Irresistible Spinach Stuffed Mushrooms with Sun-Dried Tomatoes: Your Go-To Make-Ahead Appetizer
Spinach stuffed mushrooms are a timeless and sophisticated appetizer, perfect for any gathering, from intimate dinner parties to festive holiday celebrations and lively game-day get-togethers. These savory bites are generously packed with a vibrant, flavorful filling of fresh spinach, rich Parmesan cheese, sweet and tangy sun-dried tomatoes, aromatic garlic, and a medley of fragrant herbs. Each bite delivers a burst of robust, umami-rich flavors that are sure to delight your guests and leave them eager for more. One of the best aspects of this recipe is its make-ahead potential, allowing you to prepare them in advance and simply bake when it’s time to serve, making entertaining a breeze. These stuffed mushrooms aren’t just an appetizer; they’re a guaranteed crowd-pleaser, consistently earning rave reviews from everyone who tries them.
Whether you’re planning a grand holiday feast or hosting a casual game-day event, these spinach-stuffed mushrooms are an ideal starter. They offer a delightful combination of savory, cheesy, warm, and utterly satisfying flavors that perfectly tantalize the palate without being overly filling before the main course. If you’ve never ventured into making stuffed mushrooms before, don’t worry! This comprehensive guide provides easy, step-by-step instructions to help you create the most delicious stuffed mushrooms. They are an essential addition to any appetizer recipe collection, offering versatility and impressive taste with minimal fuss.
Why You’ll Love This Spinach Stuffed Mushroom Recipe
This particular recipe for spinach stuffed mushrooms stands out for several compelling reasons, making it a favorite for home cooks and seasoned chefs alike. Here’s why you’ll find yourself reaching for this recipe again and again:
- Incredibly Versatile for Any Occasion: These mushrooms are a culinary chameleon, adapting perfectly to a wide range of events. From elegant holiday dinners and celebratory parties to casual game-day gatherings or a simple weeknight treat, they fit right in. Their appealing presentation and comforting flavors make them suitable for both formal and informal settings.
- Satisfying & Hearty Appetizer: Unlike some appetizers that merely tease the appetite, these stuffed mushrooms offer a substantial and deeply satisfying experience. The rich blend of spinach, cheese, and aromatics creates a filling that is both robust and comforting, providing just enough substance to curb initial hunger without spoiling dinner.
- Convenient Make-Ahead Option: One of the biggest advantages for entertainers is the ability to prepare these mushrooms in advance. You can assemble the filling and even stuff the mushroom caps hours before your guests arrive, then simply pop them into the oven or broiler when you’re ready to serve. This frees up valuable time, allowing you to relax and enjoy your company.
- Perfect for Potlucks and Gatherings: If you’re contributing to a potluck or looking for a dish to bring to a friend’s party, these stuffed mushrooms are an excellent choice. They transport well and are always a hit, easily reheated or even enjoyed at room temperature, though warm is always preferred for that gooey cheese factor!
If your love for mushrooms extends beyond appetizers, be sure to try our hearty mushroom and herb pasta sauce. It’s a rich and savory option that pairs beautifully with any pasta, making for a truly satisfying meal.
Essential Recipe Ingredients
Crafting the perfect spinach stuffed mushrooms begins with selecting the right ingredients. Here’s a detailed look at what you’ll need and some tips for choosing the best:
- Mushrooms: Opt for large white mushrooms, ideally about 2 inches across. Larger mushrooms are key because they tend to shrink during baking, providing ample space for the delicious filling. When shopping, hand-pick individual mushrooms to ensure a uniform size, avoiding pre-packaged ones that often contain varied sizes. Brown mushrooms, also known as cremini or baby bella mushrooms, are an excellent alternative and offer a slightly deeper, earthier flavor.
- Spinach: Frozen chopped spinach leaves are recommended for convenience and consistent texture. Be sure to thaw and thoroughly squeeze out all excess water to prevent a watery filling.
- Oil: Extra virgin olive oil is preferred for its superior flavor profile, which beautifully complements the other ingredients. As an alternative, avocado oil can also be used.
- Shallot: A more delicate and sweeter member of the onion family, shallots add a nuanced, mild onion flavor without overpowering the other ingredients.
- Garlic: Fresh garlic cloves are always best for the most potent and aromatic flavor. If fresh garlic is unavailable, a good quality garlic powder can be substituted, but use it sparingly as its flavor is more concentrated.
