These amazing Spinach Stuffed Mushrooms are cheesy, low-carb, and SO delicious. This mushroom recipe makes the perfect vegetarian appetizer!
Spinach Stuffed Mushroom Recipe
If you’re looking for a light, delicious appetizer, this Spinach Stuffed Mushroom Recipe is for you! The earthy mini portabella mushrooms pair perfectly with the cheesy, savory spinach filling for a mouthwatering combination you’re going to love. Bonus points: This recipe is vegetarian, gluten-free, nut-free, low-carb, and keto-friendly!
These bite-sized apps are perfect for parties or as a quick snack. Plus, the vibrant green color of the spinach adds a pop of color to any plate, making it a beautiful addition to your spread. Make sure you make enough, though… They disappear quickly!
Ingredients for the BEST Stuffed Mushrooms
Here’s a quick overview of what you’ll need for this mushroom recipe. To find exact measurements, keep scrolling down to the printable recipe card at the bottom of the page.
- Small Portabella Mushrooms – Also called baby bella or cremini mushrooms. White button mushrooms are a fine substitute.
- Frozen Chopped Spinach – I used the 10-ounce package from the store. If you only have fresh spinach, you’ll need to steam it before wringing it out.
- Cream Cheese and Sour Cream – These create the best creamy texture for the stuffing, and I’ve not tried any substitutes. Full-fat or low-fat options can be used.
- Mozzarella Cheese and Parmesan Cheese – Shredded mozzarella gets mixed in while grated parmesan gets sprinkled on top. Feel free to switch these out if you prefer (a smoked gouda and asiago could be delicious!)
- Garlic Powder, Italian Seasoning, and Green Onions – These give us a well-balanced, complementary flavor that is easy to pair with loads of other dishes.
- Salt and Pepper to taste
How to Make Stuffed Mushrooms with Frozen Spinach
This vegetarian stuffed mushroom recipe is an easy, healthy appetizer perfect for any gathering! Here’s a quick step-by-step guide to making sure these mushrooms come out perfectly.
Prepare spinach & mushrooms
Preheat oven to 375 degrees F. Thaw the frozen spinach and squeeze out as much liquid as possible. I recommend you squeeze the thawed spinach with your hands first, then place it in a clean dish towel and ring out as much water as possible. Let it sit in the dish towel while you prepare the mushrooms.
To prepare the mushrooms, clean them and pat them dry with a towel. If you prefer more stuffing and less mushroom, you can use a metal 1/2 teaspoon to hollow out the mushroom caps so that the filling fits better inside. Set the mushrooms aside, then ring out the spinach one more time before moving to the next step.
Make cheesy filling
In a mixing bowl, mix together your cream cheese, sour cream, garlic powder, Italian seasoning, mozzarella cheese, dried spinach, and green onions. Stir until well combined, then spoon this spinach mixture into the mushrooms.
Place stuffed mushrooms onto a lightly greased (or lined with parchment paper) baking sheet or casserole dish. Sprinkle grated parmesan cheese over each mushroom.
Place the mushrooms in the preheated oven and bake for 20-24 minutes. Once the tops of the mushrooms are golden brown, remove from oven and allow to cool for a few minutes before serving.
What to Serve with Stuffed Mushrooms
We love this appetizer with Mozzarella Sticks, these delicious Air Fryer Brussels Sprouts, and Buffalo Cauliflower for fun vegetarian party spread. If you’re serving or a crowd, these make the perfect side dish to bulk up a soup dinner (maybe this Slow Cooker Potato Soup or Easy Tomato Soup). These would be perfect paired with a Chicken Parmesan entree, a simple Arugula Salad, and a Rosemary Gin Fizz… Try this Keto Chicken Parmesan, and that whole meal will add up to just 14 net carbs!
More low-carb appetizers
- Smashed Brussels Sprouts with Lemon Aioli
- Keto Buffalo Chicken Taquitos
- Beer Cheese Dip or Whipped Feta Dip
- Keto Ham and Cheese Rolls
- Keto Sausage Balls or this chorizo version
Allow the stuffed mushrooms to come to room temperature, then store them in an airtight container in the fridge. I recommend lining the container with a couple paper towels to soak up any extra moisture, preventing the mushrooms from becoming soggy. These will last 3-5 days in the refrigerator.
Can I freeze stuffed mushrooms?
