Feels good to be posting again! I haven’t posted for a few months because I’ve been traveling! I love to cook, I love my dogs, I love my husband and other human family, and I LOVE TO TRAVEL! Since my last post I’ve gone to Aruba and on a Western Caribbean cruise that docked out of New Orleans. I’m currently in the Pacific Northwest pet sitting for a dear friend while she gallivants through Europe for 2 weeks. More on that later.

Today I want to post the most fabulous stuffed mushroom recipe. It’s so versatile and so delicious so I will tell you how I made mine, but you can do any variation on the actual “stuffing” to cater to all sorts of dietary restrictions. Save for mushroom allergies of course 🙂 Serve these as a main course or on the side of my Short Ribs with Red Wine Sauce. Yum yum!

Stuffed Mushrooms
Yields 16
Delicious baked stuffed mushrooms
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
  1. 2 packages stuffing mushrooms
  2. 8 oz fresh spinach
  3. 2 cloves minced garlic
  4. 1/2 cup parmesan cheese or to taste
  5. 1/4 cup cream cheese or to taste
  6. 1/2 cup panko bread crumbs
  7. Olive oil
  8. Salt and pepper to taste
  1. Preheat oven to 400 degrees
  2. Clean your mushrooms by brushing dirt off with a paper towel
  3. Cut the stems out of the mushrooms and set aside
  4. Chop mushroom stems and set aside
  5. Heat some olive oil in a pan over medium heat. Add garlic and mushroom stems and stir, then add spinach.
  6. Saute spinach until wilted and remove the pan from heat
  7. Drain this mixture as well as you can, then return to the pan
  8. Stir in cream cheese, parm, and salt and pepper (all to taste)
  9. Arrange mushrooms on a glass baking pan that is drizzled with olive oil
  10. Stuff each mushroom with the mixture in the pan
  11. Top each mushroom with some panko and drizzle with olive oil
  12. Bake for about 25 minutes or until heated through and panko is golden brown
  1. This recipe can be made vegan by omitting the cheeses and replacing with nutritional yeast. It can be made gluten free by omitting the panko!
Auntie Jen http://auntiejen.com/