Stuffed Mushrooms With Spinach

Photo: psfreeman

The mushroom caps can be baked and stuffed (but not baked for the second time with the stuffing) up to 2 days in advance; refrigerate covered. Bake again just before serving. Recipe by Sara Quessenberry: November, 2010 from the Real Simple website:

Yield: 8 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • 24 medium mushrooms (about 1 1⁄2 pounds total)
  • 2 tablespoon(s) olive oil, plus more for the baking sheet
  • 2 clove(s) garlic, finely chopped
  • 1 5-ounce package(s) baby spinach, chopped
  • Kosher salt and black pepper
  • 3/4 cup(s) panko bread crumbs
  • 1/2 cup(s) Gruyère cheese, grated (2 ounces)


  1. 1. Heat oven to 375° F. Remove the stems from the mushrooms; finely chop the stems and reserve. Coat a baking sheet with oil. Bake the mushroom caps, stem-side down, until just tender, 10 to 12 minutes.
  2. 2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and chopped mushroom stems and cook, stirring, until tender, 3 to 5 minutes. Add the spinach, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook, tossing, until wilted, 2 to 3 minutes more.
  3. 3. In a bowl, combine the spinach mixture with the bread crumbs and cheese. Spoon into the mushroom caps and bake until golden brown, 12 to 15 minutes.
November 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Stuffed Mushrooms With Spinach Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy