Crispy stuffed mushrooms

This veggie stuffed mushroom dish is my absolute go-to when I want to wow folks without spending forever at the stove. Juicy mushrooms with a silky spinach-packed filling hit just the right spot between flavor and texture.

I whip up these stuffed mushrooms whenever friends come by for dinner. Even my most skeptical non-veggie eaters always come back for seconds.

Delicious Ingredients

• 700 g button mushrooms or any kind you love: Bigger ones make for a more filling bite
• Butter: Adds rich flavor and helps cook down the aromatics
• 4 fresh garlic cloves: Gives a deep, slightly spicy flavor kick
• 400 g fresh baby spinach: For its soft texture and healthy benefits
• 60 g quark or plain soft cheese: Makes the filling extra creamy and fresh
• 115 g shredded cheddar: Melty, rich, and just so good
• Salt, black pepper, red chili flakes: Adjust just how you like it
• 3 tablespoons breadcrumbs: For that crispy golden crunch on top

Easy Step-By-Step Directions

Bake and prep your pan:

Set your oven to 140°C. Line your baking dish with parchment or just grease it up a bit if you’re out of paper. This lower temp keeps the mushrooms nice and juicy.

Get your mushrooms ready:

Wipe mushrooms clean with a damp cloth. Don’t soak them in water—they’ll get soggy. Gently twist out the stems. Save the caps and finely chop the stems for the filling.

Chop your greens and aromatics:

Wash and dry spinach, then chop it up. Mince garlic super fine so it gets everywhere in the filling. A sharp knife makes life easier here.

Make the filling:

Toss a knob of butter in a hot pan. Cook those chopped stems and garlic on medium for about 5 minutes. When they’re soft, add spinach and cook till it’s totally wilted.

Mix up your creamy filling:

Stir in soft cheese while it’s still warm, then sprinkle in salt, both peppers for that subtle heat. Mix it all together gently till it’s smooth and creamy.

Add the cheese:

Drop the shredded cheddar into your warm mixture so it starts to melt (but don’t let it go totally runny). This makes the stuffing extra rich and tasty.

Stuff the caps:

Let it cool just a bit, then load up the mushroom caps till they’re heaping. Sprinkle breadcrumbs all over the top for maximum crunch.

Bake to finish:

Pop the filled mushrooms in the oven and bake for about 20 minutes—just till the mushrooms soften and the tops get crispy and golden. Eat right away for the best bite.

The magic’s really in what mushrooms you pick. I always go for sturdy ones with perfect caps and they never let me down. My family lovingly calls these little bites "magic munchies" since they’re always first to vanish.

Keeping & Warming Up

Store any leftovers in a sealed container in the fridge for up to three days. Skip the microwave—it makes them chewy. Instead, put them back in the oven at 120°C for around 10 minutes. That way you keep the texture nice and the crumbs crispy.

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Tasty Twists

You can totally change things up with what you’ve got or what you love. Swap cheddar for gruyère or parmesan if you want stronger flavor. Use chopped kale or Swiss chard instead of spinach. For even more protein, mix in chopped nuts or sunflower seeds to the filling.

Best Sides

These stuffed mushrooms go awesome with a simple green salad tossed in olive oil and lemon to balance the richness. Serve with wild rice or roasted potatoes for something heartier. Or lay them on a bed of arugula with some parmesan curls for a showy starter.

Pro Tips

Don’t overbake the mushrooms or they’ll get mushy—they should stay a bit firm. Make extra stuffing so you can use it in omelets tomorrow. For the last couple of minutes in the oven, crank the heat up to 180°C to really crisp up those breadcrumbs.

Frequently Asked Questions

→ What's the best way to clean mushrooms?

Wipe them gently with a wet cloth. Skip soaking them to keep their texture intact.

→ Can I swap cheddar for another cheese?

Sure, try gruyere, emmental, or any hard cheese you like.

→ How do I get crispy breadcrumbs?

Use fresh breadcrumbs or mix them with melted butter before sprinkling.

→ Can these be made ahead of time?

Yes! Prepare and stuff the mushrooms, then refrigerate. Bake them right before serving.

→ Can I add extra veggies to the filling?

Definitely! Try finely chopped peppers, zucchini, or sun-dried tomatoes for extra flavor.