S. a year ago
    Loved this! Also good with butter soaked Pablo crumbs on top and finished in broiler
    Reynolds 2 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.
    Nina 2 years ago
    I didn't like it, but my my family said it's tasty
    M1nn1e 2 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 (:
    Matt 2 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.
    Michael Castro 2 years ago
    I topped it with bacon and used whipped cream cheese. Amazing.
    Sugar Time 2 years ago
    They were so good that everyone came back for more
    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.
    Jon Lucas 2 years ago
    good. i would cut back on the salt.
    Kishore 2 years ago
    winner recipe! would make again
    I Don't Know 2 years ago
    Really nice. I would add tomatoes next time.
    Krysa Robertson 2 years ago
    Really good def. Would make again
    Virag 2 years ago
    This is a winner, quick and extremely delicious.

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