Stuffed Mushrooms are a healthy way to ring in the New Year! Filled with spinach, parmesan and bread crumbs, they are little bites of yumminess and, dare I say, a perfect way for everyone, no matter what their age, to ring in the New Year!

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Finding appetizers for your New Year’s celebration that both kids and adults will love isn’t always an easy task. There are my tried and true choices like little shots of soup (appears fancy for the grown ups and fun for little ones) or Mac, Chicken & Cheese Bites (who doesn’t like mac n cheese), and of course veggies and dip are reliable. But this New Year’s Eve, I’m going with Stuffed Mushrooms. I’ve already made them several times this year and everyone seems to love them.

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Ingredients for Stuffed Mushrooms

  • Mushrooms: Of course, the star of the show! I use white or cremini mushrooms. Looks for larger ones that are about 2 inches in diameter. They’re easier to stuff with all the yumminess!
  • Frozen Chopped Spinach: I love using frozen spinach mainly because it’s super easy, but also frozen spinach is actually picked and frozen at peak freshness!
  • Parmesan Cheese: We always have parmesan cheese in our fridge and love any opportunity to use it all up! You’ll want to use grated parm so it will mix in nice and evenly.
  • Breadcrumbs: Adding breadcrumbs creates the perfect little crunch in every bite!
  • Italian Herbs: Italian herbs add some depth to the already delicious flavors.
  • Garlic: because always garlic… garlic makes everything better.

How to Make Stuffed Mushrooms

  1. Preheat oven to 400 degrees. Remove and discard stems from mushrooms and clean caps with a damp towel to remove any dirt.
  2. Add the drained spinach to a bowl along with the parmesan, olive oil, Italian herbs, salt, garlic, and bread crumbs. Mix to combine the ingredients.
  3. Spoon filling evenly into mushroom caps, lightly brush each mushroom cap with olive oil and place them on a baking sheet.
  4. Bake for 20 minutes until mushrooms are tender.
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More Recipes with Mushrooms

If you love mushrooms as much as our family, you’ve got to try these recipes. They’re some of our all time favorites!

Stuffed Mushroom from Weelicious.comPin

How to Properly Clean Mushrooms

  1. Start by wiping the mushrooms gently with a damp paper towel or a soft mushroom brush to remove any dirt or debris. Do not soak the mushrooms in water, as they will absorb it and become soggy.
  2. If the mushrooms are particularly dirty, you can gently rinse them under cool running water. Be sure to pat them dry with a paper towel after rinsing.
  3. If the mushrooms have a lot of dirt or debris stuck in the crevices, you can gently scrape it off with a small, sharp knife or a spoon.
  4. It’s important to handle mushrooms gently, as they are delicate and can easily become bruised or damaged. Properly cleaned and handled mushrooms will have a fresher and more flavorful taste.

I love these Stuffed Mushrooms because they’re vegetarian and a flavorful and satisfying appetizer or side dish. Perfect to serve at a party or just as a delicious addition to dinner with the family. Let me know what you think in the comments, or tag me on Instagram if you make them!

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Stuffed Mushrooms

These Stuffed Mushrooms are healthy and delicious. The perfect appetizer for a party or side dish for dinner with family.
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Servings: 12
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients  

  • 1 8 ounce package white or cremini mushrooms, cleaned
  • 1 10 ounce box chopped frozen spinach, defrosted and drained well
  • 1/4 cup parmesan cheese
  • 2 tablespoons olive oil, plus more for brushing onto mushroom caps
  • 1 teaspoon dried Italian herbs
  • 1/4 cup plain bread crumbs
  • 1/4 teaspoon kosher salt
  • 1 small garlic clove, minced

Instructions 

  • Preheat oven to 400 degrees.
  • Remove and discard stems from mushrooms and clean caps with a damp towel to remove any dirt.
  • Add the drained spinach to a bowl along with the parmesan, olive oil, Italian herbs, salt, garlic, and bread crumbs.
  • Mix to combine the ingredients.
  • Spoon filling evenly into mushroom caps, lightly brush each mushroom cap with olive oil and place them on a baking sheet.
  • Bake for 20 minutes until mushrooms are tender.
  • Serve.

Video

Nutrition

Calories: 30kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Sodium: 70mg | Fiber: 1g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Hereโ€™s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. This recipe was amazing!!! I did add a bit of this and that to make it a bit more spicy. I used it as a meal at home. Even my kid liked it ๐Ÿ™‚ I was so surprised!
    Catherine, I have re-posted your recipe what I made, on my site. I have also added many links to get to your site onto this recipe as well as your video for this recipe. Please let me know if it is alright with you. I was just so happy with your recipe ๐Ÿ™‚

  2. Yum – made these for dinner last night, using fresh goat-milk ricotta instead of parmesan. It made a delicious (and different!) side dish, but if making it for an appetizer, I think I’d want to add something to make it a little for flavorful… maybe a splash of hot sauce or lemon.

  3. I love your recipes! They are always yummy, wholesome and mostly easy to make. ๐Ÿ™‚

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