- Sun-Dried Tomatoes: Purchase sun-dried tomatoes packed in olive oil. These are typically more pliable and flavorful than their dry-packed counterparts. Remember to drain them well and chop finely.
- White Wine: A splash of dry white wine amplifies and deepens the overall flavors of the filling. Most of the alcohol cooks off during preparation, leaving behind a subtle complexity. This ingredient is optional but highly recommended.
- Fresh Herbs: Fresh Italian parsley adds a bright, fresh counterpoint to the rich filling. Chop it finely just before adding to retain its vibrant flavor.
- Dried Herbs: A good quality Italian seasoning blend is perfect. Alternatively, you can use individual dried herbs like oregano or thyme to your preference.
- Cheese: Grated Parmesan cheese is essential for its savory, salty, and umami notes. Invest in good quality, freshly grated Parmesan for the best results; it truly makes a difference in the final taste and texture.
- Spice: For those who enjoy a little heat, a pinch of red pepper flakes or cayenne pepper can be added to the filling. This is entirely optional and can be adjusted to your taste.
Please refer to the detailed recipe card at the end of this article for precise measurements of all ingredients, including salt and black pepper.
Substitutions and Creative Variations
One of the joys of cooking is the freedom to customize. This spinach stuffed mushroom recipe is incredibly adaptable, allowing for various substitutions and additions to suit dietary needs or personal preferences:
- Shallot Alternatives: If fresh shallots are hard to find, finely chopped yellow or white onion can be used as a suitable substitute. While the flavor will be slightly bolder, it will still work wonderfully in the filling.
- Herb Flexibility: No fresh oregano? No problem! Dried oregano, fresh marjoram, or a general Italian herb blend can be used to achieve a similar aromatic profile. Experiment with different combinations to find your favorite.
- Dairy-Free/Vegan Option: To cater to vegan diners or those avoiding dairy, simply swap out the traditional Parmesan cheese for a high-quality vegan Parmesan alternative. Many excellent plant-based options are available today that melt and taste remarkably similar to their dairy counterparts.
- Cheese Variety: While Parmesan is classic, feel free to experiment with other hard Italian cheeses. Asiago, Grana Padano, or Pecorino Romano are all fantastic choices, offering unique depths of flavor. You can even combine a couple of these cheeses for a more complex and layered taste experience.
- Add Meat for Extra Richness: For a more substantial appetizer, consider adding a link or two of finely ground cooked chicken sausage. Applegate Sweet Italian links are a great option. Pulse the cooked sausage finely in a food processor before adding it to your cooked filling. You might need a few extra mushrooms to accommodate the increased volume of the stuffing. Crisply cooked and crumbled bacon is another delicious meaty addition.
- Wine Substitute: If white wine isn’t available or preferred, dry sherry makes an excellent substitute, contributing a similar depth of flavor to the filling.
For another recipe that makes excellent use of mushrooms, explore our one-pan Italian chicken thighs, featuring a rich, mushroom-infused sauce.
Chef’s tip for buying mushrooms: When selecting mushrooms, always look for those with closed stems where the gills are not yet exposed. This is a telltale sign of freshness, indicating that the mushroom is young and has a firm texture. Additionally, choose mushrooms that are firm, pristine white (or uniformly brown for cremini), and free of any brown spots or shriveling. These qualities ensure the best flavor and texture for your stuffed mushrooms.
If you’re looking for another exquisite mushroom appetizer, our classic French mushroom duxelles recipe, typically served with crispy crostini, is a must-try.
Step-by-Step Recipe Instructions
Follow these detailed steps to create perfectly baked spinach stuffed mushrooms. Preparing ahead will make the final baking process quick and easy!
Serving Suggestions and Storage Tips
Spinach stuffed mushrooms are best enjoyed hot, straight from the oven or broiler, when the cheese is perfectly melted and gooey, and the filling is wonderfully fragrant. You can serve them simply on a platter, perhaps with a final flourish of fresh Parmesan or a sprinkle of chopped parsley for a touch of elegance. They make a fantastic standalone appetizer or can be part of a larger, more elaborate spread alongside other finger foods. If you find yourself with extra filling, don’t let it go to waste! It’s absolutely delicious folded into a morning omelet or scrambled eggs, or even stirred into pasta for a quick meal.
If you’re preparing these a few hours ahead of time, arrange the stuffed mushrooms on a baking sheet, cover them loosely, and refrigerate until guests arrive. Remove them from the fridge about 30 minutes before baking to allow them to come closer to room temperature, then bake as instructed. For any leftover stuffed mushrooms, store them in an airtight container in the refrigerator and enjoy within a day for the best quality. While they can last a bit longer, their texture might become softer over time. Reheat gently in the microwave or a warm oven until heated through.
