Cheese-Stuffed Mushrooms Recipe Bakes Up So Oozy-Gooey Good
Filled with a mix of spinach and three kinds of cheese, these delicious appetizers are sure to delight
This easy cheese-stuffed mushrooms recipe is the perfect dish foray gathering. It comes together fast, it tastes delicious, and it makes a great crowd-pleasing appetizer. Be sure to start with bigger size mushrooms — they’ll be easier to fill with the yummy stuffing and also give you just the right mushroom-to-cheese ratio.
Quick tip: To scoop out the inside of mushrooms, try this Woman’s World test kitchen hack: Simply use a teaspoon or grapefruit spoon to gently scrape out the feathery mushroom gills, then wipe the cavity with a moist paper towel before filling it with the spinach and cheese mixture. You’ll be able to fit more — and keep it mess-free.
Give these Cheese-Stuffed Mushrooms recipe a try and tell us how you liked it in the comments below.
Related: Looking for more ways to enjoy fresh mushrooms? Try this Seared Pork Chops With Mushroom Sauce Recipe for dinner.
Yields
Total Time
Cook Time
Ingredients
- 24 fresh mushrooms
- 1 (10 oz.) pkg. frozen chopped spinach
- 4 oz. feta cheese
- 2 oz. cream cheese
- ½ cup finely chopped scallions with green tops
- 1 tsp. Paula Deen’s House Seasoning
- 1 cup grated Parmesan
Instructions
Heat oven to 350°F. Coat rimmed baking sheet with cooking spray. Remove and discard stems from mushrooms (or save for another use). Using damp paper towel, wipe caps clean. In colander set over bowl, thaw spinach; squeeze out and discard as much liquid as possible.
In medium bowl, combine spinach, feta, cream cheese, scallions and House Seasoning. Stir until evenly combined. Fill mushroom caps with spinach mixture and transfer to baking sheet. Sprinkle Parmesan on top. Bake until mushrooms are golden and filling is heated through, 15–20 min. Transfer to serving plate. Serve warm.
