I love how these mushrooms bring steakhouse elegance right to my kitchen. The filling is creamy and full of garlicky spinach and melted cheese, while the mushrooms stay tender with just the right amount of bite. They’re simple to prepare but look and taste like something you’d get at a fancy restaurant. Whether served with steak or as a party appetizer, they never last long on the plate.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
16–20 large white mushrooms, stems removed 2 tablespoons butter 2 cloves garlic, minced 1 cup fresh spinach, finely chopped
Note: Since the full recipe isn’t provided, I’ll build out a complete version based on the classic Rockefeller-style filling.
½ cup cream cheese, softened ¼ cup grated Parmesan cheese ¼ cup shredded mozzarella or Gruyère ¼ teaspoon salt ¼ teaspoon black pepper ⅛ teaspoon nutmeg (optional, for a warm earthy flavor) 2 tablespoons breadcrumbs (for topping) 1 tablespoon olive oil (for drizzling)
Directions
I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
I clean the mushrooms by wiping them with a damp cloth and remove the stems. I set the caps aside and finely chop the stems for the filling.
I melt the butter in a skillet over medium heat, then sauté the garlic and chopped mushroom stems for 2–3 minutes.
I add the chopped spinach and cook until wilted, about 2 more minutes.
I reduce the heat and stir in the cream cheese, Parmesan, mozzarella (or Gruyère), salt, pepper, and a pinch of nutmeg. I stir until everything is melted and combined.
I spoon the spinach mixture into the mushroom caps, pressing down slightly to pack them well.
I sprinkle a bit of breadcrumbs over each stuffed mushroom and drizzle with olive oil to help them brown.
I bake for 18–20 minutes, or until the tops are golden and the mushrooms are tender.
I let them cool for a few minutes before serving warm.
Servings and timing
This recipe makes 16–20 stuffed mushrooms, depending on size, and takes about 40 minutes total (including prep and baking time). It’s perfect for sharing.
Variations
Sometimes I swap in kale or Swiss chard if I’m out of spinach. For extra richness, I add a little crumbled bacon or chopped cooked shrimp into the filling. If I want a stronger cheese flavor, I use blue cheese or sharp provolone instead of mozzarella. I’ve even added chopped artichoke hearts for a twist on spinach-artichoke dip.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in the oven at 325°F (165°C) for 10–12 minutes until warmed through. I avoid microwaving since it can make them soggy. These are best enjoyed fresh, but they do reheat well when needed.
FAQs
Can I make these mushrooms ahead of time?
Yes, I often prepare and stuff the mushrooms a day in advance, keep them covered in the fridge, and bake just before serving.
Do I need to cook the mushrooms before stuffing?
No, I stuff them raw. They cook and soften perfectly in the oven while the filling heats through.
What’s the best kind of mushroom to use?
I like using large white button mushrooms or baby bella (cremini) mushrooms—they’re sturdy and hold the filling well.
Can I freeze stuffed mushrooms?
I don’t recommend freezing them after baking, but I’ve frozen them unbaked and then baked straight from frozen with good results—just add a few extra minutes to the cook time.
What can I serve these with?
They pair perfectly with steak, roast chicken, or as part of a holiday appetizer spread. I also serve them with a simple salad for a light dinner.
Conclusion
These Spinach Rockefeller Stuffed Mushrooms are rich, cheesy, and full of savory goodness—just like the ones you’d find at a top steakhouse. Whether I’m entertaining or just treating myself to a special dinner, they always deliver that wow factor. They’re easy to make, endlessly customizable, and absolutely delicious.
