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- 12 large portobello or cremini mushrooms - 1 cup fresh spinach leaves, finely chopped - 1 cup cream cheese, softened - 1/2 cup freshly grated Parmesan cheese - 1/2 cup shredded mozzarella cheese - 2 cloves of garlic, minced - 1/4 teaspoon red pepper flakes (optional) - Salt and black pepper, to taste - 2 tablespoons extra virgin olive oil - Chopped fresh parsley, for garnish For Cheesy Spinach Stuffed Mushrooms, you need simple but fresh ingredients. First, choose your mushrooms. Portobello or cremini work best. They hold the filling well and have a nice flavor. Next, grab fresh spinach. This adds both color and nutrition to the dish. You will need cream cheese for a rich, creamy base. Parmesan cheese brings a sharp taste, while mozzarella gives that gooey, melty goodness. Don't forget garlic! It enhances the flavor profile. You can add red pepper flakes if you want a bit of heat. Season the mix with salt and black pepper to taste. Lastly, olive oil adds richness during cooking. Fresh parsley makes for a nice garnish and adds a pop of color. These ingredients come together to create a tasty appetizer that everyone will love. Check the Full Recipe for detailed steps on how to prepare them. - Set the oven temperature to 375°F (190°C). - Heat olive oil in a skillet. Sauté garlic until fragrant. - Add chopped spinach and season with salt and pepper. Cook until wilted. - Combine cream cheese, grated Parmesan, and half of the mozzarella. - Fold in the sautéed spinach mixture until fully mixed. - Take each mushroom cap and spoon the cheese filling inside. - Press down lightly to pack the filling well. - Arrange the stuffed mushrooms on a baking sheet. Sprinkle with remaining mozzarella. - Bake for 20-25 minutes until golden and bubbly. For the full recipe, check out the earlier section. To clean mushrooms, start by gently wiping them with a damp cloth. Avoid soaking them in water. Mushrooms are like sponges; they soak up water, which makes them soggy. Make sure to remove any dirt or grit while keeping the caps dry. To keep the filling just right, use room temperature cream cheese. This helps it blend well with the other cheeses. If the mix is too runny, add more Parmesan. If it's too dry, add a splash of cream or milk. You want it creamy, not watery. Stuffed mushrooms pair well with many dips. A simple marinara sauce adds a nice touch. You can also try a garlic aioli for a creamy option. For a fresh taste, serve with a squeeze of lemon or a sprinkle of fresh herbs on top. {{image_4}} You can make cheesy spinach stuffed mushrooms even heartier by adding protein. Try mixing in cooked sausage or crispy bacon bits into the cheese filling. This adds a savory kick and a nice texture. You can use any cooked meat you like. Just make sure to chop it into small pieces for easy stuffing. The added protein will make the dish more filling and satisfying. Herbs can really boost the flavor of your stuffed mushrooms. Fresh herbs like thyme or basil work wonders. You can add a teaspoon of chopped herbs to the cheese mixture. This adds freshness and depth to every bite. Feel free to explore other herbs too! Try oregano or parsley for more flavor options. If you want to change up the cheese, you have many options. For a dairy-free version, use cashew cream or vegan cheese. These alternatives melt well and still taste great. You can also try different cheeses like goat cheese or feta for a tangy twist. Mixing cheeses can create a unique and tasty filling. To keep your cheesy spinach stuffed mushrooms fresh, store them in an airtight container. Let them cool down first. Place a piece of parchment paper between layers to avoid sticking. You can refrigerate them for up to three days. If you want to freeze them, wrap each mushroom tightly in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. To enjoy your stuffed mushrooms again, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the mushrooms on a baking sheet. Cover them with foil to retain moisture. Heat for about 15 minutes. Remove the foil for the last five minutes to help the cheese get bubbly again. You can also use a microwave but be careful. It may make the mushrooms soggy. The shelf life of cheesy spinach stuffed mushrooms depends on how you store them. When refrigerated, they stay fresh for about three days. In the freezer, they can last for three months. To maximize freshness, always check for any off smells or changes in texture before eating. If you see any signs of spoilage, it’s best to toss them out. Enjoy your delicious dish safely! Yes, you can make the filling ahead of time. This helps save time when cooking. Just follow these tips: - Prepare the filling and store it in an airtight container. - Keep it in the fridge for up to two days. - When ready to use, let it sit at room temperature for about 30 minutes before stuffing the mushrooms. This makes it easier to work with. Yes, Cheesy Spinach Stuffed Mushrooms can be gluten-free. Here’s how: - Use gluten-free breadcrumbs if you want some crunch. - Check the cheese brands for gluten-free labels. - Avoid adding any sauces that may contain gluten. Always read labels to be safe. To tell if the mushrooms are ready, look for these signs: - The mushrooms should be tender and slightly shriveled. - The cheese on top should be melted and bubbly. - A nice golden color on the cheese indicates they are well-cooked. These signs ensure your Cheesy Spinach Stuffed Mushrooms are perfectly done and ready to eat. For the full recipe, check out the detailed instructions. Stuffed mushrooms are simple to make and packed with flavor. We explored the key ingredients, easy steps, and useful tips to get this dish just right. You can add protein or herbs to make it your own. Storing leftovers is easy, and reheating keeps them tasty. Remember, these cheesy spinach stuffed mushrooms are perfect for any gathering or snack. With a few tweaks, you can impress anyone. Enjoy your cooking adventure!