Chef’s tip for perfectly portioned stuffed mushrooms: Achieving evenly mounded and perfectly portioned stuffed mushrooms is easier than you think! I highly recommend using a kitchen tool called a disher, specifically the #50 size (which is also commonly known as a small cookie scoop). This handy gadget ensures that each mushroom receives a consistent amount of filling, making your presentation more professional and ensuring even cooking. I have various sizes of dishers in my kitchen, and they prove invaluable for portioning everything from meatballs to cookie dough, making them a truly versatile investment.
Frequently Asked Questions About Stuffed Mushrooms
Here are answers to some common questions about making spinach stuffed mushrooms:
A: If Parmesan cheese isn’t available or you’re looking for an alternative flavor, several other hard, savory cheeses work wonderfully. Excellent substitutes include Spanish Manchego, and other Italian cheeses such as Pecorino Romano (which offers a sharper, saltier kick), Asiago (known for its nutty flavor), or Grana Padano (a slightly milder alternative to Parmesan). You can even combine a couple of these for a more complex cheesy profile.
A: Preventing soggy stuffed mushrooms starts with proper mushroom preparation. First, avoid getting the mushrooms overly wet during cleaning. Instead of soaking, either wipe them thoroughly with a damp paper towel or quickly rinse them under a slow trickle of cold water while gently rubbing them in your hands to remove any dirt. Crucially, dry them completely with paper towels immediately after cleaning. Additionally, ensure your filling is moist enough to hold together but not excessively wet. Squeezing out all excess liquid from the spinach is vital for this.
A: Keeping the filling securely in the mushroom caps requires a few techniques. Firstly, resist the urge to overload the stuffing and pile it too high. A generous, but manageable, mound is ideal. A very small cookie scoop, also known as a disher (like a #50 disher), is an excellent tool to help evenly portion and fill each mushroom cap. This ensures consistent amounts and makes them easier to handle. Furthermore, make sure your stuffing is adequately moist so that it coheres well. After spooning it in, gently pinch the filling together with your fingers to form a compact, stable mound, helping it to stay put during baking.
A: Absolutely! Adding meat to the filling is a fantastic way to enhance both the flavor and heartiness of these stuffed mushrooms. I particularly recommend finely chopped cooked sausage, such as sweet Italian chicken sausage links. If using links, simply pulse them finely in your food processor before mixing them into the cooked filling. Another incredibly popular and delicious option is crisply cooked and crumbled bacon. Both additions provide a wonderful savory depth that complements the other ingredients beautifully.
More Delightful Appetizer and Mushroom Recipes
If you’re a true mushroom enthusiast, you’ll love exploring these other delicious recipes featuring the versatile fungi. And for those who enjoy the concept of stuffed mushrooms, be sure to try our recipe for generously stuffed portobello mushrooms.
- Buttery Steakhouse Sautéed Mushrooms
- Creamy Leek and Mushroom Soup Recipe
- Stuffed Portobello Mushrooms With Tomatoes and Goat Cheese
- Mushroom Tomato Sauce
⭐️ Did You Make This Recipe?
If you’ve had the pleasure of making these delightful spinach stuffed mushrooms, we would absolutely love to hear from you! Please take a moment to add your comment and share your feedback below. Your thoughts and experiences are incredibly valuable to us and other readers. If you truly loved this recipe, we’d be thrilled if you could give it a 5-star rating! Your ratings make a huge difference in helping others discover and enjoy this fantastic appetizer.
This recipe was originally published on November 5, 2013, and has since been updated to provide even more helpful tips and details for your cooking enjoyment.
📖 Recipe
Spinach Stuffed Mushrooms
Sally Cameron
Pin Recipe
Equipment
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Rimmed baking sheet
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Baking parchment optional, use foil if broiling
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Sauté pan
Ingredients
- 8 ounces frozen chopped spinach (thawed and squeezed dry)
- 14 large white mushrooms (approx. 2″ across, stems removed and chopped)
- 2 teaspoons olive oil (for mushroom caps)
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
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unsalted butter
(1 tablespoon, or salted, or use olive oil for dairy-free)
- ½ cup finely chopped shallot (approx. 1 large)
- 3 large garlic cloves, finely chopped (or sub ½ teaspoon garlic powder)
- 2 tablespoons dry white wine (or dry sherry, optional)
- ¼ cup oil-packed sun-dried tomatoes (drained well and finely chopped)
- 2 tablespoons fresh chopped parsley leaves
- 1 teaspoon dried Italian seasoning blend
- ½ cup + 2 tablespoons finely grated Parmesan (divided use, or vegan Parmesan for dairy-free)
Instructions
Prep Spinach
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Cook the frozen spinach according to the package directions, typically in the microwave. Once cooked, thoroughly drain any excess water. Then, transfer the spinach to several layers of paper towels and squeeze it firmly over the sink to remove as much moisture as possible. This step is crucial to prevent the mushroom filling from becoming watery. Finally, finely chop the squeezed spinach.
