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Spinach and Cream Cheese Stuffed Mushrooms with Breadcrumb Crust

The breadcrumb crust on top gives these a satisfying little crunch that makes them feel really complete. Inside it's all creamy spinach and rich cream cheese — the kind of filling that makes people wonder what's in there. These are a dependable crowd-pleaser every time.
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Prep Time 18 minutes
Cook Time 25 minutes
Total Time 43 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 24 large white mushrooms stems removed and reserved
  • 10 oz frozen chopped spinach thawed and squeezed dry
  • 8 oz cream cheese softened
  • 1/3 cup grated parmesan cheese
  • 3 cloves garlic minced
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 1/3 cup Italian seasoned breadcrumbs
  • 2 tablespoons melted butter
  • 1 tablespoon olive oil

Method
 

  1. Preheat oven to 375°F and line a baking sheet with parchment.
  2. Sauté finely chopped mushroom stems with garlic in olive oil for 3 minutes.
  3. Mix cream cheese, parmesan, spinach, sautéed stems, red pepper flakes, salt, and pepper until smooth.
  4. Fill mushroom caps with the spinach mixture.
  5. Combine breadcrumbs with melted butter and spoon over each filled cap. Bake 22-25 minutes until crust is golden.