The first time I did was when I blogged a recipe for lasagna stuffed mushrooms back in 2018. It’s a great recipe, and I made it a time or two after my post, but it’s been years since the last time. I have no idea why! It must be that I’m so busy trying new things that some of the old ones are forgotten. Well, I’m bringing back stuffed mushrooms with a vegetarian recipe for Spinach Stuffed Mushrooms. There’s no meat but plenty of cheese, and who doesn’t like cheese? I love the stuff and everything else in this recipe, so I can’t not try it!
Looking for a healthier Stuffed Portobello Mushroom Cap recipe? My 3 Cheese & Spinach Stuffed Mushrooms are a 6-ingredient hearty vegetarian recipe anyone will love. Grill or oven bake for year-round dinner idea.
The Ingredients
There aren’t too many ingredients in these stuffed mushrooms, and as far as I’m concerned that’s a great thing. A quick pre-shopping check revealed I had olive oil, garlic, salt, and pepper.
That left just a few items to buy, and I found them all at my usual grocery store. No extra strips or special orders are required.
I even bought a wedge of parmesan cheese instead of the pre-grated stuff my hubby prefers. The grated stuff you find in the dairy section isn’t terrible, but it’s just not the same as the real deal.
The Process
Making my Spinach Stuffed Mushrooms was so easy! I began by washing and patting the mushrooms dry. Mushrooms tend to absorb liquid and can get soggy if washed in advance and stored.
Next was cleaning the mushroom caps. All that meant was breaking off the stems (they can be tough) and scraping away the gills with a small spoon. The gills taste just fine, but removing them is an aesthetic preference and adds space for the stuffing.
Once the mushrooms were cleaned I coated them in olive oil and seasoned them with a little salt and pepper. Then it was time to make the stuffing, the best part!
The stuffing was also easy to make. All it took was a little bit of chopping, shredding, and stirring. Then I used a table spoon to scoop the filling into the prepared mushroom caps.
The only thing left was to cook the mushrooms. Unfortunately, my oven was in use (I think I was baking a dessert). No worries though! My air fryer also doubles as a toaster oven and has a bake function, so it was perfect for 2 stuffed mushrooms.
After 10 minutes I had perfectly meaty cheese-stuffed mushrooms with browned edges. A bit more shredded Parmesan and they were ready to serve.
Timing
This recipe lists 15 minutes to prep, 10 minutes to cook, and a total of 25 minutes. Here’s how my times break down:
- 9 minutes to prep
- 10 minutes to cook
- 19 minutes total
I’m guessing not having to wait for my oven to preheat saved me a few minutes.
