Looking for a fun way to stuff your face? Or to stuff your mushrooms? Why not stuff both?
It’s not like you stuff your bra. Right? Hey, so long as you take the tissue out of the box first.
This stuffed mushroom recipe is so easy and simple, why not make a double batch and enjoy the heck out of it? Make these, and your girlfriend will think you became a chef overnight. Your husband will forget the time you set his fire extinguisher on fire.
One little mushroom packs so much punch into such a tiny cap. A tiny cap. Like for a tiny person. Only you wouldn’t want to eat a tiny person’s cap. Or a tiny person, for that matter. I think they might be crunchy.
And how healthy are these ingredients? Hello?
Look at how colorful everything is. Your mother might even stop shaking her no-no finger at you when she sees you eating this colorful array of deliciousness.
Legit ingredients. No guilt. And cheese. Because God loves us, so He invented Wisconsin.
Too much? Let’s get right to the recipe, then.
Zippy Spinach-Stuffed Mushrooms
12 mushroom caps (chop stems and set aside)
1 Tbsp butter
1/4 cup chopped sweet onion
2 ounces softened cream cheese
1/4 cup sharp shredded cheddar
1 cup chopped, raw spinach
Preheat oven to 375 degrees Fahrenheit.
Melt butter in a medium pan over medium heat. Cook onions and mushroom stems for about 5 minutes, stirring occasionally. Combine onion, stems, cream cheese, cheddar and spinach in a bowl. Spoon over cleaned mushroom caps. Bake for 20-25 minutes, or until the filling is hot and lightly golden.
Makes 1 dozen mushrooms.
Nutritional Information per entire recipe: Calories: 473, Carbohydrates: 15.1 g, Fiber: 3.7 g, Net Carbohydrates: 11.4 g, Protein: 18.5 g, Fat: 40.2 g
Nutritional Information per 3 mushrooms: Calories: 118.25, Carbohydrates: 3.8 g, Fiber: .93 g, Net Carbohydrates: 2.87 g, Protein: 4.6 g, Fat:10.1 g
So making this for my next party!
They are so good! I ate them all in 24 hours and had no guilt whatsoever.
Oh yum. I could see this as the perfect side dish for a steak. Thank you!
What a great idea!
Bought everything for this recipe, but dh found some chipotle pepper cheese to use instead of the cheddar How could it be anything but tasty!
Ooh! That sounds great!
I’m officially addicted to this recipe. I also added a touch of Cholula hot sauce and part shredded cheddar and some of the chipotle pepper cheese. Next time I have company, I’m going to make this as an appetizer! Thanks, Jamie.
What a terrific idea! I love the idea of hot sauce. You rock.
Made these on Saturday, they were delicious! Will be making them again soon.
Hi George! I am so happy you liked them. They are freakishly addicting, so I’d eat them every single day if I could.
I tried this dish last night for supper and it was amazing! I have a new mini food processor that I used to chop up the stems, onions and spinach. I’m not good yet at knowing when to stop processing, so I made the pieces smaller than intended, but it meant that everything blended into this lovely creamy green filling that reminded me of pesto. I used a cookie scoop to put the filling on top of each mushroom and ended up with gorgeous little green piles of goodness. I had intended to eat only a few and save the rest for later, but ended up making the entire dish my entree. I’ll definitely make this one again!
I know where I should be having supper. sheesh. you make me bring out my bib just reading your descriptions and process!
Today, I took this recipe & turned it into a sauce for pasta (or pasta substitute of your choice). As before, I followed the directions, but finely chopped the whole mushroom & onion in my food processor, then added a couple slices of chopped bacon to cook with them. Thinned the sauce just a smidge with chicken broth (2 T. or so.) OMG, it was good.
I love your changes. It sounds SO good, Marianne!
I made this last night to go along with out grilled steaks, really, really good. However, my husband and I managed to eat the entire dish!!! Very good, Jamie, we enjoyed it and I will be making it regularly. I think next time I might add some minced garlic into the onion and mushroom saute. Thanks again!
That sounds lovely, Nancy! I do love garlic. It keeps the vampires away. Amy I right?
Goingto make this tonight. Thinking of adding some sausage.
Bacon was certainly tasty added to this recipe. How was the sausage?
The sausage is really nice! It’s quick, and with a juicy pop to it when served hot.
I love how versitile this recipe is!
How did you incorporate the sausage? Did you cook it in little crumbles and saute the veggies in the sausage juices? Or make little patties with the raw sausage & the other ingredients? Or…???
Thank you so much! I agree–and it’s almost too addicting. I can eat at least half of the batch if I’m not careful. The sausage you can crumble and add to the recipe. I have another recipe on the site that is just super easy and incorporates sausage balls into the mushroom caps: https://yourlighterside.com/2013/01/quick-microwave-stuffed-mushroom-caps/
I’m making this recipe again, but with cut up assortment of mushroom (no button mushrooms). I’ve found this is my favorite mushroom/spinach/cheese recipe and it goes perfectly with everything. Tonight, we’re having grilled steak with a salad and the (sort of) stuffed mushrooms. Jamie, this is a great company dish, too.
I’ll be over at 6 for dinner. No pressure.
Take your time. We’re not eating until 7:30-ish.
What kind of mushrooms did you all use? Shiitake mushrooms have quite a few net carbs (as far as google has told me) 🙂
Hi, Kara! I just use the tiny, button mushrooms in the little pint containers at the store.
I also use plain white button miushrooms, but….
Last time I bought a package of mixed mushroom, cut them up, sauteed them over a fairly high heat, then mixed it into the spinach mixture, and put it into a small casserole dish. It was a wonderful side dish with our steaks. Yum!