Snackin’ with Sarah Sellers: Spinach Stuffed Mushrooms

Spinach Stuffed Mushrooms

Stuffed mushrooms are probably one of my favorite appetizers. What’s not to love? Meaty cremini mushrooms filled with cheese, veggies, meat…whatever you’re feeling that day.

I decided to go with an all veggie mushroom today and these were really simple to make. My only note is make sure you taste the spinach mixture after you’ve added the veggies. You want it to be nice and flavorful!

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Happy Eating!

Spinach Stuffed Mushrooms


  • 24 cremini mushrooms, stems removed and reserved
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1/2 cup yellow onion, chopped
  • 1/4 cup red bell pepper, chopped
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp parsley, chopped
  • 1 large garlic clove
  • 1/4 cup panko bread crumbs
  • 8oz container frozen spinach
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup parmesan, shredded
  • 1/4 tsp crushed red pepper

Preheat oven to 375 degrees.

Spinach Stuffed Mushrooms

Rinse the mushrooms in cold water and place on a large baking sheet.

Spinach Stuffed Mushrooms

Chop the stems.

Spinach Stuffed Mushrooms

Heat the olive oil and butter in a large dutch oven over medium high heat. Sauté the onion and bell pepper until softened.

Spinach Stuffed Mushrooms

Add the mushroom stems, salt, pepper, parsley and garlic and sauté for 3-4 more minutes.

Spinach Stuffed Mushrooms

Add the panko and lightly toast.

Spinach Stuffed Mushrooms

Remove from the heat and cool.

Spinach Stuffed Mushrooms

In a large bowl mix together the spinach, mozzarella and parmesan.

Spinach Stuffed Mushrooms

Add the onion mixture and red pepper and mix until well combined. Taste and adjust seasoning accordingly.

Spinach Stuffed Mushrooms

Spoon a heaping teaspoon of the mixture into each mushroom and bake 20-25 minutes until the cheese is melted and golden. In the last 5 minutes broil to help it turn golden on top.

Bon Appétit! 

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