Creamed Spinach-Stuffed Mushrooms

4.13 from 24 votes

Creamed Spinach-Stuffed Mushrooms

Great and go-to recipe! These stuffed mushrooms are easy to make for a side dish or appetizer. The filling, texture-wise, is absolutely creamy and best enjoyed hot. Mushrooms are juicy and tender while providing a lot of flavor to the cheesy filling. You’ll never make enough of these!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Appetizer

Cuisine: American

Servings: people

Calories: 206kcal

Author: Amber @ Low Carb Quick

Cost: $7

Ingredients

16 oz mushrooms white or baby portobello
3 cups fresh spinach
¼ c. grated parmesan cheese
2 cloves garlic
2½ tbsp fresh parsley chopped
4 oz cream cheese
½ tbsp olive oil or spray
½ tsp salt and pepper or to taste
1 tsp red pepper flakes optional, spicy

Instructions

Wash mushrooms and remove their stems. Chop stems into small pieces.
Add olive oil to a skillet and heated over medium heat. Add chopped garlic and
chopped mushrooms stems. Stir until golden and fragrant.
Add fresh spinach and stir until cooked. Add salt and pepper.
Add cream cheese (is better if it is softned or choped). Combined ingredients and
remove from heat.
Add chopped parsley and 1⁄4 cup grated parmesan cheese. Stir to combine.
Fill mushrooms with 1⁄2 tbsp if the creamy spinach mix. Sprinkle some extra
parmesan cheese on top of the mushrooms.
Place mushrooms in a non-stick baking tray and bake them for 12-15 minutes at
375F. They should be fork-tender.
Remove from the oven and drain the excess liquid of the tray.
Serve hot!

Notes

Tips

● Add some low carb breadcrumbs or pork rinds to the filling for a little crunch.

● You can make this recipe in advance. Keep filled mushrooms covered in the fridge

until baking time.

Nutrition