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stuffed mushrooms

Spinach and Cheese Stuffed Mushrooms

This is a healthy take on stuffed mushrooms. The addition of fresh spinach brings even more nutrients to this fun finger food!
Author Jamie


  • 15-20 fresh large mushrooms I used a 24 oz package
  • 2 teaspoons olive oil
  • 4 ounces of softened cream cheese
  • 1 cup Italian blend shredded cheese plus extra for sprinkling on top
  • 1/4 cup bread crumbs
  • 1 cup fresh spinach leaves
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. First you will wash your mushrooms and gently remove the stems. Go ahead and preheat your oven to 350 degrees F.
  2. Now I placed the mushrooms in a large plastic zippered bag and added the 2 teaspoons of olive oil. I gently rolled the mushrooms around in the bag so they could be coated in the olive oil. Then I just set the bag aside until I was ready to stuff them.
  3. Take your cup of fresh spinach leaves and chop them up into small pieces.
  4. Now I placed my cream cheese, 1 cup Italian shredded cheese, bread crumbs, egg and salt and pepper into my stand blender bowl. Blend these ingredients well with your mixer. Once they are well mixed you can add in the chopped spinach and blend it in.
  5. You will stuff each mushroom with the cheese mixture. You want to really smush the mixture down into the mushroom with some popping out of the top!
  6. Place the stuffed mushrooms on a shallow baking sheet. Sprinkle with a little extra shredded cheese...because you can never have too much cheese!! :)
  7. Bake for 16-19 minutes or until the tops start to turn a tad bit light brown.