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To make cheesy spinach stuffed mushrooms, gather these main ingredients: - 12 large button mushrooms, stems removed - 1 cup fresh spinach, chopped - 1/2 cup cream cheese, softened - 1/2 cup shredded mozzarella cheese - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1/4 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 2 tablespoons olive oil - 1 tablespoon fresh lemon juice - 1 tablespoon fresh parsley, chopped (for garnish) Measuring each ingredient accurately helps you get the best flavor. Make sure to chop the spinach and garlic finely. This way, they mix well with the cheeses. Each serving has about 200 calories. Here’s a breakdown of key nutrients: - Protein: 8g - Carbohydrates: 6g - Fat: 16g - Fiber: 1g These mushrooms pack a tasty punch while being low in carbs. They offer a great way to enjoy veggies with rich flavors. You can feel good about serving these as an appetizer or snack. For the full recipe, check out the complete guide. To start, rinse the mushrooms. Use a damp paper towel to gently clean them. Make sure to remove any dirt. Next, take off the stems. You can set the caps aside on a plate. Now, let's prepare the stuffing. First, finely chop the mushroom stems. Set them aside in a bowl. In a skillet, heat olive oil over medium heat. Add minced garlic and chopped stems. Cook for about 2-3 minutes until they soften. Then, add the chopped spinach to the skillet. Stir it until it wilts, which takes about 2 minutes. Remove the skillet from heat and let it cool a bit. In a mixing bowl, combine the cooked mixture with cream cheese, mozzarella cheese, and Parmesan cheese. Add in red pepper flakes, lemon juice, salt, and pepper. Mix everything together until it's smooth and well combined. This will be your cheesy filling, full of flavor. Now it's time to bake! Preheat your oven to 375°F (190°C). This step is key for even cooking. While the oven heats, stuff each mushroom cap with your cheesy spinach mixture. Fill them generously for the best taste. Next, place the stuffed mushrooms on a baking sheet. If you want, line it with parchment paper to make cleanup easy. Bake them in the oven for 15-20 minutes. Watch for the tops to get golden brown and bubbly. When they are done, take them out and let them cool for a few minutes. This will help set the filling. Before serving, sprinkle fresh parsley on top to add a pop of color. Enjoy your delicious cheesy spinach stuffed mushrooms! You can find the full recipe [here](#). To make cheesy spinach stuffed mushrooms shine, seasoning is key. Use salt and pepper to enhance the taste. Red pepper flakes add a nice kick, but they are optional. Fresh lemon juice brightens the filling. You can swap cream cheese for ricotta for a lighter option. If you want a stronger cheese flavor, use feta or goat cheese. One big mistake is overcooking the mushrooms. Bake them just until they are tender, about 15 to 20 minutes. Keep an eye on them. If the tops get too dark, they may burn. Also, be careful with the stuffing. Fill each mushroom cap generously, but don’t overstuff. If they overflow, they can make a mess while baking. Follow the *Full Recipe* for the right stuffing ratio. {{image_2}} You can change this recipe to suit your taste. Try different cheeses for a fun twist. Cream cheese adds a rich base, but you can swap it for ricotta or goat cheese. Both give a creamy texture and unique flavor. Mozzarella melts well, but you could use cheddar or gouda for a stronger taste. If you want more protein, consider adding cooked sausage or bacon. These options give a hearty touch to the dish. You can also mix in other veggies, like diced bell peppers or artichokes, for extra color and taste. For those who follow a vegan diet, making these mushrooms plant-based is simple. Use vegan cream cheese and nutritional yeast instead of dairy cheese. This will keep the creamy texture while adding a cheesy flavor. If you need a gluten-free version, just make sure your ingredient labels are clear. The mushrooms are naturally gluten-free, but check any added sauces or bread crumbs. By adapting the recipe this way, everyone can enjoy cheesy spinach stuffed mushrooms. For the [Full Recipe], refer to the earlier sections to guide your cooking experience. To store leftovers, place them in an airtight container. Keep the container in the fridge. Cheesy spinach stuffed mushrooms can last for about three days. When reheating, use the oven for best results. Set your oven to 350°F (175°C) and heat for about 10 minutes. This keeps the mushrooms tender and the cheese gooey. For freezing, first, let the stuffed mushrooms cool completely. Place them on a baking sheet in a single layer. Freeze them for about two hours until solid. Once frozen, transfer them to a freezer-safe bag or container. They can last up to three months in the freezer. When you want to enjoy them again, take them out and thaw them in the fridge overnight. To reheat, bake them directly from frozen at 375°F (190°C) for about 20-25 minutes. This will help keep the texture just right. For the full recipe, check the earlier section. Cheesy spinach stuffed mushrooms last about 3 to 5 days in the fridge. Store them in an airtight container to keep them fresh. If you notice any mold or an off smell, it is best to toss them. Always check for signs of spoilage before eating. Yes, you can prepare cheesy spinach stuffed mushrooms ahead of time. You can mix the stuffing and fill the mushrooms up to a day before baking. Just cover them and place them in the fridge. When ready to cook, pop them in the oven directly. This saves you time and effort for your gathering. Cheesy spinach stuffed mushrooms pair well with many dishes. You can serve them as an appetizer with a fresh salad. They also go great with grilled chicken or steak for a complete meal. For a fun twist, try them with a side of garlic bread or a tangy dipping sauce. These options enhance the meal and make it more fulfilling. For the full recipe, check out the detailed steps to create these delicious bites. This blog post covered the essential ingredients, preparation steps, and cooking tips for cheesy spinach stuffed mushrooms. You learned about nutritional information and ways to enhance flavor. We also discussed storage methods and answered common questions to guide you. In summary, making these stuffed mushrooms is easy and fun. You can customize them to suit your taste. Enjoy cooking and sharing this dish with others!

Cheesy Spinach Stuffed Mushrooms

Indulge in the deliciousness of cheesy spinach stuffed mushrooms! This simple recipe combines fresh spinach, creamy cheeses, and garlic for a tasty appetizer that's sure to impress. Easy to make and perfect for sharing, these stuffed mushrooms are baked to golden perfection. Click through to discover step-by-step instructions and get ready to delight your taste buds with this scrumptious dish!
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Ingredients
  

12 large button mushrooms, stems removed

1 cup fresh spinach, chopped

1/2 cup cream cheese, softened

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon fresh lemon juice

1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    Clean the mushrooms with a damp paper towel and carefully remove their stems. Set the caps aside.

      Finely chop the mushroom stems and set aside.

        In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped mushroom stems. Sauté for about 2-3 minutes until softened.

          Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.

            In a mixing bowl, combine the sautéed spinach and mushroom mixture with cream cheese, mozzarella cheese, Parmesan cheese, red pepper flakes, lemon juice, salt, and pepper. Mix until well combined.

              Stuff each mushroom cap generously with the cheesy spinach mixture.

                Place the stuffed mushrooms on a baking sheet lined with parchment paper.

                  Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown and bubbly.

                    Remove from the oven and let cool for a few minutes before garnishing with fresh parsley.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4