Cheesy Spinach Stuffed Mushrooms

Indulge in these delicious Cheesy Spinach Stuffed Mushrooms that will impress at your next gathering! Made with fresh spinach, cream cheese, and a blend of cheesy goodness, these stuffed mushrooms are easy to make and bursting with flavor. Perfect for appetizers or party snacks, they are sure to be a hit! Click through to explore the full recipe and delight your taste buds with this savory treat!
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Ingredients
  

12 large portobello or cremini mushrooms, with stems carefully removed

1 cup fresh spinach leaves, finely chopped

1 cup cream cheese, softened to room temperature

1/2 cup freshly grated Parmesan cheese

1/2 cup shredded mozzarella cheese, divided

2 cloves of garlic, minced

1/4 teaspoon red pepper flakes (optional for heat)

Salt and black pepper, to taste

2 tablespoons extra virgin olive oil

Chopped fresh parsley, for garnish

Instructions
 

Begin by preheating your oven to 375°F (190°C) to ensure it's ready for the mushrooms.

    In a medium-sized skillet, add the olive oil and heat over medium heat. Once the oil is shimmering, add the minced garlic and sauté for about 1 minute, or until it becomes fragrant and golden.

      Incorporate the chopped spinach into the skillet. Sauté until the spinach has wilted down, which will take approximately 2-3 minutes. Season this mixture with salt, black pepper, and red pepper flakes (if using) to taste. Once cooked, remove it from the heat and allow it to cool for a few minutes.

        In a large mixing bowl, combine the softened cream cheese, grated Parmesan cheese, and half of the shredded mozzarella cheese. Use a spatula to blend these ingredients until they are thoroughly mixed.

          Gently fold the cooked spinach mixture into the cheese blend, ensuring it's evenly distributed throughout the mixture.

            Take each mushroom cap and carefully spoon the cheesy spinach filling into the center, pressing down lightly to pack the filling in well.

              Arrange the stuffed mushrooms on a baking sheet lined with parchment paper for easy cleanup. Sprinkle the remaining mozzarella cheese evenly on top of each mushroom for an extra cheesy finish.

                Place the baking sheet into the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the cheese has melted into a bubbly, golden layer.

                  Once baked, carefully remove the mushrooms from the oven and let them cool for a few minutes. Before serving, sprinkle freshly chopped parsley over the stuffed mushrooms for a vibrant contrast and added freshness.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                      - Presentation Tips: Serve the stuffed mushrooms warm on a decorative platter, drizzled with a little extra virgin olive oil for shine, or place them in an individual serving dish garnished with extra parsley for a pop of color.