Easy Tuscan Stuffed Mushrooms

By Rena |

These Easy Stuffed Mushrooms are loaded with Italian flavors! They make for an awesome vegetarian appetizer, hearty side or easy main. Simply delicious!

side view of stuffed mushroom

These Tuscan Stuffed Mushrooms are so easy to make and satisfying! Meaty portobello mushrooms are loaded with so many goodies, such as sun-dried tomatoes, spinach, mozzarella, and garlic, then topped with crispy panko breadcrumbs. It’s low in carbs and high in flavor, plus the texture is divine! A savory and delicious appetizer, snack, or side dish that can be served at your weeknight dinner table or family gathering.

If you’re looking for more mushroom recipes, why not try my delicious Creamy Mushroom Chicken Recipe and my Creamy Garlic Mushrooms!

why these easy stuffed mushrooms are so good

  • A delicious stuffing. Cheesy, creamy, and packed with Italian flavor.
  • A crunchy topping. Made with crispy panko breadcrumbs, there’s a satisfying crunch in every bite.
  • Easy. Made mainly with kitchen staples, these delicious stuffed mushrooms look gorgeous, taste amazing, and are super simple to assemble.
  • Hearty vegetarian. Made with meaty portobello mushrooms, this dish could be a great app, hearty side, or lighter main!
top view stuffed mushroom

ingredients you’ll need

Full measurements are found further down below. This is just a quick list of ingredients you will need.

  • Portobello Mushrooms
  • Spinach
  • Sun-dried tomatoes
  • Cream Cheese
  • Shredded Mozzarella
  • Garlic
  • Salt & Pepper
  • Panko Breadcrumbs
  • Dried Oregano
  • Olive Oil
ingredients of stuffed mushroom
TOp down shot of ingredients needed.

how to make these easy stuffed mushrooms

  • Prep your ingredients – Clean your mushrooms, chop the garlic and tomatoes, wilt the spinach, and remove excess water.
  • Make your stuffing – In a bowl, mix all your stuffing ingredients until well combined.
  • Make your topping – In another bowl, mix your breadcrumbs, parmesan cheese, olive oil and seasonings. Stir until well combined.
  • Assemble your stuffed mushrooms – Spritz your mushrooms with cooking spray, fill with your stuffing and then spoon on your topping.
  • Cook – Bake for 20-25 mins.
  • Serve warm and enjoy!
Filling up mushrooms with stuffing.
Stuffing mushrooms on a baking tray.

recipe notes and tips

  • Use a preheated oven.
  • Panko breadcrumbs are just as good as homemade fresh breadcrumbs. No need to go all out and make your own breadcrumbs because panko actually works better than freshly made, they crisp up perfectly!
  • Don’t forget to season the mushrooms. The stuffing will have seasoning but you want a pinch on the mushrooms too!
  • Be sure to squeeze the excess moisture out of the spinach, to avoid a watery stuffing!
  • If you want a spicy kick, try adding some red chili flakes to the breadcrumb topping.
  • For an extra pop of freshness, add some fresh parsley on top of each mushroom.
Top down shot of easy stuffed mushroom cut in half

faq’s

Why are my mushrooms soggy?

You can easily avoid soggy mushrooms! Use a rimmed baking sheet. Mushrooms can release a fair bit of moisture, you want that to evaporate quickly, so the mushrooms can brown nicely and won’t be soggy. A rimmed baking sheet lets the water evaporate off quicker than a baking dish.

What’s the best way to clean mushrooms?

Mushrooms are like nature’s sponge, they LOVE to soak up water. Whenever you’re prepping mushrooms, avoid getting them very wet, otherwise, they’ll get too soggy.
Dry clean the mushrooms with the help of a brush or a clean paper towel to remove any
dirt. You can use a lightly damp towel as well. If you soak the mushrooms it will break them down.

Can you freeze these Easy Stuffed Mushrooms?

Mushrooms don’t really freeze that well but you can prep the stuffing and freeze that. Then thaw when ready and prep as instructed, it can save you some time.

Can I make these ahead of time?

You can prep and assemble your mushrooms up to half a day in advance, ideally. Just wrap loosely and place in the fridge until you’re ready to bake. Allow a few more minutes of cooking as it will need to take the chill off the mushrooms before it begins baking.

Easy stuffed mushroom cut in half.

other delicious appetizers

close up and cut up stuffed mushroom with fork

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side view of stuffed mushroom

Tuscan Stuffed Mushrooms

These Easy Stuffed Mushrooms are loaded with Italian flavors! They make for an awesome vegetarian appetizer, hearty side, or easy main. Simply delicious!
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Course: Appetizer, Side Dish
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 290kcal
Author: Rena

Ingredients

  • 6 large portobello mushrooms cleaned, stems removed
  • 12 oz frozen spinach, thawed one bag, 10 – 12 oz.
  • 2 oz sun-dried tomatoes chopped
  • 8 oz. cream cheese softened
  • 3/4 cup finely shredded parmesan cheese divided
  • 1/2 cup shredded mozzarella cheese
  • 1 large garlic clove minced
  • Salt and freshly ground black pepper
  • 1/3 cup panko bread crumbs
  • 1 tsp dried oregano
  • 1 1/2 tsp olive oil

Instructions

  • Preheat the oven to 400F and line a baking sheet with parchment paper.
  • Remove and discard the mushroom stems. Dry clean the mushrooms with the help of a brush or a clean paper towel to remove any dirt.
  • Chop the tomatoes and mince the garlic. Next, boil a small pot full of water. Add thawed spinach in a colander and set it over the sink.
  • As soon as the water boils, hold the colander firmly with a towel and carefully pour the boiling water over the spinach so it immediately wilts the leaves.
  • Once the leaves are wilted, immediately run under cold running water to refresh the leaves. Squeeze the spinach in your hands to remove the excess water.
  • Transfer the squeezed spinach to the chopping board and chop finely.
  • In a bowl mix together spinach, sun-dried tomatoes, cream cheese, half the parmesan cheese, mozzarella cheese, garlic, salt, and pepper.
  • In another bowl prepare the topping; combine, remaining half of the parmesan cheese, panko breadcrumbs, oregano, and olive oil. Stir until well combined.
  • For assembling, spray the mushrooms with cooking oil spray and place the caps onto the prepared baking sheet. Spoon the cream cheese filling into the mushroom caps.
  • Add a layer of topping on top and bake for 20-25 minutes until mushrooms are cooked through and the top is golden and crispy.
  • Serve warm and enjoy!

Notes

  • Use a preheated oven.
  • Panko breadcrumbs are better than fresh. No need to go all out and make your own breadcrumbs because panko actually works better than freshly made, they crisp up perfectly!
  • Don’t forget to season the mushrooms. The stuffing will have seasoning but you want a pinch on the mushrooms too!
  • Be sure to squeeze the excess moisture out of the spinach, to avoid a watery stuffing!
  • If you want a spicy kick, try adding some red chili flakes to the breadcrumb topping.
  • For an extra pop of freshness, add some fresh parsley on top of each mushroom.

Nutrition

Calories: 290kcal | Carbohydrates: 16g | Protein: 14g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 526mg | Potassium: 903mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7399IU | Vitamin C: 7mg | Calcium: 327mg | Iron: 3mg
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