Creamy Spinach Stuffed Mushrooms

Creamy Spinach Stuffed Mushrooms

Recipe by Sandra MyersCourse: AppetizersCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 10 medium Portobello mushrooms (or 5 large ones)

  • 200g baby spinach leaves

  • 3-4 tbsp. sour cream (or softened cream cheese)

  • 4-5 tbsp. parmesan cheese, freshly grated

  • 3 tbsp. butter, divided

  • 2 tsp garlic puree (or crushed garlic)


  • Remove stems from mushrooms and wipe any dirt off with a paper towel.
  • Melt a tablespoon of butter, and brush over mushrooms, inside and out. Set aside.
  • Finely chop mushrooms stems.
  • Melt remaining butter in a large pan or skillet. Add chopped mushroom stems and cook for 2-3 minutes. Add garlic puree, stir and cook for another 2-3 minutes.
  • Add spinach and stir to coat spinach in garlicky butter.
  • Once spinach is wilted and reduced in size, remove from heat, stir in sour cream and then set aside.
  • Preheat griddle pan over a medium/high heat.
  • Lay spinach mixture into center of mushrooms, sprinkle with freshly grated parmesan and place them on preheated griddle. Allow to cook for 10-12 minutes until mushrooms are juicy, firm but tender and a glossy, dark brown color.
  • Place pan under a hot grill for last two minutes of cooking time.
  • Once done, remove and let them cool for couple of minute.
  • Serve warm with crusty bread. Enjoy!
Creamy Spinach Stuffed Mushrooms
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