Clean & Prepare Mushrooms
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Gently wipe the mushrooms clean with a damp paper towel. Alternatively, for a quick rinse, cup 2-3 mushrooms at a time in your hands and run them quickly under a slow trickle of cold water, gently rubbing to remove any debris. Immediately dry them thoroughly with fresh paper towels. To create a hollow center for the filling, carefully pop out the mushroom stems by gently pushing them from side to side. Reserve these stems and roughly chop them, or pulse them briefly in a food processor, as they will be used in the filling.
Pre-Cook Mushroom Caps
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Pre-heat your broiler (or oven to 400°F / 200°C for baking). Position the oven rack one level down from the top. Place the cleaned mushroom caps, hollow side up, on a rimmed baking sheet lined with aluminum foil (foil is essential for broiling to prevent sticking and for easy cleanup). Drizzle the mushrooms lightly with 2 teaspoons of olive oil and sprinkle with a little sea salt and black pepper. Broil the mushrooms for 5-7 minutes, or until they turn a nice golden brown and have released their liquid. This pre-cooking step helps prevent soggy stuffed mushrooms and concentrates their flavor.
Once done, carefully drain any accumulated liquid from the mushroom caps and transfer them to a clean rimmed baking sheet or a broiler-safe casserole dish, ready for stuffing. Discard the juices.
Note: If you prefer to skip the broiling and assemble ahead, you can make the filling and stuff raw mushrooms. They will simply require a slightly longer baking time (around 20-25 minutes) later until thoroughly browned and hot.
Cook the Flavorful Filling
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In a medium sauté or fry pan, melt 1 tablespoon of unsalted butter (or olive oil for a dairy-free version) over medium heat. Add the reserved chopped mushroom stems and cook, stirring occasionally, until their moisture evaporates and they start to brown, about 1-2 minutes.
Next, add the finely chopped shallot to the pan and continue cooking and stirring until it softens, approximately 2 minutes. Stir in the minced garlic and cook for just 1 more minute until fragrant. If using, pour in the 2 tablespoons of dry white wine and cook until it has almost completely evaporated, enhancing the flavors. Stir in the well-drained and finely chopped sun-dried tomatoes, the thoroughly squeezed and chopped spinach, and the dried Italian seasoning blend. Season with a pinch of salt and pepper. Cook for about 2 minutes, stirring to ensure all flavors are well blended.
Remove the pan from the heat and transfer the filling mixture to a medium bowl. Stir in ½ cup of the finely grated Parmesan cheese until evenly distributed.
Stuff the Mushrooms
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Taste the filling and adjust seasoning with additional salt and pepper if needed. Using a tablespoon or, ideally, a #50 disher (cookie scoop), carefully fill the center of each pre-cooked mushroom cap. Mound the filling gently, then use your fingers to lightly pinch and shape it, ensuring it holds together nicely within the cap. This technique helps prevent the filling from crumbling out during baking.
Bake or Broil to Finish
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Pre-heat your oven to 350°F (175°C). Arrange the filled mushrooms on the foil-lined rimmed baking sheet or in a shallow casserole dish. Sprinkle the tops of the mushrooms with the remaining 2 tablespoons of Parmesan cheese. Bake in the preheated oven for 10-15 minutes, or until the mushrooms are heated through and the cheese is melted and lightly golden.
Alternatively, you can return them to the broiler for a few minutes (watch carefully!) until the cheese is beautifully browned and bubbly, and the mushrooms are hot. Serve immediately for the best experience.
Notes
You also have the option to prepare the filling entirely in advance. If you choose to stuff raw mushroom caps (without pre-broiling them), they will require a slightly longer baking time until they are thoroughly hot and the caps are tender.
For consistent portioning and ease of stuffing, here is the link to the #50 disher (cookie scoop) that is recommended for this recipe.