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Stuffed Mushrooms with Spinach and Parmesan

Stuffed Mushrooms with Spinach and Parmesan - Easy to make, and healthier stuffed mushrooms. This recipe is the perfect appetizer when you want something elegant and delicious.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Keyword: gluten free, mushrooms
Servings: 10
Author: Marie


  • 1/2 c. chopped fresh spinach
  • 10 to 12 baby bella mushrooms 1 1/2 to 2 in. across
  • 1 clove garlic minced
  • 1/4 c. grated parmesan cheese
  • 1/2 tsp. dried basil
  • 1/8 tsp. pepper
  • 1/8 tsp. kosher salt
  • 1 Tbsp. Neufchâtel cheese find this in your store by the cream cheese
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. shredded parmesan cheese


  • Pre-heat oven to 400° F.
  • Clean spinach and let dry on clean paper towels while prepping the remaining ingredients.
  • Wash mushrooms and remove stems by gently twisting and pulling away from the cap.
  • In a medium-sized bowl, put together the minced garlic, 1/4 c. grated parmesan cheese, basil, pepper, salt, Neufchâtel cheese, olive oil, and spinach. Mix well using a fork.
  • Place mushroom caps on a small baking sheet with the top of the caps touching the pan. Fill each mushroom cap with a little bit of filling. Sprinkle shredded parmesan cheese evenly over the top of the stuffed mushrooms. If prepping early for the next day, follow directions below in the notes.
  • Bake at 400° F for 15 to 20 minutes or until mushrooms are heated through and shredded parmesan has turned golden brown. Remove from oven and serve immediately.


For early prepping, do not bake immediately. After stuffing the mushrooms and topping with cheese, cover and refrigerate until ready to bake. Bake as directed in the recipe above.