A deliciously healthy snack, side dish, appetizer, or meatless dish is what you’ll find in these Spinach Veggie Stuffed Mushrooms. They bake into little crispy topped peppery bites. So easy to prepare! Just chop, sauté, stuff, and bake.
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Preparing these stuffed white button mushrooms can be fun and entertaining. They may be helpful in enticing extra hands into the kitchen for family time or a good teaching moment with your kids. The adults can chop and saute, and the younger can spoon and stuff.
Here are a few helpful facts about cooking with white button mushrooms . . .
- Transfer the mushrooms to a paper bag and keep them in the refrigerator so they can breathe and not turn mushy, they’ll last longer than in their original plastic containers.
- Or, place them on a tray and cover with a damp paper towel before refrigerating.
- Always wash the mushrooms right before using them.
- If you aren’t concerned about these little buttons absorbing water, you can give them a bath in cold water, turning them about, so the dirt falls to the bottom of the water-filled bowl.
- Or, clean the mushrooms with a damp paper towel or brush, like a toothbrush or mushroom brush.
In this recipe, we’ll clean them with a damp paper towel, trying to avoid any added water absorption because we want them to crisp up some in the oven. A good tip is to purchase the smaller, but not too small, mushrooms for a single crispy bite.
Next, remove the stems and chop, chop, chop!
You can twist the stem off or take a small, sharp knife and carve them out. Dice finely the mushroom stems, onion, and celery, so they are easier to stuff into the caps.
Now, it’s time to melt some butter and coat the mushroom caps tossing and salting them generously on both sides.
Remove the caps and sauté the chopped onions, celery, and garlic in the melted butter until they are soft. Add the mushrooms and cook some more before stirring in the spinach, salt, and red pepper flakes. Cook until the spinach is wilted.
Fill the caps and place them in a bacon dish. You can sprinkle with your favorite cheese if you like. I used parmesan here, but if you like the cheese to melt and ooze down the mushroom, use a good melting cheese like Mexican Four Cheese.
The last step is to bake the Spinach Veggie Stuffed Mushrooms and enjoy them.Print
These healthy and delicious stuffed mushrooms have a little heat from red pepper flakes and a little crunch on top with or without the parmesan sprinkle. Easy to prepare as a snack, appetizer, meatless meal, or side dish.
- 16 ounces fresh white button mushrooms, cleaned and stems removed
- stems from mushrooms, finely chopped
- 1/4 cup salted butter
- 1/2 teaspoon sea salt
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 2.5 ounces fresh spinach, chopped
- 2 garlic cloves, pressed
- 1/4 – 1/2 teaspoon red pepper flakes
- 3/4 teaspoon sea salt
- 6 teaspoons shredded parmesan cheese, optional
- Preheat the oven to 350 degrees and spray a baking dish with spray oil.
- Melt butter in a large saucepan.
- Add the mushroom caps button-side down, toss them in the butter and sprinkle with salt, then turn them button-side up, tossing them in the butter and sprinkle with more salt.
- Remove from saucepan and place in a baking dish button-side down with enough space between mushrooms to not touch each other.
- Saute’ onions and celery in the pan with remaining butter and cook for 10 minutes stirring the garlic in during the last few minutes of cooking time.
- Add the chopped mushroom stems and cook for 10 minutes more, stirring frequently.
- Stir in the spinach, red pepper flakes, and last 1/2 teaspoon of salt to cook about 5 minutes longer, stirring often.
- Stuff the mushrooms with the filling and optional sprinkles of parmesan cheese.
- Bake at 350 degrees for 30 minutes.
- Serve right away.
- Using smaller, bite-sized mushrooms helps bake them into a crispier bite.
- Choose another cheese, perhaps a good melting one.
- These mushrooms may be prepared, sealed in an airtight container, and stored in the freezer or refrigerator until they are ready to bake; remove them from the fridge ahead of time to come to room temperature, or bake a few minutes longer in the oven.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Keywords: spinach veggie stuffed mushrooms
I hope you enjoy these Spinach Veggie Stuffed Mushrooms soon. They are tummy-filling and a guilt-free way to eat.
The greatest day in your life and mine is when we take total responsibility for our attitudes. That’s the day we truly grow up.
John C. Maxwell