Vegetarian Spinach and Mushroom Stuffed Mushrooms – Savory Appetizer
For a delightful and meat-free appetizer, try these Vegetarian Spinach and Mushroom Stuffed Mushrooms. Packed with fresh spinach, savory mushrooms, and a touch of Parmesan cheese, these stuffed mushrooms are a flavorful and healthy alternative to traditional stuffed recipes. Perfect for parties, gatherings, or a light snack!
Table of Contents
The Best Vegetarian Spinach Stuffed Mushrooms
These Vegetarian Spinach and Mushroom Stuffed Mushrooms feature a blend of sautéed spinach, minced mushroom stems, and Parmesan cheese. The combination creates a rich, umami flavor without the need for bacon. Each mushroom cap is filled with a tasty mixture and baked to perfection, offering a satisfying bite that’s both nutritious and delicious.
Notes on Ingredients
- Fresh Mushrooms: Use firm, fresh mushrooms, such as white or cremini, for the best results.
- Spinach: Fresh baby spinach is recommended for its delicate texture and bright green color.
- Parmesan Cheese: Adds a tangy, nutty flavor that enhances the stuffing. Use a vegetarian Parmesan to keep the recipe completely vegetarian.
- Bread Crumbs: Italian-seasoned breadcrumbs provide extra flavor, but you can use plain breadcrumbs if preferred.
How to Make Vegetarian Spinach and Mushroom Stuffed Mushrooms
- Prepare Mushrooms: Remove and finely mince the mushroom stems. Set aside the mushroom caps for stuffing.
- Cook Spinach: Sauté the fresh baby spinach in a skillet over medium heat until it wilts, about two minutes. Remove from the pan, squeeze out excess moisture, and chop finely.
- Sauté Garlic and Mushroom Stems: In the same skillet, heat olive oil and sauté garlic until golden. Add minced mushroom stems and cook until tender, about two minutes.
- Combine Ingredients: Mix the sautéed spinach, mushroom stems, breadcrumbs, and Parmesan cheese until well combined.
- Stuff the Mushrooms: Season the mushroom caps with salt. Fill each cap with the spinach mixture, mounding slightly.
- Bake: Arrange the stuffed mushrooms on a baking sheet and lightly spray the tops with oil. Bake at 400°F for 20 minutes, or until golden brown and tender.
How to Serve Vegetarian Spinach Stuffed Mushrooms
Serve these stuffed mushrooms warm, straight from the oven. They’re perfect for an appetizer spread, served on a large party platter, or as a side dish for a special meal. Pair them with a dipping sauce like garlic aioli for an extra touch.
How to Store Vegetarian Spinach Stuffed Mushrooms
Leftover mushrooms can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in the oven at 350°F until warmed through to retain their crispness.
Nutrition information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 34.77 kcal | 2% |
| Total Fat | 1.57 g | 2% |
| Carbs | 3.85 g | 1% |
| Sugars | 1.04 g | 1% |
| Protein | 2.15 g | 4% |
| Sodium | 66.19 mg | 3% |
| Fiber | 0.79 g | 3% |
| Saturated Fat | 0.26 g | 1% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 0.77 g | – |
| Polyunsaturated Fat | 0.3 g | – |
| Cholesterol | 0.62 mg | 0% |
| Calcium | 27.25 mg | 3% |
| Magnesium | 12.4 mg | 3% |
| Potassium | 178.64 mg | 5% |
| Iron | 0.55 mg | 4% |
| Zinc | 0.28 mg | 3% |
| Phosphorus | 43.51 mg | 6% |
| Vitamin A | 309.03 mcg | 39% |
| Vitamin C | 3.99 mg | 5% |
| Thiamin B1 | 0.04 mg | 3% |
| Riboflavin B2 | 0.2 mg | 14% |
| Niacin B3 | 1.84 mg | 12% |
| Vitamin B6 | 0.07 mg | 5% |
| Folic Acid B9 | 27.38 mcg | 14% |
| Vitamin B12 | 0.03 mcg | 1% |
| Vitamin D | 0.07 mcg | 1% |
| Vitamin E | 0.29 mg | 2% |
| Vitamin K | 52.96 mcg | 71% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Vegetarian Spinach Stuffed Mushrooms
Can I make them gluten-free?
Yes! Just substitute gluten-free breadcrumbs in the recipe.
Can these be made ahead of time?
Yes! You can prepare the mushrooms in advance, store them in the fridge, and bake them right before serving.
The Best Vegetarian Spinach Stuffed Mushrooms
Ingredients
- 14 oz 1 package fresh mushrooms stems separated
- 2 garlic cloves sliced thin
- 4 cups fresh baby spinach
- 1 tsp olive oil
- 1/4 cup Italian seasoned bread crumbs or GF
- 2 tbsp shredded Parmesan cheese
- Smart Balance cooking spray
Instructions
- Preheat the oven to 400°F. Lightly spray a foil lined baking pan or baking dish with cooking spray.
- Remove stems from mushrooms and mince fine.
- Heat a medium sized skillet. Rinse spinach and add to the skillet; cook until it wilts, about 2 minutes.
- Remove from the pan, squeeze excess liquid and chop fine. Set aside.
- Add olive oil to the pan. Add garlic and saute until golden, about 2 minutes.
- Add minced mushroom stems and saute until soft, about 2 minutes.
- Remove from heat and combine mushroom stems with sauteed spinach, bread crumbs, and parmesan cheese.
- Season mushroom caps with salt. Fill mushrooms with spinach mixture, rounding tops off.
- Place on an oven safe dish and lightly spray the tops with oil.
- Bake 20 minutes or until golden. Eat warm.
