Marry This Spicy Spinach-Stuffed Mushrooms recipe is a cheesy, savory, and perfectly spiced recipe, which is a classic party appetizer that’s always a crowd-pleaser. Featuring a rich and creamy filling of spinach, three cheeses, and a kick of hot sauce, all baked into tender mushroom caps until golden and bubbly. This is the ultimate easy and elegant starter, ready in about 45 minutes.
Jump to RecipeSpicy Spinach-Stuffed Mushrooms Ingredients
- 24 oz. (1.5 lbs) White Button or Cremini Mushrooms
- 1 Tbsp. Olive Oil
- 1 Tbsp. Butter
- 1 whole Medium Onion, finely diced
- 8 oz. Cream Cheese, softened to room temperature
- 1/3 cup Sour Cream
- 1/2 cup Grated Sharp Cheddar Cheese
- 1/2 cup Grated Monterey Jack Cheese
- 1 (10 oz.) package Frozen Chopped Spinach, thawed and squeezed very dry
- 8 dashes of Hot Sauce (like Cholula or Frank’s RedHot), or to taste
- 1/2 cup Panko Breadcrumbs
- Salt and freshly ground black pepper to taste
How To Make Spicy Spinach-Stuffed Mushrooms
- Prep the Oven and Mushrooms: Preheat your oven to 375°F. Wash and dry the mushrooms. Carefully pull or cut the stems from the mushroom caps, then finely chop the stems.
- Sauté the Filling Base: In a large skillet over medium-high heat, heat the olive oil and butter. Add the diced onion and the finely chopped mushroom stems. Sauté for several minutes, until the vegetables are soft and starting to turn golden. Add the panko breadcrumbs, a pinch of salt, and pepper. Stir and continue to cook for 2 more minutes until the panko is toasty. Remove from the heat and set aside to cool.
- Make the Cheese Filling: While the mushroom stem mixture cools, prepare the spinach. This is a crucial step: place the thawed spinach in a clean kitchen towel and wring it out over the sink, squeezing as much excess liquid out as possible.
- Combine the Filling: In a large bowl, combine the softened cream cheese, sour cream, grated cheddar, and grated Monterey Jack. Add the cooled mushroom/onion/panko mixture and fold everything together. Add the squeezed-dry spinach, a dash of salt, a little pepper, and the hot sauce. Fold together gently until everything is well combined.
- Stuff and Bake: Using a small spoon, mound the cheesy spinach mixture generously into each of the empty mushroom caps. Arrange the stuffed mushrooms on a baking sheet or in a baking dish.
- Bake and Serve: Bake for 20 to 25 minutes, or until the mushrooms are cooked and tender and the filling is hot and bubbly and starting to turn golden on top. Serve immediately or at room temperature.
Recipe Tips
- How to get a non-watery filling? The most important secret, which is not optional, is to squeeze the thawed spinach completely dry. Trapping the spinach in a clean kitchen towel and wringing it out over the sink is the most effective method to remove all the excess water that would otherwise make your filling soggy.
- How to get the most flavorful filling? Don’t skip the first step of sautéing the chopped mushroom stems and onions. This develops a deep, savory, and sweet flavor base that you can’t get from just using raw ingredients.
- Can I make these ahead of time? Absolutely! These are the perfect make-ahead party appetizer. You can prepare the filling completely and even stuff the raw mushroom caps up to a day in advance. Just keep them covered on a tray in the refrigerator and bake them off right before your guests arrive.
- How to get a perfectly creamy filling? For the smoothest, lump-free filling, make sure your cream cheese is fully softened to room temperature before you start mixing. This allows it to combine easily with the other ingredients without any lumps.
What To Serve With Stuffed Mushrooms
These are a classic party appetizer that are a staple for a reason. They are a perfect, self-contained bite and need no other accompaniment. They are fantastic served on a platter for:
- Holiday gatherings
- Game day parties
- As a starter for a dinner party
How To Store Stuffed Mushrooms
- Refrigerate: Let the cooked mushrooms cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
- Reheat: For the best results, reheat the mushrooms on a baking sheet in a 375°F oven or in an air fryer for 5-10 minutes until they are heated through and the tops have crisped up again.
Stuffed Mushrooms Nutrition Facts
- Serving: 1 stuffed mushroom
- Calories: 95 kcal
- Carbohydrates: 5g
- Protein: 4g
- Fat: 7g
- Saturated Fat: 4g
- Sodium: 250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. You will need a large amount (about 1.5 pounds) of fresh spinach. You must cook it down in a skillet until it’s completely wilted, let it cool, and then squeeze it very, very dry, just like with the frozen spinach.
Yes. While the blend of cheddar and Monterey Jack is great for flavor and melting, you could also use Gruyère, Swiss, or even add a little more Parmesan for a saltier, nuttier flavor.
Yes, an air fryer is perfect for this! Assemble the mushrooms as directed, then air fry at 375°F (190°C) for about 8-12 minutes, until the mushrooms are tender and the filling is golden and bubbly.
Try More Recipes:
Spicy Spinach-Stuffed Mushrooms Recipe
Course: AppetizersCuisine: AmericanDifficulty: Easy24
servings20
minutes25
minutes95
kcalA classic and crowd-pleasing party appetizer featuring tender mushroom caps filled with a creamy, cheesy, and spicy spinach mixture, then baked until golden and bubbly.
Ingredients
24 oz. White or Cremini Mushrooms
Filling: 1 (10-oz.) package frozen spinach (squeezed dry), 8 oz. softened cream cheese, 1/3 cup sour cream, 1/2 cup each of grated cheddar & Monterey Jack, 1/2 cup panko, 1 diced onion, 8 dashes hot sauce.
1 Tbsp. each of butter & olive oil.
Directions
- Preheat oven to 375°F. Clean the mushrooms and remove the stems; finely chop the stems.
- Sauté the chopped mushroom stems and onion in butter and oil until soft. Stir in the panko and cook for 2 more minutes. Let this mixture cool.
- In a large bowl, combine the softened cream cheese, sour cream, and grated cheeses.
- Fold in the cooled mushroom stem mixture, the squeezed-dry spinach, and the hot sauce. Season to taste.
- Mound the filling into each of the mushroom caps.
- Place on a baking sheet and bake for 20 to 25 minutes, until the mushrooms are tender and the filling is hot and golden.
Notes
- Squeeze the Spinach! The most important tip for this recipe is to squeeze every last drop of water out of the thawed spinach. This is the non-negotiable secret to a creamy, not watery, filling.
- Sauté Stems for Flavor: Don’t discard the mushroom stems! Chopping and sautéing them is a key step that adds a deep, savory, umami flavor to the filling.
- Use Room Temp Cream Cheese: For the smoothest, easiest-to-mix filling, make sure your cream cheese is fully softened to room temperature before you start.
- Make them Ahead: These are the perfect make-ahead party appetizer. You can prepare the filling and stuff the raw