Yes, stuffed mushrooms can be frozen before or after baking, but you’ll get better taste and texture if you freeze them before. Once you’ve stuffed the spinach mixture into the mushrooms, place them in a single layer on a baking sheet or plate and freeze for 2-4 hours. Once the mushrooms feel frozen through, you can carefully place them in a freezer bag and store up to 3 months. These can be a bit fragile, so try to keep them somewhere they won’t get crushed by other things.
If you have already cooked your mushrooms but cannot consume them all within the next 3-5 days, you can freeze them up to 1 month! Follow the same procedure as explained for the uncooked mushrooms. The cooked mushrooms will have a softer texture after they’re reheated, so they’re definitely better eaten sooner rather than later.
Best ways to reheat stuffed baby bella mushrooms
These mushrooms are best reheated in the oven or the air fryer. For the oven, place your mushrooms on a baking sheet or casserole dish and reheat in a 350 degree oven for 5-10 minutes. The closer your mushrooms are together and the more mushrooms you’re heating, the longer it will take. If you are only reheating 1-2 servings at once, the air fryer can be the perfect option to reheat stuffed mushrooms without making them soggy! Air fry at 350 degrees for 3-5 minutes or until mushrooms are heated throughout.
The microwave can make the mushrooms a bit soggy, so if it’s your only option, I recommend at least reducing the power level to 50% and lining the plate with a paper towel to absorb more moisture. If your mushrooms have been frozen, skip the prep time and cook them straight from frozen! Follow the same cooking instructions, but you’ll need to add a few minutes to the cooking time to ensure your mushrooms are cooked through.
If you like this appetizer, you’re going to love these low-carb recipes!
- Crab and Artichoke Dip – This creamy spinach dip is always quick to disappear at parties! You can swap the crab for another cooked protein for an easy customizable appetizer.
- Bacon Wrapped Shrimp – We LOVE this juicy recipe! You can make them in the air fryer or oven, so it’s easy to adjust for a crowd or when you just want a quick snack.
- Keto Crab Cakes – These air fried cakes are made low-carb with ground pork rinds, giving them the same crispy texture as a recipe made with panko breadcrumbs!
- Instant Pot Artichokes – These artichoke hearts cook quickly and easily in the Instant Pot! You are going to love the melt butter sauce!
- Jalapeno Cheddar Chicken Fritters – These fried bites have TONS of flavor, and it’s easy to make a double batch to freeze some for later! Super, super flavorful.
Love mushrooms? Check out this list of the BEST mushroom recipes!
Stuffed Mushroom FAQs
The key to cleaning mushrooms correctly is to not let them soak up too much water. You can quickly wash dirt off mushrooms under cool, running water, but then make sure you pat the mushrooms down very well to get them dry. If you’re making these ahead of time and need to prevent sogginess, I recommend wiping your mushrooms with a damp paper towel to remove dirt instead. This helps keep the mushrooms nice and dry so they stay good and firm!
They can be! We left out common high-calorie ingredients like bacon, bread crumbs, and olive oil/butter so we could let the spinach and mushrooms shine with that cheesy filling! Mushrooms and spinach are great sources of Vitamin A, Calcium, Potassium, Iron, Fiber, and Vitamin C while being low in both calories, carbohydrates, cholesterol, and sodium. You can find full nutritional information for this side dish in the printable recipe card below.
Spinach Stuffed Mushrooms
- 16 ounces small portobello mushrooms
- 4 ounces cream cheese softened
- ¼ cup sour cream
- 2 tablespoons chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded mozzarella cheese
- 3 tablespoons grated parmesan cheese
- Before you begin thaw the spinach and squeeze as much liquid as possible. This is crucial, if you do not remove the liquid from the spinach it will result in very soggy mushrooms. I squeeze the spinach dry with my hands, add it to a clean dish towel, and ring as much water as possible. Allow the spinach to sit on the dish towel while you prepare the mushrooms, then ring it out again.
- Preheat the oven to 375 degrees F.
- Wash the mushrooms and pat dry with a paper towel. Remove the stems. If desired, you can use a metal ½ teaspoon to hollow out the mushrooms. Set the mushrooms aside.
- In a mixing bowl, combine the cream cheese, sour cream, green onions, garlic powder, Italian seasoning, mozzarella cheese and chopped spinach.
- Stuff the mushrooms with the spinach mixture. Lightly top the mushrooms with the parmesan cheese. Place the mushrooms on a lightly greased baking sheet or casserole dish.
- Bake the mushrooms 20-24 minutes or until the tops of the mushrooms are golden brown.