Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes Spinach Stuffed Mushrooms 4.7 (36) 29 Reviews 6 Photos I made these cheesy spinach stuffed mushrooms for a bridal shower. They're easy to make with three types of cheese, garlic, and spinach for great flavor. Everyone enjoyed them! Submitted by farmgirl Updated on November 19, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 6 6 6 6 Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins Servings: 30 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 30 servings ¼ cup olive oil 30 large whole fresh mushrooms, stems removed 1 large egg salt and ground black pepper to taste 1 teaspoon minced garlic 1 (10 ounce) package frozen chopped spinach, thawed and drained ¼ cup grated Parmesan cheese ¼ cup shredded Gouda cheese ¼ cup shredded mozzarella cheese ¼ cup dry bread crumbs ¼ cup grated Parmesan cheese Directions Preheat the oven to 375 degrees F (190 degrees C). Brush 30 cups in muffin pans lightly with olive oil. Brush the remaining olive oil onto the mushrooms on all sides, and place them gill-sides-up into the muffin cups. Bake the mushrooms in the preheated oven until just tender, about 12 minutes. While the mushrooms are baking, beat the egg, salt, and garlic in a mixing bowl. Stir in the drained spinach, 1/4 cup Parmesan cheese, Gouda cheese, mozzarella cheese, and bread crumbs until evenly blended. Remove the mushrooms from the oven, and drain off any accumulated juice. Fill the mushroom caps with the spinach mixture, and replace into the muffin pan. Sprinkle the mushrooms with the remaining 1/4 cup Parmesan cheese. Return to the oven, and bake until the stuffing is hot and golden brown, about 10 minutes. I Made It Print 117 home cooks made it! Nutrition Facts (per serving) 42 Calories 3g Fat 2g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 42 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 4% Cholesterol 9mg 3% Sodium 129mg 6% Total Carbohydrate 2g 1% Dietary Fiber 1g 2% Total Sugars 1g Protein 2g 5% Vitamin C 1mg 1% Calcium 45mg 3% Iron 0mg 2% Potassium 114mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.